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SousVide Supreme – Review

March 3, 2014 by GG 51 Comments

Sous Vide Supreme - Sleek Stainless Steel Cube

Sous Vide Supreme – Sleek Stainless Steel Cube

Some months ago I bought Heston Blumenthal’s book Heston Blumenthal At Home. I was delighted with the recipes, all the secrets of the wonder chef’s home kitchen.  But there was one chapter I hadn’t been able to cook from, the chapter on Sous Vide. Thanks to Sous Vide Supreme, who have sent me a machine to review and Donald Russell who have supplied a fabulous selection of meat, I can now really experiment with this versatile method of cooking.

Sous vide literally means under vacuum and refers to the technique of cooking in a water bath, at a constant temperature, in a vacuum sealed pouch. A method originally developed to eliminate shrinkage of foie gras. Sous Vide cooking is now used in many top restaurants and you’ll have seen it on cookery shows such as Masterchef.

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The Sous Vide Supreme machine is about the size of a bread maker, a sleek stainless steel cube, light and easy to move around the kitchen. I found the digital controls on the front, very simple to use and although I did read the instructions, it’s pretty obvious how to set the temperature and timer. The sous Vide Supreme machine also came with a vacuum sealing device which was equally straightforward.  This sucks all the air out of the cooking pouches and is the secret behind the success of the water bath method of cooking.

Sous Vide Ox Cheek Marinated In Red Wine With  Sous Vide Carrots

Sous Vide Ox Cheek Marinated In Red Wine With Sous Vide Carrots

I began with cooking a couple of the Donald Russell ox cheeks, a cut of meat that I’ve used before, but cooked very slowly using a casserole or Dutch oven.  The casserole method produces a fall apart texture to the meat and a delicious gravy.  The Sous Vide Supreme produced a rich, succulent, soft texture, but it held it’s shape and could be easily sliced and served like a much more expensive cut of steak.  The juice in the pouch is robust and ideal for making a quick gravy or jus.

Carrots Vacuum Packed Ready To Go In The Sous Vide Supreme

Carrots Vacuum Packed Ready To Go In The Sous Vide Supreme

These cheaper cuts of meat take longer to cook in the Sous Vide Supreme and so take planning.  I had to get up at midnight because I hadn’t worked out what time my Donald Russell Pork Osso Bucco should come out before putting it in!  However that’s basic cooking planning and no different from using any other method.

Steps 1 to 4 For Perfect Sous Vide Cooking

Steps 1 to 4 For Perfect Sous Vide Cooking

Armed with Sous Vide For The Home Cook by Douglas E Baldwin, which gives recipes and timings for just about every cut of every type of meat and has a chapter for veg.  I had all I needed to embark on my Sous Vide Supreme challenge and review.

Disclosure: I have been provided with a SousVide Supreme water oven, vacuum sealer and cooking bags  to review and innovate recipes. The opinions expressed here are my own. This is a competition with prizes  for readers, you can vote for your favourite recipe and win a SousVide Supreme machine for yourself , voting starts on March 26th.  For details of all the bloggers taking part and details of the  wonderful competition prizes take a look here. 

 

Filed Under: Dinner, Main, Product, Recipes, Review, Sous Vide Supreme

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Comments

  1. cheri says

    March 3, 2014 at 1:15 am

    This is very interesting. I think I saw something like this before on the Iron Chef.

    Reply
    • GG says

      March 3, 2014 at 7:44 am

      It’s used a lot on gourmet cooking. I was suprised how easy it was to use. GG

      Reply
  2. denise@magnoliaverandah says

    March 3, 2014 at 2:04 am

    I have only just discovered this piece of equipment and must admit did not know what it was. It does however put me off cooking in plastic.

    Reply
    • GG says

      March 3, 2014 at 7:44 am

      It produces delicious food. GG

      Reply
  3. Angie@Angie's Recipes says

    March 3, 2014 at 3:48 am

    I have never tried this cooking method..sounds really fun and the meat has turned out really juicy and tender.

    Reply
    • GG says

      March 3, 2014 at 7:46 am

      It’s a great way to cook enabling you to produce several meals at once. GG

      Reply
  4. Lorraine @ Not Quite Nigella says

    March 3, 2014 at 4:11 am

    Great review GG! Sous vide machines here are expensive so it’s always good to see how they perform before laying out the expense.

    Reply
    • GG says

      March 3, 2014 at 7:47 am

      Thanks Lorraine. I’m really enjoying using it to produce very diverse dishes. GG

      Reply
  5. Lizzy (Good Things) says

    March 3, 2014 at 5:51 am

    Wow! This would be new to me! Thank you for the step by step road test GG!

