Swid Recipe Swid : 7 Recipes

Menu du jour swid : 7 Recipes

Recipe Video of the Swid by Addélice - Immersion circulator dedicated to Sous Vide

Video of the Swid by Addélice - Immersion circulator dedicated to Sous Vide
I am sorry not being able to answer to all your questions about the Swid but I am very busy at the moment. The best way to illustrate the precision, size and power of the pump is to watch the video I just made. Click here to view the embedded[...]

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

The SWID - First images and impressions of Addélice Immersion Circulator dedicated to Sous Vide Cooking
Two 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[...]

Recipe I swid my salmon! 20mm thick. 60.5°C during 41 min and 52°C during 28 min

I swid my salmon! 20mm thick. 60.5°C during 41 min and 52°C during 28 min
Today I woke up and decided to “ swid my salmon”! I purchased 2 pieces of salmon, 20 mm thick, seasoned them with salt, pepper and a little bit of frozen olive oil. A common problem when cooking salmon, is that the protein albumin[...]

Vacuum chamber sealer ? Review of the miniVac of VacStar

(1 vote)
I am currently using a clamp machine to vacuum my food stuff to be cooked sous vide. I decided one year ago to purchase a LAVA V100 which is in my opinion the best choice to start with cooking sous vide. I am still very happy with this[...]

Recipe White Flesh of Scallop Sous Vide at 49°C and 51°C

White Flesh of Scallop Sous Vide at 49°C and 51°C
October to April is the scallop season in France. When going on markets you can see very often fishmongers’ stalls full of Coquilles Saint Jacques. The white flesh of the scallop (the “noix de Saint Jacques”) is very thick and[...]

Recipe Sous Vide Equipment ? The Ultimate Review ? Part 1

Sous Vide Equipment ? The Ultimate Review ? Part 1
It is not an easy thing to compare the proportions of sous vide equipements. What place will it take in my kitchen? Will my sous vide appliance fit in a drawer when not using it? The purpose of this post is to help you making your own choice. A[...]

Recipe First try with rhubarb cooked sous vide at 61°C during 45 minutes

First try with rhubarb cooked sous vide at 61°C during 45 minutes
Rhubarb is the vegetable of my childhood, my mum was often preparing jam out of fresh rhubarb coming directly from our garden. I found the post from The British Larder’s blog about rhubarb cooked sous vide interesting. Therefore I have[...]