Sous vide cooking is a popular method for preserving the flavor, texture, and nutrients of food. It involves placing food in a vacuum-sealed bag and cooking it at a controlled temperature (in a water bath or oven) for a precise amount of time. Sometimes, certain cooking bags inflate—or even burst—when exposed to temperatures of 95 °C or higher.
Cooking food in an inflated vacuum bag reduces the contact between the food and the plastic; the air then acts as a thermal barrier. As a result, the food takes longer to cook.
Cooking food in an inflated vacuum bag also raises the issue of the development of aerobic microorganisms (which multiply in the presence of oxygen), among which are most pathogens.
In this article, we explain why a cooking bag inflates, which foods are affected, and—most importantly—how to prevent it, with a focus on the importance of vacuum quality.

Inflated Vacuum Bags: A Natural Phenomenon

Even a high-quality vacuum bag can fill with gas and inflate. The problem lies not in the bag, but in the physics and chemistry of the food.

Water Contained in Food

Vegetables and certain fruits contain a large amount of water. When heated to 95°C or higher, this water turns into steam, which increases the internal pressure of the bag, causing it to inflate.

Dissolved Gases in Food

Some vegetables contain dissolved gases within their cells. Heat releases these gases, adding pressure inside the bag.
It should be noted that wine should be avoided unless it has been previously cooked to evaporate the alcohol.

Foods Most Likely to Cause Inflation

• Water-rich vegetables: beets, zucchini, eggplant, bell peppers, tomatoes, spinach.
• Fruits: apples, pears, berries.
• Foods containing air in their fibers or tissues: meats, fish, artichokes, carrots, stuffings, etc.
• Fatty foods: fats trap a significant amount of air, such as in foie gras.
• Meats packaged with bones: bone structure contains a lot of air, especially in poultry.
• Seared meats before vacuum sealing: browning creates a crust that traps air inside the flesh.

The Importance of Vacuum Quality

Prevention depends primarily on an effective vacuum sealing process. Even the best bag can inflate if air and gases are not properly removed.

Tips for Optimal Vacuum Sealing

1. Increase the vacuum power to remove as much air and dissolved gas as possible.
2. Perform multiple vacuum cycles to degas products that are particularly moist or contain air deep within their fibers. Some vacuum machines have a "Pause" function during the vacuum process that helps optimize the degassing of food.
3. Check for the absence of air bubbles before cooking.

An efficient vacuum significantly reduces the risk of inflation and bag rupture. If in doubt, check whether the machine is properly calibrated or if the pump is functioning correctly (oil drain?).

Additional Preventive Measures

• Blanch or pre-cook vegetables to remove part of the water and gases.
• Adjust temperature and cooking time: maximum 85–95 °C for very watery vegetables.
• Do not overload the bag: leave 1 inch of space between the bottom of the product and the bottom seal, and 2 fingers of space between the top of the product and the sealing bar.

Conclusion

The inflation of vacuum cooking bags is mainly caused by:

• Steam generated by the water contained in the food.
• Dissolved gases in the food cells.

The foods most at risk are water-rich vegetables, certain table fruits, fatty products, and items with bones. The quality of the bag itself is not to blame. Prevention relies on:

• A high-quality vacuum sealing process, possibly with increased power or multiple vacuum cycles.
• Proper adjustment of temperature (maximum 87–90 °C for vegetables) and cooking time.
• The appropriate selection and quantity of food.
• Additional degassing techniques if necessary.

By applying these measures, you can fully enjoy the benefits of sous vide cooking without the risk of bag inflation or rupture, while preserving the flavor and quality of your food.

To significantly reduce these risks, we propose 3 thermoboxes models of different sizes, specifically designed for transporting your wedding cakes and spastries:

- Thermobox for 35 cm cakes,
- Thermobox for 42 cm cakes,
- Thermobox for 52 cm cakes,

Our three solutions are modular, very well designed, robust and isothermal.
It is commonly said that the contents of a Thermobox lose around 1°C per hour (provided it is full and protected from direct sunlight).
Therefore transporting your wedding cake or pastries in an insulated box for approx. 2 hours to deliver it to your customer shouldn't pose a problem.
On the other hand, if the transport time is longer than 2 hours or if the place of delivery does not have a cold room or refrigerator large enough to keep the cake cold, then it will be absolutely necessary to provide a cooling rack with a cold eutectic plate. For more information on what an eutectic plate is, please read this article on our blog.
Our cooling system with eutectic plate (optional) allows you to keep wedding cakes and pastries at a constant temperature of between 0°C and +4°C for more than 8 hours.

