The trusted brand in home sous vide
sousvide
The trusted brand
in home sous vide
SousVideSupreme.com
sousvide
What is sous vide?
Sous vide ( pronounced soo-veed ) is a French term meaning under vacuum. Sous vide
cooking is a gourmet culinary technique long used by chefs worldwide that is now accessible
to home cooks through the SousVide Supreme water oven.
The sous vide technique involves cooking food in vacuum-sealed pouches that are submerged in
a water bath held at a precisely controlled temperature. The end result? Perfectly cooked food.
The SousVide Supreme water oven’s sophisticated controller keeps the water bath within
one-half degree Celsius of the desired cooking temperature and requires no hands-on time
while cooking.
SousVide Supreme, the trusted brand
in sous vide cooking, offers:
Ease of use.
In just four simple steps, anyone can make a gourmet-quality meal in the
SousVide Supreme water oven. Just season, seal, simmer, and serve.
Healthy meals.
Beneficial nutrients are locked in the airtight cooking pouch; delicate fats
prone to damaging oxidation at high temperatures are better preserved; and nutrients, often lost in
cooking liquids, are retained.
Gourmet taste.
Food is cooked evenly throughout, with consistent, perfect results —
every time! Flavors are enhanced, and food is tenderised as it cooks.
Versatility. All types of food can be cooked in the SousVide Supreme water oven. Beef,
lamb, game, and pork are cooked to your desired doneness from edge to edge. Poultry, delicate
fish, seafood, and vegetables are never overcooked. Even risotto, soups, yogurt, infused alcohols,
and desserts are simple to make.
Cost savings.
Cooking in the SousVide Supreme water oven:
• makes inexpensive cuts of meat fork-tender.
• produces gourmet meals for a fraction of restaurant prices.
• cuts waste — food portions can be frozen in cooking pouches for future use.
• once preheated, uses about the same energy as a 60-watt bulb.
• eliminates the need to have dinner parties catered.
• provides top-quality family meals at home.
• replaces expensive equipment — pots, pans, bain-maries, yogurt makers, and more.
• makes infusions for cocktails at a fraction of the price of premium brands.
• eliminates the need for expensive seasoning and extra ingredients.
• makes home cooking the best alternative for family meals — easier than ordering take-out!
the trusted brand
in home sous vide
sousvide
How to cook sous vide
SousVide Supreme makes it easy to prepare gourmet meals in under 30 minutes hands-on time,
all with incredible flavours and nutritional benefits. Sous vide cooking requires no skill—the water
oven does the work perfectly—and only a few steps that even a beginner can master:
1
Season
food lightly
with salt, pepper, herbs
and spices.
2
3
Simmer
4
pouches
in the preheated
water oven.
Seal
in food-grade
cooking pouches.
Serve, plating
directly from the
pouch or after
briefly searing.
The SousVide Supreme line of cookbooks feature an array of kitchen-tested recipes for meats,
seafood, poultry, vegetables, desserts, cocktails and more. Here are just a few examples of the
wide range of foods you can cook in the SousVide Supreme water oven:
Chicken
Salmon
Squash
Crème Brûlée
Hands-on time:
10 minutes
Cooking time:
2 to 4 hours
Hands-on time:
6 minutes
Cooking time:
20 to 40 minutes
Hands-on time:
10 minutes
Cooking time:
1 to 2 hours
Hands-on time:
16 minutes
Cooking time:
1.5 to 2 hours
the trusted brand
in home sous vide
sousvide
Water oven
specifications
SousVide Supreme Demi
9-litre water oven
SousVide Supreme
11-litre water oven
Cooking capacity
20 115-gram portions of food
Single food pouches of roasts,
leg of lamb, etc.
12 115-gram portions of food
60% cooking capacity of the
11-litre water oven for single food pouches: leg of lamb, roasts, etc.
