Blog - Biolomix

101 Guide On Biolomix Sous Vide Cooker

Written by Juliana on October 15, 2022. Posted in Blog. No Comments on 101 Guide On Biolomix Sous Vide Cooker

Biolomix Sous vide cooking is not just for entrées, even though it is the ideal technique for the most tender, juicy, and tasty chicken breasts ever!

It’s a method that can be used in a variety of situations, making the equipment purchase for your standard kitchen worthwhile. Biolomix Sous Vide Thermal Immersion Circulator helps you cook a flawless poached egg, a perfectly flaked piece of salmon, or do justice to a choice cut of prime rib, with its high power heating element power of 1500 watts compared to other immersion circulators out there that only use 800 or 1000 watts, which definitely lengthens the time required for cooking and preheating.

Prepare everything to perfection with the sous vide technique, including meat, poultry, seafood (yes, even lobster!), vegetables, fruits, and eggs. Additionally, you can use it to temper chocolate for chocolates, dessert toppings, and fruit dips like strawberries.

You can now enjoy excellent home cooking with Biolomix Sous Vide Immersion Circulator without effort. You may have complete control over the cooking process with adjustable timers and thermostats. Cooking requires less thought process thanks to the built-in thermostat, digital soft-touch controls, and easy-to-read LCD display.

DESCRIPTION –

FASTER COOKING TIME: In just 30 minutes, the Biolomix sous vide immersion circulator can reach 60°C. The sous vide cooker reaches 95°C in only 15 minutes, or about half the time. You may customize your experience by adjusting the time and temperature with the simple control panel.
EASY TO USE: Simply add water, place ingredients in a vacuum-sealed container, and push start with the sous vide cooker set attached to any cooking pot or container. suitable for all deep cooking pans.
TASTY MEAT LIKE NEVER BEFORE: With the different recipes available, the Biolomix sous vide immersion cooker will offer your meat and chicken the greatest flavor. Every time, steaks cooked to your preferred temperature are delivered by rear meat with juicy flavor.
GREAT ADDITION TO ANY RECIPE: The secret to mastering a recipe is the sous vide equipment. Moisture loss may occur as a result of overcooking. You can prepare steak, poultry, fish, eggs, and vegetables using the Biolomix sous vide immersion circulator.

STEPS TO FOLLOW –

Step 1: Put food in a water bath after vacuum-sealing it in a bag.

Step 2: After three seconds of pressing the ON button, the display will turn on and emit a beeping sound. The temperature will be displayed on the display.

Step 3: Set a timer to postpone the beginning of cooking. To set the real cook time, on this device known as “work time,” push the set button a second time (which only starts counting down once the water has reached the correct temp)

Step 4: Using the black scroll wheel on the front, adjust the temperature and timing.

Step 5: Take the meal out and serve it when it reaches the desired temperature and timing.

You may watch the Biolomix sous vide cooker demo video above to learn more about the usage and functions.

Items Purchased Along With The Biolomix Sous Vide –

Sous Vide Rack 11L

Sous Vide Rack 11L — **Stainless Steel Biolomix Sous Vide Rack**

With an ultra-durable rack made of 304 stainless steel, you can prepare delectable dishes for many years to come without worrying about rust, stains, or corrosion.
The unique crossbar adjusts to fit both small and big pouches and keeps pouches in position to minimize drifting and half-cooking issues. To cook more food in your 11-liter Biolomix sous vide container with perfect water circulation around every pouch, arrange your pouches over the rack.

With the majority of well-known brands of 11L sous vide containers/buckets, Biolomix sous vide accessories can be used for storage, marinating, compressing, and cooking.

2. Vacuum Food Sealer 220V/110V

The ability to stock and organize your freezer with fresh ingredients or food that is ready to thaw and serve will make cooking and meal preparation simpler, more affordable, and faster. This will prevent freezer burn and the creation of ice crystals in food, which will most likely end up in the trash.
Depending on the type of food, vacuum sealing can extend food preservation up to five times longer than using zip-top baggies or containers. However, the Biolomix Vacuum Sealer has successfully extended the shelf life of food through a series of laboratory testing.

With the control center on top of the panel and digital soft touch buttons as well as LED indicator lights, the plug-in design is fully automatic and simple. Smart technology for your family!

The Advantages of Biolomix Sous Vide Cooking in Professional Kitchens

Choosing to use Biolomix sous vide cooking in your professional kitchen has a lot of advantages and can help the business succeed. Here are a few advantages you’ll experience right away :

Increases the intensity of flavors.
Assists in making proteins like beef, poultry, and other types of protein more tender.
Produces reliable outcomes each time and eliminates the uncertainty of doneness.
Very useful for batch cooking, It saves money and energy.
Compared to heated air from an oven, the water bath cooks more evenly.
Use it for eggs, fruits, vegetables, and proteins since it is adaptable.