Thermobox for wedding cakes or pastries 35 cm wide or diameter

This transport solution is perfect for small wedding cakes or pastries (35 cm wide or max. diameter).
The base of the box is sturdy, watertight, flat and rimless, making it easy to handle when placing the cake on the base.
The 105 mm high frames (useful height) stack perfectly on top of each other to create a rigid, watertight structure. Large ergonomic notches in the 4 corners of the frames make it easy to disassemble them.
The lid completes the set.

Our set contains

- a base (usable dimensions 35 x 35 cm),
- 4 x 105 mm high frames (useful height) for a maximum height of 420 mm for your wedding cake or pastries,
- a lid.

As an option, you can add

- additional 105 mm high black frames,
- a cooling rack and a GN 1/2 cold eutectic plate (-12°C, cold restitution from 0°C to 4°C).

Thermobox for wedding cakes or pastries 42 cm wide or diameter

This transport solution is suitable for wedding cakes and pastries up to 42 cm in diameter or width.

The base comes in the form of a box. Two notches on the sides and inside of the box make it easy to access the cake and remove it from the box.
The base also incorporates 2 comfortable handles for safe transportation.

The 125 mm high frames stack perfectly on top of each other to create a rigid, watertight structure. Large ergonomic notches in the 4 corners of the frames make them easy to disassemble.
The cover completes the package.
Note that the base (box) and lid together form a rigid isothermal box that is practical for applications other than transporting cakes (useful internal dimensions: 42 x 42 x 19.7 cm).

Our set contains:

- a base in the form of a box (useful dimensions 42 x 42 x 19.7 cm),
- 3 x 125 mm (useful height) risers, giving a maximum useful height of 497 mm (including the base) for your cake or pièce montée,
- A lid.

As an option, you can add

- additional 125 mm high frames in black or pink (and why not?!).
- cooling rack with GN 1/2 cold eutectic plate (-12°C): not available at present (planned for end 2024).

Thermobox for wedding cakes or pastries 52 cm wide or diameter

This transport solution is suitable for large wedding cakes and pastries with a diameter or width of up to 52 cm.

All the technical specifications of this set are identical to those proposed for the 35 x 35 cm set, but larger to accommodate a grandiose wedding cake measuring 52 x 52 x 58 cm.

Our set contains

- a base (useful dimensions 52 x 52 cm),
- 4 x 145 mm riser frames (useful height), giving a maximum useful height of 580 mm for your cake or pièce montée,
- a lid.

As an option, you can add

- additional black frames 145 mm high.
- a cooling rack with a GN 1/2 cold eutectic plate (-12°C).
- a trolley with 4 wheels.

An article from ANSES of 28/11/2022 called our attention. It gives us the opportunity to share with you our analysis and feelings about these new generations of pouches that can be bought here and there.

The ANSES is not just any organization. It is the French National Health Security Agency.
It is a public institution, under the supervision of the Ministries of Health, Environment, Agriculture, Labor and Consumer Affairs. Its missions are diverse but have in common the (scientific) assessment of risks, warning, prevention and health safety in the fields of food, the environment and work. In other words, an independent and serious organization!

What does the ANSES article say?

According to ANSES, even if they are stamped biodegradable or compostable, bio-sourced (or non-bio) plastic bags are potential sources of pollution in domestic or collective composters. According to this organization, it is "not guaranteed that the plastic materials that compose them degrade completely".

Why does ANSES recommend industrial composting?

ANSES considers that domestic composting, carried out in a natural environment, does not allow optimal control of the chemical process of decomposition of these bags. They represent a risk of "contamination of the environment or local cultures".
ANSES then recommends the collection, sorting and/or processing of these pouches "by industrial channels, as for all other packaging".

We are all concerned about the negative impact on the environment and our health of single-use plastic bags. Researchers and manufacturers are working on solutions that will one day lead to satisfactory products for our planet. But what about the compostable vacuum storage or sous vide cooking pouches sold today? Are the industrial sectors ready, organized and do they actually compost these bags? Do we not take the risk of paying 2 to 3 times more for a bag which, after its use, will be incinerated like all other waste?
This is what we will try to clarify.