Dimensions
36cmL x 29.21cmW x 29cmH
About the size of a bread machine
Exterior Stainless steel shell with
brushed stainless finish
Coated steel shell, available in
black enamel
Stainless steel lid contains steam
Aluminum lid contains steam
Interior
Stainless steel
Volume
11.2 litres / 3 gallons
Ships with
33cmL x 28cmW x 29cmH
About the size of a Crock-Pot®
Anodized aluminum
8.7 litres / 2.3 gallons
Detachable power cord
Detachable power cord
Perforated bottom grill designed
to generate thermal convection,
plus wire handle for easy removal
Perforated bottom grill designed
to generate thermal convection Insulating lid blanket
Price
User Manual; Recipe book with
16 delicious recipes; cooking
temperature and time chart
User Manual; Recipe book with
16 delicious recipes; cooking
temperature and time chart
Warranty card
Warranty card
Instructional DVD
Instructional DVD
Stainless steel universal pouch
rack may be used in three
positions to separate pouches
and ensure food remains
completely submerged for
even cooking
Stainless steel universal pouch
rack may be used in three
positions to separate pouches
and ensure food remains completely submerged for
even cooking
£310.00 MAP
£210.00
sousvide
Key product features
When evaluating a kitchen tool to cook sous vide, it is important to note the following key points of
differentiation offered by the SousVide Supreme water oven.
Accuracy.
Precise, closely monitored temperature control is critical to delivering the benefits
of sous vide cooking with its enhanced flavour, tenderness and consistent degree of doneness.
• SousVide Supreme maintains temperatures to within +/- 0.5°C throughout the cooking
process using patented proportional-integral-derivative (PID) technology and a sensitive
thermistor.
• A perforated bottom grill generates thermal convection currents for even temperature
distribution throughout the water bath. This eliminates the need for a motor-driven circulator.
• The temperature can be monitored on the control panel display, so that the user knows when
the water has actually reached desired temperature, and the user can see the minimal
fluctuation within +/- 0.5°C.
Capacity.
Inadequate capacity can limit the versatility of a sous vide appliance. SousVide
Supreme water ovens are available in two generous sizes, both of which have the depth needed
to cook larger foods, such as roasts and leg of lamb:
• 11-litre volume, with the capacity to cook 20 115-gram portions
• 9-litre volume, with the capacity to cook 12 115-gram portions
Safety.
Precise temperature control and display ensure that food stays within its 'safety zone'
and is not contaminated during the cooking process. SousVide Supreme safety features include:
• a digital display showing the actual water temperature and fluctuation within +/- 0.5°C.
• uninterrupted cooking, even after the timer has completed its programmed time, so that the water oven does not automatically shut off and cause food spoilage.
Convenience.
The SousVide Supreme water oven holds food at serving temperature for
extended periods without overcooking. The compact, all-in-one design, silent operation, and lid to
contain steam make this appliance a welcome addition to the kitchen environment.
Efficiency.
It takes only 20 to 30 minutes for the SousVide Supreme's water bath to reach
60°C from room temperature. And once pre-heated, it uses less energy than a 60-watt light bulb.
Additional key features:
• compact, all-in-one counter top design
• temperature range from 30°C to 99°C
• temperature display
• timer function up to 99 hours
• Celsius to Fahrenheit conversion button
• available in 110 and 220 volt
the trusted brand
in home sous vide
sousvide
Sealing food for sous vide cooking
SousVide Supreme offers vacuum sealers and cooking pouches to prep foods for sous vide
cooking. Consumer models include a counter top suction sealer and a hand-held rechargeable
sealer. Food-grade pouches designed to withstand the times and temperatures of sous vide
cooking come in a variety of styles and sizes for each of the sealers. Cooking pouches also come
in a zip-closure design that’s ideal for sealing liquids using the air displacement technique (Archimedes’ Principle). All cooking pouches have been third-party tested and verified to be free of
Bisphenol-A (BPA), lead and phthalates.
SousVide Supreme Vacuum Sealer.
