Sous Vide Cooking

Tag: LAVA 100

Frisper, the vacuum machine from Oliso – Vous vide chicken legs at 66°C during 75 minutes

by on Oct.06, 2009, under Equipments & Accessories, Time and Accurate Temperature

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I was very attracted by the design of the Frisper when I saw it for the first time. The vacuum machine from Oliso is definitely a very cute and compact device.

You know my philosophy now …if I see something new, you have to try it!

First of all lets make a fast comparison between the LAVA 100 vacuum machine I purchased some months ago and the Frisper from Oliso. The LAVA 100 is a powerful appliance with a “safety box” but its price is 3 times the price of the Frisper (EUR 245 to be compared to approx. EUR 80). On the other hand the Frisper is really less powerful than the LAVA 100 and the price of the specific plastic pouches that must be used with it is significantly higher compared to “normal pouches” (without any zip). Pouches can usually be purchased in the range from EUR 0.11 to EUR 0.50 (if purchased in a pack of 50 or 100 pieces). Plastic pouches used with the Frisper can be sold in a pack of 20 bags for a price of approx. EUR 1 per bag. These bags a theoretically re-usable 8 times but this possibility id useless in the frame of sous vide cooking as bags should not be re-used for food safety reasons.

Therefore the main question is “can the Frisper vacuums enough for sous vide cooking purposes”. Please have a look of this previous post illustrating their is no need of a professional vacuum machine to cook sous vide.

I confirm the Frisper is good enough. For my try I took 2 chicken legs (35 mm thick), added a little bit of marinade, vacuumed them with the Frisper and cooked them at 66°C during 75 minutes.

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Last time I cooked chicken legs sous vide (30 mm thick) I decided to comply with Douglas Baldwin time and temperature table (64°C during 60 minutes). The result was good but a little bit bloody on some parts. Click here to read the post mentioning that point.

This time I have decided to raise slightly the temperature and the cooking time.

The texture was again very good and the chicken not bloody anymore. Nevertheless the chicken was still a bit too pinkish for my girlfriend taste. I guess next time will be the good one.

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In order to compare with the bloody chicken leg I cooked during my first experiment, find bellow a picture.

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Jean-François

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