SousVide Supreme™ Fact Sheet

SousVide Supreme™ Fact Sheet

Overview: The SousVide Supreme™ is the world’s first water oven designed specifically to

Precision: bring the gourmet sous vide cooking method into home kitchens. Sous vide cooking involves vacuum-sealing food in airtight pouches, then submerging it in a lowtemperature water bath and cooking it at a consistent temperature throughout the process. Temperatures are often much lower than those used in traditional ovens, but food cooks for a longer time. The result is perfectly cooked foods with enhanced flavors and nutritional benefits. A foolproof way to prepare meals, the innovative SousVide

Supreme™ is the first kitchen appliance to take this respected culinary technique and make it easily accessible to the home chef.

Unlike existing do-it-yourself home sous vide products that require clunky set-ups with multiple components, the SousVide Supreme™ is a sleek all-in-one solution.

Simply set the temperature, and let the SousVide Supreme™ do the rest, controlling the water temperature to within one degree Fahrenheit – the key to sous vide success. The SousVide Supreme™ delivers the same temperature precision as commercial equipment, but at a much lower price.

Product: Key product components include:

 11.2-liter capacity water bath to cook the food

 Insulating lid blanket and stainless steel lid, which flips over to double as a drip tray when transporting food

 Pouch rack that can be turned to hold either five small or three large vacuumsealed food bags

 Offset handles for easy carrying, even when filled

 Timer and control panel to automatically regulate temperature

Extras: Product purchase ships with:

 Four seasoning packets and two seasoned flavor sheets

 Instructional DVD and users’ manual with a sous vide cooking chart

 15 delicious recipes

Users will also need a countertop vacuum-sealer and food-grade plastic pouches suitable for cooking – such as the SousVide Supreme Vac & Seal system – to use with the machine

Dimensions: 11.5‖ wide x 14.2‖ deep x 11.4‖ high and weighs 13 lbs. – similar in size to a bread machine, and fits on the kitchen countertop

Electric: 120V (220-240V available in 2010); once brought to temperature the appliance uses approximately the same electricity as a 60-watt light bulb

Price: $399 plus applicable shipping and taxes

Available: Purchase at www.sousvidesupreme.com and at Sur La Table stores nationwide

Developed: Created in 2009 by respected U.S. physicians and nutritional experts Dr. Michael

Eades and Dr. Mary Dan Eades, of Eades Appliance Technology LLC

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Media Contact: Lia Bigano | Duo PR for SousVide Supreme

206-445-1498| [email protected]

SousVide Supreme™ Demi Fact Sheet

Overview: Designed to simplify cooking and maximize flavor, nutrition and budget, the SousVide

Supreme™ Demi offers the same unparalleled convenience as the popular SousVide

Supreme™, but in a smaller water oven. Once the secret of gourmet chefs and fine restaurants, the sous vide cooking technique can now be accomplished on kitchen counter tops, with little hands-on time. Simply vacuum-seal food in food-grade cooking pouches, and simmer the pouches in the Demi's water bath, which maintains temperatures within 1°F (0.5°C) throughout the cooking duration. The result is perfectly cooked food, at the push of a button.

Versatility: A variety of foods can be cooked sous vide, including seafood, meat, poultry, eggs, fruits, vegetables, desserts, and even infused alcohols. The technique achieves fail-proof results, with steak cooked medium-rare from edge to edge; vibrant vegetables; tender, juicy chicken breasts; and ribs with meat falling off the bone. In addition, sous vide cooking is economical because it breaks down the fibers through the slow-cooking process, giving tougher and less expensive cuts of meat—such as flank steak or brisket—the tenderness and texture of filet mignon, for a fraction of the cost.

Components:

•

Steel water bath with non-stick coating

• One-touch precision control panel with timer and PID temperature controller

•

Detachable power cord

•

Aluminum lid inverts to double as a drip tray when transporting food pouches

• Neoprene lid blanket helps minimize heat loss through the lid and can double as an insulating pad to protect countertop when the lid rests on it

•

Grill aids in circulation and separates food pouches from contact with the bottom surface of water bath

• Rack separates pouches for even cooking

•

Asymmetric handles, designed for ease of carrying, facilitate pouring from the corner to empty the water bath after it has cooled

Specifications:

•

10.96"W x 11.3"H x 12.99"L

• 2.4-gallon/9-liter water bath cooks up to 12 four-ounce portions of food

•

Holds 60% to 80% the capacity of the SousVide Supreme™, with a countertop footprint the size of a crock-pot®

• 120Vac 60Hz 550W

•

Five colors: white, gray, red, cobalt blue, black

Price: $299.95 plus applicable shipping and sales taxes. Ships complete with Users' Guide and Instructional DVD.

