SousVide Supreme Demi Water Oven with Vacuum Sealer, Black
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- 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
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).
Questions & Answers