Shipping Worldwide
Shop Knives Shop Slicer Shop Precision Scale Shop Sous Vide
Sous Vide
Sous Vide Supreme 11 Liter Water Oven

Sous Vide Supreme 11 Liter
Water Oven

Product Details

The SousVide Supreme gently and precisely cooks food to its perfect serving temperature and cannot overcook. Foolproof gourmet results with push-button simplicity.

Features:

  • Holds 20 four ounce portions
  • Sleek all-in-one design
  • Precise temperature control to 1 degree Fahrenheit (0.5 degrees Celsius)
  • Energy efficient engineering
  • 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 (about the size of a bread maker)

The SousVide Supreme ships complete with the following:

  • SousVide Supreme water oven
  • Detachable power cord
  • Insulated lid blanket
  • Perforated bottom grill designed to generate thermal turbulence
  • User Manual for Cooking with the SousVide Supreme with time and temperature tables and 15 delicious recipes
  • Instructional DVD
Sous Vide Cooking Guarantees a Perfect Steak Every Time
Read Article »
Sous Vide Vacuum Cooking Bag Rolls

Vacuum Cooking Bag Rolls -
2 rolls - 11 x 20 ft

Product Details

Economical SousVide Supreme® Vacuum Pouch Rolls give you the convenience and flexibility of making food-grade, cooking pouches exactly the size you need, when you want them. Just cut the roll to the desired length, seal the end, fill the pouch, and vacuum/seal! No waste! Perfectly sized to fit what you want to cook each time. Works perfectly with our SousVide Supreme Vacuum Sealer.

Vacuum seal pouches features and benefits:

  • SousVide Supreme vacuum pouches have been safety-tested for cooking at high temperatures
  • SousVide Supreme vacuum pouches are BPA, lead and phthalate free
  • SousVide Supreme vacuum pouches are compliant with EU directive 2002/72/EC

Includes:

  • Each box contains two rolls--enough to make about 40 large pouches (10" x 11"/ 25.4 cm x 28 cm) or nearly 60 smaller pouches (7" x 11"/ 17.8 cm x 28 cm)
  • Quantity: 2 rolls per box
  • Dimensions: 28 cm x 6 m (11 inches x 20 feet) per roll
  • Thickness: 3 mil (85 micron)

Congratulations! Dry aging done! Your ribeye, striploin or sirloin is ready. Now it’s time to trim the "bark" off, cut it into steaks, and get ready to enjoy, share or preserve to savor over time.

Steak lover beware: Dry aged steak cooks faster than "wet-aged" steak. With the lower water content, there is none of the weep and shrivel to indicate doneness. Time has provided tenderness that you don’t want to unintentionally turn to shoe leather.

Sous vide cooking guarantees a perfect steak every time.

The ultimate way to cook a steak is sous vide, under vacuum in a controlled temperature water bath. Once the meat has reached the desired temperature of the bath, the meat is cooked perfectly edge to edge. Polish the steak off with a quick sear on a grill or frying pan. This is the secret to a perfect steak.

ChefSteps offers a great visual guide to temperature and doneness. They also offer online video classes on how to cook perfect proteins and more sous vide.

Freezing dry aged steaks:
Dry aged steaks freeze very well with minimal impact on taste or texture. Because of the reduced moisture content, dry aged steaks are less susceptible than wet aged steaks to freeze damage that is a result of water crystal formation. Simply vacuum seal your dry aged steaks into vacuum/sous vide bags and place them in the freezer. For best results, thaw the steaks very slowly in the refrigerator and bring them to room temperature before grilling or cooking sous vide. You might want “hot tub” the steaks in lukewarm water for an hour or so before cooking so you know they are just right when you toss them on the grill.

Cooking dry aged steaks:
Dry aged steaks tend to cook faster than wet aged steaks because there is just less water in them to “bring to a boil.” The steak will reach doneness in much less time. So, keep an eye on those steaks, use a quick read thermometer, and pull them off before they reach temp to let the carry over do the trick.

Some chefs will quick sear the steak before vacuum packing with a pat of butter and some seasoning. When you sous vide this way, the flavors expand and penetrate the meat delectably. Sous vide cooking is your best guarantee of steak perfection—exact temperature, ideal texture, complete nutritional value and maximum flavor.