Refund Policy

RETURNS

We have a 30-day return period. We are sorry but we are unable to offer you a refund or exchange if 30 days have passed after your purchase. Your item must be new and unopened, and it must also be in the same condition that you received it. Moreover, it needs to be in its original packing.

There are some products that cannot be returned. Food, flowers, newspapers, magazines, and other perishable items are not returnable. Additionally, we do not accept products that are hazardous, contain flammable liquids or gases, or are intimate or hygienic goods.

REFUNDS (If Applicable)

We will send you an email to let you know that we have received your returned item after it has been received and examined. The acceptance or denial of your refund will also be communicated to you by us.

Within a predetermined number of days of receiving your approval, your refund will be processed and a credit will automatically be credited to your credit card or original mode of payment.

Those pricey chunks of meat will always turn out perfectly thanks to Biolomix sous vide cooking! which eliminates the need to watch over the protein. This gives you more time to work on other things. The water never boils or cools because of the immersion circulator’s design; it always stays at the chosen temperature

Biolomix Blenders: Indulge In The Smoothest Smoothies

Written by Juliana on October 10, 2022. Posted in Blog. No Comments on Biolomix Blenders: Indulge In The Smoothest Smoothies

Turn summertime sips into smoothies for a cool, refreshing treat with Biolomix!

There is a variety of equipment you can purchase to make your time in the kitchen more pleasurable, and frequently faster and easier. One of them is a Biolomix Blender. These powerful and versatile appliances can do more than just whip cream or puree smoothies. They can make peanut butter, cook soups, and grind coffee. Biolomix Blender gives you results that are impossible to achieve with any other method. Check out our sleek and reliable Blenders to modernize your kitchen today!

A Biolomix Blender might be your first choice when breaking down liquid things like smoothies, pancake batter, hot soups and sauces, salad dressings, ice cream, or fruit popsicles. The most creamy and silky products are created by the gravity-fed unit’s ultra-sharp blades.

A blender is a necessary element in every kitchen, and most housemakers seek the best juicer blender to go with their other kitchen appliances. They can be anything from little, countertop-sized gadgets to big, bulky pieces of machinery that take up a lot of space to operate. There are various varieties of blenders, each with special characteristics and uses. The following list includes some Biolomix blenders –

1. Digital Power Blender 2200 W

Blender style is introduced to the modern day by the Biolomix Blender D6300. The blender uses only a touch-screen interface and has no traditional knobs or buttons on its control panel. The flat screen is simple to clean because it has no crevices to trap spills. The LED lights on this blender turn off when not in use, giving it a sleek, contemporary appearance.
Timed automated settings for six pre-programmed features, manual speed adjustment and a timer are among the features. With its six hardened stainless steel wave blades for crushing ice and frozen fruits, as well as its modern appearance.

This Biolomix Blender might provide a whole new level of enjoyment to food preparation in your home. You can also check out Serrated Blade For Blenders.

2. Power Food Blender 2200 W

Greater product diversity is made possible by the six-wave action blades made of hardened Japanese stainless steel.
Creates a wide variety of beverages, including milkshakes, green smoothies, dry grinding, hot soup, sauces, raw food diet, ice cream, fresh juice, and much more.

A Biolomix Blender dry container is recommended since grinding excessively hard materials, such as grains, will damage and pit the pitcher’s interior near the blades. The scratches increase the likelihood that the container may hold odors in addition to giving it a “cloudy” cosmetic blemish. It’s also practical to have a second container because, in order to ground grains, the first one must be completely dry, and if you made a smoothie earlier in the day, it may still be wet.

3. Power Blender With Timer – 3HP

Greater product diversity is made possible by the six-wave action blades made of hardened Japanese stainless steel. With an LCD screen, a single touch, and a configurable timer and speed.
This Biolomix Blender consists of a maximum of 2200W self-compensating 45000RPM German-made technology for continuous functioning, automatic overheat protection, and a motor overload reset switch. Unbreakable, BPA-free, 2L jar of the highest food grade.

Visit our YouTube channel to learn more about these amazing, high-tech, top-notch Biolomix blenders.

4. Rechargeable Portable Blender 4000 mAh

A single charge of this Biolomix blender’s rechargeable 4000mAh lithium-ion battery lasts up to a week. It can be charged via a laptop, power bank, automobile, etc. When in use, this small blender operates softly and makes no noise at all.
You can transport your personal USB blender with ease because it is so lightweight. Most car cup holders will fit this cup.

PREMIUM MATERIAL & MULTI-FUNCTIONAL: Made of high borosilicate glass material, BPA-free, baby food-grade, non-toxic, and eco-friendly ABS base. Perfect for making a green fruit smoothie, milkshake, juice, protein shake, baby food supplement, salad dressings, etc.

Although different blenders have varied features and functions, product testing has shown that many blenders, even those that are less expensive, may serve a variety of purposes for consumers.

