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Product Description
SousVide Supreme
The award-winning SousVide Supreme is the world’s first water oven designed to make the gourmet sous vide cooking technique easy and affordable. Sous vide cooking locks in the juices and flavor and preserves the nutritional quality of the food. The result is incomparable taste and texture: steak perfectly cooked edge-to-edge, vibrant vegetables, juicy tender chicken breasts, and ribs with the meat literally falling off the bone. All at the push of a button.
Why SousVide Supreme:
- Hands-off, time-saving meal preparation. Just set it and walk away.
- Easy and foolproof. Never overcook a meal again. Perfect results, every time.
- Gourmet taste. Capture the full, TRUE flavor of foods.
- Saves you money. Tenderizes inexpensive cuts.
- Added nutritional value. Natural juices and nutrients are retained in the food-safe vacuum seal bag.
- Easy clean-up. No messy pots and pans. Just empty and wipe down the interior with a soft cloth.
- Energy-efficient, silent operation. Uses energy equivalent to a 60W light bulb once at target temperature.
Features:
- Sleek all-in-one design
- Precise temperature control to 1 degree Fahrenheit (0.5 degrees Celsius)
- Energy efficient engineering
- Quiet operation
- Push button simplicity
- Lid doubles as drip tray for pouch transport
- Universal food pouch rack for easy positioning of cooking pouches
- Counter-worthy style in a small footprint (about the size of a bread maker
Specifications:
- Model: SVS-10LS
- Water bath: single
- Total Volume: 11.2 liters (2.96 gallons)
- Max Cooking Capacity:
11.2 liters (2.96 gallons) - 110-120 volt
Temperature:
- Display: Digital LED
- Adjustable in increments of 1°F (0.5°C)
- Range: 86°F to 210°F
(30° to 99°C) - Precision: 1°F (0.5°C)
Dimensions (WxDxH):
- Overall: 11.4x14.2x11.4 inches
29x36x29 centimeters - Bath: 9.9x12.6x6.8 inches
25x32x17 centimeters - Weight: 13 pounds
(5.9 kilograms)
Timer:
- Displays to 1 minute resolution
- Settings variable 0 min to 99 hr
- Cycle end audible repeating beep
The Simple Steps of Sous Vide Cooking
SousVide Supreme makes it easy to prepare gourmet meals in under 30 minutes hands-on time, all with incredible flavors and nutritional benefits. Sous vide cooking requires no skill—the water oven does most of the work itself with only a few steps that even a beginner can master:
Season
Season food with your favorite herbs and spices.
Seal
Vacuum seal foods in a food-grade cooking pouch.
Simmer
Drop the sealed pouch into the water oven. Temperature is precisely controlled so food will not overcook.
Serve
Plate directly from the pouch or for a golden brown crisp exterior, sear briefly.
Make Nutritious and Mouthwatering Delicious Meals at The Push of Button
What’s exciting about the sous vide method is that it is a unique way of cooking that yields different and better results. Foods cooked sous vide develop flavors and textures that simply cannot be duplicated using any other traditional cooking method.
Incredible Taste
Natural flavor and juices are infused into the food while in the cooking pouch resulting in incomparable taste and texture.
Convenience and Foolproof Results
Anyone can now cook food to perfection, and the minimal hands-on cooking saves time. Like your own personal chef, the SousVide Supreme cooks during the workday or overnight, freeing you to do other things.
Maximum Nutrition
Beneficial nutrients found in food are retained in the pouches, instead of being lost in steam, discarded in cooking liquid or left in the pan, as happens in traditional cooking methods.
Product FAQs
What equipment do you need to cook sous vide?
In order to maintain the precise control of temperature, sous vide cooking requires a tightly temperature-controlled water bath and a means to vacuum seal the foods to be cooked. One of the easiest ways to cook sous vide is using a self-contained water oven, such as the SousVide Supreme, which allows you to set the temperature and let it do the cooking for you with no monitoring required. The key is accuracy and the SousVide Supreme offers technology that maintains constant temperatures within +-0.5 degree C or 1 degree F. To seal foods for sous vide cooking requires nothing more than a common kitchen vacuum sealer and food grade plastic vacuum seal pouches, approved for cooking.
Can I buy replacement bags for the SousVide Supreme Vacuum Sealer?
