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Sous Vide Supreme Promo Pack Cooking System, PSV-00144

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  • Contains everything needed to cook and store sous vide meals
  • Vacuum Sealer keeps food fresh for longer
  • Comes with cook book and video
  • Includes 10 Vacuum Pouches (five quart/five gallon)
  • Oven holds 11.2 Liters of water
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Product Description

SousVide Supreme Promo Pack

Receive a FREE Easy Sous Vide cookbook with this package that includes a SousVide Supreme water oven, vacuum sealer and 10 pouches. Everything you need to start sous vide cooking! FREE DELIVERY within the US.

Sous Vide description
Why SousVide Supreme:
  • Hands-off, time-saving meal preparation.
  • Easy and foolproof. Never overcook a meal again.
  • Gourmet taste. Captures the full flavor of foods.
  • Saves money. Tenderizes inexpensive cuts.
  • Added nutrition. Natural nutrients are retained.
  • Easy clean-up. No messy pots and pans. Just wipe with a soft cloth.
  • Energy-efficient, silent operation.
  • Sleek design
  • Temperature control to 1ºF (0.5 ºC)
  • Energy efficient
  • 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
  • Model: SVS-10LS
  • Water bath: single
  • Total Volume: 11.2 liters (2.96 gallons)
  • Cooking Capacity: 11.2 liters (2.96 gallons)
  • 110-120 volt
  • Display Digital LED
  • Adjustable in increments of 1ºF/(0.5ºC)
  • Range 86ºF to 210ºF/(30º to 99ºC)
  • Precision 1ºF/(0.5ºC)
Dimensions (WxDxH):
  • Overall 11.4”/14.2”/11.4” (29cm/36cm/29cm)
  • Bath 9.9”/12.6”/6.8” (25cm/32cm/17cm)
  • Weight 13 lbs(5.9 kg
  • Displays to 1 minute resolution
  • Settings variable 0 min to 99 hr
  • Cycle end repeating beep
The Simple Steps of Sous Vide Cooking

It’s easy to prepare gourmet meals in under 30 minutes hands-on time.

Sous Vide step 1

Season food with herbs and spices.

Sous Vide step 1

Vacuum seal foods.

Sous Vide step 1

Drop the sealed pouch into the water oven.

Sous Vide step 1

Plate directly from the pouch or for a golden brown crisp exterior, sear briefly.

Nutritious and Mouthwatering Meals at the Push of Button
Sous vide offers many benefits:

Sous vide is a unique way of cooking that yields better results. Foods cooked sous vide develop flavors that cannot be duplicated using traditional methods.

Sous Vide meal 2
Incredible taste
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
Convenience and Foolproof Results

Anyone can cook food to perfection with minimal hands-on cooking time. The SousVide Supreme cooks during the workday or overnight, freeing your time.

Maximum nutrition
Maximum Nutrition

Beneficial nutrients are retained in the pouches, instead of being lost in steam, discarded in cooking liquid or left in the pan.


Product FAQs

What equipment do you need to cook sous vide?

Sous vide cooking requires a tightly temperature-controlled water bath and vacuum sealing of foods in food grade plastic vacuum seal pouches.

Can I buy replacement bags for the SousVide Supreme Vacuum Sealer?

Cooking pouches are available in two sizes and pouch rolls that can be cut to size. Our pouches are third party tested and verified to be free of Bisphenol-A, lead, polyethylene, phthalates, and to withstand high cooking temperatures for extended time periods.

What kind of foods can you cook sous vide?

Any type of meat is ideal for sous vide. It works especially well with fish and seafood. Vegetables can be cooked sous vide with delicious results, as can eggs, fruits, sauces, custards, cheese, and even cakes.

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.

How much food can you fit in the SousVide Supreme?

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 pouches should not completely cover the perforated grill on the bottom of the unit and that the water can flow freely around the pouches to ensure even cooking.

Can you cook an entire meal in a SousVide Supreme?

Some one-pot meals work in the SousVide Supreme. Vegetables require a higher temperature to become tender than fish, poultry, or meat. Thus fish, meat, or poultry cooked at the same time as vegetables will be somewhat overcooked. To cook them together 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.

Call our SousVide Supreme experts at 1-877-787-6836 for product related questions.
Comparing the SousVide Supreme with the SousVide Supreme Demi
Sous Vide Supreme and Demi

Either SousVide Supreme unit will allow you to cook your food with tenderness and flavor unlike you have ever experienced. The main differences are capacity, size and finish.

SousVide Supreme SousVide Supreme Demi
Cooking capacity 20 four-ounce portions of food 12 four-ounce portions of food
Dimensions & Weight 11.4”H, 11.4”W, 14.2”L (28.9cm H/29.9cm W/36.1cm L) 13 pounds (5.9 kilograms) 11.3"H x 10.96"W x 12.99"L (28.7cm H/27.8cm W/32.9cm L) 9.8 pounds (4.4 kilograms)
Exterior Stainless steel with brushed stainless finish
Stainless steel lid
Stainless steel available in 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
  • Detachable power cord
  • Perforated bottom grill
  • Manual, recipe book, cooking temperature and time chart
  • Instructional DVD
  • Universal Pouch Rack
  • Insulating lid blanket
  • Detachable power cord
  • Perforated bottom grill
  • Manual, recipe book, cooking temperature and time chart
  • Instructional DVD
  • Universal Pouch Rack