Remember the following While Purchasing Biolomix Blender:

Always lock the pitcher into position, fasten the top, and place the base on an even, flat surface before using.
Always use caution when near the stainless steel blades.
In order to ensure that the blender functions well, only appropriate food kinds in tiny quantities should be added to the pitcher.
Long-term use of the blender or overloading it may cause damage or burn it out.

Why Shop With Biolomix?

(1) We are a well-known brand for professional blenders across the world.

(2) More than ten years’ worth of marketing and production experience for professional blenders.

(3) Superb quality two years of motor warranty for domestic usage, reasonable price

Purchase with assurance.

(4) Prior to shipping, every item will be carefully inspected and packaged.

BIOLOMIX: 1-Stop Shop For Your Gourmet Kitchen

Written by Juliana on October 8, 2022. Posted in Blog. No Comments on BIOLOMIX: 1-Stop Shop For Your Gourmet Kitchen

Whether they are cozy or futuristic, kitchens are frequently admired for their design. However, your kitchen’s appliances are its heartbeat. You want kitchen appliances that fulfill your needs, preserve the elegance of your space, and meet your budget. So how can you balance all of these factors? It all depends on your tastes, style, and financial constraints. You can get outcomes using Biolomix kitchen appliances that are not feasible with any other technique. View our stylish and dependable blenders, sous vide, grinders, fryers, waffle makers, and other kitchen appliances. Enhance your kitchen today!

They can be anything from little, countertop-sized electronics to big, bulky pieces of machinery that take up a lot of room to operate. There are various sorts of kitchen appliances, each with special characteristics and uses. The following is a list of some popular Biolomix kitchen appliances:

1. Digital Power Blender 2200 W

Blender style is brought into the modern era with the Biolomix Touch Screen Pro Blender D6300. The Biolomix Blender uses only a touch-screen interface and has no traditional knobs or buttons on its control panel. The flat screen is simple to clean because it has no crevices to trap spills. The LED lights on this blender turn off when not in use, giving it a sleek, contemporary appearance.
Timed automated settings for six pre-programmed features, as well as manual speed and timer adjustments, are included. This blender could add a new level of enjoyment to your kitchen food preparation with its six-wave blades made of hardened stainless steel for crushing ice and frozen foods.

Biolomix Heavy Duty Blender

If you’re looking to upgrade your kitchen appliances, Biolomix Blender is one you should give serious thought to. from making smoothies to preparing sauces and dips. It is also quite simple to use.

2. Electric Grinder 300 W

The stylish Biolomix 2-in-1 Coffee & Spices Grinder with a max 80g capacity and wet & dry function, this all-purpose 300W grinder is a must-have item for any kitchen.
It can only be used when the top cover is securely fastened thanks to a safety switch system. With the simple Push-Down operation and transparent cover, you can precisely grind and chop ingredients.
Two dishwasher-safe cups that can be removed from this Biolomix Mixer are equipped with stainless steel blades, grinders for coffee beans and spices, and choppers for garlic, ginger, chilies, and vegetables.

Always retain a mixer grinder that works for your kitchen and daily demands. Please make sure the container is loaded with the right number of ingredients and that the lid is securely fastened.

3. Biolomix Sous Vide Cooker 1500 W

The Biolomix Sous Vide equipment delivers restaurant-caliber cooking into your house. The results from the sous vide machine immersion circulator cooker is constant because it uses temperature control.
In just 30 minutes, the Biolomix sous vide immersion circulator can reach 60°C. The sous vide cooker reaches 95°C in only 15 minutes, or about half the time. You may customize your experience by adjusting the time and temperature with the simple control panel.
With its high power heating element power of 1500 watts compared to other immersion circulators out there that only use 800 or 1000 watts, Biolomix Sous Vide Thermal Immersion Circulator helps you cook a flawless poached egg, a perfectly flaked piece of salmon, or do justice to a choice cut of prime rib.

For further information about Biolomix sous vide, you may also consult our Guide.

4. Intelligent Electric Fryer

Biolomix Fryer only takes one button press to cook healthily in one of the seven preset modes for fries, chicken, steak, shrimp, pork, cake, and fish. has a large temperature range of 180°F to 400°F and a cooking timer that goes up to 30 minutes.
With its 360° high-speed hot-air circulation heating, it can swiftly, evenly, and thoroughly fry or bake food while using less time and energy. The English recipes that are included make it simpler to prepare delectable food.

Eat the foods you love without the added calories. You can fry, bake, grill, and roast with this air fryer with little to no oil. With just one countertop appliance, you can prepare crispy fried chicken, steak, French fries, pizza, and much more.

5. Rechargeable Portable Blender 4000 mAh

Biolomix blender — Make your next smoothie into something legendary!????????

