Review: SousVide Supreme Water Oven – Cooking Perfection

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This SousVide Supreme Water Oven combines a thermostatically controlled, touchpad enabled, super slow cooker function with vacuum packed foodstuffs and water to deliver perfectly cooked fish, vegetables, and other sealed items of your choice.

The product of decades of refinement by top chefs, the SousVide Supreme Water Oven cooks sealed food at precise preset temperatures for consistent cooking, and wonderful flavors. Vacuum-sealed food loses virtually none of its flavor or nutrients during cooking, and the pressure encourages flash marinating, naturally enhancing the delicious tastes and aromas of the food with little added seasoning.

The people behind the SousVide Supreme Water Oven provided us a review unit, along with spices, and a vacuum sealer for 1 week to review. We had to think fast on what we wanted to try, and decided on giving steak medium rare a try and document the process and our thoughts.

Features of the SousVide Supreme Water Oven

The SousVide Supreme Water Oven is basically a slow cooker meets water bath, and comes with a temperature controlled stainless steel water area, with simple controls to keep the temperature at a precise whatever you need fahrenheit temperature.

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You’ll need the SousVide Supreme Vacuum Sealer to
seal food to cook in the SousVide Supreme oven.

Anything you cook in the SousVide Supreme Water Oven will require it to be vacuum sealed in a vacuum sealer, so you’ll need to have one of those if you decide to purchase an oven. We used the provided SousVide Supreme Vacuum Sealer and it worked really well. The vacuum pouches included were sized for the oven perfectly.

The SousVide Cooking Process

You are doing the following basically to use the oven:

  • Season – season the vegetables or meat and get ready to seal
  • Seal – vacuum seal the food and get ready to put it into the oven
  • Simmer – put the temperature 1 degree below it’s ideal temp
  • Sear or Sauce – we seared in our review with butter to brown the meat
  • Serve – serve it right away

If you want more of the specifics of the cooking method please read this New York Times article, but we’ll try and give you a more hands on approach and practical thoughts to this cooking method.

One of the things is – SousVide cooking takes time. Most recipes will take hours for meat, and at least 30 minutes on average for vegetables. So you’ll need to do the Season and Seal steps above the day before. Also – don’t expect to do vegetables, and meat in the same session. The meat and vegetables will have to cook at different temperatures, so expect to do your vegetables ahead, and then put them to cool, only to heat them up later.

We don’t really expect one oven to do everything, so this wasn’t a deal breaker for us.

Making Steak in the SousVide Supreme Water Oven

We decided on seasoned steak done medium rare in the  SousVide Supreme Water Oven

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Prepare the water bath and set the temperature.
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Season your meat.
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We set our oven to 135F for the steaks.

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Seal the meat into pouches.

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Here is the vacuum sealed meat.

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After it’s placed in the SousVide oven – you Sear the meat.

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Bam – perfectly cooked meat about 3+ hours later.

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Medium rare pefection.

We didn’t get pictures of the pouches in the oven – sorry about that but it’s not that exciting. You use the included rack to place the meat or food in so it’s completely covered in water. Our steaks were too tall, so we ended up taking the rack out and placing ours flat with a large measuring cup to hold them under the water. Cooking time was just over 3 hours, and the results – mouth watering.

The recipe calls for seasoning and some sort of “fat” be it butter or bacon fat. No wonder SousVide cooking tastes so good right? Also – the searing with butter in the process adds more flavor. You only sear for 1 minute a side. The one thing is – it’s a process. So after you Season, Seal, Simmer, Sear, and then Serve – it’s a long day. We recommend doing the Season and Seal steps the day before so you don’t tire.

Conclusions

Is the SousVide Supreme Water Oven worth the $450 for cooking a perfect steak? Well – maybe, but it’s also large and requires you to fill it with water each time. We like the results but the price is also not including a vacuum sealer at $129 so the total cost is more like $600.

We only wish there was some common approach so you could do your vegetables and meat at the same time. We have seen other top of the line SousVide ovens have multiple heating units so you can do it all at one time.

We do SousVide Supreme Water Oven because the results are well – perfectly cooked. We liked the searing of the meat, but also we somehow wished we might have grilled the steak for 1 minute a side instead of searing – our preference really.

So if you’re looking at cutting edge cooking, we think you’ll like the SousVide Supreme Water Oven.

At SousVide Supreme Water Oven and SousVide Supreme Vacuum Sealer


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