The Sirha is a major culinary event taking place in France (Lyon). Addélice will exhibit at this occasion its new products between January 22nd and 26th, stand 6K26.

Don’t hesitate visiting us to test the swid, the first immersion circulator 100% dedicated to sous vide. You will also have the possibility to assist (and to taste) to sous vide demonstrations performed by Chef Samuel Sirois.

French Chef Simon has tested the Swid, Addélice’s immersion circulator dedicated to sous vide, since december 2009.
Today Chef Simon published two articles about the Swid and said “Addélice’s immersion circulator fulfills Chefs needs and also those of home cooks”.

This is in accordance with our philosophy of providing reliable and professional sous vide equipment for professionals and individuals alike.

You can find the articles here (in French):

A technical description of the swid.

A complete review of the swid by Chef Simon

The Swiss Femina magazine and Manuella Magnin published an excellent article about sous vide, introducing this cooking method with a description of sous vide equipments and some recipes.

The swid, Addélice’s immersion circulator dedicated to sous vide is presented in this article as the most competitive appliance of its kind.

Here is a short summary of this article in French only.

You can also click on the above pictures to download the PDF files of the Femina Article p44, 45 et 46 dated February 28th, 2010.

Addélice is glad to inform you about the release of www.swid.eu an internet site devoted to the swid.
This site contains information about sous vide, the swid (addélice’s immersion circulator), technical specifications of the swid, vacuum machines sold together with the swid as a kit (LAVA and Vac-Star), a photo gallery and a FAQ section.

The swid site is available in 3 languages, English, French and German.

The well-known French professional magazine L’Hôtellerie Restauration published 2 articles about sous vide equipments. These articles mention the swid, Addélice’s immersion circulator. Jean Gabriel du Jaiflin, journalist at L’Hôtellerie Restauration says the swid is about to become a standard in Chef’s kitchen.

For a copy of these 2 articles (in French) click on the links below:

Article (in French) of L’Hôtellerie Restauration dated January 6th, 2010
Article (in French) of L’Hôtellerie Restauration dated January 9th, 2010

.

Sous-Vide is french for ‘under vacuum’ and describes a method to cook food at low temperatures inside a vacuum sealed pouch. It was invented in France in the 1970s as a result of the search for the perfect way to cook foie gras. Since its invention, chefs of the best restaurants all over the world have started experimenting with this technique, many of them adopting it as their way of choice to cook meat and fish.

Cooking meats to the right degree of doneness is one of the biggest challenges in the kitchen, which even professionals often fail to achieve. But what makes it so difficult to achieve good results when cooking meat or fish? A perfect steak should have a core temperature of 55ºC while a hot pan has approximately 300ºC. Pan-frying a steak until the core temperature comes up to 55ºC therefore inevitably leads to everything but the center of the steak being overcooked. In recent years low temperature cooking has become increasingly popular and although this method is far superior to pan-frying, it is very difficult to consistently achieve perfect results.

Using the Sous-Vide method, meat or fish is placed inside a vacuum pouch from which air is evacuated using a vacuum sealer. This can be done with simple and inexpensive household appliances or with professional chamber-style vacuum sealers. The sealed pouch is then placed inside a precisely tempered water bath. Once the desired core temperature of the product has been reached, cooking time will not be of big concern anymore. In fact, longer cooking times will result in more tenderness, yet the product will never be overcooked. Moreover, the results will always be reproducible.

For perfect results, the tolerance for temperature fluctuations is very narrow. The temperature band for a perfectly cooked steak, for example, ranges from 55ºC (medium-rare) to 60ºC (medium) only. Special precision appliances are necessary to control and hold a set temperature very stable. Those machines are called “immersion circulators”, each of which consist of a high-precision temperature probe, a heating power controller, a heating element and a circulation pump. Those devices were initially developed for laboratories and although commonly found in top restaurant kitchens, they never made it into private homes – mainly due to their steep prices.

Although the Sous-Vide method is gaining popularity with non-professional chefs, there has not been an affordable solution that had all the advantages of a laboratory immersion circulator. This changes today as Addelice Ltd, manufacturer of special cooking equipments, released the swid – the world’s first immersion circulator dedicated to Sous-Vide cooking. The swid has a heating power of 2.000 Watt and is capable of holding a set temperature stable within a 0.05ºC band. The swid can be ordered online now for 449€, worldwide shipping inclusive. For additional information about the swid you can also visit www.swid.eu.