Sous Vide Cooking

Sous Vide at Home – The perfect egg at 64.5°C ?

by on Nov.21, 2009, under Time and Accurate Temperature

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Three months ago I tried a soft boiled egg at 63°C during 1 hour. I have admitted that it was not the perfect egg for me and promissed to make another try. This time I cooked an egg 50 minutes at a constant 64.5°C temparature.

And here is the result!

sous-vide-at-home-egg-64-swid-addelice-immersion-circulator-water-bath-2(Soft boiled egg cooked at 64.5°C during 50 minutes)

 The egg at 64.5°C has nothing to do compared to the 63°C one (see the last picture down this post). The appearance of the 64.5°C is better, the white egg is more compact and doesn’t fall down like the 63°C one.

sous-vide-at-home-egg-64-swid-addelice-immersion-circulator-water-bath-3(Soft boiled egg cooked at 64.5°C during 50 minutes)

The yolk is also very different compared to the 63°C one.

sous-vide-at-home-egg-64-swid-addelice-immersion-circulator-water-bath-4(Soft boiled egg cooked at 64.5°C during 50 minutes)

See bellow the picture I made 3 months ago of the 63°C soft boiled egg with the Sousvidemagic and above the 64.5°C egg with the swid of Addélice. This is crazy to see how a difference of only 1.5°C can change so much the texture of an egg.
As I told it before I didn’t really like the 63°C egg but the 64.5°C was fantastic!! Absolutly incredible…I strongly recommend anybody trying it!
I read on internet that such egg was impossible to do without the precision and stability of an immersion circulator. I know understand why. If the temperature variation is equal or higher to 1°C then this can change the final texture of the white egg and yolk. The cool thing is also to be sure to reproduce the same result each time you set your immersion circulator at 64.5°C! I am definitely getting found of this cooking equipment.

sous-vide-cooking-cookery-equipment-immersion-circulator-thermal-circulator-egg-63-c(63°C soft boiled egg cooked during 60 minutes)

Jean François

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The SWID – First images and impressions of Addélice Immersion Circulator dedicated to Sous Vide Cooking

by on Oct.21, 2009, under Equipments & Accessories

swid-addelice-thermal-immersion-circulator-cooker-equipment-appliance-sous-vide-4Two weeks ago, I have been contacted by Addélice who has proposed me to test their new immersion circulator dedicated to sous vide cookery.
I was honored by their proposal and, as you can imagine, I have accepted!

I received the Swid this morning and had only time to take some pictures before leaving. I am very excited to share my first impressions about this sous vide appliance!

I was very surprised by the size and the weight of the Swid. I had to give back the Julabo EC that was borrowed to me during summer holidays and therefore I can’t show you pictures to compare the 2 appliances. Nevertheless I took some pics to compare the Swid with the SousVideMagic.

The Swid is compact and can be stored easily in one of your kitchen draws. This is an excellent point.
The casing is amazing, very soft and sensual to the touch. The protection grid is part of the whole metal structure of the Swid. For the record a metal grid is always coming as an option with the other immersion circulator such as Polyscience and Julabo…The Swid grid as a funny design with holes like bubbles carved in the metal.

I didn’t have time to try it so far but my first feeling about the swid is excellent. I’ll come back to you as soon as I have a little bit more time.

Jean-François

swid-addelice-thermal-immersion-circulator-cooker-equipment-appliance-sous-vide-5swid-addelice-thermal-immersion-circulator-cooker-equipment-appliance-sous-vide-6swid-addelice-thermal-immersion-circulator-cooker-equipment-appliance-sous-vide-7swid-addelice-thermal-immersion-circulator-cooker-equipment-appliance-sous-vide-8swid-addelice-thermal-immersion-circulator-cooker-equipment-appliance-sous-vide-2

swid-addelice-thermal-immersion-circulator-cooker-equipment-appliance-sous-vide-3

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FreshMealsMagic – Next Pid Controller (incl. bubbler) by Fresh Meals Solutions

by on Aug.28, 2009, under Equipments & Accessories

sous-vide-at-home-equipment-pid-controller-freshmealsmagic-freshmealsolutions-news-bubbler-coker

Sousvidecooking.com mentioned some weeks ago fresh news about next Fresh Meal Solutions’ PID controller called Freshmealsmagic!
Fresh Meals Solutions is well known for providing the most price competitive PID controller dedicated to sous vide at home. I purchased and tested Sousvidemagic 1500B. I have to admit I was very satisfied about it.