What is a Biodegradable or Compostable Material?

A biodegradable material degrades "naturally" under the action of micro-organisms. In principle, any material would be biodegradable over time (10, 75, 500 years...).
A compostable material degrades under specific conditions of temperature and humidity. Current French standards require single-use bags to degrade by at least 90% within 6 or 12 months depending on the type of composting.

Compostable Bag: Myth or Reality?

Compostable bags are generally made of chemical substances derived from petroleum. Some contain plant-based polymers (corn starch, potato, beet sugar, etc.).
To be qualified as "bio-sourced", the French regulations impose a minimum content of 50% (60% in 2025) of bio-sourced materials.

As you have understood, these bags are therefore made of plastic materials that can be composted. But what we know less is that very specific conditions are needed to degrade these bags.
In 2019, a team from the University of Plymouth (UK) buried, immersed in water, or simply exposed to the open air bags stamped biodegradable or compostable and compared them 3 years later.

The results are clear: "none of the bags showed satisfactory deterioration compared to conventional bags".

Guy César, agricultural engineer, explains in another article (in French) that these results are predictable and "normal" because the manufacturers of compostable pouches only respect biodegradability standards. A compostable bag cannot degrade in nature after a few years without "help". For this, conditions of constant temperature and very specific humidity are required.

Biodegradability standards in France (2023)

T51-800:2015 for home composting (HOME - OK COMPOST)

Within 12 months, 90% of the plastic must biodegrade.
To achieve this result, the plastic must be exposed to a minimum and constant temperature of 25°C (77°F) for 12 months.
But what about the remaining 10%? No current regulations (in France) impose additional studies on these residues.
Moreover, reaching a constant temperature of 25°C in a domestic composter is almost mission impossible. So there is a good chance that your compostable bag will never degrade. Hence the alarm triggered by ANSES in November 2022.

NF EN 13432:2000 for industrial composting (OK COMPOST)

Within 6 months, 90% of the plastic must biodegrade.
An industrial composter is much more efficient than a domestic composter. It will be able to expose compostable plastic materials to a constant temperature of around 55°C (131°F). The humidity level is controlled and the materials are sirred regularly. The chemical balance of the degradation process is therefore optimized.

Are Compostable Bags Really Supported by Industrial Composters?

The sorting and processing of compostable bags is almost non-existent in France in 2023

This sad observation is well known and well explained in an article by ADN (French) concerning biosourced compostables. Due to a lack of support, with the exception of a few local initiatives, the compostable bags are simply incinerated with the rest of the trash.

Lobbies' fault and other technical issues

Whose fault is it? Is it a lack of political will and/or the influence of pro-plastic lobbies? Probably.
However, certain technical obstacles faced by industrial composters should not be overlooked.

Factories complain that biodegradable/compostable plastic bags disrupt their industrial processes. Indeed, these bags would inhibit microbial activity allowing the production of biogas (methane). In addition, these bags would block the mechanical parts of some machines. The production cycle of these factories being 21 days, this period is not sufficient to allow the degradation of compostable pouches according to standard EN 13232... The problem is therefore clearly a sector problem. Current methanization units have not been designed to accept "OK COMPOST" compostable bags. Source Article Usine Nouvelle 2020 (French).

Incineration plants do not look favorably on these biodegradable plastics either. They would have a lower calorific value than other plastics, which would require more energy to burn them.

There are also still doubts about the safety of certain bioplastics which were revealed by a study published in 2020 by ScienceDirect.

Right or wrong, the dynamics of the treatment of bioplastics (and compostable bags) is not good. It is clear that today, to local exceptions, bags stamped "HOME - OK COMPOST" or "OK COMPOST" have a very good chance of not being transformed as expected: in compost. At best these bags will be incinerated to produce energy.

Despite this somewhat discouraging observation, we must not give up. But it is not morally possible for us, in 2023, to propose our customers products that we know will not fulfill their promises. Without talking about "Greenwashing", we do not recommend you to buy compostable vacuum storage pouches or compostable sous vide cooking bags 2 to 3 times more expensive than "conventional" bags while the composting channels do not follow. Unless, of course, you can take your compostable bags yourself to a specialized factory that will agree to process them.

