I could not resist buying it!
In 2009 I was one of the first to buy the Swid and to test it. Since then, this marvel of technology has been chalenged by equipment like Sous Vide Supreme, Nomiku, Sansaire and other Anova. These equipments have the advantage of being much smaller, having Wi-Fi or Bluetooth connection and being much cheaper than the Swid. On the other hand:
- they are not professional equipment,
- they have low power capacity (but sufficient for most home use applications),
- price is attractive but, in return, do not expect a reactive after sale service, especially if you are located outside USA. No one repairs a machine at 150 €. Moreover, the warranty of these devices is often 1 year only… do not even consider returning these immersion circulator to the US with all the customs and tax problems that this implies …
I am particularly skeptical regarding Bluetooth or Wifi connections for sous vide devices. What is it (really) the use of being able to switch on your immersion circulator remotely from your work or to change the temperature from your phone when your are just close to the device? IMO this is pure gadget that causes more worry than anything else. Bluetooth is definitely more stable and reliable than Wifi that requires a connection on your router. Just surf a little on the internet to see how many people are complaining that they can not connect their phone to their immersion heater. This is even more problematic when your immersion circulator can not be operate independently, without connection to your phone or tablet such as the JOULE immersion circulator, for example … Also, when you know how unhygienic is a display of a phone, it is understandable that this can be an obstacle to use such functionality, especially for professionals, while hygiene is at the center of the sous vide technic.
What am I looking for in a immersion circulator?
- power: I do not want to wait tens of minutes that my water-bath reaches the target temperature. Obviously putting hot water directly in the container saves a certain time…anyway it is all question of confort!
- precision and stability: this is the basis of sous vide cooking,
- ease of use,
- reliability and service,
- the price.
The purpose of this article is to make a quick comparison between my Swid 1st generation which is now almost 7 years old and the new Swid Premium that was put on the market late 2016!
Already in 2010 I had made a presentation of the Swid and a global comparison with the other immersion heaters existing at the time. Since then, other tests seem to have confirmed that the Swid was an exceptional professional device: see Food Service Equipment.
Where to buy the Swid Premium?
Addelice does not sell directly the Swid Premium on their online shop. You will need to go through a dealer which official list is here. They are not many resellers at the moment and I bought mine on the site www.sousvideconsulting.com. This site is clearly professionals oriented.
How much does the Swid Premium cost?
The Swid is at 475 € incl. VAT while the Swid Premium is at 750 € incl. VAT. Addelice indicates that the difference in price is justified by the fact that the Swid Premium is an ultra-robust “war machine”, with oversized components for “virile” use and particularly suitable for caterers who need power. Indeed, the Swid Premium is the first and currently only immersion circulator in the world with a heating power of 2,400W.
Duration of the guarantee?
This has always been the strong point of Addelice which offers, since its beginnings, a global guarantee of 2 years. Since 2016 Addélice offers a 2-years warranty extension on the Swid, giving a total of 4 years warranty! I found no other manufacturer of immersion circulator to suggest this. Unfortunately this extension does not seem to be available on the Swid Premium. Here is a point of improvement for the Swid Premium
Visible differences between the Swid and the Swid Premium
What the 2 models have in common:
- The Swid and Swid Premium are looking very similar and have a similar weight and size.
- The functions and control panels are very close. If you are a regular with the Swid then your grip of the Swid Premium will be immediate.
Apart from that there are a lot of new features compared to my old model:
- Since 2015 Addelice has integrated a Pt100 temperature probe into all its models. I admit that I did not know the difference between Pt100 probe and thermocouples before reading this article … the advantages in terms of accuracy and reliability seem to be very important! Strangely, the other immersion circulator’s manufacturers do not indicate anything concerning the technical specifications of their temperature probes…
- The design of the heater has changed. It is now helical while it was rather flat on my old model. Addelice indicates that this is justified by the search for power (2,400W). This new design will probably make it a bit more difficult to clean the heater which was particularly easy on the old model. Nevertheless, the cleaning will remain globally an easier operation compared to models like Vac-Star or Julabo Fusion Chef which are a nightmare according to the echoes I have had.