This Biolomix blender is of High-quality, BPA-free, infant food-grade, non-toxic, and environmentally friendly ABS foundation made of high borosilicate glass. Perfect for producing salad dressings, green fruit smoothies, milkshakes, juices, protein shakes, and infant food supplements.
With just one button and a double press to start, it can combine broken ice, frozen fruits, veggies, and seeds in under a minute. Its maximum speed is 15000 rpm. Press the button, add some water, and it’s simple to clean.
A single charge of the USB blender’s rechargeable 4000mAh lithium-ion battery lasts up to a week. It can be charged via a laptop, power bank, automobile, etc. When in use, this small blender operates softly and makes no noise at all.

Please refrain from operating the blender while it is charging or empty.

About Us

We at Biolomix, firmly think that our products are among the most cutting-edge in the world, and we want to ensure that we back that claim up with a risk-free 30-day guarantee.
We will take ANY measure necessary to ensure that you are completely delighted with your purchase if you don’t have a great experience for ANY reason.
We want you to understand that there is absolutely ZERO danger in purchasing something and testing it out because purchasing products online can be a difficult undertaking. No hard feelings if you don’t like it; we’ll make it right.

What Is A Sous Vide & How To Use It?

Written by Juliana on October 4, 2022. Posted in Blog. No Comments on What Is A Sous Vide & How To Use It?

To produce consistently excellent outcomes while cooking with precision, food temperature must be exact. The cooking method is known as Sous Vide (pronounce “sue-veed”) allows for precise temperature control. It has been in use by professionals for decades and involves heating water and cycling it through a pot to cook food to a precise temperature.

Precision means perfection because there is only a 3-degree difference between a rare and medium-rare steak. With this straightforward method, you can avoid overcooking and drying out food while always achieving excellent cooking.

You only need to set the machine, and you can count on the method to produce consistently excellent results. Foods cooked sous vide acquire tastes and textures that can’t be matched by any other conventional cooking technique!

Positive Aspects Of Sous Vide Cooking

WASTE MINIMIZATION: Food that is prepared traditionally dries out and is wasted. For instance, traditionally cooked beef typically loses up to 40% of its volume as a result of drying out. Precision cooking preserves the volume of the steak.

CONSISTENCY: You may anticipate fairly consistent outcomes because you cook your food at an exact temperature for a precise period of time.
GOOD TASTE: Food is heated in its own juices. It makes sure the dish is juicy, moist, and tender.
FLEXIBILITY: You may need to pay close attention while cooking traditionally. Whereas, food is precisely heated and held at that temperature during precision cooking. Overcooking is not a concern.
EASY TO USE: Simply add water, place ingredients in a vacuum-sealed container, and push start with the Sous Vide cooker set attached to any cooking pot or container. suitable for all deep cooking pans.

BEST QUALITY SOUS VIDE IN THE MARKET

1. Biolomix Sous Vide Cooker 1500 W

With its high power heating element power of 1500 watts compared to other immersion circulators out there that only use 800 or 1000 watts, Biolomix Sous Vide Thermal Immersion Circulator helps you cook a flawless poached egg, a perfectly flaked piece of salmon, or do justice to a choice cut of prime rib.

You can now enjoy excellent home cooking with Biolomix’s Immersion Circulator without effort. You may have complete control over the cooking process with adjustable timers and thermostats. Cooking requires fewer thought processes and decision fatigue thanks to the built-in thermostat, digital soft-touch controls, and easy-to-read LCD display.

To learn more about this and its shipping criteria, you can review the product’s return and refund policy.

2. Anova Precision Cooker

Whether cooking a simple meal for 1 or an extravagant feast for your regionally famous, biannual, neighborhood dinner party, the new Anova Precision® Cooker heats water faster and holds it precisely at the desired temperature so you can get cooking quicker than ever.

STEPS TO USE SOUS VIDE COOKERS

STEP 1: Put food in a water bath after vacuum-sealing it in a vacuum bag.

STEP 2: After three seconds of pressing the ON button, the display will turn on and make a beeping noise. The temperature will be displayed on the screen.

STEP 3: Set a timer to postpone the beginning of cooking. To set the real cook time, known as “work time” on the sous vide (which only begins counting down once the water reaches the proper temperature), click the set button a second time.

STEP 4: Using the black scroll wheel on the front, adjust the temperature and timing.
The meal should be removed and served as soon as it achieves the desired temperature and timing.

For more clarity and guidance, watch the beginners’ guide to using sous vide.

Some Sous Vide Recipe Ideas For Wholesome, Delectable Weeknight Meals

Sous Vide Chicken Salad

If you sous vide the chicken breast in advance, your Caesar salad will have a flawlessly soft, incredibly juicy topping, and lunch or supper will be ready in less than five minutes!

2. Sous Vide Chuck Roast

A classic pot roast simply cannot go wrong. For a warming evening, serve this traditional comfort dish with a side of mashed potatoes. Delicious!