    Reply
    • GG says

      March 3, 2014 at 7:48 am

      I found it easy to use from the get go. GG

      Reply
  6. Krista says

    March 3, 2014 at 9:19 am

    I’ve never eaten or made sous vide food, but my cousins absolutely LOVE it. 🙂

    Reply
    • GG says

      March 3, 2014 at 5:05 pm

      It is really good, I love the way the flavour is really enhanced by this method of cooking. GG

      Reply
  7. Maureen | Orgasmic Chef says

    March 3, 2014 at 12:39 pm

    I’ve cooked sous vide in my Thermomix but I’m dying to have a real one. Maybe not ‘dying’ but close!

    Reply
    • GG says

      March 3, 2014 at 5:09 pm

      I was so pleased to be asked to review the Sous Vide Supreme because like you, I’d been dying to try one out. I have been really pleased with the results. GG

      Reply
  8. Karen says

    March 3, 2014 at 5:12 pm

    Well you have my vote GG and such an underused and totally brilliant cut of meat too! Excellent post and delightful recipe! Karen

    Reply
    • GG says

      March 3, 2014 at 5:34 pm

      Thanks Karen. I know you’re a convert, I was so surprised how great the Ox Cheeks were. GG

      Reply
  9. Nayna Kanabar (@SIMPLYF00D) says

    March 3, 2014 at 5:21 pm

    wow I have read about this gadget and I think someone had review it in the FBC group in facebook. It sounds like a great gadget, Nice review.

    Reply
    • GG says

      March 3, 2014 at 5:35 pm

      It can be quite a hands off method of cooking and yet the meat and veg are delicious. GG

      Reply
  10. minnie says

    March 3, 2014 at 6:38 pm

    I have never even heard of this method, so it’s just a wow! Just a wow!! Looks fantastic. Did you feel any difference in taste?

    Reply
    • GG says

      March 3, 2014 at 7:49 pm

      yes, the taste is very real, intense flavours and great texture. GG

      Reply
  11. Choclette says

    March 3, 2014 at 7:25 pm

    It’s good to hear it is easy to use and worthwhile too. I saw once being used on Masterchef once and thought it was all rather daffy.

    Reply
    • GG says

      March 3, 2014 at 7:48 pm

      I was amazed how carroty flavoured my carrots were and how the texture of the Ox cheeks was maintained despite a very long cook. I’m definitely a convert. GG

      Reply
  12. Fiona Maclean - London Unattached says

    March 3, 2014 at 8:41 pm

    those look stunning, I’d love to try a sous vide, but perhaps mid trying to move house wouldn’t be the best time!

    Reply
    • GG says

      March 4, 2014 at 10:35 am

      Yes, I think settling in first would be best, then try it out! GG

      Reply
  13. Heidi Roberts says

    March 3, 2014 at 10:37 pm

    Love the thought of cooking the carrots and vegetables this way, cooked, tender and full of vitamins and flavour. Hope to get to try it one day.

    Reply
    • GG says

      March 4, 2014 at 10:35 am

      They really do have a wonderful flavour, almost intensified. GG

      Reply
  14. Nazneen|Coffee and Crumpets says

    March 4, 2014 at 5:00 am

    The ones I’ve seen here are big and bulky. I like the one you have, looks very portable. They’re also very expensive so I doubt I’ll be getting one anytime soon! But the food looks wonderful, the carrots look totally vibrant and perfectly cooked. I see the meat sliced nicely too, makes a more sophisticated plate than casserole!

    Reply
    • GG says

      March 4, 2014 at 10:37 am

      It’s great because its so manoeuvrable, the hand holds are positioned so that it’s easy to carry when it’s full of water too. GG

      Reply
  15. Sylvia says

    March 4, 2014 at 8:34 am

    Never heard of sous vide 😉 but it looks so interesting!

    Reply
    • GG says

      March 4, 2014 at 10:37 am

      It’s a great way of cooking. You can cook several meals at once and then freeze or refrigerate them for another day. GG

      Reply
  16. Bintu @ Recipes From A Pantry says

    March 4, 2014 at 10:37 am

    I have been seeing a few posts on this and lots of people seem happy with theirs.

    Reply
    • GG says

      March 4, 2014 at 10:39 am

      I’m really enjoying playing around with what the Sous Vide Supreme does. I want to try a chutney! GG

      Reply
  17. Tina @ The Spicy Pear says

    March 4, 2014 at 4:00 pm

    Have never tried cooking sous vide at home but it does produce great tasting dishes in restaurants. It’s interesting how you can do so much more with it than just cooking meat. Those carrots for example look delicious and have retained a beautiful colour.

    Reply
    • GG says

      March 5, 2014 at 9:54 am

      Colour is one of the big advantages of Sous vide, particularly for veg, but it’s true of meat too. The colour is preserved and with a little searing the dish is vibrant and very tasty. GG

      Reply
  18. Morgan @ Peaches, Please says

    March 4, 2014 at 9:21 pm

    I loooove my sous vide supreme.