This powerful, compact and easy-to-use
sealer features two settings to allow for vacuum + seal, or seal only. It offers an affordable,
convenient, and efficient way to package foods to be cooked sous vide. Beyond its use in sous
vide cooking, the SousVide Supreme Vacuum Sealer is indispensable for keeping food fresh longer
in the refrigerator, freezer, or pantry; securing small items for storage or shipping; and packing
items water-tight for camping, backpacking, or travel.
Specifications
• Vacuum Seal and Seal Only functions with a
convenient Cancel button
• Slant vacuum in interface
• Sealing strip with Teflon-covered heating wire
to avoid sticking
• Built-in cord storage area
• 220-240V ~ 50-60Hz (110-120V 60 Hz also available)
• 14.7cmL 36.8cmW 7.6cmH; 1.6Kg
Price: £82.50 MAP
SousVide Supreme Vacuum Pouches.
These durable, food-safe cooking
pouches for use with the counter-top Vacuum Sealer are designed to withstand the temperatures
involved with sous vide cooking. The Vacuum Pouches are
available in 0.95 litre and 3.8 litre sizes, as well as Rolls,
which can be cut to make cooking pouches exactly the
size needed.
Specifications
• 0.95 Litre (Quart), 20 per box
• 3.8 Litre (Gallon),12 per box
• Rolls (28cm x 500cm per roll), 2 per box
Price: £7.49 MAP (0.95 Litre and 3.8 Litre);
£14.99 MAP (Rolls)
(more)
the trusted brand
in home sous vide
sousvide
SousVide Supreme Zip Sealer. The compact but powerful hand-held Zip Sealer
works with SousVide Supreme Zip Pouches + Vacuum Seal to package foods for sous vide
cooking and storage. Affordably priced and easy to use, the Zip
Sealer and charger stand take up about the same counter top
space as a computer mouse, and deliver powerful suction to
tightly seal cooking pouches. Both the outer and inner
suction bases can be removed for cleaning.
Specifications
• Hand-held sealer unit with
easy-to-clean nozzle
• Low-voltage, energy efficient charger
• Input = 220-240VAC / Output = 11.2VDC
(Input = 120VAC / Output = 11VDV 100mA also available)
• 13.5cmL 5.3cmW 7.9cmH; 0.6Kg
Price: £50.00 MAP
SousVide Supreme Zip Pouches + Vacuum Seal. These Zip Pouches +
Vacuum Seal combine the convenience of a zip closure pouch with a sealer valve to evacuate air.
They are ideal for sous vide cooking, as well as marinating,
refrigerating, and freezing food portions. The sealer valve is
designed to fit the suction nozzle of the SousVide Supreme
Zip Sealer. The Zip Pouches + Vacuum Seal are available
in 0.95 litre and 3.8 litre sizes.
Specifications
• 0.95 Litre (Quart), 24 per box
• 3.8 Litre (Gallon),15 per box
Price: £12.50 MAP
(more)
the trusted brand
in home sous vide
sousvide
SousVide Supreme Zip Pouches.
These zip-closure pouches, certified as food-safe
and stable at cooking temperatures, simplify the process of sealing dishes containing more than a
tablespoon of liquid. With a few simple steps, air can be evacuated without the aid of a chamber
vacuum sealer, making it easier to submerge pouches containing liquid-rich food in the water bath:
1. Lower the filled pouch, with the zipper still open, into the water bath or a large
pot of cooler water, if preferred.
2. The weight of the water will press against the sides of the pouch, and force the
air out as the zip closure is lowered to the surface of the water.
3. Once the zip closure is at the surface, zip it closed. The food should then
stay submerged in the water bath.
1
2
3
Specifications
• 0.95 Litre (Quart), 28 per box
• 3.8 Litre (Gallon),16 per box
Price: £10.00 MAP
the trusted brand
in home sous vide
sousvide
Precise temperature control
SousVide Supreme technology employs a PID-controlled heating element and a perforated bottom
grill to generate thermal convection currents for even temperature distribution. This thermal circulation
allows our water ovens to operate:
• without an external pump
• without moving parts that can wear out
• without the possibility of pump failure
• without noise
• without risk of evaporation
Scientific principles.