3. Sous Vide Garlic Herb Butter Steaks

A delicious garlic butter that elevates these fillets may be made in a matter of minutes. When you serve this dish to your family, it will be of restaurant caliber and they will be amazed.

4. Sous Vide Eggs With Avocado Toast

There has never been a greater brunch. Choose your favorite garnishes to add to this toast; the picture shows queso fresco, sriracha seasoning, and microgreens. Yum!

The fact that you can never overcook a dish when cooking it sous vide is one of its best features. It’s one of the factors that makes it so beloved by both chefs and knowledgeable amateurs. Imagine having –

perfectly cooked steak,
unbelievably soft fish, or
fall-off-the-bone chicken without having to worry about things burning in the pan!

It’s like enjoying a fine meal in the convenience of your own home.

Cod, Chickpea Puree And Spinach With Chorizo (Low Temperature Vacuum Recipe)

Written by bioloadmin on March 27, 2020. Posted in Blog. No Comments on Cod, Chickpea Puree And Spinach With Chorizo (Low Temperature Vacuum Recipe)

Many of you had expressed the wish to be informed of the publication of my best low temperature recipes. Find them as well as new recipes in the books of my collection “My Low Temperature Kitchen, Best Of – Tome 1”, “My Low-Temperature Kitchen, Best Of – Tome 2”, “My Low Temperature Kitchen, Best Of – Tome 3 ” and finally “ My low-temperature kitchen-Volume 4 ”. The books are available now in paperback or in Kindle version.

This week I offer you an easy recipe every day that you can also offer during a more elaborate meal because it combines gluttony and delicacy. The chickpeas and spinach bring an original side and are wonderfully raised by the slightly spicy chorizo.

Cod, Chickpea Puree And Spinach With Chorizo

Equipment

a vacuum machine
an immersion heater.
vacuum cleaner

Ingredients (for 3 people)

360 g cod back (130 g per person)
400 g can of chickpeas
a large white or yellow onion
a red onion
3 cloves of garlic
three handfuls of spinach and a few shots for dressing
a tablespoon of paprika
10 thin slices of spicy chorizo and 9 additional slices (for the chorizo chips)
olive oil
Espelette pepper

Preparation of Cod, Chickpea Puree And Spinach With Chorizo Using Low Temperature Vaccum

Cod, Chickpea Puree And Spinach With Chorizo - low temperature recipe

Start by preparing the filling:

Cut the 10 slices of chorizo into small strips.
Slice the white onion.
Peel the garlic cloves.
Fry the white onion and garlic in a pan with olive oil for a few minutes. The onions should become translucent.
Add 80 g of drained chickpeas and the spoonful of paprika. Heat a few more minutes.
For everything into a blender with 5 cl of olive oil and mix finely.
Return the mash to the pan with the remaining chickpeas and chopped chorizo.
Heat over low heat, adding the three handfuls of spinach for another three minutes: the spinach should be just “crumpled”. Reserve off the heat while waiting to reheat while the fish cooks. Don’t forget to taste and adjust the seasoning with salt and pepper.
Place the remaining chorizo slices on a non-stick surface and bake at 200 ° for 5 minutes. Watch carefully not to burn them: they must be crisp Book.
Cut the red onion into thin rings.
Gently fry the red onion slices in a pan with a little olive oil. They must remain crunchy.

Finish by preparing and cooking the cod:

Cut the cod back into portions.
Marinate the cod with a little olive oil and Espelette pepper. 1) If you do not have a Multivac type vacuum chamber machine (which does not suck liquids) let the cod marinate for an hour in the fridge and then wrap it in cling film before putting it in a vacuum. Then cook it in a bain-marie using your immersion heater at 55 degrees for 20 minutes. 2) If you have a Multivac type machine (which does not suck liquids) put the cod directly in your sachets with a little marinade and put under vacuum. Then cook it in a bain-marie using your immersion heater at 55 degrees for 20 minutes.

Dressage:

Place the chickpea and spinach garnish on the bottom of the plate.
Place the piece of cod on it.
Then arrange the chorizo slices all around and a few red onions ring on the cod.
Garnish with some raw spinach leaves.

Pears Cooked Under Vacuum

Written by bioloadmin on March 21, 2020. Posted in Blog. No Comments on Pears Cooked Under Vacuum

Embark on a culinary journey that marries simplicity with sophistication in our latest recipe guide. Discover the art of cooking pears under vacuum, a method that not only elevates the humble fruit to gourmet status but does so with an elegance that preserves its natural flavor and texture. This recipe, perfect for chefs of all levels, requires minimal ingredients—just pears and your choice of spices

. The technique involves vacuum-sealing the pear with spices, then gently poaching them to perfection. The result? Pears that are tender yet firm, their taste intensified without the need for added sugars. Whether you’re looking to impress at your next dinner party or simply indulge in a healthy dessert, this method promises pear that are as delicious as they are versatile.

