what is cooking sous vide? cooking sous vide is simple. you seal ingredients in a vacuum seal bag, place it in a water bath and when your food reaches its target temperature, you remove it from the bag, give it a quick sear and voila! serve it up. easy peasy.
i’ve had the sous vide supreme for about 3 months now and the hubs and i absolutely love it. we are huge steak fans and it has changed the way we cook steak forever. cooking steak can get tricky, especially with timing and getting the temperature just right. when cooking a steak sous vide, you are guaranteed a perfect steak EVERY SINGLE TIME. it’s magical. we’ve also grown to love cooking other proteins in our machine. some of our favorites include turkey tenderloin and chicken breasts.
but is it worth $429? debatable.
here are my pros and cons:
- we get a lot of use out of our machine and probably use it 3-4 times a week
- perfectly cooked proteins, especially with hard to cook items like steak and chicken breasts.
- accurate temperature (the variance is only about 0.5 degrees)
- perfect for prepping food in advance, especially when you have guests. serving steak is a cinch. you can place the steaks in the machine a couple of hours before your guests arrive and sear them just before serving.
- cooking food sous vide will not brown your food. you will need to additionally sear your food before serving to develop those types of flavors.
- you need additional equipment such as a vacuum sealer and vacuum seal bags
- it’s large and will take up some real estate in your kitchen. it does not fit in any of my cabinets in my kitchen.
- it’s hard to clean.
- the price tag
overall, the machine is a keeper. yes it’s expensive. yes it’s large. but man oh man, it makes a gosh darn good steak!
check out my sous vide recipes here:
*thank you sous vide supreme for sponsoring this post! all opinions are my own.