- The pump system to mix water is a great novelty! On my old model the pump was in a black tube that could cause some issue when a peel or a piece of plastic accidentally fell into water vacuumed in the inlet of the pump. This happened to me and I had to replace the pump. This operation It has been made quickly and kindly by Addelice. It should also be said that I had never cleaned the pump at that time … As I said the system to mix water is now radically different: the motor is located in the plastic casing, and only the shaft and the propeller are Immersed in water. What ultimately makes the Swid much easier to clean! The water stream is now done vertically (from top to bottom) instead of horizontally (as with the old model). I tried it in a 20 liters tank and the result seemed to be totally satisfactory. Addelice recommends, for large volumes (58 liters), when the water bath is heavily loaded with sous vide pouches thus limiting the circulation of water, to use a pastry grid to be placed at the bottom of the container. According to Addelice it is therefore impossible to have a “cold point” with this technique …
- Heating power: in 2009 my Swid was limited up to 1,800 W. The Swid Premium now benefits from 2.400W! hich makes it the most powerful immersion heater in the world. Obviously, It will not make a big difference for a cooking amateur like me. Nevertheless I imagine the comfort of use this can represent for a professional. It is also reassuring to know that this “Bad Boy », if needed, has plenty of power under the hood…
- The power cable is attached directly to the back of the Swid Premium. It is no longer removable with a plug, as on my old model. Addelice says this is necessary because of the high power of the device. In order to avoid any bad contact and overheating of the cable this component has been particularly reinforced.
- A large waterproof power switch has been added to the Swid Premium.
- An ultra powerful ventilation system has been added compared to my old model. The fan stirs a lot of air but is nonetheless very quiet.
My first feelings about the Swid Premium
Admittedly the price of the Swid Premium is higher than that of the Swid. But you can feel that the Swid Premium is a top range immersion circulator compared to my 7 years old Swid. Clearly the Swid Premium is a professional equipment, without concession, technically sophisticated and high performance.
And now enough spoken of the material, in kitchen !!!
I have recently attended an excellent cooking classe in which we prepared a very simple and flavorfull recipe. A Red Kuri Squash creamy veloute with a poached egg and ham chips. One difficulty was of course the poached egg. Poaching an egg previously broken into a pan filled with water at 80 ° C for 2 to 3 minutes is not so hard to do. What is complicated is to cook 6 or 8 perfect poached eggs one by one, avoiding your friends waiting too long and getting impatient … Therefore it took me a second to imagine how easy it would be using an immersion circulator for that purpose. To poach several eggs simultaneously you simply need to dive eggs with the shell in a water bath at 64.5 ° C for 45 minutes. Obviously it is necessary to use very fresh eggs to obtain optimal results.
INGREDIENTS (6 people)
Red Kuri Squash: 600g
Shallots: 2 rooms
Leek: 1 pieces
Garlic: 1 clove
Liquide full cream: 20 cl
Eggs: 6 extra fees
Slice of ham: 6
Cooked chestnuts (optional): 60g
Salt and pepper
For this dish it is necessary to cook the eggs first because the recipe does not take more than 45 minutes to complete. Not to take the risk to break eggs when you put them in water, remove them from the fridge ten minutes before immersing them in water at 64.5 ° C from 45 minutes at 1 hour max.
Peel the Red Kuri Squash and cut the flesh into cubes.
Peel the shallots, garlic and minced them.
Cut the leek into small slices.
Prepare a vegetable stock or use a ready made one (cube).
Cook the shallots in 2 tablespoons olive oil. Add garlic, sliced leek and diced Red Kuri Squash. Cook for 10 minutes then add the vegetables stock (cover the vegetables with the stock).
Then cook over high heat for 20 minutes. Mix and add the cream to the desired consistency.
Season with salt and pepper, set aside.
Preheat oven to 180 ° C. Spread the slices of ham on a plate and bake for 10 to 15 minutes. In order ham slices remain flat I recommend applying sheet of parchment paper over the ham and then cover everything with a metal plate. Check after 10 minutes if the chips are crispy. If needed don’t hesitate drying the ham 5 minutes longer. Be carefull, from my experience it happens that some hams become very salty (too much for some palate). I recommend proceeding to some tests before organizing a dinner with friends …
Pour the veloute into preheated bowls. Break the eggs and gently apply the poached egg on the veloute.
Arrange ham shavings and, if this is the season, complete with pieces of cooked chestnuts.
This post is not related to sous vide cooking. Nevertheless I wanted to share with you a nice moment I enjoyed testing this strange delicacy.
A friend suggested us to taste the Whif at the end of a meal. I heard, few years ago, about the Whif concept but I didn’t have until now the opportunity to try this product. This is not a new product nevertheless this is still a curiosity that is appealing!
The idea is to inhale through the mouth fine chocolate powder particles (or other flavors) to obtain an intense taste but without the usual texture of chocolate in your mouth. This tidbit is an aerosol (they call it AeroShot) that is supposed to give you the pleasure of chocolate without the calories … on paper you call that an invitation to pure pleasure!