Product Details

  • Product Dimensions: 14.2 x 11.5 x 11.4 inches ; 13 pounds
  • Shipping Weight: 24.4 pounds
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B007P25A38
  • Item model number: PSV-00144
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #123,185 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Product Warranty: For warranty information about this product, please click here

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Customer Questions & Answers

Customer Reviews

4.4 out of 5 stars

Most Helpful Customer Reviews

72 of 72 people found the following review helpful By OttawaMale on February 18, 2013
Verified Purchase
I've owned this for one week now, and must say I'm very happy. I've been thinking about buying the Sous Vide cooker for several months, but hesitated because of the price. I must say I've been impressed! The first thing I tried was to cook the "perfect egg". I never cooked a perfectly poached egg while it was still in the shell - but it works. The next thing I tried was a rib-eye steak. I always thought of myself as a master while in front of a BBQ, but this has made things too easy for me. You cook a steak to perfection every time, and finish it off with 30 seconds each side in a hot pan, or on a hot grill. Because you can hold the steak at the perfect temperature without over cooking it, you decide when you're ready to serve it.
The next day I tried cooking carrots. I don't eat a lot of carrots as I find them a bit boring, and lack flavour on their own. I threw them into the vacuum bag with only a small pad of butter. They came out as the most flavourful carrots I have ever cooked.
The next day I tried cooking hangar steak. Hangar steak is my wife's and mine favourite piece of beef to cook, and have tried many ways - marinated and not marinated. I decided to experiment by seasoning one piece with Montreal Steak spice, and the other piece only had a touch of salt and pepper and a sprig of rosemary and two garlic cloves in the bag. Both steaks came out perfect - but simplicity won out. We both agreed that the salt/pepper/rosemary steak was the best.
Last night I tried an east coast salmon fillet. Again, I only cooked it with a small pad of butter. The verdict? We will be eating fish a lot more in the future. It was delicious!
Some tips and hints:
1. Buy some books on Sous Vide cooking. I suggest the "Sous Vide for the home cook" by Douglas E. Baldwin.
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31 of 31 people found the following review helpful By Sammy on October 27, 2013
I bought a Sous Vide Supreme because I had often been frustrated with the difficulty of cooking steaks on the grill to a precise medium-rare. Medium-rare corresponds to a temperature of 134 F. A few degrees below that and the steak is rare and a few degrees above that the steak is starting to become medium. Hitting that precise temperature of 134 F to within a degree or so is pretty difficult when the air inside a grill may be 450 F and the grill above the charcoal may be almost 2000 F.

The Sous Vide Supreme makes getting medium-rare easy. Just seal the steak in a plastic bag, set the Sous Vide Supreme for a temperature of 134 F and cook for an hour or two. Then take the steak out, season it, and quickly sear it on a grill for a half-minute on each side in order to develop the color and flavor of the surface of the steak. Comes out perfect every time.

Sous vide also works well with carrots and fruits such as apples, peaches, and pears. The fruits had very good flavor and texture.

Since sous vide cooking is different from conventional cooking, it is important to educate yourself with food safety issues when embarking on this different method of cooking. Douglas Baldwin's web guide at [...] is a good introduction to sous vide and safety issues.

One mistake that I made when attempting to cook my first set of pork ribs was to take the ribs (already packaged in a plastic bag) from the freezer and then toss them directly into the sous vide machine running at 138 F without bothering to first defrost the ribs. I figured that the hot 138 F water would quickly bring the ribs up to the same temperature. Big mistake. The ribs were rather funky-smelling when I took them out of the machine 48 hours later. Why?
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22 of 23 people found the following review helpful By J. Kauffman on March 17, 2014
What good is the Sous Vide "cooker" if the vacuum sealer component in this "Package System" only makes bags that leak!!! You end up with food poached in water and lose all the advantages of Sous Vide!!! The "Sous Vide" sealers are notoriously crappy at sealing and are the definite weak link in this "system." Please check out the reviews of the sealer by itself if you need proof - gets only 1-2 stars from over 70% of purchasers (what most people would consider to be a failing grade) Find them here at: [...] ( or search in Amazon for "Sous Vide vacuum". Lesson here: buy the sous vide "cooker" separately - do NOT buy these systems. Then go buy a "FoodSaver" brand vacuum sealer that is designed for Sous Vide. Also be careful of what kind of bags/plastics you use. Most, even "food grade" plastic bags are made with plasticizers and BPA designed to soften the bag and make it more pliable. These plasticizers leach harmful chemicals into your food - especially when heated for hours at temperature in a Sous Vide machine. FoodSaver and Sous Vide (Brand) bags do not.

BUY YOUR VACUUM SEALER SEPERATELY!!! And don't forget to pick the models made for Sous Vide which have a separate "seal only" button that can be used to do the initial seal on a continuous roll of bags (without vacuum) and that can deliver a manual seal under vacuum when you want to seal up the bag before the vacuum pressure pulls the juices up towards the sealing element (and thus contaminates the seal - preventing the bag from sealing completely and letting water in). For some reason, even with these features, the Sous Vide (Brand) sealers do not seal well, and even seemingly "good seals" fail most times when placed in the freezer or the Sous Vide machine.
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