Most Helpful Customer Reviews
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5 of 5 people found the following review helpful:
5.0 out of 5 stars
WOW. I Love This!, July 10, 2010
This review is from: SousVide Supreme SVS-10LS SousVide Supreme Water Oven 10-L.
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.
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4 of 5 people found the following review helpful:
5.0 out of 5 stars
Best steaks I've ever made, July 24, 2010
This review is from: SousVide Supreme SVS-10LS SousVide Supreme Water Oven 10-L.
I got my Sous Vide Supreme yesterday, and within 15 minutes of taking out of the box I was warming up the water for my first test: frozen filet mignon. I put a little bit of salt and pepper on the steaks, then put them in ziploc's vacuum bags. 2 hours at 138F and we had the best steaks I've ever made in my life. They were perfectly uniformly cooked all the way through, and a quick sear in a cast iron skillet gave them the browned crust that makes a steak even more delicious. My wife said it was the best steak she's ever had, and she usually orders her steaks medium-well at restaurants because she wants to make sure they're not undercooked in the middle.
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4 of 6 people found the following review helpful:
3.0 out of 5 stars
I'm sure it works well, but the price..., August 18, 2010
This review is from: SousVide Supreme SVS-10LS SousVide Supreme Water Oven 10-L.
I'm sure that this is a five-star item, works great, and lasts a long time. I'm giving it three stars for the price. Read on...
I checked this out because I already cook Sous Vide and really appreciate the wonders of having tough cuts cook at 136 degrees for 24 hours or so (really on the "or so"). Once you reach the appropriate number of minutes to bring your meat, eggs in the shell, whole filet, or what have you to the appropriate temperature for the appropriate period of time, you can leave them there for 24 hours or 48 hours with no change to the product.
I am stunned by the price of this item though. I'm using my late mother's 50-year old Sunbeam roaster oven (similar to the Hamilton Beach 32229 22-Quart Roaster Oven on Amazon for $61). I also have an older model of the "SousVideMagic 1500D controller" which now sells for $160 and controls the temperature to within 0.1 degree F (really!). My setup holds 18 liters of water without danger of overflowing for less than $225. You can duplicate this rig and give a second one to your mom and still come in at the same price as this 10 liter gadget.
Sous Vide is a spectacular way to cook, but not at this price.
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