Starting from the beginning for thos of you who do not know what we are talking about:

"Sous vide is French for "under vacuum" and describes a method of cooking in vacuum sealed plastic pouches at low temperatures for long times. With the proper equipment and some basic knowledge, anyone can prepare consistently delicious and safe food. With more advanced knowledge, a chef can safely create (or modify) recipes to realize their unique vision."

The Swid Master

[ click here for full article.. ]

The first immersion circulator dedicated to gastronomic sous=vide cooking is now available for Eur 449 only.

More discussions on the subject to come soon, but if you just can't wait to know more or start swiding, please feel free to post !!!


Talk to you chefs soon,

Clem, alis the swid Master