Compare Offers on Amazon
+ CDN$ 16.96 shipping
+ CDN$ 5.54 shipping
Sous Vide Supreme SVD-00101 Demi Water Oven, Black
|List Price:||CDN$ 418.80|
|Price:||CDN$ 340.98 & FREE Shipping. Details|
|You Save:||CDN$ 77.82 (19%)|
- Provides an easy way to prepare gourmet meals
- Silent operation and push-button convenience
- Temperature control keeps water within one degree of its ideal setting
- Temperature can be held for hours or days
- Holds 8.7 Liters of water
This item ships separately and in the original manufacturer's packaging. There will be shipping labels attached to the outside of the package. You may mark this item as a gift if you do not wish to reveal the contents.
Frequently Bought Together
Customers Who Viewed This Item Also Viewed
Color Name: Black
SousVide Supreme Demi
The new compact SousVide Supreme Demi offers the same unparalleled cooking convenience of the original SousVide Supreme water oven but in a smaller appliance. With hands-off cooking that is gentle and forgiving, the Demi makes it easy to have meals ready in minutes at the end of the day. Everyone - from the accomplished cook to the rank novice - can turn out gourmet quality meals with minimal preparation time. It’s as easy as heating water! Just season your dish, vacuum-seal in food-grade pouches, simmer in the Demi water bath, sear or sauce your dish if desired, and serve.
Why SousVide Supreme Demi:
- Hands-off, time-saving meal preparation. Just set it and walk away.
- Easy and foolproof. Never overcook a meal again. Perfect results, every time.
- Gourmet taste. Capture the full, TRUE flavor of foods.
- Saves you money. Tenderizes inexpensive cuts.
- Added nutritional value. Natural juices and nutrients are retained in the food-safe vacuum seal bag.
- Easy clean-up. No messy pots and pans. Just empty and wipe down the interior with a soft cloth.
- Energy-efficient, silent operation. Uses energy equivalent to a 60W light bulb once at target temperature.
- 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
- Model: SVS09L
- Water bath: single
- Total Volume: 11.2 liters (2.96 gallons)
- Max Cooking Capacity:
8.7 liters (2.3 gallons)
- 110-120 volt
- Display: Digital LED
- Adjustable in increments of 1°F (0.5°C)
- Range: 86°F to 210°F
(30° to 99°C)
- Precision: 1°F (0.5°C)
- Overall: 11.3 x 10.96 x 12.99 inches
29 x 32 x 31 centimeters
- Weight: 9.8 pounds
- Displays to 1 minute resolution
- Settings variable 0 min to 99 hr
- Cycle end audible repeating beep
- Timer does not turn machine off
The Simple Steps of Sous Vide Cooking
SousVide Supreme Demi makes it easy to prepare gourmet meals in under 30 minutes hands-on time, all with incredible flavors and nutritional benefits. Sous vide cooking requires no skill—the water oven does most of the work itself with only a few steps that even a beginner can master:
Season food with your favorite herbs and spices.
Vacuum seal foods in a food-grade cooking pouch.
Drop the sealed pouch into the water oven. Temperature is precisely controlled so food will not overcook.
Plate directly from the pouch or for a golden brown crisp exterior, sear briefly.
Make Nutritious and Mouthwatering Delicious Meals at The Push of Button
What’s exciting about the sous vide method is that it is a unique way of cooking that yields different and better results. Foods cooked sous vide develop flavors and textures that simply cannot be duplicated using any other traditional cooking method.
Cooking sous vide offers many benefits:
Natural flavor and juices are infused into the food while in the cooking pouch resulting in incomparable taste and texture.
Convenience and Foolproof Results
Anyone can now cook food to perfection, and the minimal hands-on cooking saves time. Like your own personal chef, the SousVide Supreme cooks during the workday or overnight, freeing you to do other things.
Beneficial nutrients found in food are retained in the pouches, instead of being lost in steam, discarded in cooking liquid or left in the pan, as happens in traditional cooking methods.
What equipment do you need to cook sous vide?
In order to maintain the precise control of temperature, sous vide cooking requires a tightly temperature-controlled water bath and a means to vacuum seal the foods to be cooked. One of the easiest ways to cook sous vide is using a self-contained water oven, such as the SousVide Supreme, which allows you to set the temperature and let it do the cooking for you with no monitoring required. The key is accuracy and the SousVide Supreme offers technology that maintains constant temperatures within +-0.5 degree C or 1 degree F. To seal foods for sous vide cooking requires nothing more than a common kitchen vacuum sealer and food grade plastic vacuum seal pouches, approved for cooking.
Can I buy replacement bags for the SousVide Supreme Vacuum Sealer?
