Average Reviews:
(More customer reviews)You should be careful to distinguish in reviews the commentary on the product itself and the technique of sous vide. Sous vide is simply awesome, and far better chefs than I have proven that. If you haven't experienced it yet, you should spend the $400 on a couple of trips to the French Laundry or Alinea or WD-50 instead. If you already have, then you know what you're looking for, and the real question is how close does this device come to giving the results obtained by a Fischer Scientific immersion circulator.
I was little concerned about whether the device could maintain temperature without circulation. After playing with it and an thermometer, I can tell you that there is some gradient, but it was about a degree, which honestly is perfectly acceptable for food. After bringing it to 135 F and turning it off, 15 hours later it was 95 F, so the insulation works well. Essentially that's all there is to a sous vide machine. I can tell you that my poached eggs are perfect or that the flank steak was unlike any meat I had ever tasted, medium rare, tender, and incredibly beefy, but most of that is due to the technique, and this device competently executes the technique. As far as the user experience goes, it's silly that the lid has an insulation pad instead of built in insulation, you have to hold the button too long to turn in on and off, but the built in handles are cleverly placed.
The only negative review here so far claims that the price is too high for what it is, and compares to a different product. I disagree. For this type of cooking you have 3 choices: high end chemist's rig for $1500, water ovens like this machine, and bubblers and crock pot hacks. Most of us are not willing to spend as much as a high end stove for this, and hacking a crock pot sounds fun until you can't find your soldering iron. The SousVideMagic mentioned explicitly in that review is a bubbler, essentially an immersion circulator without the circulation. With no insulation and no circulation, the temperature gradient will be large. Plus, although the base price is $139, that doesn't count the "1500D controller and an air pump". The whole kit costs $300. It is interesting to note that the same company has also come out with a "water oven" like the SousVide Supreme, and it's $430. Check out the website here: [...] .
Sometimes there's a sweet spot in the price/performance ratio, and this machine is in it.
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The SousVide Supreme is the world's first water oven designed specifically to bring the gourmet sous vide cooking method into home kitchens. Sous vide cooking involves vacuum-sealing food in airtight pouches, then submerging it in a water bath at precisely controlled temperatures - often much lower than those used in traditional ovens - but for a longer time. The result is perfectly cooked foods with enhanced flavors and nutritional benefits.The SousVide Supreme is a sleek all-in-one solution. Simply set the temperature, and let the SousVide Supreme do the rest, controlling the water temperature to within one degress Fahrenheit - the key to sous vide success.Features:Easy to read water levels.Easy to use controls.Lid doubles as convenient drip tray. The included rack keeps food in place while it's cooking.Built-in handles are staggered to allow for easier carrying and draining.Stainless steel basin allows for easy cleanup.The heating element is inside the machine - it won't get in your way and creates a perfect water temperature with no hot spots.About Sous Vide Cooking:Sous vide (pronounced soo-veed) is a culinary technique that involves cooking vacuum-sealed food at a consistent, low temperature for a longer length of time than compared to other methods. The term sous vide is French for "under vacuum," and was developed in the mid-1970s by chef Georges Pralus for the Restaura
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