Absolutely. Cooking pouches are available in, 1-quart/.95-liter or 1-gallon/3.79-liter sizes, as well as pouch rolls that can be cut and sealed to your desired size. We also offer zip pouches, which can be used without a vacuum sealer, particularly useful for liquids or liquid-rich foods. All of our pouches have been third party tested and verified to be free of Bisphenol-A, lead, polyethylene and any phthalates, and to withstand and remain stable at high cooking temperatures for extended periods of time.
Will any other bags work with the SousVide Supreme Vacuum Sealer?
For the best quality sous vide cooking bag, we recommend using only the SousVide Supreme Vacuum Sealer bags. However, our system will also work with some other bags, such as those by Food Saver. Any bag used for sous vide cooking, however, should always be made of food grade plastic and approved for cooking.
What kind of foods can you cook sous vide?
All kinds! Any type of meat—such as beef, pork, lamb, game, or poultry—is ideal for sous vide. It works especially well with fish and seafood, ensuring that these delicate foods are not overcooked. Almost any vegetable can also be cooked sous vide with delicious results, as can eggs and many fruits. You can even use it to make custard-style ice cream base, béarnaise sauce, crème Anglaise, custards, cheese, yogurt, and even cakes. Just about anything that requires a precise temperature to cook can be a candidate for sous vide cooking.
How do you season food to be cooked?
The sous vide process locks in a food’s natural flavors and infuses the seasoning into the food which means seasoning can be lighter than with other methods. When applying seasonings, start with a light hand and work your way up. For example, you can experiment with fresh or dried herbs, seasoning blends, sliced lemons/ limes, and chilis.
How much food can you fit in the SousVide Supreme?
Generally speaking, the SousVide Supreme Demi holds approximately twelve 4 ounce portions of food. The amount of food that will fit comfortably into the water oven depends on the food in question. The general requirement is that the food pouch (es) should not completely cover the perforated grill on the bottom of the unit. Convection circulation of water through the grill holes and between pouches is important to maintaining constant temperature throughout the bath.
The pouch rack solves this problem by keeping the pouches up off the perforated grill and apart from each other as well as allowing you to cook a surprisingly large quantity of food. Insert the rack horizontally to hold up to four large (gallon) cooking pouches. The rack can also be removed to accommodate large food items, such as a 6-pound leg of lamb, beef or pork roast, or beef or pork tenderloin. The key here is to make certain that the water can flow freely around the pouches to ensure even cooking.
Can you cook an entire meal in a SousVide Supreme?
There are some one-pot meals and pasta meals that work in the SousVide Supreme we’re working to develop more. In general, vegetables require a higher temperature to soften and become tender than fish, poultry, or meat. Thus fish, meat, or poultry cooked at the same time as vegetables will be somewhat overcooked, as would be the case in a slow cooker. To cook them together, however, you can quickly sauté the vegetables in the skillet and then add them to the meat and cook at the lower temperature required by the meat, fish, or poultry in the SousVide Supreme.
Comparing the SousVide Supreme with the SousVide Supreme Demi
Both the original SousVide Supreme water oven and the new SousVide Supreme Demi are extremely easy to use and feature sleek contemporary countertop design.
Either SousVide Supreme unit will allow you to cook all your food to perfection with tenderness and flavor unlike you have ever experienced. The main differences are cooking capacity, footprint size and exterior finish.
The following comparison chart will help you to select which model is best for you.
| SousVide Supreme | SousVide Supreme Demi | |
|---|---|---|
| Cooking capacity | 20 four-ounce portions of food | 12 four-ounce portions of food |
| Dimensions & Weight | 11.4x11.4x14.2 inches (HxWxL) 28.9x29.9x36.1 centimeters (HxWxL) About the size of a bread machine. 13 pounds (5.9 kilograms) | 11.3x10.96x12.99 inches (HxWxL) 28.7x27.8x32.9 centimeters (HxWxL) About the size of a Crock-Pot;. 9.8 pounds (4.4 kilograms) |
| Exterior | Stainless steel shell with brushed stainless finish Stainless steel lid | Coated steel shell available in 2 colors: black and red. Polished aluminum lid. |
| Interior | Stainless steel | Anodized aluminum |
| Working Capacity | 3 gallons 11.2 liters | 2.3 gallons 8.7 liters |
| Accessories included |
|
|
Available Extended Warranties for This Appliance
Customer Reviews
First, the lid design is disappointing. It's a flimsy 1-ply piece of stamped stainless steel. For a tool intended to hold temperatures, it should really be insulated to give the most stable temperature possible while consuming the least energy -- and the SVS folks know this, as they've included an "insulating mat" with the lid. It's essentially a cheap piece of rubber like you'd find in a mousepad from 1995, cut to the shape of the lid. It doesn't sit flat and it looks/feels very cheap for a $400+ appliance.