    Reply
    • GG says

      March 5, 2014 at 9:55 am

      I’m learning about mine and loving it too. GG

      Reply
  19. Totally heavenly says

    March 4, 2014 at 9:31 pm

    I’ve always been curious about this. Its kind of like a way fancier version of the “boil in a bag” frozen dinners from the 80’s LOL. The carrots look gorgeous, and they retained their colour so beautifully.
    *kisses* H
    p.s. can u email the details of the photography class u took a while back that you told me about (if its still available)? Your photos are amazing, and I have a lot of room for improvement.

    Reply
    • GG says

      March 5, 2014 at 9:57 am

      Whilst boil in the bag is simply a way of heating food up and if you’re not careful boiling it to death, this is a far gentler method and really retains the integrity of the food. GG

      Reply
  20. Sarah, Maison Cupcake says

    March 5, 2014 at 2:11 pm

    My husband would love it if we had one of these. I do agonise about using up worktop space on more gadgets – am currently deliberating about Vitamix and/or stand mixer. I guess a sous vide would need to live in the cupboard!

    Reply
  21. Jeannie at 365 Creative Dresses says

    March 5, 2014 at 6:27 pm

    I love my SousVide Supreme! I’ve only had it a month, and have used it frequently. We love steaks cooked in it, but my current favorite is boneless, skinless chicken breasts. Wonderful! Carrots and other vegetables are next on my list.

    Reply
  22. max says

    March 5, 2014 at 7:17 pm

    The juice in the pouch is robust and ideal for making a quick gravy or jus.

    in which way?? reduce and then filter??

    Reply
    • GG says

      March 13, 2014 at 9:29 am

      I didn’t filter it. Place in a pan with a little port or madeira, the quantity varies depending on how much juice you have. Cook off the alcohol and add two 5g knobs of cold butter. This will make the gravy shiny and add flavour, but the butter must be cold and in small lumps to melt more quickly. Season to taste. GG

      Reply
  23. Rebecca says

    March 5, 2014 at 7:24 pm

    Love Sous Vide cooking. I use my crock pot or roaster along with a simple temp control device from perfectcheese.com. Every weekend I cook several steaks, quick chill and then stash in the fridge or freezer. After work it’s simple and easy to throw the steak in boiling water for 5 minutes to warm it up, then brown it on the grill while I fix a quick salad or veg. Incredibly delicious for a quick and easy weeknight meal.

    Reply
  24. Janie says

    March 5, 2014 at 8:58 pm

    Wow, that ox cheek looks delish. Like you, I’m more used to seeing them fall apart during long, slow cooking. Great job GG!
    Janie x

    Reply
  25. Elizabeth says

    March 6, 2014 at 5:00 am

    I have a sous vide machine and just love it, the lfood comes out so good the chicken breast comes out very tender, so glad i purchased it

    Reply
  26. Louisa, Eat Your Veg says

    March 6, 2014 at 10:53 pm

    Sounds like a great bit of kit and somehow smaller than I imagine them to be, which is a very good thing in a domestic kitchen. Those ox cheeks look delish.

    Reply
  27. Choc Chip Uru says

    March 7, 2014 at 7:32 am

    That is quite a classy piece of machinery, I haven’t heard of it before 🙂

    Cheers
    Choc Chip Uru

    Reply
  28. Helen @ Fuss Free Flavours says

    March 11, 2014 at 11:18 am

    It is taking a while but the sous vide and I have a very long and happy future together.

    Reply
  29. Karen (Back Road Journal) says

    March 13, 2014 at 11:59 pm

    Lucky girl to be able to play with such a nice shiny new toy. I’ll be enjoying your posts on what you create.

    Reply
  30. Suzanne says

    March 23, 2014 at 6:32 pm

    I’ve had my sous vide machine for a few years now and continue to find more ways to use it. I will pre sear my steaks before sealing them, then I only need to refresh the sear before serving. When I have extra eggs, I throw (gently) them in the water bath and later do the deep fried egg yolks. If I’m in a hurry, I can make Limoncello in a couple of hours. Have fun with your sous vide machine!!!

    Reply

Trackbacks

  1. Sous Vide Supreme - Hints Tips And BBQ Flavour Lamb Shank Bagel says:
    March 13, 2014 at 7:01 am

    […] one exception is another go at the delicious carrots I showed you last time.  The bag came unvacumed and the carrots were a bit over cooked.  Still with a wonderful flavour […]

    Reply

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Glamorous Glutton

Hi! I’m GG and I write a Food and Travel Blog based in the UK. I began my blog in 2011 after years spent in the fashion industry, travelling the world. Finally I had time to think and indulge in my passions for writing, travel, food, and photography, in my own time.♥
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