Availability: Purchase at www.sousvidesupreme.com.

Developer: Created in 2010 by respected U.S. physicians and nutrition experts Drs. Michael and

Mary Dan Eades for Eades Appliance Technology, LLC.

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Media Contact: Lia Bigano | Duo PR for SousVide Supreme

206-445-1498| [email protected]

SousVide Supreme™ Products

Overview: The SousVide Supreme™ Vacuum Sealer was especially developed to prepare foods to be cooked in the SousVide Supreme™ Water Oven. The countertop product features a compact, easy-to-use design, and creates an efficient air-tight seal to lock-in flavors and natural juices.

Specifications:

 Vacuum/Seal and Seal Only settings

 Seal only setting for ease of liquid-based marinades and moist foods

 Slant vacuuming interface

 Sealing strip with special Teflon-covered heating wire to avoid sticking

 Dishwasher safe

 Cord storage area built into design

 Convenient cancel button

 5.9‖ wide x 14.06‖ in length x 3.4‖ high

 120V, 50/60 Hz

 Ships includes 10 bags (five quart and five gallon-sized bags)

Price: $129 available at www.sousvidesupreme.com.

Vacuum Bags: The SousVide Supreme Vacuum pouches are food-safe bags specially designed to withstand the temperatures involved with sous vide cooking. They have been third-party tested and verified to be free of Bisphenol-A (BPA), lead and phthalates. SousVide Supreme Vacuum Pouches are available in quart and gallon sizes, as well as rolls.

Price: starts at $9.99 available at www.sousvidesupreme.com.

SousVide Supreme Cookbooks and Seasonings

Cookbooks: The perfect kitchen companion, the sous vide cookbook series offers step by step instructions and a selection of chef-tested recipes to guide home cooks through the simple ways of sous vide cooking.

Titles include – Sous Vide for the Home Cook, Sous Vide Meat,

Sous Vide One Pots, Sous Vide Poultry, Sous Vide Cocktails and Sous Vide Holiday.

Price: start at $15.95 at www.sousvidesupreme.com.

Seasonings: Each food-grade plastic sheet is evenly coated with a carefully chosen blend of seasonings that transfers a perfect flavor balance to meat, poultry, fish or vegetables. The easy sheet application offers a convenient and consistent way to season food for sous vide or traditional cooking. Seasonings retain their freshness and intensity in the zip closure bag. Seasoning Sheets are available in four delicious flavors: Honey Barbeque, Southwest, Steak House and Garlic Herb.

Price: $5.99 plus at www.sousvidesupreme.com

Blends: Whether sautéing, baking, grilling, poaching, or cooking sous vide, these perfectly blended seasonings add flavor to meat, poultry, seafood, and vegetables. Zip closure bags ensure proper storage to retain flavor and intensity. Seasoning Blends come in these delicious flavors: Canadian Steak, Tangy Cajun and New Zealand Lamb Rub.

Price: $4.99 at www.sousvidesupreme.com

### Lia Bigano | Duo PR for SousVide Supreme

206-445-1498| [email protected]

SousVide Supreme™: Five Simple Steps

Cooking with the SousVide Supreme™ is simple! With a little advanced planning, home cooks

1 can easily create a gourmet meal in a few simple steps.

Season

Season the food as desired using anything from simple salt and pepper to combinations of seasoned butters, broths and fresh herbs.

Because sous vide cooking magnifies flavors by locking in seasonings and juices, a small amount

Seasoning Tips



Mix fresh or dried herbs and spices with unsalted butter, then coat the inside of the empty cooking pouch before sealing with food.

2 goes a long way.

Seal

Using the SousVide Supreme ™ Vac & Seal, or a similar vacuum sealing device, seal the food airtight in food-grade plastic pouches suitable for



Add herbs or spices to vegetable, beef, seafood or chicken broth; freeze small portions in an ice cube tray and add the frozen cubes to the pouch – the broth will melt and envelope the food as it cooks.

3 cooking. 

Be careful using vinegars, wines or distilled spirits, as they can infuse sous vide style food with a metallic taste.

Simmer

Submerge the food inside a SousVide Supreme™ water bath that has been brought to the desired temperature. To set the temperature, fill the appliance with water, enter the desired temperature on the control panel, and press start. Allow

15-20 minutes to heat, less if filling with warm water.

Once the food is in the bath, simply relax and let it cook! Food can cook for several hours without overcooking. Some foods can cook for several days. Plus, there is no need to adjust the food, stir the water, or regulate the temperature – the SousVide Supreme™ regulates

4 everything with precision to keep the water within one degree of accuracy.