The lid also is completely flat on the underside. During regular operation, a great deal of condensation collects on the bottom, and there's no place for it to run to. This means when you remove the lid, water splashes all over the place. If the underside of the lid were simply slightly creased to slope towards a point in the middle, all the condensation would collect there, making less mess.
The lid doesn't attach to the base unit in any way. Every time you remove it, you need to carefully try to lift it up with one corner down, pulling it to the center of the basin, to prevent condensation from flying all over, then you need counter space to put it down. Since the top of the lid is unadorned stainless steel, scratches on the top are inevitable.
The basin itself has no means for removing water when you're done cooking. It's fixed into the bottom of the unit, and the only way to get water out is to rig up a siphon of some sort, or to lift the whole thing up and pour (hot) water down the sink. A tank of warm water that sits around for long periods of time and is difficult to empty/clean is a recipe for a very grungy appliance in no time.
The controls on the front are cheap membrane buttons. Think the clicky plastic bubble type buttons on cheap microwaves from the early 90s. It's functional, but it feels very cheap and setting a temperature and timer takes tons of clicks.
The wire racks included for the inside are fairly crooked and wobble on a flat surface. It's not causing me any problems, but it is annoying to get this when you just shelled out $400.
The included power cable is comically short. Fortunately it's a standard AC cable so you can replace it easily.
It sounds like I hate the thing from all of this, but I really do like my SVS a great deal. It performs very, very well. The people behind it just need to increase focus on their industrial design -- if a competitor like Breville swept in with a similar product it would not be hard to outclass the SVS on form factor and look/feel.
Specifically about this machine:
Pros:
1. Compact - doesn't take a lot of counter space about 11.5" wide x 14.5" deep x 12" tall
2. Good starter recipe book, but the curious chef will want Douglas Baldwin's book - also available from Amazon
3. Simple to use - out of the box only takes about 5 minutes to learn how to set it up and start cooking
4. Easy clean-up
5. Very accurate temperature maintenance - doesn't vary by more than 0.5 degrees, even without a re-circulating pump
6. Much cheaper than commercial units, and much safer than used laboratory units!
Cons:
1. No vacuum bag sealer in the box. They are not that expensive to buy separately, but you definitely need one
2. Heavy to lift when full of water - can be awkward to fill and move to cooking location, or when you have finished, heavy to lift to the nearest sink and empty of water.
In summary, if it broke tomorrow, we would have to buy another one. It saves times and produces totally delicious food with much less obsessive use of a food thermometer. The fact that food can be frozen and reheated is a huge bonus for us.
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 perfect or that the flank steak was unlike any meat I had ever tasted, medium rare, tender, and incredibly beefy, but most of that is due to the technique, and this device competently executes the technique. As far as the user experience goes, it's silly that the lid has an insulation pad instead of built in insulation, you have to hold the button too long to turn in on and off, but the built in handles are cleverly placed.
The only negative review here so far claims that the price is too high for what it is, and compares to a different product. I disagree. For this type of cooking you have 3 choices: high end chemist's rig for $1500, water ovens like this machine, and bubblers and crock pot hacks. Most of us are not willing to spend as much as a high end stove for this, and hacking a crock pot sounds fun until you can't find your soldering iron. The SousVideMagic mentioned explicitly in that review is a bubbler, essentially an immersion circulator without the circulation. With no insulation and no circulation, the temperature gradient will be large. Plus, although the base price is $139, that doesn't count the "1500D controller and an air pump". The whole kit costs $300. It is interesting to note that the same company has also come out with a "water oven" like the SousVide Supreme, and it's $430. Check out the website here: [...] .
Sometimes there's a sweet spot in the price/performance ratio, and this machine is in it.
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