Delivery of the LAVA vacuum equipment
I felt excited when receiving today the LAVA parcel as I knew this purchase represents the starting point of my experiments with sous vide cooking at low and constant temperature. I took some nice...
View ArticleImmersion circulators price comparison made by Molecularcuisine.org
Addendum June 2012 : unfortunately this site doesn’t exist anymore. Therefore I have decided to create my own page that includes tests and reviews of the main sous vide tools of the market. I was...
View ArticleMy first experiment of cooking sous vide with a water bath (bain marie)
As you can see the control panel of my water bath is basic with a drainage valve, a switch on/off and a thermostat. Contrary to an expensive water bath such as Roner Compact that costs at least EUR...
View ArticleSous vide cooking with a basic water bath (bain marie) – Range of temperature...
After having tested sous vide cooking with a gaz stove and a halogen stove here are my comments about cooking sous vide with a EUR 100 basic water bath. For the purpose of measuring the range of...
View ArticleCooking 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 ArticleVacuum – Melon compression
Everybody is mentioning Thomas Keller watermelon compression technique. I didn’t have any watermelon in my fridge but I had a great melon waiting for being eaten. My vacuum machine is definitely not as...
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...
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