Cooking sous vide a salmon with Julabo EC thermal immersion circulator
Down to my home is a fantastic fish shop. I could not resist when seeing this huge and beautiful 2 Kg Atlantic salmon. This was a great opportunity for me to try my new toy…the Julabo EC immersion...
View ArticleNo need for a professional or powerful vacuum machine for sous vide at home
When I started cooking sous vide I had difficulties to decide which vacuum machine to purchase. Finally I bought a non professional vacuum machine (Lava 100) which is powerfull and high quality made....
View ArticleThe SWID, Addélice immersion circulator on Youtube
Addélice launched a short video about its new immersion circulator dedicated to sous vide cooking. This sous vide equipment is named SWID and benefits from two displays: one for the temperature and the...
View ArticleSous vide – 42 hours pork ribs
I finally decided to make sous vide 48 hours pork ribs. Unfortunatly I had to keep the pouch 42 hours hours in the water bath (57°C or 134.6°F) only.I kept the ribs in the fridge 8 hours but before...
View ArticleSalmon sous vide – 1st trial with Turbigomme and a thermometer probe, 54°C...
Their is now a long time that I wanted to cook sous vide salmon with Turbigomme and a probe. Viktor Stampfer book indicates salmon should be cooked 54°C for 10 minutes (core temperature) with a 56°C...
View ArticleSous vide at home – 72 hours pork ribs
I was not really convinced after my first 42 hours sous vide pork ribs trial. The meat was tender but the texture was not as extraordinary as you can read it on some internet comments made by cooks...
View ArticleSous vide at home – Lobster tail 20 mm thick, 60°C during 41 minutes
This is my first try with cooking shellfish sous vide : a lobster tail. I looked at Thomas Keller’s time and temperature table which mentioned a cooking temperature at 60°C during 15 minutes for a...
View ArticleA Practical Guide To Sous Vide Cooking of Douglas Baldwin now available in...
Good news for sous vide enthusiast who are not comfortable with the English language. Douglas Baldwin “Practical Guide to Sous Vide Cooking” has been translated en French and German by Addélice. This...
View ArticleTest of Addélice’s Immersion Circulator in a 20 litres container
I received several questions of people interested by the swid of addelice. Their main worry was to determine if the swid is for professional purposes or for home cooks. To all of them I replied and...
View ArticleChef Touch System – The all in one sous vide cooking at home solution from...
Today I saw an interesting piece of sous vide cooking equipment called Chef Touch System from KitchenAid. This concept gather a vacuum chamber sealer (a must in terms of vacuum that gives you the...
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