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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

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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 »

  • Manufacturer: Eades Appliance Technology
  • Includes: 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
  • Material: Stainless steel
  • Care: Hand wipe clean with damp cloth
  • 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
NEED HELP DECIDING? | Send us an email | Call us at 800-243-0852
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Questions & Answers

Browse 1 question and 3 answers
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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
SousVide Supreme Demi Water Oven with Vacuum Sealer, Black
SousVide Supreme Demi Water Oven with Vacuum Sealer, Black
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SousVide Supreme Demi Package, Black
SousVide Supreme Demi Water Oven with Handheld Vacuum Sealer, Red
SousVide Supreme Demi Water Oven with Handheld Vacuum Sealer, Red
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SousVide Supreme Demi Package
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SousVide Supreme 11-liter Water Oven with Vacuum Sealer
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SousVide Supreme Red Demi Water Bath
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SousVide Supreme Black Demi Water Bath
SousVide Supreme Blue Demi Water Bath
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Best Answer: It sounds like you could be letting it cook in the pan too long. When you remove your meat from the bag, pat it dry and put it in a dry, screaming hot pan (like cast iron). You mention you have the pan on max, maybe you need to give it a few extra minutes empty to really heat up. I have a sear burner on my grill that works amazing, but even that use on the highest setting and do not cover (you don't want to trap the heat to further the cooking).
Reply (1) · Report · Margaret A on Jul 2, 2015
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