As seen in The New York Times.

We are very excited to offer you the world’s first water oven for the home. Celebrated by chefs from Heston Blumenthal to Thomas Keller, cooking sous vide calls for slowly heating vacuum-sealed food in a water oven at low temperatures, locking in natural juices and flavors lost with other methods. Fish, meat, poultry, vegetables and more can cook for hours, even days, with stunning results every time.

Looking for a healthy alternative to traditional cooking methods? Want to know the secret to perfect flavor every time? Just season, seal, simmer and serve. Simply add water, adjust the temperature and let the SousVide Supreme do the work.

The product of decades of refinement by top chefs, the SousVide Supreme oven cooks sealed food at precise preset temperatures for amazingly even and consistent cooking, and surprisingly wonderful flavors.

Vacuum-sealed food loses virtually none of its flavor or nutrients during cooking, and the pressure encourages flash marinating, naturally enhancing the delicious tastes and aromas of the food with little added seasoning.

Plus, there is no need to stir or monitor temperature—the SousVide Supreme precisely regulates everything to keep the water within one degree of accuracy, start to finish, and requires almost no cleaning. Features durable stainless-steel construction and simple touchpad control. 11½" x 4¼" x 11½".

You will also need a vacuum sealer as part of your preparation. Try this one by clicking here.

Click here to read The New York Times article.