Sous Vide Cooking

SousVide Supreme – A water oven dedicated to sous vide

by on Oct.13, 2009, under Equipments & Accessories

sous-vide-supremeThe sous vide world is definitely very active those last days. FreshMealSolutions announced some weeks ago to work on the launch of a bubbler (the FreshMealsMagic), Addélice with its thermal immersion circulator (the Swid) will be launched soon and finally Eades Appliance Technology LLC indicates on its site the SousVide Supreme will be launched October 23rd.

The SousVide Supreme site shows a very nice video illustrating the use of this “water oven” dedicated to sous vide. Their not so many information about the technology and the precision of the appliance available on the site.  Nevertheless, watching the video you can see their is no integrated pump to mix the water inside the container. We don’t know the capacity of the container but in any case will be limited to a personal use.

What I like in this product is the price, USD 450 (launche price USD 399 – does it include the shipping costs?), the design is reassuring, feminine and reminds bread baker or French fries appliances. It should be noted that the SousVide Suprem comes with a praticale rack to hold pouches inside the water bath.

It seems the SousVide Supreme will be first available in the USA with 120 V specifications.

Jean-François

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19 Comments for this entry

  • ROBERT LAMSON

    The capacity is 11.2 liters. Because of its thermal turbulation design the SVS maintains the same temperature throughout the water bath and is accurate to +/- 0.5°C (+/- 1.0°F). The 220-240V version will be available in Q1 and will likely be priced in the €425 – 450 range.
    – Robert Lamson, Managing Director, Eades Appliance Technology, LLC

  • Alyson Davis

    Thank you for your post about the SousVide Supreme. I am with Duo PR and we represent SousVide Supreme, and we would love to share more information and provide a product preview this month at an exclusive tasting event. Please reply with some form of contact information (email/mailing address) and we can send you the invitation.

  • ze

    Excuse me Mr. Lamson, but what exactly do you mean by ‘thermal turbulation’? Please don’t shy away from the details, I’m sure a lot of the readers are scientifically trained.

  • Frank

    Looks nice and the price sounds reasonable.
    I wonder though if the heating element is actually inside the bath or underneath it. I made some experiments with Bain Maries (which are very similar to this machine) and there was a huge lag for heating/cooling to take effect (because of all the metal that is heated before the water gets hot). Does this machine have a tab to drain the water?

  • David Mong

    In my opinion the Souvide Supreme is only a better looking Souvidemagic of Freshmealssolutions and its price is double!
    The advantage of the Sousvide Supreme is the optimized tuning of the PID controller eased by the fact the container is fixed and the amount of water as well. Such tuning has to be done manually with the Souvidemagic and a rice cooker.
    The accuracy of +/- 0.5°C (if true) will be ok for most all applications (especially long cooking period such as more than 3 or 4 hours) but insufficient for short cooking period (fish sometimes needs only a dozen of minutes) where one 1°C of difference can be a problem according to pasteurization issue Find below an extract of Douglas Baldwin’s “Practical Guide to Sous Vide Cooking” :

    “Accurate temperature control is important for safe sous vide cooking. Pasteurization times depend critically on temperature. Many PID controlled water baths are off by 2°F (1°C) or more; so if a water bath is set at 141°F (60.5°C) it might only really be 139°F (59.5°C), and would mean a chicken breast needs 15 minutes more than expect to be considered safe.”

    Robert Lamson mentions “thermal turbulation” to explain there is no need of a water pump for the Sousvide Supreme. I think this is just a marketing gag! Everybody knows that a pump is absolutely necessary to mix the water. By the way this is the reason why Souvidemagic has finally designed his bubbler, the Freshmealsmagic!

  • Kader

    I am not sure I would buy such machine. I don’t have a lot of place in my kitchen and European people who are living in big towns don’t have much place as well. I would rather prefer use my own pot (4 to 6 liters) and a small immersion circulator (if the price would not be so high!).

    Kader

  • Peter Black

    Hi, I’ve been experimenting with Sous Vide cookery for over six months now and have read most of the published books on the subject and much of the internet data (particularly eGullet). I’ve also cooked some wonderful meals using this technique.