Sear or Sauce (optional)

While some foods, such as vegetables, are ready to eat as is, meats typically benefit from a quick sear on the stove or grill, or with a heat torch.

Removing from the pouch and searing the food for just a minute or two reduces outer moisture, while caramelizing and browning the surface for

5 traditional appearance, taste and texture on the outside. You can also complement meats with a separately cooked sauce.

Serve

Dish up the sous vide meal and enjoy! Because you can leave food in the SousVide Supreme™ for hours at a time, you can remove the food the moment you are ready to eat, without risk of overcooking or drying out. This is ideal for those with busy schedules, as well as for dinner parties – even if guests are late to arrive, the food will still be timed and cooked to perfection!

For more tips and recipes, visit www.sousvidesupreme.com.

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Media Contact: Lia Bigano | Duo PR for SousVide Supreme

206-445-1498| [email protected]

Sous Vide Cooking Style: Overview & FAQ

Sous vide (pronounced soo veed) is a culinary method that involves cooking vacuum-sealed food in low-temperature water for a longer length of time than compared to other methods. The term sous vide is French for ―under vacuum,‖ and was developed in the mid-1970s by chef

Georges Pralus for the Restaurant Troisgros in Roanne, France.

Pralus initially applied the sous vide method to cooking foie gras (goose or duck liver), as a way to retain the fat content and improve texture. Other gastronomy pioneers soon began experimenting with this technique, applying it to all manners of food to boost flavor and appearance.

Today, sous vide is a well-respected cooking method among gourmet chefs and can routinely be found in upscale restaurants. In addition, many large-scale restaurant and institutional kitchens use the method in order to prepare perfectly-cooked and consistent dishes that eliminate guess work.

Because of the expensive equipment costs (upwards of several thousand dollars), sous vide has largely

F

Consistent, low temperatures maintain even cooking levels throughout the food and make it almost impossible to overcook.

N u t t r r i i i t t i i i o u s a n d F l l l a a v

The air-tight bag locks in nutrients the cooking process. o r r f f f u l l l and flavor that otherwise would evaporate or get lost in liquids during

I o m o l p l l r p r r r o o v o e f f f d T e x t t u r r e

By eliminating high temperatures and oxygen exposure, sous vide been inaccessible to home cooks. However, the technique has recently gained traction among foodies and is poised to make the leap into home kitchens everywhere.

What are the basic steps to cooking sous vide?

 Vacuum-seal food in food-grade plastic pouches certified as suitable for cooking.

 Place pouch in a water bath that has been brought to the desired temperature.

Sous Vide Benefits

better maintains food integrity; meats cook to medium-rare perfection from edge-to-edge, vegetables take on a more intense color, and chicken becomes succulent.

M a x i i i m i i i z e s T i i i m e

Most foods can be safely left in the

 Leave food to cook at a consistent temperature for the desired amount of time.

 Remove and serve! Before serving, meat dishes are typically also seared in a hot pan for a few minutes to create a traditional appearance and impart caramelized flavor. water oven for hours, even days, so cooks can let it sit until the exact moment its ready to serve.

S a v e s M o n e y

The long cooking process tenderizes even the toughest cuts of meat to emulate the texture and flavor of more expensive cuts. Pay for chuck What kind of foods can you cook sous vide?

All kinds! Any type of meat – including beef, lamb, game, pork and chicken – is ideal for sous vide. It also works well with delicate fish and seafood, ensuring it is not and enjoy filet flavor! overcooked. Most any vegetable can also be cooked sous vide with delicious results, as can eggs and select fruits. You can even use it to make ice cream base, béarnaise sauce, crème anglaise and anything that requires a precise temperature to cook. Many cooks enjoying experimenting with a range of ingredient combinations and cooking temperatures.

What equipment do you need to cook sous vide?

In order to maintain consistent temperature, sous vide is best achieved using a special ―water oven‖ designed just for this cooking style, such as the SousVide Supreme™. In addition, a common kitchen

Media Contact: Lia Bigano | Duo PR for SousVide Supreme

206-445-1498| [email protected]

countertop vacuum-sealer and food-grade plastic bags approved for cooking (such as the SousVide

Supreme Vac & Seal system) are needed to seal the food before it is cooked.

How do you prepare the food to be cooked?

Because sous vide locks in a foods’ natural rich flavors, a sprinkling of seasoning is all most dishes warrant for added taste. Many chefs simply apply different spices and fresh herbs, while there are also a number of more exotic recipes available for experimental gourmets.

What are typical sous vide cooking times?