Absolutely. Cooking pouches are available in, 1-quart/.95-liter or 1-gallon/3.79-liter sizes, as well as pouch rolls that can be cut and sealed to your desired size. We also offer zip pouches, which can be used without a vacuum sealer, particularly useful for liquids or liquid-rich foods. All of our pouches have been third party tested and verified to be free of Bisphenol-A, lead, polyethylene and any phthalates, and to withstand and remain stable at high cooking temperatures for extended periods of time.
Will any other bags work with the SousVide Supreme Vacuum Sealer?
For the best quality sous vide cooking bag, we recommend using only the SousVide Supreme Vacuum Sealer bags. However, our system will also work with some other bags, such as those by Food Saver. Any bag used for sous vide cooking, however, should always be made of food grade plastic and approved for cooking.
What kind of foods can you cook sous vide?
All kinds! Any type of meat—such as beef, pork, lamb, game, or poultry—is ideal for sous vide. It works especially well with fish and seafood, ensuring that these delicate foods are not overcooked. Almost any vegetable can also be cooked sous vide with delicious results, as can eggs and many fruits. You can even use it to make custard-style ice cream base, béarnaise sauce, crème Anglaise, custards, cheese, yogurt, and even cakes. Just about anything that requires a precise temperature to cook can be a candidate for sous vide cooking.
How do you season food to be cooked?
The sous vide process locks in a food’s natural flavors and infuses the seasoning into the food which means seasoning can be lighter than with other methods. When applying seasonings, start with a light hand and work your way up. For example, you can experiment with fresh or dried herbs, seasoning blends, sliced lemons/ limes, and chilis.
How much food can you fit in the SousVide Supreme?
Generally speaking, the SousVide Supreme Demi holds approximately twelve 4 ounce portions of food. The amount of food that will fit comfortably into the water oven depends on the food in question. The general requirement is that the food pouch (es) should not completely cover the perforated grill on the bottom of the unit. Convection circulation of water through the grill holes and between pouches is important to maintaining constant temperature throughout the bath.
The pouch rack solves this problem by keeping the pouches up off the perforated grill and apart from each other as well as allowing you to cook a surprisingly large quantity of food. Insert the rack horizontally to hold up to four large (gallon) cooking pouches. The rack can also be removed to accommodate large food items, such as a 6-pound leg of lamb, beef or pork roast, or beef or pork tenderloin. The key here is to make certain that the water can flow freely around the pouches to ensure even cooking.
Can you cook an entire meal in a SousVide Supreme?
There are some one-pot meals and pasta meals that work in the SousVide Supreme we’re working to develop more. In general, vegetables require a higher temperature to soften and become tender than fish, poultry, or meat. Thus fish, meat, or poultry cooked at the same time as vegetables will be somewhat overcooked, as would be the case in a slow cooker. To cook them together, however, you can quickly sauté the vegetables in the skillet and then add them to the meat and cook at the lower temperature required by the meat, fish, or poultry in the SousVide Supreme.
Comparing the SousVide Supreme with the SousVide Supreme Demi
Both the original SousVide Supreme water oven and the new SousVide Supreme Demi are extremely easy to use and feature sleek contemporary countertop design.
Either SousVide Supreme unit will allow you to cook all your food to perfection with tenderness and flavor unlike you have ever experienced. The main differences are cooking capacity, footprint size and exterior finish.
The following comparison chart will help you to select which model is best for you.
|SousVide Supreme||SousVide Supreme Demi|
|Cooking capacity|| |
20 four-ounce portions of food
12 four-ounce portions of food
|Dimensions & Weight||11.4x11.4x14.2 inches (HxWxL)|
28.9x29.9x36.1 centimeters (HxWxL)
About the size of a bread machine.
13 pounds (5.9 kilograms)
|11.3x10.96x12.99 inches (HxWxL)|
28.7x27.8x32.9 centimeters (HxWxL)
About the size of a Crock-Pot;.
9.8 pounds (4.4 kilograms)
Stainless steel shell with brushed stainless finish
Stainless steel lid
Coated steel shell available in 2 colors:
black and red.
Polished aluminum lid.
For further product related questions please call one of our highly trained SousVide Supreme experts at 1-877-787-6836
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
Most Helpful Customer Reviews on Amazon.com (beta)
This review is for the SousVide Supreme Demi. I've never seen or used the larger Supreme model, which is about 50% more expensive, for a slightly larger capacity. My understanding is that you probably get 1/3rd more space for the money. The only difference appears to be capacity, so this review may still be useful to read. See my warning at the end for what the machine won't do, but to be clear: you'll need to buy or already own a separate device that will allow you to vacuum seal food in plastic bags. This "oven" can't be used without that sealer and it's not included in this package, although certain warehouse stores have been known to sell a bundle that includes a sealer for not too much more money.