The design of the packaging and the product is attractive. We have tested several flavors, chocolate, chocolate mint and chocolate raspberry. Using the Whif is easy, it can be closed for multiple use.
In conclusion : This is definitely an interesting concept, it will set the mood of your party, but this is underwhelming. None of us has done “Whouaouu!” after testing the Whif. We are probably facing a significant cultural barrier with this product. For me it is impossible to dissociate, in mouth, the taste of chocolate from the texture of the chocolate.
In June 2009 I purchased the SousVideMagic 1500B and my review was globally very positive.
In August 2009 FreshMealsSolutions spread the information about a new product, a “Bubbler” called FreshMealsMagic (FMM). Prior to the launch of the FMM, this new device has been commented in this post.
I also have to admit that I was doubting on the capability of the FMM to stabilize in an accurate way a waterbath.
The core product of FreshMealsSolutions is the SousVideMagic PID controller (now the 1500D version). In my opinion, the main improvement of this PID controller version is the 2nd digital screen (green screen on the above picture). Setting the temperature and the cooking time becomes easier and “readable”. A second screen indicating the cooking time is a function that is strangely not implemented on most Immersion Circulators.
The bubbler (FMM) can be summarized as a heater element together with a probe and a hose expulsing air. The FMM replaces the usual ricecooker plugged to the SousVideMagic. Therefore the FMM offers the possibility to use pots of any size. Potentially the FMM and the SVM become highly versatile.
The Bubbler solution (contrary to immersion circulators that are using a circulation pump) needs a new device to pulse the air: a small air pump (see on the 2 above pictures). For non American users, the input power cord and an adaptor for the pump should be purchased in you own country (approx. EUR 20 alltogether).
I tested the temperature accuracy of the FFM together with the SousVideMagic controller. As from now I made a technical test without cooking food stuff. For that purpose I used my Thermoworks K type thermometer. The test was conclusive. I tried to find cold spots (once again this test was done without any plastic pouches) and globally the temperature was almost the same everywhere.
Regarding temperature stability: I filled the container with 12 liters of water at 35°C (starting temperature). I set the PID controller to 56°C. The SVM 1500D is 2,000 W and therefore reached the target temperature quickly. I haven’t tuned the SVM and the stability of the temperature was nevertheless very good (in the range from (55.9°C to 56.3°C).
To sum up:
- This new sous vide kit makes FreshMealsSolutions entering in the world of the versatile sous vide equipments.
- Temperature accuracy is very good (I have not especially insulated the container at the occasion of this review).
- Temperature stability seems good but I should do futher tests cooking some food.
- I like the possibility to check the temperature and the cooking time at the same time!
- Main drawback: this sous vide piece of equipemnt is composed of 3 devices and 7 cables…what a mess!
Cost of the SousVideMagic 1500D (PID Controller) + FreshMealsMagic (Bubbler):
- SousVideMagic 1500D: USD 160
- FreashMealsMagic: USD 140
- Sending costs to Europe: USD 110
- Custom duties (Europe): EUR 50
- Input power cord and socket adaptor: approx EUR 20.
Grant total (1 EUR = 1.25 USD): approx. EUR 372 (USD 446).
Today I had time to experiment “compression” with my vacuum chamber sealer. To put a juicy fruit under vacuum is an issue with clamp vacuum machines as liquids can get inside the machine and break it. Vacuum chamber sealer machines are designed in a way that liquids can be put under vacuum. The vacuum is also much stronger with a vacuum chamber sealer compared to a clamp machine.
Compressing fruits such as watermelon is often described on cooking books or on some blogs. I was very curious to see the result on the texture of the fruit and also on the flavor.
Fo my first try I took a green apple I have cut in thin slices. I added a bit of gin inside the pouch, set the vacuum chamber machine at the maximum and here is the result. A fantastics translucent apple slice. I have also particularly appreciated the combination apple/gin.
On these picture you will realize how different is the color of compressed melon and watermelon compared to uncompressed ones. The texture is also very different, especially for the melon.
Then, what about the flavor? In my opinion watermelon compression doesn’t improve the flavor. I have added in the pouch some watermelon juice as I though this would raise the flavor…but it didn’t work.
Melon was in my opinion more interesting. The texture was getting more compact than with watermelon and the color became incredibly orange. In the mouth the compressed melon was unfamiliar. I can’t say it was better than the uncompressed one but this was an interesting feeling.