We remain on the lookout for developments on these issues and will not fail to add new data to this article when we have the opportunity. Recyclable storage bags and sous vide cooking pouches will soon be the subject of another post on our blog. I invite you to subscribe to our Facebook or Instagram account (links at the bottom of this page) to be notified in real time.

The Sous Vide Consulting team

Sirha is also known for its world-class competitions such as the ICC (International Catering Cup) and the Bocuse d’Or. The 2023 edition of the Bocuse d’Or was an emotional moment for us when we noticed that the Canadian team was using two of our SWID Premium immersion circulators during the final event. We would like to warmly thank Chef Samuel Sirois, Coach Gilles Herzog, and Léandre Legault Vigneau for their trust in our equipment.

We are therefore pleased to announce that we will be back — at the same location, booth 5D12 — for the next Sirha, from January 23 to 27, 2025.

In order to meet the most demanding expectations of our customers, Sous Vide Consulting is now able to propose Pt1000 sous vide cooking probes (Ø 1.5 mm) in the dimensions of your choice!
Therefore you can order the cable and probe lenght that suits you best! The minimum dimension of the probe is 2 cm and the maximum dimension is 15 cm (for a ham, for example).

To date, only Sous Vide Consulting is able to offer its customers an exclusive, tailor-made service of this level!
Waiting time: 1 to 2 weeks.

Do not hesitate to contact our sales team via our contact form.

And that's where Sous Vide Consulting comes in! Our smooth baking pouches are of high quality (80μ -40 to +121°C) and made in Germany. The minimum order quantity depends on several factors. Several tens of thousands of pouches are to be expected. Our production lead times are generally 6 to 8 weeks. Our prices are very competitive.

Don't hesitate to contact our sales team for more information.

1. Prevention

Before carrying out maintenance operations on your SWID immersion circulator, it is important to follow simple rules of good conduct and use. The following common sense rules apply to all immersion circulators on the market:

• while in use, place the SWID immersion circulator and the waterbath in a ventilated place, as far as possible from a source of dust or grease (stove, fryer). Otherwise the fan which cools some internal components of your immersion circulator could get stuck and cause some technical issues.
• limescale deposits: do not pour vinegar into the water bath in order to "neutralize" the hardness of the water. Vinegar, even when heated to low temperatures, creates acetic acid vapors. Over time these acid vapors can corrode electronic components and thus reduce the reliability of your immersion circulator.
• adding a few liters of water to your waterbath every day (without ever emptying it) for a week will greatly increase the lime concentration in your container. This habit should be avoided. As soon as you have the chance, completely empty your container and replace it with "fresh" water. It is also a question of hygiene.
• the SWID immersion circulator is a high-precision instrument filled with electronics. In other words, a sous vide immersion circulator is a computer performing thousands of calculations per second that is placed over a steam bath for long hours... To sum up your sous vide device is subject to significant constraints in a hostile environment.
  During use, the inside of the casing of your immersion circulator is ventilated by a powerful fan* which creates a pressure preventing the steam from the water bath from entering the casing. When you switch off your immersion circulator (and therefore the fan), and if it is kept attached to the container, steam can seep into the immersion circulator. It is strongly recommended, for all immersion circulator on the market, to detach the immersion circulator from its container and put it aside after each use.

2. Immersion circulator descaling and degreasing procedure

Generally all the immersed parts of an immersion circulator are made of stainless steel and easily accessible. Which is the case of the SWID immersion circulator. No tools are required to clean or descale the SWID. We recommend carrying out the maintenance operations described below after each week of intensive use.

a. Degreasing the immersion circulator

It can happen that a poorly sealed sous vide pouch opens during cooking. Fat can then stick to the immersed parts of the immersion circulator. The safety float switch is an important part of your sous vide device. Make sure the float switch is not blocked by fat. Your float is made of stainless steel (some models are made of foam) and easily cleaned with dishwashing liquid. Simply run your immersion circulator at 30°C in a small pot with soapy water and for about 30 minutes.

b. Descaling the immersion circulator

The mechanism of the SWID immersion circulator ensuring the mixing of the water bath is very simple and easy to descale.
Which product to use to descale any immersion circulator?

