Sous Vide Supreme Demi Water Oven, Black, SVD-00101

We recently got a sous vide/ slow cooker combo that was lovely, but small. It turned out to be a gateway drug, we wanted more sous vide, bigger sous vide! This is great, tall enough to accommodate chicken breasts, steaks, it turns out delicious food with great texture.According to my thermometer it was within a degree of what the display read. the recipe manual is short, a few get started recipes. It came to temperature pretty fast.Along with the machine came a bottom flat rack to keep food off the bottom, and an upright rack. The upright rack only has three slots, which I found very odd. For couples, families etc, I would have thought four would be the default, there was certainly room enough in the machine. Happily I had the four slot rack from the smaller machine and it worked fine.Steak, at 135 degrees for 3 hours, and a one minute on each side sear in butter, came out butter tender and perfectly pink. Online instructions show that the temp can be varied for rare, med rare, med, and well done. There is no insert, the machine is one unit, so you have to tip the entire machine over to empty the water, it can be a little heavy and I found using a measuring cup to get most of it out worked well.Fish, chicken, steak, all amazing. We season our meat when we buy it, seal it with the vacuum sealer, then freeze. All we have to do is put them in the fridge to thaw the day before, turn on the machine, get the water to temp, put them in, and wander off to do other things, it's one of the simplest cooking methods I've ever come across. I also like to poach chicken in advance and then I have chicken to use the rest of the week, from chicken pot pie to chicken salad to king ranch casserole. The chicken is perfectly juicy and ready for whatever I want to use it for.

I love this Sous Vide oven! I've had the demi for about a year or so, and use it at least once a week. It enables me to prepare the most delicious, tender meats I've ever been able to serve.I have cooked all different types and cuts of poultry, beef, lamb, pork (including wild boar), venison, etc. It always turns out perfectly.There is a learning curve to this appliance, and it will take a while to master it. But once you have figured out both your particular oven and your own tastes, you'll find it invaluable.I have a couple of books about sous vide cooking, but I think it's easier to just look online, where you can get several versions of recipes, then combine to make your own (at least that's how I cook!).I have an older FoodSaver that I use to prepare the food, sealing in whatever herbs or spices I want. If you need a little extra fat (like with a turkey breast, etc.), just add in a tablespoon or so of butter or duck fat. Occasionally I season and seal up the raw food items, then freeze them. After thawing in the fridge, they can be put right into the sous vide oven the next day.The demi size works great for the two of us, but you might want to size up if you have a larger family. I keep mine right out on the counter near the sink, so I don't have to haul it too far to fill. I like to fill it to the minimum level, then top it off, using a pitcher, once I have the food inside.Some of the best things I've made in this oven include steaks (perfect medium rare ribeyes, prime or wagyu--be sure to pat dry & sear afterwards), bone-in turkey breast (seasoned with dry rub), lamb loin chops (again--perfect medium rare, after an overnight marinade), bone-in pork loin (brined & seasoned), duck confit, the list goes on!Everything will need to be either seared, broiled briefly, or torched for your Maillard reaction, but that just takes a minute or so. Don't throw out the liquids left in the bag, as they give you a perfect base for a sauce you can make while the meat rests.The only things I haven't been completely happy with are beef short ribs (weird texture), bison sirloin (just not juicy), & steaks less than prime (that is probably just us--we love some tender beef).I do recommend that you also purchase the rack that fits inside the oven--that's really necessary to help arrange food so the water can be all around it as it cooks. I didn't know and ended up ordering one from the Sous Vide Supreme website.I love to cook, and I love the results I can get with this appliance. And it's so easy you could train a monkey to use it. Just don't tell your dinner guests! Everyone ohhs and ahhs when they are served "Sous Vide".

First I want to say that this is a COMPLETELY different way off cooking than you've ever done before! Do a LOT of research online before you even use this product - unless you've used it before. I was happy when I saw the two booklets and large format listing of cooking temperatures and times that came with it. But, the booklets are in several languages, so the useful part of it in English is only a few pages. My first two efforts with this were failures. The first was completely undercooked because the listing of cooking temperatures and times was only for RARE. FYI - look at the small terribly formatted area at the top for any other choices. I am now going to do hours of research on the internet to find out how to use this product effectively. I suppose I'm dating myself when I say that I expect that when you buy a product - especially for almost $300 - I expect good instructions. Silly me, they expect us to look on their website or other blogs and sources! Also, the dimensions of the actual cooking area inside this are 8 1/2 x 11". If you want to cook anything wider than that, I would suggest the larger size. The cooking temperature seems to stay within a half a degree the entire time it cooks, so that's great! I think once I spend more time, I'll have more success..... Good luck to you!

The advertisement says it cooks "gourmet meals" when all it pretty much does is cook meat which takes several hours sometimes up to 3 days! The rest of the meal is called " finishing" which is done in the traditional way. Chicken breast takes two to four hours! It's a big rip off