SousVide Supreme Water Oven (10-L.) by SousVide Supreme
The SousVide Supreme is the world's first water oven designed specifically to bring the gourmet sous vide cooking method into home kitchens. Sous vide cooking involves vacuum-sealing food in airtight pouches, then submerging it in a water bath at precisely controlled temperatures - often much lower ... See complete description »
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The SousVide Supreme is the world's first water oven designed specifically to bring the gourmet sous vide cooking method into home kitchens. Sous vide cooking involves vacuum-sealing food in airtight pouches, then submerging it in a water bath at precisely controlled temperatures - often much lower than those used in traditional ovens - but for a longer time. The result is perfectly cooked foods with enhanced flavors and nutritional benefits.
The SousVide Supreme is a sleek all-in-one solution. Simply set the temperature, and let the SousVide Supreme do the rest, controlling the water temperature to within one degress Fahrenheit - the key to sous vide success.
- Easy to read water levels.
- Easy to use controls.
- Lid doubles as convenient drip tray. The included rack keeps food in place while it's cooking.
- Built-in handles are staggered to allow for easier carrying and draining.
- Stainless steel basin allows for easy cleanup.
- The heating element is inside the machine - it won't get in your way and creates a perfect water temperature with no hot spots.
Sous vide (pronounced soo-veed) is a culinary technique that involves cooking vacuum-sealed food at a consistent, low temperature for a longer length of time than compared to other methods. The term sous vide is French for "under vacuum," and was developed in the mid-1970s by chef Georges Pralus for the Restaurant Troisgros in Roanne, France. Today, sous vide is a well-respected cooking method among gourmet chefs, and can routinely be found in upscale restaurants.
It took me a while to make good use of the Sous Vite, mainly because I hadn't fully absorbed the manual. Timer is tricky until learned and done wrong a few times. Must plan far ahead. Meat needs a dress-up, a sauce and some color before serving. Greatly improves my vegetables, because they retain their natural taste. Water makes the machine heavy, so it needs to be situated next to the sink for filling and emptying. John
I agree the machine is heavy when full, best if used near a sink.
It makes fish phenomenal and meats also can be fantastic.
The nice finishing touch is to sauté in butter afterwards. Need a vacuum sealer to go with this.
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