No need to buy “specially made” products to descale your immersion circulator. Products commonly exist on the market for a low cost. We have selected two for you:

•  Citric acid: it is natural, biodegradable and non-toxic to humans and the environment. You can find on Ebay or Amazon 1Kg of citric acid for less than €10. You can also use these citric acid crystals to descale your coffee maker!
  - Place your immersion circulator in a small pot filled with water.
  - Add a tablespoon of citric acid for 5 to 8 liters of water.
  - Set the immersion circulator to 50°C for 1 hour.
  - Thoroughly rinse the immersion circulator after the descaling operation.
• Sulfamic acid (H3NSO3) : is a chemical compound widely used by industry or to clean household coffee makers (Starwax), for example. Sulfamic acid can easily be found on the internet in large quantities. Please respect the conditions of use indicated on the packaging.

Tips and good practices to keep your immersion circulator in perfect condition

1. When you switch off your immersion circulator, detach it from the container and place it in a dry place. Do not leave your immersion circulator off above a hot water bath!

2. After using your immersion circulator, do not wrap it with plastic wrap to transport it, for example. Let the residual humidity contained in the casing of your immersion circulator get out through the ventilation grid! If you are in doubt and think your SWID immersion circulator is loaded with moisture, there are techniques to dry it out. Contact us about this.

3. It is important to place your immersion circulator away from a source of dust and grease but also from a potential source of electromagnetic fields. An induction hob generates a strong electromagnetic field and this is normal. Unfortunately, this electromagnetic field can disturb the temperature measurement system of your immersion circulator. We recommend that you do not place your immersion circulator under or in the immediate vicinity of an induction hob.
From experience we have learned that certain professional equipment (refrigerated cabinet, etc.) which is functional but with faulty ventilation can abnormally generate an electromagnetic field. If this happens to you, move your immersion circulator a few meters away and test it. Then contact the repairer of the equipment that is causing the issue.

(*) Some immersion circulators do not have an integrated ventilation system and are completely closed and sealed. These immersion circulators are not to be preferred because they are not repairable. In the event of a problem during the guaranteed period, you will be able to obtain an exchange unit. Beyond the warranty period you will not be able to obtain a replacement unit or at a high price. In both cases, this type of equipment is contrary to the notion of repairability and clutters our landfills with electronic equipment when, probably, it would suffice to replace a simple and small electronic component!

The word Eutectic comes from the Greek -eútēktos- which means "which melts easily". It is a mixture of products (minerals, pure substances) which mainly has 2 characteristics:

• it changes from the solid state to the liquid state releasing energy in a constant manner AND for a given temperature range,
• regarding cooling eutectic gels it is possible to reach much lower temperatures (-21°C, -5.8°F) than that of frozen water (0°C, 32°F).

For example, a bottle of frozen water in your cooler will allow you to lower the temperature of its contents but will result in freezing the food located nearby with strong temperature variations during the coolng down period of time.
A cooling accumulator (or cooler pack) containing a liquid or an eutectic gel will react differently from the frozen bottle:

• the eutectic mixture is "set" for a specific temperature range. For example 0 to +6°C for fresh products, 0 to +4°C for cold products or -21 to -15°C for frozen products,
• the cold released by the eutectic mixture will occur gradually and constantly without freezing the food located nearby (except of course for the eutectic mixtures "set" for a temperature range below 0°C).

The graph below illustrates the gradual release of cold from a Thermo Future Box brand eutectic plate -12°C (cold foods between 0°C and +4°C). The red line indicates the external temperature of the Thermobox (16°C to 18°C), the blue line indicates the temperature of the eutectic plate itself and the green line the average temperature measured in the Thermobox. The time line (abcissa) is expressed in minutes.

Cold accumulators containing a eutectic mixture are therefore technical devices which ensure food, catering or pharmacy professionals stability and accuracy of the temperature of their products during transport in Thermoboxes.

The above remarks also apply to the heat accumulators used to ensure hot dishes remain above 63°C during transportation. Heat accumulators are a little less popular with professionals than cold accumulators. Indeed, it is easier for cateres to manage the transport of cold disches that hot ones which are more risky in terms of the development of pathogenic germs and regulation compliance.

Eutectic gel or liquid? Which one should you choose for the transport of your fresh, cold or frozen products?