I will not claim to be an expert at SousVide cooking, but this seems to do exactly what you'd want. Briefly, what you'd want is a very precisely controlled water bath. The idea is that the food is put into a bag and vacuum-packed using a separate device, and then thrown into this "oven" to be brought to its perfect final eating temperature. Since there's no risk of over-cooking, food can be left in this state for relatively long periods of time: from hours to days. It is a great way of cooking steaks, fish, soft-boiled eggs/custards, and certain vegetables. It is not necessarily a faster way of cooking, nor does it seem optimized for the vast majority of baking applications. Note that you can't cook at two different temperatures without two different ovens, so you're probably either cooking meat/fish OR vegetables. Given the length of time it takes to cook foods, you probably wouldn't be doing both.
So, it's a device for holding water at a constant temperature for an indefinite period of time. Does this model do the trick? In a word, yes.
First, it is completely silent. There's not even a fan whirring gently in the background. There's not even the whine from the small LCD display. It's silent.
Second, it holds the temperature of the water plus or minus a degree or two (fahrenheit). You can set the temperature to display in celsius or fahrenheit. It relies entirely on convection to circulate the water (no blades or pumps to break) but that seems to work pretty well. Every time I reached into the water, it felt evenly hot throughout. Since one tends to cook things for long periods of time in one of these "ovens", I think convection works just fine. There is a timer that counts down time and then turns OFF the oven. Sadly, there is no count down timer to count down time and then turn the oven on.
Third, it comes up to temperature very quickly - from water out of the tap to cooking temperature in less than 15 minutes. Since you're cooking for long periods of time, you can probably ignore the warm-up and just throw your food in after you plug it in. The one cautiion here is that it takes a full three seconds of pressing the button before the power turns on. Three seconds does not sound like a long time, but it will stop the machine from being switched on or off by mistake. It sure feels like a long time when you plug it in for the first time.
Fourth, the capacity seems fine for anything up to a small family/6 people. If you're going to use it for entertaining or more than 6 people, you'll need the bigger model. I could fit six steaks into the oven. If you were really careful, and the pieces were small, you could probably fit 8. In terms of size, you can get the dimensions from the specs above, but it seemed like it would take a couple of small whole fish, or 6 inch-thick salmon steaks. Again, not great for big families.
Fifth, the lid and (optional) heat mat (which looks/feels like a mousepad) do a nice job of conserving heat in the unit. There's no steam and water at 130 degrees F, for medium-rare meat, just isn't that warm. I'm pretty happy reaching in and grabbing things without gloves or tongs. It's definitely warmer than a hot-tub, but no-one's going to get badly scalded. I'm not sure how high it will heat: up to 200 degrees F should be possible. I don't think it will boil water, but I've never tried. Certainly, that's not the point of this device, since the lid does not lock so it will never function as a pressure cooker. And if you wanted to boil food, you could do that in any pot.
Sixth, at the end, it's easy to take off the lid, pull out the tray, and use the two off-set handles to pick the whole thing up and empty out the water. You don't want this water sitting around for repeated runs - things will start to grow in it unless you add some salt or perhaps a copper penny or two. By the way, I'm sure that either of those approaches will invalidate the warranty.
Yes, this is basically a super accurate, very expensive crock-pot that's designed to be used with water and bags of meat instead of stew. Advantages: the meat will retain it's shape and consistency much better when cooked in the bag.
Ok, so what doesn't this product do?
Well, in order to cook food in this gizmo, you really have to buy a SEPARATE vacuum sealer and then a supply of bags. The sealer creates a vacuum inside special food-safe bags and then melts it closed. Note that the bags are not really re-usable and regular zip locks won't really do the trick, so you'll have to buy a supply of bags OR rolls of plastic that you can seal to create bags. The SousVide company makes a sealer (which I bought) that is not cheap, but that's because it has an important extra functionality: Some vacuum sealers will only seal the bag after a vacuum has formed completely. That will suck out any marinade/juices from the food. However, the SousVide sealer (and certain others, eg some FoodSaver models) allow you to seal the bag, independently of applying a vacuum. In this case, that means I can apply a vacuum until I see the marinade beginning to be sucked out, then hit the other button to seal the bag immediately. It works really quite well.
That's it. So why only four stars? Well, it's really expensive for what it is: a very nicely built waterbath. As an ex-scientist, I've used these in a laboratory setting and I couldn't find one cheaper ... but that's not really surprising since scientists get ripped off anyway. Basically, you're paying for being an early adopter. As these become more mainstream, I would expect the price to go down. Until then, c'est la vide (couldn't resist).
I've done pork chops, pork and beef tenderloin, short ribs, Delmonico, whole chicken, chicken breasts. All of these early experiments have ranged from decent first attempts, to amazing.