Cooking times range from as little as 30 minutes (lean fish) to up to 72 hours (spare ribs, tough meats).

Chicken breasts and steaks typically take one or two hours. However, food can be left in the low-temperature water for much longer than the minimum time (steaks and chicken for 8+ hours) and remain perfectly cooked until the moment they are served.

At what temperature do you cook foods sous vide?

The concept of sous vide is to cook the food at the same temperature you wish it to be served.

Temperatures are always below boiling, and most dishes should cook between 134-190 degrees

Fahrenheit. The key to sous vide cooking is maintaining the same water temperature throughout the entire cooking process, as a difference of only one degree can change appearance, flavor and texture.

The precise temperature control is why proper equipment designed just for cooking sous vide is necessary for good results. This is also why foodies love experimenting with the method – a small shift can make a big difference to the final dish!

Why is cooking sous vide considered a healthful way to cook?

When cooking sous vide, beneficial nutrients – such as flavonoids and carotenoids found in vegetables – are locked into the airtight bag. When using other methods, these same nutrients are often lost in cooking liquids. In addition, delicate fats prone to damaging oxidation at high temperatures and in the presence of oxygen, are better preserved in their healthful form when cooked sous vide.

Is cooking in plastic bags and at low temperatures safe?

Absolutely. SousVide Supreme ™ Vac & Seal bags have been third-party tested and verified to be free of

Bisphenol-A, lead, polyethylene and any phthalates. Food-grade plastic bags certified as suitable for cooking are perfectly safe to use, and readily found in grocery stores and online. In terms of temperatures, most all bacteria is killed at 130 degrees Fahrenheit, and sous vide cooking temperatures are usually higher than that.

Can I cook a whole chicken, duck or game hen?

Poultry is best cooked as individual parts. Air trapped in the cavity of a whole bird can cause the bag to float, resulting in uneven cooking. Half chickens, ducks or game hens, or individual breasts, legs or thighs work best in the SousVide Supreme ™ .

Can you cook steaks to different levels of doneness at the same time?

If one person wants a medium steak and one person wants a medium rare steak, cook both steaks sous vide style to medium rare. Then, when finishing the steaks in the skillet or on the grill, simply leave the medium steak on for longer.

Can you cook meat and vegetables at the same time?

No, because vegetables cook at a higher temperature than meat. To serve them together, cook the vegetables first then flash cool and leave them in the refrigerator. They can then be brought back up to temperature in the SousVide Supreme ™ once the meat is cooked and removed, or reheated quickly on the stovetop.

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Media Contact: Lia Bigano | Duo PR for SousVide Supreme

206-445-1498| [email protected]

Sous Vide Cooking Notes & Times

 Sous vide dictates food is cooked within one degree of its target temperature throughout the cooking duration

 The target cooking temperature is the same as the desired temperature at which the cook wishes to serve the food

 When foods double in thickness it does not double the cooking time, but increases it exponentially

 In general, fish cooks at the lowest temperatures and vegetables cook at the highest temperatures, with meats in between

 Once a food is cooked for the minimum time requirement, it’s characteristics will remain exactly the same up until the maximum cooking time

Food Thickness Temperature Cooking Time

134F (medium rare)

Lamb 1” 1-8 hours

140F (medium)

134F (medium rare)

Lamb 2” 4-8 hours

140F (medium)

Spare Ribs

Pork Roast

Pork Chops

Chicken

Chicken

Tender Beef Steak

2”

2.75”

1”

1”

2”

1”

176F

176F

140F

146F

146F

134F (medium rare)

140F (medium)

24-72 hours

12-30 hours

4-8 hours

1-8 hours

2 ½-8 hours

1-8 hours

Salmon Steak 1”

1”

126F (medium rare)

140F (medium)

113F

45 minutes

45 minutes Lobster

Root Vegetables

(carrots, potato, etc.)

Tender Vegetables

(asparagus, broccoli, etc.)

Apple up to 1” up to 1” slices

183F

183F

2-6 hours

1-3 hours

2-8 hours

Eggs in the shell

185F

146F (soft cooked)

160F (hard cooked)

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45 minutes

Media Contact: Lia Bigano | Duo PR for SousVide Supreme

206-445-1498| [email protected]

Sample Sous Vide Recipes

T e n d e r r J J u i i i c c y P o r r k C h o p s s

Temperature: 138F (medium)

Cook Time: Minimum 4 hours o 1 to 4 boneless pork chops (2‖ thick) o ½ cup kosher salt o Fresh ground black pepper o Garlic powder o Onion powder o

Paprika o Butter

 Make a brining solution by dissolving ½ cup kosher salt in 1 quart of water in a large covered container. Place the chops into the brine, cover, and refrigerate for at least four hours, or overnight.

