SousVide Supreme Sous Vide Water Oven

Our interest in sous vide cooking grew from being lucky enough sporadicly to sample food prepared this way in a few restaurants. Nothing as fancy as The French Laundry, but still wonderful, memorable food. The sous-vide process is very easy for any cook - just season the raw meat or veggies; seal in a vacuum bag (not included, but our FoodSaver works great); cook at the listed temperature for the recommended time; sear to put a nice color on the outside of the food, if desired. The advantage of the method is that as the food is sealed in a bag, it loses very little moisture during cooking. Most items take about 1-2 hours with zero supervision, but you can sous vide cook them months in advance and then freeze them. When you want a delicious meal, just defrost and sear them to rewarm and finish, making the method a really nice time-saver for midweek gourmet cooking. The food is reliably cooked to perfection, incredibly moist and totally delicious. Timing is very forgiving, so it is...Read more

You should be careful to distinguish in reviews the commentary on the product itself and the technique of sous vide. Sous vide is simply awesome, and far better chefs than I have proven that. If you haven't experienced it yet, you should spend the $400 on a couple of trips to the French Laundry or Alinea or WD-50 instead. If you already have, then you know what you're looking for, and the real question is how close does this device come to giving the results obtained by a Fischer Scientific immersion circulator.

I was little concerned about whether the device could maintain temperature without circulation. After playing with it and an thermometer, I can tell you that there is some gradient, but it was about a degree, which honestly is perfectly acceptable for food. After bringing it to 135 F and turning it off, 15 hours later it was 95 F, so the insulation works well. Essentially that's all there is to a sous vide machine. I can tell you that my poached eggs are...Read more

I had seen this type of cooking on Top Chef and thought it was like the TV dinner food I had as a kid in the 1960s. Then I saw it was being talked about like the latest food trend used in high end restaurants. So, I thought I'd give it a try, as a gift. I bought it as a graduation gift for my son (Baking & Pastry, Johnson & Wales 2010). Before we left for graduation, I seared some beef ribeye steaks on a charcoal grill. Once seared, not cooked, I vacuum packed them, individually and froze them. We took them to the graduation and gave them, along with the machine, to my son. We put them in the machine and went shopping. A few hours later we had one of the best steak dinners I've ever had! So juice and tender, perfectly medium-rare. It's expensive, but, I love it! Now I have to buy another one for myself.