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Need help choosing the SousVide Supreme® water oven that is right for you? Consult our comparison chart for the answer. Learn more»
Free digital copy of our Sous Vide Meat cookbook! Download now!
Sous vide Sage Turkey Breast recipe and video! Learn how»
Three great video recipes featuring incredible Wagyu beef from Lone Mountain Wagyu! Watch now»
Check out a sampling of media coverage the SousVide Supreme has received. Read more»
MasterChef UK semi Jack Lucas share his thoughts on sous vide cooking and a few recipes too! Read Interview»
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The SousVide Supreme Promo
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Our new Sous Vide Vacuum Sealer
VS3000 is the first vacuum sealer
designed specifically for sous vide
cooking. Buy Now»
Save 20% when you buy our
cooking pouch value pack.
Just in! The Art Of Precision Cooking
with over 100 exciting recipes.
SousVide Supreme Baking Rack
with Bonus Gift - Make custard,
sauces, quick breads, and more.
Everything you need to keep your
SousVide Supreme in top shape.
One of the advantages of sous vide cooking for both the home cook and the restaurant chef is leveraging the cook’s time. With the water oven, it’s easy to cook a large batch of food (steaks, chicken breasts, salmon fillets, vegetables—whatever cooks at the same temperature will work) at once for serving later.
Food cooked sous vide not intended to be eaten right away needs to be brought quickly from the cooking temperature to below 41F/5C for storage in the refrigerator or freezer. This process is called quick chilling. Here’s how to do it:
Tip: You can use one or more reusable frozen ice packs instead of ice cubes to chill the water. Then simply dry them off and refreeze for the next use.
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