News and Media

Welcome to the SousVide Supreme™ News and Media area. You will find press releases, articles and links to information on sous vide cooking and the new SousVide Supreme water oven. You can also join our growing sous vide community or follow us on Facebook and Twitter.

Press Releases

• 2009.12.21

  "SousVide Supreme™ Hits Shelves at Sur La Table, Teams up with Chef Richard Blais to Promote New In-home Cooking Trend"

• 2009.10.23

  "New SousVide Supreme™ Kitchen Appliance Makes 'Sous Vide' Style Cooking a Cinch for Home Chef"

Articles

• 2010.01.21

  "Sous Vide Supreme Countertop Immersion Circulator: Sous Vide Machine Takes Pressure Out of Cooking"
  Reviewed by Mark McClusky—Wired Online

• 2010.01.20

  "Water oven makes slow cookin’ that roast a breeze"
  by Devin Coldewey—Crunch Gear Online

• 2009.12.08

  "Sous Vide Moves From Avant-Garde to the Countertop"
  Posted by JULIA MOSKIN—nytimes.com

• 2009.10.23

  'A New Way to Cook “Sous Vide” Hits U.S. Homes"
  - NAPS

Online Reviews & Extended Tests

• 2010.02.05

  "SousVide Supreme: Review/WrapUp"
  Reviewed by Pablo Escolar—Medellitin

  Mr. Escolar reviews and summarizes his experience using the SousVide Supreme while cooking Octopus, Duck Confit and Duck Confit Reducks. There is also a great overview of Polyscience's test of "Water Baths" compared to their own circulator systems—they claim to be better of course, but see why here.

• 2010.02.01

  "Final thoughts on cooking Sous Vide at home"
  Posted by Joel—Well Preserved

  Joel at Well Preserved spends two weeks with the SousVide Supreme cooking pork belly, tuna and eggs and then summarizes his experience. Check out his posts as he learns first hand the benefits and challenges facing home sous vide cooking.

• 2010.1.28

  Ongoing Review of Sous Vide Cooking with his SVS
  Reviewed by James Briscione—On The Market

  James is a Southern Chef now living in New York City. After receiving the SousVide Supreme as a Christmas present, he has experimented with many types of food including making his own homemade sodas. Follow along on his adventures and reviews at his blog, On the Market.

• 2010.1.25

  "Sous Vide Supreme Review: The Tenderest Meats, From the Science Lab To Your Home Kitchen"
  Reviewed by John Mahoney—Popular Science (PopSci)

  A wonderful in-depth review of the SousVide Supreme with a gallery of "food porn" that the author created showing what was cooked, times and temperatures and his impressions on each of the final meals. A lot of great references and links for beginning sous-vide-ers, as well.

• 2010.01.12

  gastronomics | sous vide supreme
  Reviewed by Pete T.—Gastronomics Blog

  Pete T. provides his experiences with the SousVide Supreme while preparing Short Ribs, Scrambled Eggs, Pork Ribs, Poached Chicken, Ribeye and [in-shell] Eggs

• 2009.12.28

  "The $449 SousVide Supreme: Worth It?"
  Reviewed by J. Kenji Lopez-Alt—seriouseats.com

  With over a month to review and 35 distinct items created, this Serious Eats reviewer covers a lot ground and creates some amazing dishes. Check out the slide show at the link above to see each of the dishes with Kenji's comments.

• 2009.12.14

  "Sous Vide Supreme Review"
  Posted by Jaden Hair—Steamy Kitchen

  A great review by Jaden Hair—food writer/blogger—with absolutely fantastic photos.

• 2009.12.12

  "A Week Of SousVide"
  Reviewed by Diana Hsieh—Noodle Food Blog

  Wonderful thoughts and feedback from a week of cooking with the SousVide Supreme by Dr. Hsieh.

• 2009.11.26

  "Sous-Vide Supreme Maiden Voyage: Chicken"
  Reviewed by Richard Nikoley—Free The Animal

  Mr. Nikoley at Free the Animal—one of the first people to get the SousVide Supreme—has been experimenting and cooking wonderful things since this first article about the maiden voyage. Check out the great blog at the link above and don't forget to see the related articles, linked at the end of each post.

Online Write-ups

Click Here to see the full list of Online Write-ups and chatter from around the internet. We are working to ad all that we find out there online, but if you find that we have missed anything, please drop us a note and we'll put it here.