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Sous vide cooking is becoming one of the most popular cooking techniques today for home cooks and chefs, and the award-winning SousVide Supreme has been receiving rave reviews from culinary experts and the national media. Here's a sampling of just some of media coverage the SousVide Supreme has received.
Food & Wine
Does High-Tech Cooking Have Soul?
"...sous vide is a nearly effortless cooking method that can make even mediocre vegetables taste like gold-medal winners."
"...cook your dinner to perfection, with no risk of an overdone dish."
Holiday Gift Guide
"The sous vide that cooks everything perfectly."
House & Home
Avant-Garde Cooking at Home
"Now, tender proteins, such as perfectly cooked medium-rare steaks and flavour-packed scallops, are possible for all."
"The first practical at- home version of the modern chef's must-have gadget."
Taste of Home
"For a true foodie, splurge on a SousVide Supreme Demi package to enjoy this French cooking technique at home."
"Slow-cook short ribs like the pros in just 72 hours."
Food Lover's Issue
"It cooks vegetables to tender perfection, steaks to order and leaves chicken juicy and full of flavor."
How to Cook like the Jetsons
"The best steak is cooked in water."
"In addition to being able to cook proteins, the water oven can infuse wines and spirits with delicate flavors."
The Cutting-Edge Cook
“Plug it in, set temperature and time, and submerge. Forty-five minutes yields a savory, fork-tender chicken breast.”
The Gastronaut Files
“There could not be a more convenient way to cook: Just push a button, drop the plastic bag in the water, and walk away.”
“Cooking ingredients in an airtight bag and a water bath helps to maintain the texture and flavor of ingredients.”
“The long slow cooking can turn tough cuts of meat incredibly tender."
The Show-Off Chef
“Chefs achieve perfectly-prepared meats by cooking them sous vide.”
America's Test Kitchen
"We followed the simple setup instructions and cooked fish, chicken, and steaks—all with perfect results." Watch Video
Trends with Benefits
"Sous vide is cooking with a vacuum. You cook everything in a water bath that gives you the ability to perfectly cook your food at a certain temperature." Watch Video
The Top 10 of Everything 2010
“This technique might be the biggest advance in cooking since the gas oven.”
Keeping Up With the Vikings
"Apparently, you have never tasted meat cooked to succulent perfection until you've been fed tenderloin that's been vacuum-sealed and hot-water-bathed for five hours."
Sous Vide Moves From Avant-Garde to the Countertop
“Once you sous vide, you never go back...My wife thought I was crazy to get this thing, but already she doesn’t want to eat anything else.”
Gift Guide For the Serious Foodie
"We like the compactness of this self-contained sous vide water bath made especially for home kitchens."
Techniques & Equipment
"The #1 must-have tool for the Modernist kitchen."
Under Pressure? Don't Fear the Sous Vide
“The Sous Vide Supreme makes every meal, a 4-star meal."
What America's Top Chefs Want to Give Their Kitchen
“This water oven allows food to cook evenly in its own juices while intensifying flavors and tenderizing the contents.”
Best of What's New '10
“One of the simplest and most foolproof methods for cooking just about anything to its exact level of perfect doneness.”
“The SousVide Supreme makes it possible to cook a 12-course meal for six people out of an apartment kitchen, with every protein coming out perfectly cooked.”
Fat Ducks' Heston Blumenthal Sings Praises of Sous Vide Cooking
Cooking From the Inside Out
“Your steak is perfect. And you can’t fail. Seriously, you can do this 1,000 times and never screw up.”
Top 100 Perfect Gifts 2010
"Overall, the Sous Vide Supreme does what it claims to do, and does it well.”
Gastro-Genius Heston Blumenthal Shills for the SousVide Supreme
"Life after sous vide doesn’t exist.”
The 8 Biggest Kitchen Innovations of the Last Decade
“Dining in will never be the same.”
Entrée: A culinary revolution comes into the home kitchen
“Sous vide, (Heston) Blumenthal feels, is the single biggest change in professional cooking in decades.”
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Included with your purchase worth over $50.00 from SousVideSupreme.com is 1 year of Food & Wine magazine (12 issues - stated value $12). Offer valid in the U.S. for new subscribers only. Limit one subscription per household. Please allow 6-8 weeks for delivery of your first issue. After your purchase is complete, your name and address will be forwarded to the publisher to fulfill your subscription and you will receive a Welcome Letter from Food & Wine in the mail. If you do not wish to receive the magazine and would like a refund of the stated value, please mark "refund" on the letter and mail it back to:
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