Two physical facts explain why the water temperature in our water
ovens rises as quickly and uniformly as it does in immersion circulating or other pump-driven baths:
1. Heat travels very quickly through water.
2. Warmer water is lighter than cooler water.
Basic physics.
Natural circulation within the water oven is created when:
• the base silicone heating element transmits heat evenly to the water within.
• lighter heated water rises to the top, as cooler water sinks to the bottom, mixing the water.
Even temperatures.
Through the
natural circulation created by the basic physical
properties of heat and water, the water and
food in the bath reach the same temperature.
The efficient heat transfer capacity of water
ensures that no hot spots or cold spots exist
once the target temperature is reached.
the trusted brand
in home sous vide
sousvide
Health benefits
Why is sous vide a more healthful way to cook?
• The sealed cooking pouch protects food from oxygen during cooking, which prevents the damage (oxidation and peroxidation) of delicate essential fats found in fish, game, and
pasture-raised meats.
• Vegetables and fruits cooked in the sealed pouch retain all their water-soluble nutrients
(pigments, vitamins, and phytochemicals) that would be lost to the cooking water or steam
in traditional cooking.
• Precise temperature control takes the guesswork out of cooking, such that once brought
to temperature, the food is thoroughly cooked from edge to edge, without risk of being over cooked, underdone in the middle or at the bone. (see cooking time note*)
• Meats for barbecue can be cooked perfectly sous vide, then quickly finished on the barbecue
(grill) to impart caramelized flavour and lovely crust, but limit the development of carcinogenic compounds from charring.
• Meat, fish, and poultry cook in their own juices and natural fats, requiring little to no additional
fats or oils to remain moist, tender, and succulent.
the trusted brand
in home sous vide
sousvide
Sous vide cooking times and temperatures
• Food is cooked at the temperature it will be served.
• Cooking times are determined by thickness and tenderness. Once a food has been brought to its target temperature, it’s cooked. The reason for longer cooking times is to tenderise food.
• In general, fish cooks at the lowest temperatures, and vegetables cook at the highest,
with meats in between.
Ta r g e t Te m p e r a t u r e s
Meat (Beef, Lamb, Pork)
Rare: 120F/49C; Medium Rare: 134F/56.5C; Medium: 140F/60C;
Medium Well: 150F/65.5C; Well: 160F/71C and up
Poultry (Chicken, Turkey, Duck)
White Meat, Medium Rare (duck only): 134F/56.5C;
White Meat, Medium (all poultry): 140-146F/60-63C; Dark Meat (all poultry): 176F/80C
Fish
Rare: 116F/47C; Medium Rare: 126F/52C; Medium: 140F/60C
Vegetables / Fruits
183-190F/84-87C
Note: Raw or unpasteurized food must never be served to highly susceptible immune compromised individuals. The US Food Code recommends that for safety, foods should not be
kept between 41F/5C and 130F/54.5C for longer than four hours.
Recommended Cooking Times and Temperatures
Minimum/maximum cooking times are for foods starting at refrigerator temperature.
Thickness measurement refers to thickness of vacuum-sealed pouch.
