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SKU: 1305051

SousVide Supreme Demi Water Oven with Vacuum Sealer, Black

Find out why professional kitchens and home cooks around the world are turning to sous vide. The process of cooking vacuum-sealed foods in a continuously circulating hot-water bath, sous vide uses much lower temperatures than traditional cooking methods...Read More

429 00 $429.00
Sugg. $508.00
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Description

Find out why professional kitchens and home cooks around the world are turning to sous vide. The process of cooking vacuum-sealed foods in a continuously circulating hot-water bath, sous vide uses much lower temperatures than traditional cooking methods, resulting in a cooking environment that offers incredible control and convenience. This innovative kit contains everything you need to get started with sous-vide cooking.

Discover how SousVide Supreme system makes sous vide cooking easy: Click for videos »

Specifications Show

  • Manufacturer: Eades Appliance Technology
  • Material: Stainless steel
  • Dimensions: 12.99" x 10.96" x 11.3"
  • Capacity: 8.7 L
  • Weight: 9.8 lb.
  • Watts: 550 W
  • Warranty: 1-year limited warranty
  • Made in China

Care & Usage Show

  • Hand wipe clean with damp cloth

What's In the box? Show

  • SousVide Supreme Demi Water Oven
  • Vacuum sealer (includes 10 pouches)
  • Easy Sous Vide cookbook
  • 1 box of SousVide Supreme vacuum pouch rolls
  • 1 box of SousVide Supreme quart-sized pouches
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Customer Reviews

4.5 / 5.0
2 Reviews
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AWESOME!
I purchased this after watching a few youtube videos. Everyone in my family was skeptical at first. Now they are totally into it! Super easy to use. It is so much fun trying new things out. I've done chicken breasts, pork loin, game hens, and poached eggs!
November 18, 2015
I've had mine for four years - and use it all the time
I've been working on a book on Sous Vide for more than four years, and the Sous Vide Supreme Demi has been my primary testing platform.
Perhaps I still haven't made enough different items to do a complete review of everything that it can do, but the Demi is my main device for cooking chicken and steak.
Chicken made using Sous Vide is exceptionally tasty - a little salt, perhaps a few pinches of spice, and a few hours in the Sous Vide will provide you with chicken (I use breasts and tenders) that tastes great.
Steaks cooked via Sous Vide are also exceptional. Cooked to 132F for a few hours, the meat is not overcooked and becomes extremely tender. Drain the juices, then do a quick sear, and this may spoil you for any other method of cooking steak.
I've infused berries and other fruits in alcohol, or just simple syrup and created some very nice beverages.
I will (but haven't yet) do more with vegetables than I have in the past.
Support at this company has been very good.
My biggest issues with this particular oven are that a) you are supposed to drain it after each use, and even though this is 'Demi', when it's full of water, it gets pretty heavy. The placement of the handholds make it relatively easy to lift and drain. b) It's probably my fault because I don't always drain this promptly, but I've got deposits of calcium on some of the heating or thermometer points inside the oven and on one of the racks. I haven't soaked this in vinegar to try to remove the calcium.

Since I've purchased this, other Sous Vide options have come out, and I'm looking into writing about them, too.

(I haven't used the troublesome vacuum sealing techniques required by a vacuum sealer for many years - I use the Ziploc Vacuum bags or the Archimedes method suggested by the Sansair people. You may not need a vacuum sealer for most of the cooking).
March 10, 2016
 

Questions & Answers

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Browse 2 questions Browse 2 questions and 9 answers
Why did you choose this?
Sur La Table Store
I'm a private chef and I cater dinner parties.
Shaun F on Sep 23, 2016
Contains all needed supplies
Michael D on Jun 15, 2016
I'm a private chef and I cater dinner parties.
Shaun F on Sep 23, 2016
A friend told me about it.
Teresa H on Jun 28, 2016
Contains all needed supplies
Michael D on Jun 15, 2016
came with all the items needed
Rose Z on Mar 26, 2016
I've had food cooked this way and it is delicious. I want to start using this in my own cooking.
Susan B on Feb 21, 2016
Christmas Gift. Friends & Family DIscount (Clarity Partners). Review of oven had advantages over immersion method.
CLAUDE T on Nov 6, 2015
A friend told me about it.
Teresa H on Jun 28, 2016
came with all the items needed
Rose Z on Mar 26, 2016
Really a general sous vide question, not a product question. My sous vide meat always seems to end up a smidge overdone, after I've put a sear on it. I've tried a lower sous vide temp, but that's not doing it. Should I be A. Letting it rest before searing? B. Ice bathing it before searing. C. Searing it before putting it in the sous vide. D. Somehow searing for a shorter time on a hotter surface (tho I'm already cranking the pan to max. E. Sous viding to en even lower temp. Other ideas? I'm frustrated that I'm still not producing the true sous vide effect... Thanks for the help!
George E on May 16, 2015
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BEST ANSWER: How done are you trying to cook your meat?
 

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