    One thing concerns me about the Sous Vide Supreme is that in a square pot the natural convection may not be sufficient to eliminate cool spots in the bath. Indeed after experimenting with a 12 litre rice cooker I had a perforated stainless steel plate made to allow for water flow around and underneath the food parcels. I spent quite a lot of time logging temperatures in different places in the pot and now believe I have the temperature variance issue solved.

    How does this device achieve that with a square / rectangular water bath. It is hard enough in a circular rice cooker with a circular element beneath the pot.

    The physics of this escapes me.

    Anyone have any ideas?

    Thanks in advance,

    Peter.

  • ze

    Personally I think you’re overstating the importance of cool spots. The objective is not to have a perfectly uniform temperature distribution, but a food prodcut at a precise, uniform temperature. Sure, even temperatures throughout the fluid help, but past a certain threshold I doubt they’re gonna make that much of a difference.

    Better would be to log the temperature variation in the food’s core, and see how much that fluctuates over time in an uneven bath.

  • David Mong

    Ze,

    I agree with you last message at the condition the pot contains one or 2 pouches only. But I think cold spots are an issue if the pot contains several pouches.

    David

  • ze

    Good point, I’ve only ever done home sous-vide so two or three pouches has been my limit. I’ll happily agree that, for commercial or larger-scale applications, water circulation is much more important.

  • Stephen

    This discussion reminds me the SCI Bath site I saw some month ago http://www.sci-bath.com/WhySciBath.html
    The SCI Bath is similar to the Sousvide Supreme with the exception of a system to stir water in the bath: The “Sci-Bath” gently stirs water employing a unique magnetic system to move water throughout the tank, eliminating the need for a difficult-to-clean jet-propulsion system”.
    If SCI-BATH needs a system to stir water why sousvide supreme won’t need one?

  • ze

    Maybe it doesn’t need one as well.

    “When cooking at temperatures below the traditional standards, maintaining uniformity and a constant temperature is vital to the process”

    Not necessarily true, for a certain precision implied in “uniformity”.

  • ROBERT LAMSON

    To clarify what I meant by “thermal turbulation”: The Sous Vide Supreme comes with a bottom plate/platform that has holes evenly spaced (can be seen on http://www.sousvidesupreme.com)causing heat from the bottom of the water vessel to move upward faster through the holes than the areas without holes. This causes a slight turbulation of the water and assures even temperature througout the bath. This evenness of temperature both vertically and horizontally throughout the bath has been tested and confirmed at our factory and independently by the Fat Duck Experimental Kitchen in London and Therefore Designs, LLC also in London.

  • David Mong

    Mr. LAMSON

    Could please tell us if the Sousvidesuprme will be used by Heston Blumenthal in his own kitchen at the Fat Duck and therefore replace his immersion circulators?

  • ze

    Thank you for the clarification, Mr. Lamson.

  • Dietmar Höslcher

    Right now Heston is using Grant and mcc Circulators in his Kitchen.

  • David Mong

    Mr. Höslcher,

    Do you think the sousvide supreme is going to take the place of immersion circulators in professional kitchen such as Heston Blumenthal one?

  • sygyzy

    Some have suggested that this a fancier version of the ricer cooker + PID. I have such a setup using a Fresh Meals Solutions PID plus a ~ 30 cup “dumb” rice cooker. The problem with the PID setup is heat up and recovery is very slow. To heat room temperature water to 140F, for example, takes somewhere in the neighborhood of 25 mins. If you drop two cold steaks in the water, the temp drops a minimum of 20 degrees and takes a while to get back up. I wonder how the SousVide supreme fares?

  • David Mong

    sygyzy,

    It is absolutely normal the water bath’s temperature drops after you immersed a cold pouch and it is also normal that it takes a while (some minutes) before the temperature of the water bath gets stable again.

    Regarding the Sousvidesupreme I am very surprised to see no mention about food safety on their site! I think this is very risky for an American Cie to sell a “mass product” (they call it “sous vide for the mass”) with no warning about botulism. I hope they have good lawyers…

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