Food
Thickness inch/mm
Cooking Temperature
Time MIN
Time MAX
134F/56.5C or higher
134F/56.5C or higher
1 hr
2 hrs
4 hrs
4 hrs
M E AT
Beef or Lamb, tender cuts
Tenderloin, Sirloin, Ribeye or
T-bone Steaks, Lambchops
Tender Beef, Lamb
Tender Beef, Lamb
1"/25mm
2"/50mm
Beef or Lamb, tougher/leaner cuts
Roast, Ribs, Brisket, Flat-iron Steak, grass-fed cuts,
Leg of Lamb, Bison, Game
Bison, Game
Roast, Leg of Lamb
1"/25mm
2.75"/70mm
134F/56.5C or higher
134F/56.5C or higher
8-10 hrs
10 hrs
12-24 hrs
24-48 hrs
Spare Ribs
Flank Steak, Brisket
2"/50mm
1"/25mm
176F/80C
134F/56.5C or higher
24 hrs
8-10 hrs
48-72 hrs
24-30 hrs
1.5"/38mm
134F/56.5C or higher
165F/74C
90 min
4-8 hrs
6-8 hrs
12 hrs
Pork Chops
1"/25mm
134F/56.5C or higher
2-4 hr
6-8 hrs
Pork Chops
Pork Roast
Spare Ribs
2"/50mm
2.75"/70mm
2.75"/70mm
134F/56.5C or higher
160-176F/71-80C
160-176F/71-80C
4-6 hrs
12 hrs
12 hrs
8-10 hrs
30 hrs
30 hrs
2"/50mm
1"/25mm
146F/63.5C or higher
146F/63.5C or higher
2.5 hrs
1 hr
4-6 hrs
2-4 hrs
Pork, tender cuts
Tenderloin, Baby Back Ribs
Tenderloin
Baby Back Ribs
Pork, tougher cuts
Chops, Roast, Countrystyle Spare Ribs
P O U LT RY
(more) Chicken Breast, bone in
Chicken Breast, boneless
sousvide
Tender Beef, Lamb
1"/25mm
134F/56.5C or higher 1 hr
4 hrs
Tender Beef, Lamb
2"/50mm
134F/56.5C or higher 2 hrs
4 hrs
Ta r g e t Te m p e r a t u r e s
Beef or Lamb, tougher/leaner cuts
Meat
(Beef, Lamb, Pork)
Roast, Ribs, Brisket, Flat-iron Steak, grass-fed cuts,
Rare:
Leg of 120F/49C;
Lamb, Bison,Medium
Game Rare: 134F/56.5C; Medium: 140F/60C;
Medium
Well:
150F/65.5C;
Well:
160F/71C and
up
Bison, Game
1"/25mm
134F/56.5C
or higher 8-10 hrs
12-24 hrs
Poultry
(Chicken,
Turkey,
Duck)
Roast, Leg of Lamb
2.75"/70mm
134F/56.5C or higher 10 hrs
24-48 hrs
White Meat, Medium Rare (duck only): 134F/56.5C;
Spare Ribs
2"/50mm
176F/80C
24 hrs
48-72 hrs
White Meat, Medium (all poultry): 140-146F/60-63C; Dark Meat (all poultry): 176F/80C
Flank Steak, Brisket
1"/25mm
134F/56.5C or higher 8-10 hrs
24-30 hrs
Fish
Pork, 116F/47C;
tender cuts
Rare:
Medium Rare: 126F/52C; Medium: 140F/60C
Tenderloin, Baby Back Ribs
Vegetables / Fruits
Tenderloin
1.5"/38mm
134F/56.5C or higher 90 min
6-8 hrs
183-190F/84-87C
Baby Back
Ribs
165F/74C
4-8 hrsimmune
12comhrs
Sous vide
cooking
times
temperatures
Note:
Raw
or
unpasteurized
food and
must never
be
served to highly susceptible
Pork, tougher
cuts The US Food Code recommends that for safety, foods should not be
promised
individuals.
(continued)
Chops,
Roast, Countrykept
between
41F/5C and 130F/54.5C for longer than four hours.
style Spare Ribs
Pork
Chops
1"/25mmTimes 134F/56.5C
or higher 2-4 hr
6-8 hrs
Recommended
Cooking
and Temperatures
PorkMinimum/maximum
Chops
2"/50mm
or at
higher
4-6 hrs
8-10 hrs
cooking
times are for 134F/56.5C
foods starting
refrigerator
temperature.
PorkThickness
Roast
160-176F/71-80C
12 hrs
30 hrs
measurement 2.75"/70mm
refers to thickness
of vacuum-sealed pouch.