Consumer cold packs contain water only without any eutectic mixture. They are cheap but will not meet your expectations for the reasons given above. They are therefore to be avoided.

An eutectic gel , compared to an eutectic liquid, contains a viscous agent which allows the eutectic mixture to be preserved in a homogeneous and stable manner in the plastic envelope which surrounds it.
This is an important criterion, especially during the freezing phase of the eutectic plate, which will contribute to ensuring a homogeneous and constant release of the cold during the transport of the foodstuffs. For this reason the eutectic gel must be preferred.

Optimizing the performance of eutectic plates and mistakes to avoid

The quality of the container in which the foodstuffs and the cold or heat accumulators will be transported will be decisive for the stability of the temperature of your products. Thermobox containers type are made of expanded polypropylene (PPE). They are light, shock-resistant and highly insulating. EPP insulated containers are preferred over containers with a plastic shell which are heavy, sensitive to shocks and expensive.

An insulated container must be fully filled to optimize the stability of its inside temperature (cold or hot). A half-filled Thermobox will retain cold or hot for less time than if it is completely full. It is nevertheless possible to overcome this problem by adding a separator (insulation) or another eutectic plate just above (or below) the foodstuffs contained in your Thermobox.
Obviously, a cold eutectic plate will have to be placed above the foodstuffs (the cold goes down) while a hot eutectic plate will be placed in the lower part of the isothermal container (the heat goes up).

For Thermoboxes that can contain gastronorm containers, you can find on the market special supports or lids allowing to add one or several cold accumulators.


It is also possible to optimize the efficiency of an eutectic plate by placing, upstream, accumulators in your thermoboxes in order to cool (or heat) the thermoboxe walls. New eutectic plates must replace the plates used for "pre-cooling" (or pre-heating) the thermobox when filling the thermobox with the foodstuffs.

Do not confuse the "cold power or capacity" of an eutectic plate with the number of eutectic plates you have in a thermobox. In other words, adding several cold or hot accumulators will not increase or decrease the temperature of the contents of your thermobox. Two eutectic plates -15°C will realease the same temperature as a single plate. On the other hand, placing several eutectic plates in an insulated container will, under certain conditions, increase the holding time at this temperature.

Freezing process of the cold eutectic plates

It is essential to respect the freezing temperature recommended for an eutectic plate.
For information, you will find below the ranges of temperatures released by Thermo Future Box's cold accumulators as well as the freezing temperatures and times recommended according to the model of eutectic plate.

The freezing time of an eutectic plate is also important. However, if the freezing time has not been 100% respected, this will not affect the release temperature range of your eutectic plate but rather its "autonomy" during transport in the Thermobox. In other words, if you know that you need to cool the contents of your Thermobox for only 30 minutes, it is not necessary to freeze an eutectic plate for 24 hours...

For the freezing of eutectic plates to take place under good conditions, it is necessary that the plates are not stuck to each other and that air circulates between the plates. Prefer the eutectic plates with integrated spacers like those of Thermo Future Box. To check if an eutectic plate is well frozen, vigorously shake the plate. If you feel something moving inside, the eutectic gel is not frozen to the core.
Once frozen, the eutectic plates are sensitive to shocks, handle them with care.

Heating process of hot eutectic plates

Installation advice before adding a hot eutectic plate in a thermobox

We recommend that you heat the thermobox beforehand with a hot eutectic plate before placing the hot dishes in it and starting the delivery. Fifteen to twenty minutes is enough. The ideal is to replace the plate used to "preheat" the thermobox with a new hot plate before starting delivery. This good practice will allow you to optimize the heat releasing time of the hot plate.

How to heat up hot eutectic plates in an oven?

A combi or convection oven can be used to heat eutectic plates.
NEVER use a microwave oven to heat up an eutectic plate, except for plates specially made for this purpose.

• Place the eutectic plates horizontally on the metal plate or grid of the oven, previously covered with aluminum foil.
• NEVER use the "grill" function of the oven, otherwise you will damage the eutectic plate and the oven. In general, never put an eutectic plate in direct contact with a heat source.
• Oven temperature: 95°C max.
• Duration: 90 minutes max.
• When it comes out of the oven, handle the eutectic plate with care. Once hot, the eutectic plate is sensitive to shocks. Always handle the eutectic plate so that the cap is facing up, away from your face.
• To avoid burning yourself, wear gloves.
• Check the general appearance of the eutectic plate before placing it in the insulated container.