Chicken (145 with fresh Rosemary)is the tenderest ever - white meat that explodes with juices when you poke it. I'm looking forward to trying some free range birds, hoping for some real intrinsic flavor.
Pork loin (134) has been especially good. I get local meat that isn't pumped with liquids. Prepared simply and cooked all day. Ready to sear when I get home from work.
I've also used it to keep liquids at 105 for a yeast based batter.
I haven't mentioned seafood - I will try it, but feel that broiling or grilling will still be my preference for that. The utility of this is clearly geared to meats. Some people use it to achieve the perfect egg, something else that isn't my thing.
My latest adventure was a local grass-fed sirloin tip. Seasoned with old bay and pepper, it cooked for 48 hours at 131. Sliced thin and served cold, it was quite a treat for a weekday meal.
The design is perfectly utilitarian. It's a simple concept, and they didn't over-complicate it. The appliance looks fine enough to leave out, and is light enough (without water!) to pull in and out of a cabinet. The handle placement is perfect for pouring out the water.
It's not a panacea. You still need good ingredients and a sense of proportion in use of spices. Generally, less spice is better. If you use something permeating like Cumin seed, better to count the seeds (like 5).
Regarding the Ziploc/Foodsaver debate, I don't see much difference. Ziplocs do leak some of the aroma, but that's not a bad thing, is it? I use vacpacs for smaller items, especially because I have a lot of them. A 3 lb chicken fit nicely in a 2 gallon Ziploc. I do recommend keeping the zipper draped over the side just in case you didn't zip it perfectly.
There's lots of info on the web, if you're looking for some guidance on a particular cut. At least you can see what other people have tried. Google 'Dave Arnold' for some Culinary fun.
Some people balk at the price. I don't agree, considering there is no competition at the consumer level. I'm not saying it's a bargain, but either is a Kitchenaid mixer. What does a Kitchenaid do? It saves you time and gives you consistent results. That's the way I look at this Low Temp Cooker. The ability to do Sous Vide in my own kitchen has changed the way I think about cooking and meal planning. It allows me to focus on the other dishes and not worry about timing the meat. It allows me to serve meals on a weeknight that would otherwise not be possible. Assuming it lasts a long time, it will be money well spent.
If you're the type of person that thinks "ok tonight I'm shooting for a michelin star dinner at home" this is a nice weapon to have in your arsenal. Is it necessary? No, but the hands free consistency that it provides, especially for proteins frees you focus on other details that can really elevate your food to new levels. There's a lot of cook ahead uses for it as well, but I purchased for the curiousity and mad scientist opportunities, not the convenience of midweek meal prep.
However, a couple of months ago we discovered a whole new use for it. Again, living in a 3rd world country, yogurt is scarce, so we bought a yogurt maker--loved it, but it just couldn't keep up with the amount we use. We make yogurt dressings, yocheese, etc. Just as an experiment, we put 5 quarts of yogurt in the demi sous vide at 117 degrees and 5 hours later we had wonderful creamy Greek yogurt.
The meats all come out perfectly cooked and are so tender you can throw away your steak knives. We have cooked the tough cuts and still, fork tender. What a great way to save money, buy cheaper cuts and cook them in your sous vide. So why do we own two? We recently purchased the larger one for our new home when we retire in December. I cannot say enough about these two products. There are many good books on sous vide and the internet is a wealth of information.
I'm not a cook. I'm kinda learning but I'm eager to eat well and I want to do it with as little labor as possible. Knowing that I don't want to spend a lot of time in the kitchen, I thought my best bang for the buck would be crock pot recipes. Spend a couple of minutes throwing something together, go to work, and come home to a tasty dinner. It was good...until I realized what I was missing.
Sous vide changes that. Quicker than throwing something in a crock pot and 10x better. For my first outting, I sous vided (is that a verb?) something cheap. Boneless beef spare ribs...$5 a pound. Salt. Pepper. And then cooked it at 144 degrees for 72 hours. Yes, *72* *hours*.
As others have said, you have no idea what's going on because it's all in a vacuum sealed bag. Does it smell good? Bad? No idea.
And then I cut the bag open and immediately experienced olfactory bliss. Normally nervous about food (and cooking at this low of a temperature), I was concerned about botulism or something. My sense of smell reminded me that I didn't care. I ate two of six pieces standing in the kitchen over a serving plate of deliciousness that I could not fathom how I created it.
That's where the magic's at. I didn't do anything except wait. The sous vide process makes it *that* good.
Specifics about this piece of kitchen gadgetry: First, it's not a gadget. It's awesome. Second, I generally agree with what everyone else has said about maintaining temperature +-1 degree, completely silent, seems well made, etc.
I don't know when to use certain spices and still don't know what all of these different knives are really for but my food tastes like it was prepared by a skilled chef (of the not-Boyardee variety).