Sous vide ribeye steak with vegetables Sous vide salmon with Greek salad
The sous vide cooking technique has been the secret of great chefs worldwide for decades, yet it is so simple, even a beginner can do it. The process involves vacuum sealing food in cooking pouches and submerging them in a precisely controlled water bath held at a constant temperature. Unlike the hostile high temperatures of the stovetop, oven or grill, the SousVide Supreme water oven gently and precisely cooks the most delicate fish or the toughest cuts of meat to tender perfection every time. There are just three simple steps to sous vide cooking: season the food, vacuum seal it and drop it into the SousVide Supreme water oven at the desired temperature. It really is that easy.
The award-winning SousVide Supreme water oven maintains a constant, very precise temperature, making it virtually impossible to overcook or undercook food. Cooking in conventional ovens or on the stovetop or grill requires a degree of skill (or guesswork) to perfectly time the process and know exactly when to remove the food from the super-hot environment. Sous vide cooking relies on precision in temperature, which can be set at the touch of a button by anyone, completely eliminating the risk of undercooking or overcooking. Each food cooks at its ideal temperature to consistently bring out its very best. For instance, to cook a steak, guaranteed medium-rare, simply set the water oven to 134°F/56.5°C. At this precise temperature, once the meat has heated through, it will be cooked perfectly medium rare from end-to-end and edge-to-edge, every time. No more guesswork. No more charred edges or rare centres. Another great advantage is that the process isn’t time-critical. Once cooked, the steak can remain in the water bath for hours and will not overcook; it will still be medium rare and ready to eat when you are ready to serve. No more expensive meals ruined by unexpected emergencies or late arriving guests.
Preparing food sealed in a cooking pouch means that all the natural juices and water-soluble vitamins and nutrients remain with the food. They aren’t boiled off in cooking water or steamed away like in conventional cooking. The sealed pouch protects the delicate healthful fats in cold-water fish and game that can be damaged by exposure to oxygen and high heat. Food cooked in the SousVide Supreme water oven not only retains its nutrition, color and form, it shrinks far less, giving you more for your money. And because the food cooks in its own juice, there’s no need to add butters and oils to moisten dry meat or vegetables. Everything cooked sous vide is perfectly delicious on its own, its natural flavours enhanced by the process. Dry, tasteless meats and limp, discolored vegetables will become a thing of the past.
There are two basic types of sous vide equipment: water ovens (such as the SousVide Supreme appliance) and immersion circulators. Both types offer the precise temperature control necessary for safe sous vide cooking, but operate differently. Unlike the single point heating systems of immersion circulators, which require active circulation to disperse the heat, the SousVide Supreme water ovens patented design and precision temperature control technology ensures even temperatures without the need for a circulator motor or pump. As heat rises from the edge-to-edge heating element that blankets the base, it creates highly efficient thermal convection currents that maintain consistent temperatures throughout the water bath without the need for agitation. The SousVide Supreme water oven also features a cool-touch housing with its double-wall insulated design and a lid to contain steam and prevent evaporation of water during cooking, ensuring maximum heating efficiency and energy savings. Additional features include silent operation and no moving parts, which can be hard to clean and require regular maintenance, repair or replacement.
This versatile appliance can perfectly cook almost anything, including all types of meat, game, fish, seafood, poultry, fruits and vegetables. It can also be used to make perfect poached eggs, yoghurt, crème brûlée, caramel sauce, ice cream base, oatmeal, pickled vegetables and infused alcohols and syrups for cocktails. The list is endless. The SousVide Supreme water oven offers unparalleled cooking convenience in a compact countertop appliance. Meal planning is easy as food can be seasoned and sealed ahead of time and then cooked direct from the fridge or freezer by simply dropping it into the water oven at the set temperature. You can leave it to cook for as little as 15-20 minutes.
Comparison: SousVide Supreme vs Immersion CirculatorsSousVide SupremeImmersion CirculatorsPrecise temperature control within 0.5°C/1°F✓✓Silent operation✓Maintains accuracy without re-calibration✓Lid to contain steam and prevent evaporation✓Push-button simplicity✓Double wall insulation ensures cool-touch exterior for safety and to conserve energy to maintain temperature✓Lack of exposed moving parts eliminates the risk of mineral deposits building up from water and causing malfunction✓1 x SousVide Supreme Water Oven