Follow along as we guide you through each step, from selecting the right utensils to the final, refreshing ice bath, ensuring your pears are cooked to perfection. Ideal for incorporation into various dishes or enjoyed on their own, these vacuum-cooked pear are a testament to the beauty of cooking with precision and care.

Ingredients

For this recipe of pears cooked under vacuum
Pears – spices of your choice (optional) – a bag intended for cooking under vacuum – a steam oven or a double boiler.

Utensils

Thermometer
Vacuum machine

Preparation Of The Pears Recipe

1 – Peel the pears and cut them in half.

2 – Remove the stalks and lemon.

3 – Place star anise, a cinnamon stick, a vanilla pod or any other spice of your choice.

4 – Vacuum and weld.

5 – Poach at 85 degrees between 20 and 30 minutes depending on the degree of ripening of the fruits.

6 – Refresh immediately in an ice water bath before opening the bag.

7 – The pears are cooked but keep their texture and taste, without adding sugar.

A Few Words About The Recipe

Astonishing! I like this technique because the fruits keep a firm texture and their taste is preserved or even reinforced. Cooking at 85 degrees prevents fiber splitting which would give completely softened fruit. Pears cooked in a vacuum can be kept for 3 to 4 days in the refrigerator provided that the plastic bag is not opened after cooking.

An ideal technique for using pear in a Bourdaloue pie, a charlotte, a galette des Rois but also as a garnish for the game since the pear were cooked without added sugar.

It is also possible to impregnate the pear by pouring a little wine or liqueur type alcohol into the bag before vacuum packing as for marinated beef roast.

Low Temperature Controlled Sous Vide Cooking

Written by bioloadmin on March 20, 2020. Posted in Blog. No Comments on Low Temperature Controlled Sous Vide Cooking

By carefully controlling the temperature and cooking time, this device ensures that every dish is cooked to its optimal point, preserving the meat’s moisture and enhancing its natural flavors. Dive into the innovative world of sous vide cooking with the SWID, a compact yet powerful device that revolutionizes the way we cook meats, from pork chops to duck breasts. Perfectly designed to fit both professional kitchens and home setups, the SWID offers a precise cooking method that guarantees tender, flavorful, and perfectly pink meat every time.

Understanding the post-cooking process is equally vital in sous vide cooking. The article emphasizes the importance of shock cooling—rapidly chilling the cooked products in an ice water bath—to extend their shelf life and ensure safety. This step, crucial for preventing spoilage and maintaining quality, showcases how sous vide cooking doesn’t just stop at the cooking process but includes careful handling afterwards. With the SWID, both professional chefs and home cooks can achieve restaurant-quality results, mastering the art of sous vide cooking while ensuring the safety and deliciousness of their culinary creations.

Preparation Of The Low Temperature Controlled Recipe

1 – Small footprint, the SWID is placed here in a gastronorm.

2 – The SWID also adapts to smaller containers for domestic use.

3 – For example, I chose simple pork chops taken from the loin.

4 – The dashboard of the Swid.

5 – Optimal adjustment for a fibrous rib. The goal is to obtain a tasty, tender and still pinkish meat.

6 – Upper dial: Selected temperature – Lower dial: Programmed cooking time – Activation.

7 – The Swid heats and stirs the water. An audible and light indicator warns that it is time to start cooking.

8 – Once the temperature has been reached, the bags (special cooking) are immersed in water.

9 – The thermostat sensitivity indicates the temperature drop. The slight gap is quickly filled. The countdown stops if the temperature is lower than the selection and resumes when the temperature is reached again.

10 – One notices the exudates and the little visible transformation after cooking. You can, of course, stop the SWID at any time and modify the parameters.

11 – Cooking duck breast: A simple exercise that will require 45 to 90 minutes of cooking at 57/58 ° C.

: A simple exercise that will require 45 to 90 minutes of cooking at 57/58 ° C temperature.

A Few Words About The Recipe

It is essential in the case of conservation of the products to carry out a shock cooling (renewed ice water bath) and to store in the cold. It is the speed of cooling that will influence the shelf life. The more the parts are cooled quickly and to the core, the longer the conservation will be effective and secure. Intermediate temperatures are favorable for spoilage of the products. Reducing this range can impressively avoid the risk of tissue degeneration. In any event after cooking and rapid cooling, it can be consumed several days after cooking without any danger.

The rules for reheating or finishing are identical to those for the cold connection (rapid reheating – immediate consumption – elimination of unused residues) as soon as the cold comes out. Breaking the cold chain reactivates microbial proliferation. The SWID is the right tool for the traditional restaurant owner but also for the family unit.

