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.
Coming soon a review of the most representative sous vide equipment of the market (from the left to the right) on this page :
- SousVide Professional of Polyscience (Immersion Circulator)
- Sous Vide Chef of Vac-Star (Immersion Cirdulator) Swid by Addélice (Immersion Circulator)
- Pearl by Julabo (Immersion Circulator)
- SousVideMagic by FreshMealsSolutions + Bubbler (PID Controler SVM-FMM1500D)
- SousVide Supreme (Unstired PID controlled water bath)
- Sous Vide Chef of Vac-Star (Immersion Circulator)
Julabo is known as the European leader in manufacturing Constant Temperature Circulators used for research, science and industry with a reputation since 1967. Some weeks ago Julabo launched the Fusion Chef Immersion Circulator series devoted to sous vide.
I received some days ago the Pearl an Diamond immersion circulators and could not stand giving you my first impressions of these fabulous pieces of sous vide equipement. Today I’ll show you the Pearl and will post tomorrow about the Diamond. I’ll make a full review of these equipements during the next days and will share my conclusions with you.
The Pearl is sold with a protection grid which is a good point as protection grids are usually sold separatly at EUR 100 . The protection cage is fixed with 4 screws on the down part of the casing which is, in my opinion, not really practical if you want to proceed to a fast cleaning of the immersion circulator after each use.
Pearl’s price list is EUR 899 (excl. VAT?).
Main specifications :
- Temp. range: 20°C to 95°C
- Temp. stability: ± 0,03°C
- Power: 2,000W
- Circulation pump: 14 l/min
- Low-level water alarm
- Safety protection grid
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).
When I started cooking sous vide, one year ago, I searched information about cooking times and temperatures on internet. Nothing was available at this time except Douglas Baldwin Practical Guide to Sous Vide. Therefore I purchased some books that were rated good or excellent on some online shops such as “Under Pressure – Cooking Sous Vide” of Thomas Keller and “Sous-Vide: Garen im Vakuum” of Viktor Stampfer. These books were nice with beautiful pictures…but not really containing relevant technical information. Above all, sous vide recipes of these books couldn’t be reproduced without a penetration probe. Then I realized that Douglas Baldwin’s Guide was the best source of information.
At the same time I heard about a book from Spanish cooks called Joan Roca and Salvador Brugués. But this book was available in Spanish only. This book is now available in English and French. The price of this book is crazy! I saw some online shop proposing it at USD 200! I bought mine in French language at EUR 110 incl. shipping.
The book is nice and full of technical information (100 pages of tech. information to be compared with 50 pages of recipes). I didn’t have time so far to read it completely but one think already disappointed me, you cannot find cooking tables such as Baldwin ones. If you want to cook with Joan Roca and Salvador Brugués cooking book then you need to purchase some turbigomme and a penetration probe…again. Anyway this book seems very interested and I’ll give you my feed back soon about it.