For your information the global cost for my SousVideMagic 1500B was:

  • SousVideMagic 1500B: USD 169 + USD 25 = USD 194 incl. sending to Europe
  • Custom duties: EUR 35
  • Basic rice cooker: EUR 45
  • Input power cord and socket adaptor: approx EUR 16.

Grant total (1 EUR = 1.4 USD): approx. EUR 234 (USD 327)

This article indicates next Fresh Meals Solutions’ equipment will keep the original appliance (the PID Controller) but add a new device: an immersible bubbler.

Fresh Meals Solutions replaces the rice cooker by the built-in immersible bubbler which has 2 functions: heating the water of any kind of container and stirring water so that the heat is spread evenly in the pot.

I personally think this is a great evolution of Fresh Meals Solutions products and expect this product being sold below 200 USD. The release of this new sous vide equipment has not been disclosed to date.

Jean-François

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Today I received my Julabo thermal immersion circulator!

by on Jul.07, 2009, under Equipments & Accessories

sous-vide-cooking-org-gaz-stove-halogen-stove-water-bath-sousvidemagic-freshmealsolutions-julabo-immersion-thermal-circulator

Summer holidays started some days ago and, as promised, a University professor provided me with a old immersion circulator. He confirmed this thermal circulator has not been used with dangerous chemical or bio stuff.

Nevertheless the appliance was looking dirty with a sort of sediment all over the immersed parts. I took time to clean it gently. Here are the pics of my new toy!

So far I only checked if the Julabo was working well and plugged it to my water bath and set the temperature at 58°C.
The water pump is noisy and very powerful. I think it could cause a problem if using a small pan instead of my high water capacity water bath. The Julabo EC heated my 20 litres water bath in some minutes (the manual indicates 2,000 watts) which is noticeable compared to the 20 minutes waiting time for the gas stove, halogen stove and water bath former ous vide cooking experiments.

sous-vide-cooking-org-cookery-equipment-immersion-circulator-thermal-circulator-julabo-2

The only drawback of Julabo EC immersion circulator is the way to set temperature. You have to turn a wheel to set the temperature but their is a gap between the actual temperature indicated on the screen and the one set on the wheel. Therefore you need to adjust manually the weel to fix the target temperature appearing on the screen. It seems this problem doesn’t exist anymore with Julabo’s last EC version.
This version of the Julabo doesn’t benefit from a float switch which is a security problem if you want to cook for long time periods.

sous-vide-cooking-org-cookery-equipment-immersion-circulator-thermal-circulator-julabo

Jean-François

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Pork ribs 24 hours sous vide cooking with SousVideMagic 1500B

by on Jun.29, 2009, under Equipments & Accessories

sous-vide-cooking-org-cookery-equipment-sousvidemagic-fresh-meal-porc-ribs

Yesterday I bought in supermarket pork ribs and found interesting 24 hours pork ribs cooking recipes on internet. As soon as my girl friend came back home I share with her my excitment doing a 24 hours cooking experiment! Unfortunately I was brought down to earth since my girl friend said she was scarred the SousVideMagic could burn during our sleep! I tried to explain that thousands of people experimented 24 hours sous vide cooking recipes and that Fresh Meal Solution appliance was reliable…but she didn’t see reason.

On the other hand she is a bit right. The risk of fire is expressly underlined in Fresh Meal Solutions’ manual when the thermometer probe is taken off the rice cooker or is out of work.  This point is a major drawback of SousVideMagic equipment, no float switch (in case all water evaporated) or excess temperature protection is available. These kinds of protections are usually provided in thermal or immersion circulators.

Hooo come on….I want to try anyway! Do i have to do sous vide cooking on the sly? Will this blog lead me to a divorce ;-) ?

Jean-françois

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