Low Temperature Lamb Fillet On The Plancha

Written by bioloadmin on March 19, 2020. Posted in Blog. No Comments on Low Temperature Lamb Fillet On The Plancha

Discover the elegance of French cuisine with this exquisite lamb fillet recipe, showcasing a unique dual-cooking technique that will elevate your culinary skills to new heights. This recipe combines the gentle, even cooking of sous-vide with the flavorful sear of a plancha, resulting in a lamb fillet that’s tender, moist, and richly seasoned with Herbes de Provence and olive oil. Perfect for any occasion that calls for a touch of sophistication in your kitchen, this method ensures that your lamb is cooked to perfection, retaining its natural juices and enhancing its flavor.

Equipped with a vacuum machine, a stainless steel casserole dish, and a plancha, you’ll embark on a culinary journey that transforms a simple piece of lamb into a masterpiece of texture and taste. The process begins with seasoning and vacuum-sealing the lamb, followed by sous-vide cooking at a precise temperature, and culminates in a quick sear on the plancha for that irresistible Maillard reaction. This recipe not only provides a step-by-step guide to achieving a beautifully cooked lamb fillet but also offers insights into the benefits of combining low-temperature cooking with high-temperature searing. Whether you’re looking to impress guests or simply indulge in a luxurious meal, this lamb fillet recipe promises a dining experience that’s both gourmet and gratifying.

Ingredients

For this recipe of lamb fillet in two cookings
A lamb fillet – Olive oil – Herbes de Provence.

Utensils

Vacuum machine
Stainless steel casserole dish
Stainless steel plancha

Preparation Of The Lamb Fillet Recipe

Season and oil the lamb fillet.
Place the meat in a suitable vacuum bag.
Vacuum and seal the bag.
Fill a sufficiently large container with water and set the Sansaire to 45 ° C.
Immerse the bag in water and cook for 2 hours.
Ensure that the bag remains submerged during all cooking at low temperatures.
After cooking remove the bag from the water.
Take out the meat.
Place the lamb fillet on the oiled plancha at 180 ° C.
Season (salt and freshly ground pepper).
Color on all sides.
Season with Provence herbs.
Turn the meat regularly.
Coat the meat with the cooking juices.
Allow 4 minutes of cooking for pink meat.
Slice the lamb fillet in hazelnuts.
The meat is perfect, pink with a nice Maillard reaction.
Arrange on a hot plate with a garnish of vegetables and a bear’s garlic butter.

A Few Words About The Recipe

Two types of cooking for this lamb fillet which complement each other perfectly.

The low-temperature cooking vacuum changes the texture of the meat evenly. It can be likened to a pre-cooking which will prevent the meat from shrinking and losing its humidity during the lively cooking on the plancha.

We obtain a very tender and tasty meat with a nice Maillard reaction.
It is also an appreciable technique when you have a large quantity of meat to cook.

In this video, the finalization of the cooking of the lamb fillet on the plancha comes at the end of the precooking at low temperature. You can optionally store the vacuum-packed meat in the refrigerator for a cooking shift of a few hours, no more. Two hours of cooking at 45 ° C does not allow longer storage even in a vacuum.

The temperature and cooking time should be adapted to the thickness of your lamb fillet.

The Best Compression Bags For Vacuum Machine

Written by bioloadmin on March 16, 2020. Posted in Blog. No Comments on The Best Compression Bags For Vacuum Machine

The essential accessory for your vacuum machine: compression bags.

There are once again compression bags of all brands, sizes, and models. Here is an article that will help you choose your own.

The basic rules to follow when buying vacuum compression bags

The first thing to do is to check what type of compression bag is accepted by your vacuum machine .

Advice, favor those of the brand of your vacuum packaging device, it is the only way to ensure the perfect quality of your welds. Some manufacturers highlight the possibility of using any brand of the vacuum bag. But in use, we had a lot of misses and therefore losses. The only machine that has really passed this test is the model from Andrew James, thanks to the double welding. ( see a comparison of the best vacuum machines )

The type of vacuum compression bag

For machines with external suction (the subject of my blog), you will have to use bags with an embossed part (plastic formed of multiple diamonds). This is essential, otherwise, the air suction will not be done or badly. Do not take a fully smooth (cheaper) model often dedicated to the vacuum chamber machine. Unless obviously, it is explicitly recommended by the manufacturer.

Choose the type of compression bag according to your needs. There are some for non-food, for conservation only and for conservation/cooking.

Properly size your vacuum bag

You just have to choose your preferred size and obviously accepted by your vacuum packaging device ( see article how to choose your food vacuum machine ). Do not buy pouches 40 cm wide, if the maximum capacity of your vacuum machine is only 30 cm. We advise you to always have several sizes of vacuum bags, to avoid having plastic bags half-empty (not very economical).

If your vacuum machine is equipped with a film dispenser and an integrated knife, you can buy vacuum rollers. This is very practical for adapting exactly the amount of material to the product to be packaged.

How to properly size your vacuum bag according to the product to be packaged?