Spare Food
Ribs
2.75"/70mm
160-176F/71-80C
12 hrs
30 hrs
Thickness
inch/mm
Cooking Temperature
Time
MIN
Time
MAX
PMOEUAT
LT RY
Chicken
Breast, tender
bone incuts2"/50mm
Beef
or Lamb,
Tenderloin,
Sirloin, Ribeye
or
Chicken Breast,
boneless
1"/25mm
T-bone Steaks, Lambchops
Chicken Leg/Thigh
Tender Beef, Lamb
1"/25mm
Split Game Hen
2.75"/70mm
Tender Beef, Lamb
2"/50mm
Turkey/Duck Leg
Beef or Lamb, tougher/leaner cuts
Confit
2.75"/70mm
Roast, Ribs, Brisket, Flat-iron Steak, grass-fed cuts,
Leg
of Breast
Lamb, Bison, Game
Duck
1"/25mm
Bison,
Game
1"/25mm
FISH AND SEAFOOD
Roast,
Leg of Lamb
2.75"/70mm
Lean Fish
1/2"/12.5mm
Spare
Ribs
2"/50mm
Fatty Fish
1"/25mm
Flank
Steak, Brisket
1"/25mm
Lobster
Pork,
tender
Scallops,
divercuts
Tenderloin,
Shrimp Baby Back Ribs
Tenderloin
V E G E TA B L E S
Baby Back Ribs
Root Vegetables
Pork,
tougher
cutsRoot,
Beets, Carrots,
Celery
146F/63.5C or higher
146F/63.5C or higher
176F/80C
134F/56.5C or higher
160F/71C or higher
134F/56.5C or higher
176F/80C
176F/80C
134F/56.5C or higher
134F/56.5C or higher
134F/56.5C
or higher
desired serving
temp.
176F/80C
desired serving temp.
134F/56.5C
140F/60C or higher
2.5 hrs
1 hr
4 hrs
1 hr
6 hrs
2 hrs
8 hrs
8 hrs
2.5 hrs
8-10 hrs
10
hrs min
30-40
24
hrs min
40-50
8-10
hrs
45 min
4-6 hrs
2-4 hrs
6-8 hrs
4 hrs
8 hrs
4 hrs
10 hrs
18 hrs
6-8 hrs
12-24 hrs
24-48
hrs
*
48-72
hrs
*
24-30
hrs
*
140F/60C
140F/60C
134F/56.5C or higher
165F/74C
up to 1"/25mm 183F/84C
40-60 min
30 min
90 min
4-8 hrs
1-2 hrs
*
*
6-8 hrs
12 hrs
4 hrs
183F/84C
134F/56.5C or higher
134F/56.5C or higher
160-176F/71-80C
183F/84C
160-176F/71-80C
45 min
2-4 hr
4-6 hrs
12 hrs
45hrs
min
12
1.5 hrs
6-8 hrs
8-10 hrs
30 hrs
2 hrs
30
up to 1"/25mm 183F/84C
2"/50mm
146F/63.5C or higher
30 min
2.5 hrs
1 hr
4-6 hrs
1
4
6
8
2-4 hrs
6-8 hrs
8 hrs
10 hrs
18 18
hrs min
1.5hrs
hr
6-8
1.5 hr
1"/25mm
large or jumbo
1.5"/38mm
Chops,
Roast,
CountryParsnips,
Potato,
Turnips
style Spare Ribs
Tender Vegetables
up to 1"/25mm
Pork
Chops
Asparagus,
Broccoli, Cauliflower, 1"/25mm
Corn, Eggplant,
Fennel,Chops
Green Beans, Onions, Peas,
Squashes
Pork
2"/50mm
RUITS
PorkF Roast
2.75"/70mm
Firm
Fruits
up to 1"/25mm
Spare Ribs
2.75"/70mm
Apple, Pear
P O U LT RY
Soft Fruits
Chicken
Breast, bone in
Peach, Apricot, Plum, Mango,
Papaya, Nectarine,
Strawberry 1"/25mm
Chicken
Breast, boneless
146F/63.5C or higher
Chicken
176F/80C
E G GLeg/Thigh
S
Split
Game
Hen
2.75"/70mm
160F/71C or higher
Chicken, large (when cooked in shell,
do
not
vacumm/seal
in
pouches)
Turkey/Duck Leg
176F/80C
soft cooked in shell (quick) 2.75"/70mm
#1-12
167F/75C
Confit
176F/80C
soft cooked
#1-12
146F/63.5Cor higher
Duck
Breast in shell (slow) 1"/25mm
134F/56.5C
hard cooked in shell
#1-12
160F/71C
FISH AND SEAFOOD
scrambled
#5
167F/75C
Lean Fish
1/2"/12.5mm
desired serving temp.
