Tag Archives: Review

Online Reviews & Tests

Below are some online articles, reviews and tests of the swid from around the internet.

March 22nd, 2010
“4 ans d’Ulysse”
Article by Chef Jean-Yves PICCINALI — Uncuisinierchezvous.over-blog.com

French Chef Jean-Yves PICCINALI cooks beef filet at 55°C for his son’s birthday using Addélice’s immersion circulator.
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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!
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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.
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February 20th, 2010
“The Swid by Addélice Review”
Review by Casquette — fiftyfourdegrees.com

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.
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October 29th, 2009
“Five hours steak”
Article by Alex Rushmer — justcookit.blogspot.com

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”.
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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.


“The SWID is an immersion circulator for Chefs and home cooks” says French Chef Simon

Chefsimon

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.

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A complete review of the swid by Chef Simon

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