 When ready to cook, remove chops from brine, rinse in cold water and pat dry.

 Sprinkle chops lightly on both sides with pepper, garlic powder, onion powder and paprika.

 Place a generous tablespoon of butter into each vacuum pouch and press sides of the pouch together to distribute butter across the interior.

Place chops into pouch(es) and seal.

 Place pouch(es) into the

SousVide Supreme, ensuring meat is fully submerged below the water surface. Cook at the target temperature for at least 4 hours.

 When ready to serve, remove chops from pouches and pat dry with a paper towel.

 Melt 2 tbsp. of butter in a skillet over medium high heat. When it foams, place chops into the skillet to gently brown them for approximately

1 minute on each side.

 Serve on a plate with any remaining browned butter poured over chops.

R o s s e m a r r y a n d G a r r l l l i i i c c N e w P

Temperature: 185F

Cook Time: Minimum 2 hours

P o t t t a t t t o e s o 8-10 red skinned new potatoes o Olive oil o Coarse salt o Fresh ground black pepper o Garlic powder o 2 tsp. fresh rosemary, finely minced o 1 tbsp. unsalted butter

 Scrub and rinse potatoes and pat dry. With skins on, cut each potato into quarters.

 Drizzle potatoes with a scant bit of olive oil, then sprinkle with salt, pepper and garlic powder and rosemary. Toss to coat evenly.

 Place a tablespoon of butter into a vacuum pouch, add the potatoes in a single layer, and seal.

 Place pouch into the SousVide Supreme, ensuring potatoes are fully submerged below the water surface. Cook at the target temperature for at least 1.5 hours.

 When finished cooking, remove and open pouch and serve immediately.

S p i i i c c e d W h o l l l e A p p l l l e s s

Temperature: 185F

Cook Time: Minimum 2 hours o 4 small tart apples, peeled and cored o

4 tbsp. unsalted butter, softened o 1 lemon, juice and zest o

½ tsp. salt o ½ tsp. ground cinnamon o

¼ tsp. ground nutmeg o 1 tsp. brown sugar o

1 tbsp. raisins o ½ cup whipped cream, sweetened o Caramel sauce (optional)

 Juice the lemon over the apples. In a small bowl, mix butter, lemon zest, salt, cinnamon, nutmeg and brown sugar. Stir in the raisins. Divide butter mixture between the 4 apples, packing it well into the core area.

 Using approximately 1-quart sized vacuum pouches, place in

2 apples per pouch and seal.

 Place pouches into the SousVide Supreme, ensuring apples are fully submerged below the water surface. Cook at the target temperature for at least 2 hours.

 When finished cooking, remove and open pouch and serve immediately. Top with whipped cream and drizzled caramel sauce, if desired.

Media Contact: Lia Bigano | Duo PR for SousVide Supreme

206-445-1498| [email protected]

The SousVide Supreme™ Team

Driven by a passion for healthy living and a love of cooking, the SousVide Supreme™ was created by Drs. Michael and Mary Dan Eades of Eades Appliance Technology, LLC. For nearly three decades, the Eades have operated nutrition clinics across the U.S., written best-selling books on healthful living, and have championed the creation of many nutrition and health products.

Dr. Michael Eades was born in Springfield, Missouri and educated in Missouri, Michigan, and California. He received his undergraduate degree in engineering from California State

Polytechnic University, and received his medical degree from the University of Arkansas. After completing his medical and post-graduate training, he and his wife, Mary Dan, founded

Medi-Stat Medical Clinics, a chain of out-patient family care clinics in central Arkansas. From 1986 to 2001, Dr. Eades was in the full time practice of bariatric, nutritional, and metabolic medicine.

Dr. Mary Dan Eades was born in Hot Springs, Arkansas and received her undergraduate degree in biology and chemistry from the University of Arkansas, graduating magna cum laude.

After completing her medical degree at the University of

Arkansas, she devoted her clinical time to the family’s private practice. Since 1991, Dr. Eades has focused specifically on bariatric and nutritional medicine.

Using the Eades’ exclusive nutritional regimes, Dr. Eades and her husband have treated thousands of people suffering from high blood pressure, elevated cholesterol, diabetes, and obesity.

Since 2001, the Drs. Eades have devoted their time to research, writing, lecturing and the production of a PBS show on healthy cooking. Together they are the authors of 15 health and nutrition books, including the New York Times bestseller Protein Power.

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Media Contact: Lia Bigano | Duo PR for SousVide Supreme

206-445-1498| [email protected]