It is not an exact science, unfortunately. But if you follow the instructions below, you should be able to find the right format for your vacuum bag without any problem. These formulas are valid for dry products, you need to take more margin for gravy dishes ( see the article on cooking in a food vacuum ) and liquids.

Width of the vacuum bag = width + height of the item to be packaged and add 2 to 4 cm.
Length of vacuum bag = length + height of the item to be wrapped and add 5 to 8 cm.

This may seem complicated or restrictive, but don’t worry, it is not necessary to measure everything surgically. With habit, we can easily do it by eye. In the beginning, do it two or three times on different sizes of bagging products, to understand the system a little and thus avoid losing material.

How to choose the thickness of your vacuum bag?

There are a few rules to follow depending on the use of your compression bags (see the article on how to use your vacuum machine properly). Thickness is expressed in micron (µm)

For non-food, it is useless to have a significant thickness. So you can choose whatever you want.
For food preservation only, you must choose multilayer models with minimum thicknesses of 70 to 90 µm.
For the preservation and cooking of food, the same as multilayer models of at least 90 to 115 µm.
Beyond 115 µm, these are very specific products that are used for example for extremely blunt items or by transport professionals.

European standards that regulate vacuum bags.

The compression bags to be in direct contact with food for human consumption, are subject to specific guidelines (Regulation EC No 1935/2004).

You must mainly check that they do not contain bisphenol A or phthalates, this is clearly indicated on the packaging of your vacuum bags. If it is not the case go your way, and prefer the European sites rather than Chinese ☺. The same goes for other vacuum accessories

Probe Thermometers For Vacuum Cooking

Written by bioloadmin on March 12, 2020. Posted in Blog. No Comments on Probe Thermometers For Vacuum Cooking

If you have decided to use your vacuum machine, to prepare delicious meals in a double boiler. The probe thermometers will help you reach the perfection of your cooking.

You can also use a vacuum cooker.

How To Choose Your Vacuum Cooking Thermometer?

Your vacuum bag ( see the article on the best compression bags ) is ready to be cooked. Meat and herbs are just waiting for the right temperature and the right cooking time to tantalize your taste buds. But how do I know if the water in my pan or casserole is at the right temperature (see summary table)? Nothing could be simpler with cooking thermometers.

What You Need To Know About Food Thermometers.

There are several models at all prices, but the principle is always the same so no need to go broke. You must choose one that displays the temperature precisely and which has an integrated timer, to avoid using another tool. Personally I use the Mastrad cooking thermometer (see the best price for the Mastrad probe thermometer). This model is a little expensive but has a large screen, it’s better when you have glasses like me. Above all, it is very precise, easy to use and has pre-recorded vacuum cooking programs. The thermometer alerts you when the chosen cooking is reached.

The Different Types Of Thermometers For Vacuum Cooking.

In the thermometer market, you will find three main categories: probe, graduation and infrared devices.

The probe thermometers generally consist of two parts, a first containing all the electronics, the buttons, and the display screen. And the other, the probe which is most often a long metal peak. The Mastrad put forward, in addition to a useful characteristic, the body is connected to the probe in a wired way. This allows you to have your display well outside the preparation, which is more practical (for example no condensation on the screen, or humidity on the buttons, etc.). This model is very precise since it is able to take the temperature at heart and it is not modified by external nuisances.
Graduation thermometers, you probably know them already. They will remind you of good or bad memories. Personally they are not terrible, I hated that my mother took the temperature with me ?. These are single element models, most often graduated from 0 to 80 degrees. They have also a known thermometer of confectionery or baking in the kitchen . Because they are more specific and generally used for desserts. There are some with handles to mix the preparations (for example chocolate, creams, jams, etc.), with supports to fix them to a saucepan or with an integrated fork for the barbecue.
Infrared or laser-sighted thermometers have the distinction of taking the temperature without being in contact with food. Just aim for the preparation and read the result on the display. This may seem like the ideal, simplest and most practical method. However, it is certainly the least accurate. When the laser scans a dish, several factors are analyzed at the same time which can mislead the result ( temperature of the pan, vapors, heat of food).

The Temperature Scale.

Here is a very important parameter to take into account. The temperature scale can vary significantly from one product to another. This is the minimum and maximum degree that your thermometer can record . Depending on your use, be sure to check this point on the item description before buying. There are devices capable of measuring negative temperatures or, conversely, supporting more than 300 degrees.

How To Use A Probe Thermometer?

Note that to make this purchase profitable, you can also use it in all your dishes (fish, meat, chocolates, eggs, etc.). Simply plant the tip of your probe thermometer in your preparation or in the water in your pan (see article Cooking food under vacuum).

Place the timer on your work surface or your oven to consult the temperature and monitor the cooking time.

Please note that the probe tip should not touch the bottom of the pan. At the risk of breakage or of truncating the result (false temperature).