Sous Vide Supreme PSV-00144 Promo Pack Cooking System
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Product Feature
- Contains everything needed to cook and store sous vide meals
- Vacuum Sealer keeps food fresh for longer
- Comes with cook book and video
- Includes 10 Vacuum Pouches (five quart/five gallon)
- Oven holds 11.2 Liters of water
Product Description
SousVide Supreme Promo Pack
Receive a FREE Easy Sous Vide cookbook with this package that includes a SousVide Supreme water oven, vacuum sealer and 10 pouches. Everything you need to start sous vide cooking! FREE DELIVERY within the US.
Why SousVide Supreme:
- Hands-off, time-saving meal preparation.
- Easy and foolproof. Never overcook a meal again.
- Gourmet taste. Captures the full flavor of foods.
- Saves money. Tenderizes inexpensive cuts.
- Added nutrition. Natural nutrients are retained.
- Easy clean-up. No messy pots and pans. Just wipe with a soft cloth.
- Energy-efficient, silent operation.
Features:
- Sleek design
- Temperature control to 1 �F (0.5 ºC)
- Energy efficient
- Quiet operation
- Push button simplicity
- Lid doubles as drip tray for pouch transport
- Universal food pouch rack for easy positioning of cooking pouches
- Counter-worthy style in a small footprint
Specifications:
- Model: SVS-10LS
- Water bath: single
- Total Volume: 11.2 liters (2.96 gallons)
- Cooking Capacity: 11.2 liters (2.96 gallons)
- 110-120 volt
Temperature:
- Display Digital LED
- Adjustable in increments of 1ºF/(0.5ºC)
- Range 86 F to 210ºF/(30 � to 99ºC)
- Precision 1ºF/(0.5� C)
Dimensions (WxDxH):
- Overall 11.4 � /14.2� /11.4� � (29cm/36cm/29cm)
- Bath 9.9� �/12.6 ��/6.8” (25cm/32cm/17cm)
- Weight 13 lbs(5.9 kg
Timer:
- Displays to 1 minute resolution
- Settings variable 0 min to 99 hr
- Cycle end repeating beep
The Simple Steps of Sous Vide Cooking
It ��s easy to prepare gourmet meals in under 30 minutes hands-on time.
Season
Season food with herbs and spices.
Seal
Vacuum seal foods.
Simmer
Drop the sealed pouch into the water oven.
Serve
Plate directly from the pouch or for a golden brown crisp exterior, sear briefly.
Nutritious and Mouthwatering Meals at the Push of Button
Sous vide offers many benefits:
Sous vide is a unique way of cooking that yields better results. Foods cooked sous vide develop flavors that cannot be duplicated using traditional methods.
Incredible Taste
Natural flavor and juices are infused into the food while in the cooking pouch resulting in incomparable taste and texture.
Convenience and Foolproof Results
Anyone can cook food to perfection with minimal hands-on cooking time. The SousVide Supreme cooks during the workday or overnight, freeing your time.
Maximum Nutrition
Beneficial nutrients are retained in the pouches, instead of being lost in steam, discarded in cooking liquid or left in the pan.
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Product FAQs
What equipment do you need to cook sous vide?
Sous vide cooking requires a tightly temperature-controlled water bath and vacuum sealing of foods in food grade plastic vacuum seal pouches.
Can I buy replacement bags for the SousVide Supreme Vacuum Sealer?
Cooking pouches are available in two sizes and pouch rolls that can be cut to size. Our pouches are third party tested and verified to be free of Bisphenol-A, lead, polyethylene, phthalates, and to withstand high cooking temperatures for extended time periods.
What kind of foods can you cook sous vide?
Any type of meat is ideal for sous vide. It works especially well with fish and seafood. Vegetables can be cooked sous vide with delicious results, as can eggs, fruits, sauces, custards, cheese, and even cakes.
How do you season food to be cooked?
The sous vide process locks in a food� s natural flavors and infuses the seasoning into the food which means seasoning can be lighter than with other methods. When applying seasonings, start with a light hand and work your way up.
How much food can you fit in the SousVide Supreme?
The amount of food that will fit comfortably into the water oven depends on the food in question. The general requirement is that the food pouches should not completely cover the perforated grill on the bottom of the unit and that the water can flow freely around the pouches to ensure even cooking.
Can you cook an entire meal in a SousVide Supreme?
