Two innovative sous vide cooking products launched!

FreshMealsMagic (FMM) is the world’s first submersible heater and bubbler developed specifically for professional sous vide cooking. FMM has been extensively field tested around the world for the past five months with impressive results.

FMM comes in two models:

FMM1500: 110V/1500W and FMM2000: 220V/2000W.

FMM makes any pot (up to 36L) into a constant temperature bath when connected to SousVideMagic™ 1500D controller and an air pump.

Prices: FMM1500- $129.50   FMM2000- $139.50

SousVideMagic™ FMM1500 18L Sous Vide kit- $299.50.

(For SVM FMM2000 18L model (Special order). Please make enquiry.

SousVideMagic™ Water Oven™ (SVM-WO)

is the world’s first constant temperature bath with built-in surround heating and air bubbling system.

It comes in two models:

SVM-WO-R: This is an energy-saver model and has a removable 14L pot and special built-in air pump for recirculation of hot air.

Price: $429.50

SVM-WO–C: This model is similar to SVM WO Pro in size, but hot air is not being recirculated.

Price: $399.50

Note: Both WO models require SousVideMagic 1500D controller for precision temperature and food safety control.

™ Trademarks of Fresh MealsSolutions.

(pdf version of this press release)

(Toronto, 12/12/2009)- Sous vide, meaning ”under vacuum”, the widely known vacuum/water-based precision cooking method, appeals to both professional and home chefs for its unique ability to cook food not possible with conventional cooking methods.

The newly announced SousVideMagic™ TM-1500D PID temperature controller offers improved temperature precision/stability (+/- 0.2C), dual decimal LED display and a more rugged submersible sensor, among other food safety features.

SousVideMagic (SVM) is a smart (Proportional, Integral, Derivative) electronic device for precision temperature control of bain-maries, steam tables, rice cookers, slow cookers and other similar electric cookers. Two years ago we created the sous vide temperature controller with an innovative way to sense the water temperature. With SVM we can control almost any cookers turning them into constant temperature baths (Water Oven™). During coming weeks we will announce more innovative ways to create Water Oven™ economically.

SVM’s international based of users believe that this is the most cost effective way to cook sous vide with so many compelling advantages over the competitions:

1. Economy - SVM weighs less than 1 kilogram and can be shipped anywhere economically.
2. Green - When paired with an insulated cooker (e.g., commercial rice cookers), it is the most energy efficiently way to cook sous vide dishes. Use of “off the shelf” cookers also saves the proliferation of more redundant cookers in your kitchen.
3. Versatility - With SVM you can change the size and type of cookers anytime.
4. Portability - SVM/cooker pair is inherently portable and can easily maintain set temperature in mobile catering trucks and off-site kitchens.
5. Circulation not necessary - When pairing SVM with a well-insulated commercial rice cooker with bottom and surround heating, natural convection heat keeps gradient temperature less than 1 ºF.

Frank Hsu, President of Fresh Meals Solutions, elaborates, “Once you start using SVM to practice sous vide technique in your kitchen, and experience firsthand the many virtues of sous vide cooking, there is no turning back. It just significantly improves the food you cook. Amazingly tasty food with great texture and aroma really speaks for itself.”

This 4th generation SousVideMagic™ has been extensively tested in the U.S., Canada, Australia, and Switzerland, and incorporates feedback from hundreds of users of previous models throughout the world. Model 1500D will be shipped with two sensors under a free 12 month worry-free replacement program.

SousVideMagic TM-1500D ($159.50) can be ordered via freshmealssolutions.com, with free shipping within North America for a limited time period (April 30, 2010).

Both SousVideMagic™ and Water Oven™ are registered trademarks of Fresh Meals Solutions

Wall Street Journal

The author uses SousVideMagic to cook all her sous vide dishes. A very comprehensive article on sous vide cooking at the home front.

A Practical Guide to Sous Vide Cooking

This is a very useful and comprehensive guide for sous vide cooking and SousVideMagic is mentioned as a practical way to cook sous vide dishes.

Time Magazine

This article examines future megatrends and in the Kitchen Innovations area it endorses our way of sous vide cooking using precision temperature control over a Crock-Pot cooker.

This article reports that using a PID temperature controller and an off-the-shelf rice cooker, any one can now cook sous vide with good results.

Perfect Steak Every Time!

The most complaints a busy steak house get are often related to the steaks not done to the customers' liking. The problem is that most grill cooks have no sure way to cook steaks to the exact doneness required by demanding customers.

Here is how to do it?

Assuming your steak house's "done-ness" standards are:

and that you only use US Choice and Select (Canada AAA/AA) steaks.

This is how you would set up the cooking line.

After analyzing the statistics, you decided to do something to control doneness for

Medium Rare, Medium, and Well Done which represent 89% of your total steak volume.

You will use the following equipments to control "doneness standard:

Total Can $1,029

For around one thousand dollars, you can solve the problem.

FreedomCookery Principle states that

"If you cook at core temperature, your food can never overcook from a temperature perspective, but make safer and tenderer to eat"

Basically, the idea is to pre-conditioned the steaks to required doneness and hold them at required core temperature waiting for ordering by customers.

The scenario is like this.

When a party of three orders three steak dinners Sirloin (Medium), Rib-Eye(Medium Rare) and Striploin (Well done). The grill cook will perform the following procedures:

1. Get steaks from the appropriate cookers: Sirloin from Pot 1, Rib-Eye from Pot 2 and Striploin from Pot 3.
2. Grill the steaks on a hot grill and only have to concentrate on the their external appearances. Forget about "doneness".
3. When the steaks look nicely charred, take them out and serve.

This way your establishment will make perfect steak every time according to customers' specifications and your staff will be happier too especially the grill cooks.

Sous-vide cooking technology allows you to cook inside first. The inside-out approach will enhance traditional cooking.

Warning: Your customers may still complain about their steaks don't look the same as before. Because using this technology, for example, "medium' means "medium throughout the steak not just in the middle of the steak. Traditional style cooking can never produce a perfect medium-done steak, because the meat area from the core is done to various degree of doneness.  So we need to educate the customers a bit on your new way to grill steaks.