SousVide Supreme Vacuum Sealer
- Now: $94.99
- Was: $129.95
A vacuum sealer is essential for cooking sous vide. Just touch a button, and the powerful motor removes air in seconds, to seal in moisture and seasonings for delicious results.
The SousVide Supreme Vacuum Sealer offers an affordable, convenient, and efficient way to package foods to be cooked in SousVide water ovens.
2 SETTINGS, FOR THE BEST RESULTS The ‘vacuum and seal’ function removes most of the air from the cooking pouch food to ensure maximum heat transfer between the water and the food in sous vide cooking. Or choose ‘quick-seal’ to use without vacuum when packaging foods with liquids or marinades.
Constructed of high-impact, BPA-free plastic. Includes ultra-durable, freezer-safe sealing bags, five 1-quart and five 1-gallon. Additional bags available separately.
Constructed of high-impact, BPA-free plastic. Includes ultra-durable, freezer-safe sealing bags, five 1-quart and five 1-gallon. Additional bags available separately.
The SousVide Supreme Vacuum Sealer offers an affordable, convenient, and efficient way to package foods to be cooked in SousVide water ovens.
2 SETTINGS, FOR THE BEST RESULTS The ‘vacuum and seal’ function removes most of the air from the cooking pouch food to ensure maximum heat transfer between the water and the food in sous vide cooking. Or choose ‘quick-seal’ to use without vacuum when packaging foods with liquids or marinades.
Constructed of high-impact, BPA-free plastic. Includes ultra-durable, freezer-safe sealing bags, five 1-quart and five 1-gallon. Additional bags available separately.
Constructed of high-impact, BPA-free plastic. Includes ultra-durable, freezer-safe sealing bags, five 1-quart and five 1-gallon. Additional bags available separately.
GREAT FOR FOOD STORAGE
Beyond its use in sous vide cooking, the Vacuum Sealer is indispensable for keeping stored food fresh longer in refrigerator, freezer, or pantry. Use this to preserve the investment you make in your food and the precious freshness of your ingredients.
TERRIFIC FOR KITCHEN AND BEYOND
You can also use securing small items for storage or shipping, packing items watertight for camping, backpacking, or travel.
THE MEANING OF SOUS VIDE
The term sous vide (pronounced soo–veed) is a French term, meaning under vacuum. Sous vide is a culinary technique in which vacuum-sealed food is immersed in a water bath and cooked at a very precise, consistent temperature. This cooking technique typically involves cooking food for longer periods of time at a lower temperature. The precise temperature control allows you to cook food to perfection, while the forgiving nature of this cooking method also eliminates concerns about overcooking. Sous vide cooking is extremely simple and foolproof, and produces extraordinary results.
A BRIEF HISTORY
This method of cooking was developed in the mid–1970s by chef Georges Pralus (at the internationally renowned Michelin Three-Star Restaurant, Troisgros, in Roanne, France) initially as a means of minimizing costly shrinkage of and optimally cooking delicate foie gras. Chef Bruno Goussault subsequently adopted and expanded the technique to consistently provide gourmet-quality meals to first class travelers on Air France. In the last two decades, sous vide cooking has sparked a wave of culinary innovation and creativity, and has become the secret of top chefs at major restaurants around the world. With appliances such as the SousVide Supreme, this cooking technique is now affordable and accessible to home cooks.
3 SIMPLE STEPS TO PERFECT FLAVOR
Season & Seal:
Because the sous vide technique locks in the flavor, the food cooks in its own juices, intensifying its natural flavors. This means that you can season with a lighter hand or in many cases, after the fact. Vacuum/seal the food in airtight cooking pouches.
Simmer:
Drop the pouches into the precisely controlled water bath.
Serve:
Many foods, such as vegetables, fruits, and one-dish meals are delicious straight from the pouch. Proteins (meat, poultry, fish) are delicious out of the pouch as well, but may benefit from a quick sear in a hot skillet, under the broiler, on the grill, or with a kitchen torch to impart the beautiful golden color and savory caramelized flavor to these foods.
BENEFITS:
Beyond its use in sous vide cooking, the Vacuum Sealer is indispensable for keeping stored food fresh longer in refrigerator, freezer, or pantry. Use this to preserve the investment you make in your food and the precious freshness of your ingredients.
TERRIFIC FOR KITCHEN AND BEYOND
You can also use securing small items for storage or shipping, packing items watertight for camping, backpacking, or travel.
THE MEANING OF SOUS VIDE
The term sous vide (pronounced soo–veed) is a French term, meaning under vacuum. Sous vide is a culinary technique in which vacuum-sealed food is immersed in a water bath and cooked at a very precise, consistent temperature. This cooking technique typically involves cooking food for longer periods of time at a lower temperature. The precise temperature control allows you to cook food to perfection, while the forgiving nature of this cooking method also eliminates concerns about overcooking. Sous vide cooking is extremely simple and foolproof, and produces extraordinary results.
A BRIEF HISTORY
This method of cooking was developed in the mid–1970s by chef Georges Pralus (at the internationally renowned Michelin Three-Star Restaurant, Troisgros, in Roanne, France) initially as a means of minimizing costly shrinkage of and optimally cooking delicate foie gras. Chef Bruno Goussault subsequently adopted and expanded the technique to consistently provide gourmet-quality meals to first class travelers on Air France. In the last two decades, sous vide cooking has sparked a wave of culinary innovation and creativity, and has become the secret of top chefs at major restaurants around the world. With appliances such as the SousVide Supreme, this cooking technique is now affordable and accessible to home cooks.
3 SIMPLE STEPS TO PERFECT FLAVOR
Season & Seal:
Because the sous vide technique locks in the flavor, the food cooks in its own juices, intensifying its natural flavors. This means that you can season with a lighter hand or in many cases, after the fact. Vacuum/seal the food in airtight cooking pouches.
Simmer:
Drop the pouches into the precisely controlled water bath.
Serve:
Many foods, such as vegetables, fruits, and one-dish meals are delicious straight from the pouch. Proteins (meat, poultry, fish) are delicious out of the pouch as well, but may benefit from a quick sear in a hot skillet, under the broiler, on the grill, or with a kitchen torch to impart the beautiful golden color and savory caramelized flavor to these foods.
BENEFITS:
- An essential item needed for cooking sous vide
- Affordable, convenient, and efficient way to package foods to be cooked in SousVide water ovens
- Just touch a button, and the powerful motor removes all air in seconds to seal in moisture and seasonings for delicious results
- Compact countertop footprint is convenient during use and storage
- Easy-to-use and easy-to-clean design
- The ‘vacuum and seal’ function removes air from the cooking pouch food to ensure maximum heat transfer between water and food
- The ‘Quick-seal’ function works without vacuum when packaging foods with liquids or marinades
- Use this for food storage in the kitchen to save money and preserve freshness of your ingredients
- Also works for securing small items for storage or shipping, packing items watertight for camping, backpacking, or travel
- Additional bags available separately
- Manufacturer: SousVide
- Includes: Sealer, five 1-quart and five 1-gallon bags
- Care: Wipe clean
- Dimensions: 14" x 5½" x 3½"
- Materials: BPA-free plastic
- Made in China
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