pasteurized in shell
#1-12
135F/57C
Fatty Fish
1"/25mm
desired serving temp.
Lobster
1"/25mm
140F/60C
* longer cooking times may result
in excessively
soft texture
20 min
30-40 min
1.25 hrs
40-50 min
45 min
Scallops, diver
Shrimp
40-60 min
30 min
1"/25mm
large or jumbo
140F/60C
140F/60C
For more information visit SousVideSupreme.com
V E G E TA B L E S
Root Vegetables
up to 1"/25mm 183F/84C
Beets, Carrots, Celery Root,
Parsnips, Potato, Turnips
Tender Vegetables
up to 1"/25mm 183F/84C
Asparagus, Broccoli, Cauliflower, Corn, Eggplant,
Fennel, Green Beans, Onions, Peas, Squashes
FRUITS
hr
hrs
hrs
hrs
15 min
8 hrs
45hrs
min
2.5
45 min
1-2 hrs
*
*
2 hrs
*
*
*
*
4 hrs
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in45home
sous
vide
min
1.5 hrs
sousvide
Creators of the SousVide Supreme water oven
Driven by a passion for healthy living and a love of cooking, the SousVide Supreme brand
and its line of products is the brainchild of 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.
As the Eades say, their SousVide Supreme venture “all started with a pork chop.” The couple was
staying at a hotel and ordered room service. The pork chop delivered was the most succulent
piece of meat the Eades had ever tasted, so they inquired and were told it was cooked “sous
vide.” The Eades had never heard of sous vide, but were so enamored with that pork chop that
they started to research the technique. They figured there would be an appliance that would allow
them to cook sous vide at home, but all they found were commercial-grade versions that cost
thousands of dollars, or do-it-yourself contraptions that were clumsy and ineffective. They realized
right away there was a market for an appliance that made sous vide cooking easily accessible to
everyone, which led to their creation of the SousVide Supreme water oven. Officially launched
in 2009, SousVide Supreme has fueled a major sous vide cooking trend, for both home and
professional cooks.
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 formerly,
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 best seller Protein Power.
the trusted brand
in home sous vide
sousvide
About the brand
SousVide Supreme™ is the leading culinary brand dedicated to making sous vide cooking
counter-top accessible through affordable easy-to-use products.
Sous vide (pronounced soo-veed) means “under vacuum,” and is a culinary technique used by
chefs worldwide. Based on cooking vacuum-sealed food in a water bath, the technique requires
precisely controlled temperatures to produce perfectly cooked food: steak at the desired doneness
from edge to edge; vibrant vegetables; juicy, tender chicken breasts; and ribs with meat falling off
the bone.
SousVide Supreme offers the world’s finest sous vide water ovens, with sophisticated temperature
control technology (a proportional-integral-derivative—PID) to keep the water bath within one-half
degree Celsius of its ideal temperature for hours or even days. The award-winning cooking
appliance features a sleek, self-contained water bath to suit serious home cooks and culinary
professionals alike. SousVide Supreme has become a market leader in sous vide cooking
equipment offering a complete product line that includes vacuum sealers, cooking pouches
and accessories.
For more information on SousVide Supreme, visit www.sousvidesupreme.com.
the trusted brand
in home sous vide
sousvide
Press contact
Rare Consultancy
Julie Skinner
[email protected]
+44 7950 899130
Julian Heathcote
[email protected]
+44 7765 407352
For additional information, visit SousVideSupreme.com.
the trusted brand
in home sous vide
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