Some one-pot meals work in the SousVide Supreme. Vegetables require a higher temperature to become tender than fish, poultry, or meat. Thus fish, meat, or poultry cooked at the same time as vegetables will be somewhat overcooked. To cook them together you can quickly sauté the vegetables in the skillet and then add them to the meat and cook at the lower temperature required by the meat, fish, or poultry in the SousVide Supreme.
Call our SousVide Supreme experts at 1-877-787-6836 for product related questions.
Comparing the SousVide Supreme with the SousVide Supreme Demi
Either SousVide Supreme unit will allow you to cook your food with tenderness and flavor unlike you have ever experienced. The main differences are capacity, size and finish.
| SousVide Supreme | SousVide Supreme Demi | |
|---|---|---|
| Cooking capacity | 20 four-ounce portions of food | 12 four-ounce portions of food |
| Dimensions & Weight | 11.4”H, 11.4”W, 14.2”L (28.9cm H/29.9cm W/36.1cm L) 13 pounds (5.9 kilograms) | 11.3"H x 10.96"W x 12.99"L (28.7cm H/27.8cm W/32.9cm L) 9.8 pounds (4.4 kilograms) |
| Exterior | Stainless steel with brushed stainless finish Stainless steel lid | Stainless steel available in black and red Polished aluminum lid |
| Interior | Stainless steel | Anodized aluminum |
| Working Capacity | 3 gallons 11.2 liters | 2.3 gallons 8.7 liters |
| Accessories included |
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Sous Vide Supreme PSV-00144 Promo Pack Cooking System Review
I've owned this for one week now, and must say I'm very happy. I've been thinking about buying the Sous Vide cooker for several months, but hesitated because of the price. I must say I've been impressed! The first thing I tried was to cook the "perfect egg". I never cooked a perfectly poached egg while it was still in the shell - but it works. The next thing I tried was a rib-eye steak. I always thought of myself as a master while in front of a BBQ, but this has made things too easy for me. You cook a steak to perfection every time, and finish it off with 30 seconds each side in a hot pan, or on a hot grill. Because you can hold the steak at the perfect temperature without over cooking it, you decide when you're ready to serve it.The next day I tried cooking carrots. I don't eat a lot of carrots as I find them a bit boring, and lack flavour on their own. I threw them into the vacuum bag with only a small pad of butter. They came out as the most flavourful carrots I have ever cooked.
The next day I tried cooking hangar steak. Hangar steak is my wife's and mine favourite piece of beef to cook, and have tried many ways - marinated and not marinated. I decided to experiment by seasoning one piece with Montreal Steak spice, and the other piece only had a touch of salt and pepper and a sprig of rosemary and two garlic cloves in the bag. Both steaks came out perfect - but simplicity won out. We both agreed that the salt/pepper/rosemary steak was the best.
Last night I tried an east coast salmon fillet. Again, I only cooked it with a small pad of butter. The verdict? We will be eating fish a lot more in the future. It was delicious!
Some tips and hints:
1. Buy some books on Sous Vide cooking. I suggest the "Sous Vide for the home cook" by Douglas E. Baldwin. It's a great primer for the the sous vide starter. He has several youtube videos as well. "Under Pressure" by Thomas Keller, is a beautiful book, almost too nice to get food and oil stains on it. Unfortunately most home cooks would find the recipes too much work - but it does still show how to squeeze the best out of the cooker.
2. There are some GREAT apps out there to help the Sous Vide cooker. My favourite are:
a. Sous Vide - by Primolicious LLC
b. PolyScience Sous Vide Toolbox - by PolyScience. Between these two Apps, you will be able to cook anything.
3. Only a few cooking bags came with the vacuum sealer, which won't last long. I have a Foodsaver at home, so you can easily use these bags. You don't have to buy a Foodsaver machine though, you can buy the bags separately at your Costco.
4. If you are only cooking 2-4 eggs, using the Sous Vide is a bit of overkill. As well, you are heating up a lot of water just for a couple of eggs. I'll do it the old school way and use a small pot.
5. Search Sous Vide in Youtube and you'll find lots of home cooks and professionals showing off with cooking using sous vide.
6. If cooking something in the lower temperatures (eg. 130 F) you may want to warm up your serving plates in the oven so when you plate your food it doesn't cool down too quickly. If cooking steak, you can place the plates in the hot water of the bath as you sear the steak.
7. Don't let the hot water go to waste. Put the sink drain plug in, and if you have dirty dishes or want to pre-soak them before throwing them in the dishwasher, pour the hot water into the sink. Just be careful doing it.
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