the water oven for the home
Celebrated by chefs from Heston Blumenthal to Thomas Keller, cooking sous vide calls for slowly vacuum-sealed food in a water oven at low temperatures, locking in natural juices and flavors.
Perfectly cooks meals with restaurant-quality results every time.
Vacuum cooking enhances the tastes and aromas of food.
SousVide does the work; no need to stir or monitor temperature.
Lock in Nutrients and Flavor
Precisely regulates cooking
Naturally enhances flavors
Incredibly Easy cleanup
The SousVide Supreme cooks sealed food at precise preset temperatures for amazingly even and consistent cooking, and wonderful flavors. Just season, seal, simmer and serve. Simply add water, adjust the temperature and let the SousVide Supreme do the work. It regulates everything to keep the water within one degree of accuracy.