NEWSWIRETODAY Press Release& Newswire Distribution | HOME
MOST TRUSTED NEWSWIRE PRESS RELEASE DISTRIBUTION
PRTODAY / NewswireToday press release distribution service network
More news: Food / Culinary
Written by / Agency / Source: Addelice Ltd
Check Ads Availability|e-mail Article

Are you the owner of this article?, Turn it PREMIUM with your LOGO instead - and make it 3rd party Ads-Free! within the next hour!

Addelice Launches First Immersion Circulator Dedicated to Sous-Vide Cooking - Addelice Ltd launched the Swid®, the world's first immersion circulator dedicated to Sous-Vide cooking - Addelice.com
Addelice Launches First Immersion Circulator Dedicated to Sous-Vide Cooking

 

NewswireToday - /newswire/ - B.-Ludwigshafen, Baden-Wuerttemberg, Germany, 2009/11/05 - Addelice Ltd launched the Swid®, the world's first immersion circulator dedicated to Sous-Vide cooking - Addelice.com.

   
 
Your Banner Ad Here instead - Showing along with ALL Articles covering Food / Culinary Announcements

Replace these Affiliate Programs at ANYTIME! Your banner here within the next hour. Learn How!


 

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 (addelice.com), 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.

 
 
Your Banner Ad Here instead - Showing along with ALL Articles covering Food / Culinary Announcements

Replace these Affiliate Programs at ANYTIME! Your banner here within the next hour. Learn How!


 

Written by / Agency / Source: Addelice Ltd

 
 

Availability: All Regions (Including Int'l)

 

Traffic Booster: [/] Quick NewswireToday Visibility Checker

 

Distribution / Indexing: [+]

 
 
# # #
 
 
  Your Banner Ad showing on ALL
Food / Culinary articles,
CATCH Visitors via Your Competitors Announcements!


Addelice Launches First Immersion Circulator Dedicated to Sous-Vide Cooking

Company website links NOT available to basic submissions
It is OK to republish and/or LINK any newswire for any legitimate media purpose as long as you name NewswireToday and LINK as the source.
 
Publisher Contact: Tim Wieland - Addelice.com 
+49 7773 385027 info[.]addelice.com
 
Newswire Today - PRZOOM / PRTODAY disclaims any content contained in this article. If you need/wish to contact the company who published the current release, you will need to contact them - NOT us. Issuers of articles are solely responsible for the accuracy of their content. Our complete disclaimer appears here.
IMPORTANT INFORMATION: Issuance, publication or distribution of this press release in certain jurisdictions could be subject to restrictions. The recipient of this press release is responsible for using this press release and the information herein in accordance with the applicable rules and regulations in the particular jurisdiction. This press release does not constitute an offer or an offering to acquire or subscribe for any Addelice Ltd securities in any jurisdiction including any other companies listed or named in this release.

Food / Culinary via RSSAdd NewswireToday - PRZOOM Headline News to FeedBurner
Find who RetweetFollow @NewswireTODAY

Are you the owner of this article?, Turn it PREMIUM with your LOGO instead - and make it 3rd party Ads-Free! within the next hour!


Read Latest Articles From Addelice Ltd / Company Profile


Read Food / Culinary Most Recent Related Newswires:

Barry Callebaut Inaugurates 'The Chocolate Box' - World’s Largest and Most Sustainable Chocolate Warehouse in Lokeren, Belgium
Barry Callebaut Unveils The First Nutraceutical Fruit Drink
Barry Callebaut Opens CHOCOLATE ACADEMY™ Center Dubai At the Foot of Burj Khalifa
Barry Callebaut Inaugurates Chocolate Factory in Novi Sad, Serbia
Barry Callebaut to Unravel A Monumental Cacaofruit Breakthrough During Treat Tomorrow Live
Hershey and Barry Callebaut Extend Strategic Supply Agreement
Barry Callebaut to Open Factory in Kaliningrad, Russia
Barry Callebaut - Growing the World of Chocolate & Cocoa for 25 Years
Barry Callebaut Signs Long-term Outsourcing Agreement with Atlantic Stark
Barry Callebaut to Acquire Europe Chocolate Company in Belgium
Cacao Barry Enchants the Artisan World with WholeFruit Chocolate
Cocoa Pioneer Van Houten Launches First-ever Ruby Chocolate Drink Powder
Barry Callebaut Announces Opening of its New Chocolate Factory in Baramati, India
Bloom and Barry Callebaut Lead the Biomass Revolution
Barry Callebaut and Garudafood Announce Strategic Partnership to Distribute Van Houten Professional Products in Indonesia

Boost Your Social Network
& Crowdfunding Campaigns


LIFETIME SOCIAL MEDIA WALL
NewswireToday Celebrates 10 Years in Business


PREMIUM Members


Visit  MONOVERSE USA, Inc.

Visit  Mokuyobi





 
  ©2021 NewswireToday — Limelon Advertising, Co.
Home | About | Advertise/Pricing | Contact | Investors | Privacy/TOS | Sitemap | FRANCAIS
newswire, PR press releases distribution service magazines engine news alert newsroom press room breaking news public relations articles company news alerts newswiredistribution ezine bizentrepreneur biznewstoday digital business report market search pr firms agencies reports distri-bution today investor relation successful internet entrepreneurs newswire distribution prtoday.com newswiredistribution asianewstoday bizwiretoday USA pr UK today - NOT affiliated with PRNewswire as we declined their partnership offer in 2013
 
PRTODAY & NewswireTODAY are proudly NOT affiliated with USA TODAY (usatoday.com)