SousVide Supreme Sous Vide Water Oven

by EADES APPLIANCE TECH LLC

Product Features

• Model No.: SVS-10LS
• Capacity: 10-L.
• Dimensions: 9.9x12.6x6.8-in. (bath)
• Volts/Watts: 110-volts
• Warranty: 1-year Limited

Product Details

• Item Weight: 17 pounds
• Shipping Weight: 17 pounds (View shipping rates and policies)
• ASIN: B003AYZIB4
• Item model number: SVS-10LS
• Average Customer Review: 4.3 out of 5 stars  See all reviews (25 customer reviews)
• Amazon Best Sellers Rank: #6,756 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

SousVide Supreme Sous Vide Water Oven. The SousVide Supreme is the worlds first water oven designed specifically to bring the gourmet sous vide cooking method into home and small restaurant kitchens. Sous vide cooking locks in the flavor and preserves the nutritional quality of whatever food is cooked inside. The result is food of 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. 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 rack for easy positioning of cooking pouches Counter worthy style in a small footprint (size of a bread maker) 14.2" x 11.5" x 11.4" - 13 lbs.

Customer Reviews

Most Helpful Customer Reviews

94 of 96 people found the following review helpful:

5.0 out of 5 stars Fantastic Small Appliance - Easy Gourmet Cooking for Busy Home Chefs, November 23, 2010

By 

Dawn L. Darling (California) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: SousVide Supreme Sous Vide Water Oven

Our interest in sous vide cooking grew from being lucky enough sporadicly to sample food prepared this way in a few restaurants. Nothing as fancy as The French Laundry, but still wonderful, memorable food. The sous-vide process is very easy for any cook - just season the raw meat or veggies; seal in a vacuum bag (not included, but our FoodSaver works great); cook at the listed temperature for the recommended time; sear to put a nice color on the outside of the food, if desired. The advantage of the method is that as the food is sealed in a bag, it loses very little moisture during cooking. Most items take about 1-2 hours with zero supervision, but you can sous vide cook them months in advance and then freeze them. When you want a delicious meal, just defrost and sear them to rewarm and finish, making the method a really nice time-saver for midweek gourmet cooking. The food is reliably cooked to perfection, incredibly moist and totally delicious. Timing is very forgiving, so it is gratifyingly difficult to overcook your expensive steaks! This makes preparing the rest of the meal very easy. Before the Sous Vide Supreme became available, we went to the lengths of obtaining a laboratory water bath, but, we weren't sure how clean it was and it was much too big to keep in the kitchen. Having spotted a recent mini-review of Sous Vide Supreme cooker by Cooks Illustrated, we decided to try one risk-free from Amazon. The results have been nothing short of miraculous - I will never cook a steak any other way, if I have the choice! We have also had repeated outstanding successes with t-bone lamb chops, pork loin chops, duck legs (confit-style) and duck breast (medium-rare), diver scallops, shrimp, eggs and chicken breasts.

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.

85 of 89 people found the following review helpful:

5.0 out of 5 stars Good execution for a great technique, October 9, 2010

By 

Ric Crabbe (Annapolis, MD United States) - See all my reviews

This review is from: SousVide Supreme Sous Vide Water Oven

You should be careful to distinguish in reviews the commentary on the product itself and the technique of sous vide. Sous vide is simply awesome, and far better chefs than I have proven that. If you haven't experienced it yet, you should spend the $400 on a couple of trips to the French Laundry or Alinea or WD-50 instead. If you already have, then you know what you're looking for, and the real question is how close does this device come to giving the results obtained by a Fischer Scientific immersion circulator.

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.

53 of 57 people found the following review helpful:

5.0 out of 5 stars WOW. I Love This!, July 10, 2010

By 

Daniel Burstiner (OH) - See all my reviews

Amazon Verified Purchase

This review is from: SousVide Supreme Sous Vide Water Oven

I had seen this type of cooking on Top Chef and thought it was like the TV dinner food I had as a kid in the 1960s. Then I saw it was being talked about like the latest food trend used in high end restaurants. So, I thought I'd give it a try, as a gift. I bought it as a graduation gift for my son (Baking & Pastry, Johnson & Wales 2010). Before we left for graduation, I seared some beef ribeye steaks on a charcoal grill. Once seared, not cooked, I vacuum packed them, individually and froze them. We took them to the graduation and gave them, along with the machine, to my son. We put them in the machine and went shopping. A few hours later we had one of the best steak dinners I've ever had! So juice and tender, perfectly medium-rare. It's expensive, but, I love it! Now I have to buy another one for myself.