The SousVide Supreme is the first water oven, and is designed with a sleek, compact countertop design and a one-touch precision control panel. Its size – about as big as a bread maker – makes it a perfect fit in home kitchens, while it is still roomy enough to hold up to 20 115g servings of food.
Pronounced ‘soo–veed’, sous vide means ‘under vacuum’. Vacuum-sealed food immersed in a water bath might bring to mind memories of boil in the bag fish, but prepare yourself for the most tender meat and flavourful vegetables you have ever tasted. The sous vide slow-cooking method has long been used by gourmet chefs worldwide to set the standard for fine dining. Now, thanks to the SousVide Supreme preparing gourmet quality meals is not only within reach, but also very easy.
Vacuum-sealed bags lock in flavour, ensuring every single morsel of flavour and colour, as well as every nutrient, is preserved; this results in dishes of incomparable taste and texture. The precise temperature control and slow-cooking times consistently produce perfect meals—steak cooked medium-rare edge-to-edge; vibrant vegetables; tender, juicy chicken breasts; and ribs with meat falling off the bone. It even saves money, easing the strain on tight budgets by making tough cuts, such as flank steak or brisket, as tender as filet mignon for a fraction of the cost.
The sous vide slow-cooking method has long been used by gourmet chefs worldwide to set the standard for fine dining. Now, thanks to the SousVide Supreme preparing gourmet quality meals is easy.
Producing food perfectly for dozens or even hundreds of guests night after night in a restaurant can present a challenge. Great chefs soon realized that the sous vide technique offered the precision and reliability to produce perfectly cooked dishes every time.
What’s exciting about the sous vide method is that it is not simply another way of doing the same thing: on the contrary, it is a new and unique way of cooking that yields different and better results. Foods cooked sous vide develop flavours and textures that simply cannot be duplicated using any other cooking method—not by braising, roasting, sautéing, deep frying, broiling, grilling, or poaching.