The Sous Vide Supreme is a water bath designed for domestic kitchens and holds up to 11.2 litres of water. There is also a more compact version called a Sous Vide Supreme Demi which holds up to 8.7 litres of water. It will keep the water at a constant temperature to within 0.5 of a degree C, ensuring even cooking of your food. You will also need to buy a vacuum sealer and appropriate food grade plastic pouches. The food is sealed in the pouches first, together with any herbs, spices or seasonings and then added to the pre-heated water bath. It is then left to cook very slowly until done.
|SOUS VIDE SUPREME (11.2 LITRES)|
However, the cooking times vary according to the ingredients (in the same way as conventional cooking), but you have a much wider time range in which it can be left. An example would be chicken breasts 25mm thick, cooked at 63.5°C, which will be ready in 1 hour, but can be left for up to 4. It will not overcook because it is kept at a constant temperature. The food will also cook evenly throughout, so if for example, you want a medium-rare steak, it will be medium-rare all the way through and not just towards the centre.
Other models of water bath are also available and you can also but temperature controllers to convert your existing equipment such as saucepans, rice cookers, slow cookers etc. for sous vide cooking.