Below are some online articles, reviews and tests of the swid from around the internet.
French Chef Jean-Yves PICCINALI cooks beef filet at 55°C for his son’s birthday using Addélice’s immersion circulator.
March 15, 2010
“La cuisson des oeufs en basse température avec le thermoplongeur d’Addélice”
Article by Stéphane Riss — Cuisinerenligne.com (French Blog specialised in cooking videos and interviews of chefs)
The French Cuisinerenligne’s blog has illustrated with an excellent video the difference in texture of an egg when cooked at 62°C and 67,5°C.
One °C can make the difference!
March 10th, 2010
“Cuisson sous-vide contrôlée basse température – Le thermoplongeur Swid d’Addélice”
Article by Chef Simon — ChefSimon.com
Full review and tests of the swid by French Chef Simon.
Chef Simon also cooked a fantastic duck magret sous vide at 57°C with the swid.
UK Blogger Casquette writes reviews of cooking appliances. He reviewed the swid and his conclusions are excellent. Casquette also cooked some scallops sous vide, 72 hours short ribs, scrambled eggs, salmon, American prime rib eye, sous vide hamburger, chicken, some vegetables, the 64.5°C “perfect egg.
Alex has experimented with the Swid and concludes that his first 52°C five hours steak “was, easily, one of the best pieces of meat I’ve ever tasted”.
October 21st, 2009
“The swid – First images and impressions of Addélice Immersion Circulator dedicated to Sous vide Cooking”
Posted by Jean-François — Sousvidecooking.org
Jean-François was one of the first bloggers to receive the swid. Jean-François made many reviews of our immersion circulator and has experimented some recipes and cooking times with salmon, scallops, eggs and a pear. Jean-François also illustrated the swid’s stability and precision in a 20 liter container, and the its power consumption.