Note: if you want to heat up several eutectic plates at the same time, make sure that the heat transfer is optimum. Leave a small space between the plates so that the hot air circulates between the plates. Use hot accumulators with spacers molded into the plates. So you can stack the eutectic plates in your oven.

Comment remettre en température votre plaque eutectique chaude dans un bain-marie?

It is a very effective solution which will avoid monopolizing your combi oven and avoid any risk of alteration of the eutectic plate by direct contact with an excessive heat source (grill, oven...). The ideal is to use a stirred bain-marie or an immersion circulator attached to a GN container.

• Place the eutectic plates in your water bath so that the water circulates correctly between the plates. To optimize heat transfer, we recommend that you place a pastry rack at the bottom of your container and add the eutectic plates on top. Plates can be positioned vertically.
• Water bath temperature: 90°C max.
• Duration: 90 minutes max.
• ATTENTION: for the gel of the eutectic plate to reach its optimal temperature of use, it is necessary to immerse the eutectic plates in the bain-marie at the precise moment when the latter has reached 90°C and for about 90 minutes.
• When removing the eutectic plates from the bain-marie, handle them with care. Once hot, the eutectic plates are sensitive to shocks. Always handle the eutectic plate so that the cap is facing up, away from your face.
• To avoid burning yourself, wear gloves.
• Check the general appearance of the eutectic plate before placing it in the insulated container.

The graph below illustrates the time required to heat up a hot Thermo Future Box brand eutectic plate in an oven or water bath at 95°C. The red line indicates the temperature of the oven or water bath, the blue line indicates the temperature of the eutectic plate itself. The time line (abcissa) is expressed in minutes.

Cleaning cold eutectic plates

CAUTION: do not expose cold eutectic plates to temperatures below -45°C or above 50°C. Failing this would irreparably alter their cooling capacity.
Therefore, an eutectic plate should not be cleaned in the dishwasher or with too hot water.

Cooking soft-boiled eggs with an immersion circulator

The temperature and cooking time to obtain the "perfect" soft boil egg will always be the subject of debate. We will not discuss the different variations that exist to the nearest tenth of a degree to cook a soft-boiled egg.
Just keep in mind that to get the best possible result (and to be able to reproduce it) it is imperative to use fresh and good quality eggs. Freshness is a crucial factor that will allow you to ensure the consistency of your cooking results, day after day.
A temperature of 63°C for 45 minutes is a good starting for cooking tests and will allow you to pasteurize the eggs. It is possible to achieve this result with all kinds of equipment but the most suitable is unequivocally the immersion circulator which, by its "versatile" side, will allow you to cook soft-boiled eggs in a gastronorm 2/1 container 20 cm deep (about 200 eggs) as good well in a gastronorm 1/1 (100 eggs) or in a pot of a few liters ...

Keeping soft boiled eggs warm

It is possible to keep your soft-boiled eggs warm for the duration of the service without them losing (significantly) their texture.
Thus, after cooking at 63°C, you will have to reduce the temperature of your immersion circulator to 60°C. This will keep the eggs at an acceptable pasteurization level.

Presentation of soft-boiled eggs while kept warm at 60°C

If the use of an immersion circulator and a gastronorm container is possible (and even fun) in a catering type environment, it is not suitable in a small and luxurious environment. It is then possible to use an aesthetic "warm keeper machine" placed on a buffet which will be used to house 30 eggs (previously cooked with an immersion circulator at 63°C) while maintaining them at 60°C using a ventilation system and a temperature controller. These devices for keeping soft-boiled eggs warm are available in 2 sizes with bases of different materials and colors (ABS granite style, wicker, stainless steel, pine wood and even silver plated). These "incubators" are for sale on our online-shop.

Suggestions for tasting hard-boiled eggs cooked at 63°C

The possibilities are limitless and your talent will make the difference!
Like Mr. Philippe Gaba, you can leave it to your guests to catch the soft-boiled egg with a sieve and give them the possibility of breaking the egg in a bowl and adding a red wine sauce (egg meurette) or cancoilotte (Jura cheese).

Or the customer can place his soft-boiled egg in an egg cup in the classic way and dip their mouillette in it!

Good tasting!