SousVide Supreme Demi Water Oven - Cobalt Blue Review

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(More customer reviews)The Sous Vide Supreme Demi is absolutely amazing. It has done a brilliant job on the meats and vegetables I've cooked in this unit. It has easily been the best purchase I made for my kitchen ever (along with the FoodSaver vacuum sealer of course). I usually hate cooking, but I'm having so much fun cooking with this unit, because the food comes out amazing. I think its harder to screw up the cooking with the Sous Vide Supreme than it is to do it right.
I've experimented with all kinds of tough cuts of beef (because the manufacturer says it can do it) and boy does it ever. I took some tough beef shoulder steaks that were cut bigger than I wanted as a steak, I tried to cut them down raw into smaller steaks but they weren't budging with my knives, I cooked them for about 16 hours overnight in the Sous Vide Supreme Demi overnight at the 134 degrees and when I took out the huge steak to sear it, the steak literally fell into three smaller steaks while trying to flip it. And the meat was amazingly tender. And it's turned bacon wrapped fillets I've gotten from Costco into wonderful steaks as well.
Probably the most amazing difference was when I bought a turkey breast to cook up. I've never cooked a turkey in my life and I watched the YouTube videos for the William-Sonoma Immersion Cooker to get an idea of how to do it. I didn't want to deal with the cutting up a whole turkey, so I bought just the breast portion of the turkey at Whole Foods, brined it like it was suggested, cut off the skin, seasoned it, put the turkey in a Foodsaver bag, added some butter, vacuum sealed it and cooked it, it turned into the most amazingly moist and tender turkey breast I've ever tasted, and I can't believe I cooked it. This is going to totally transform thanksgiving turkey cooking in my house.
It is completely true when it says the Sous Vide Supreme Demi cooks meat that falls off the bone, as I discovered with cooking ribs and turkey legs. With the turkey legs in particular, I took them out of the bag and could literally shake the bone right out of the meat. With ribs, the bones are just barely attached to the meat making them very flavorful and delicious.
Vegetables come out brilliant, but what I find works best is to cook a whole batch of bags of vegetables at once then transfer the bags to an ice bath, then freeze them. As vegetables get cooked at a higher temperature than the meat does, you can't "cook" both at the same time. Doing a batch of vegetable bags at once solves this problem because I can throw one of the pre-cooked veggie packs in with the meat about an hour before I'm ready to eat and they reheat with the meat. And because all the bags are separately sealed you can cook several kinds of vegetables at once then ice bath them for the freezer. I've never liked cauliflower, and not been the biggest fan of broccoli but both have come out amazing. So far my favorite veggies to cook are green beans with a little bacon, sea salt, and butter. It's important on the ice bath to make sure to get them completely cold before freezing them otherwise the veggies get a little mushy when they get reheated.
My favorite seasoning from all my experimenting has been the McCormick's ITALIAN SEASONING(NO MSG) which has thyme, garlic, basil, onion, and sage in it. It seems to provide the best flavor from the various ones I've tried and is really cheap to get at Costco (huge 4 oz bottle for about $3). I ended up getting a Iwatani Torch Burner Professional #Cb-tc-pro to sear the finished meats because it was just easier to use and less clean up than buttering a pan and searing the meats that way.
Probably my only complaints about the unit are the included bag rack is not like the one in the full size Sous Vide Supreme unit (so I ordered one from the manufacturer and I like it much better than the included one). And the shiny metal grill (with all the circular holes) that goes in the bottom of the cooker has completely discolored through the use. I don't know if that's normal, but it hasn't affected the results of any of the food I've cooked. My guess is that some salt might have been in the edges of the bag when I sealed them and have gotten on the grill to cause some discoloration through the cooking.
Thanks to the Sous Vide Supreme Demi and the FoodSaver vacuum sealer, my freezer is now stocked with vacuum sealed and seasoned meats and vegetables instead of all the frozen meals I used to buy. I know I'm eating far healthier now without all those added preservatives and mile long ingredient lists.
And perhaps the most glowing testimonial I can give about the the Sous Vide Supreme Demi is that I love mine so much, I got a second unit to give to my mother.


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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.Supreme Demi has a cooking capacity of between 60% and 80% of the SousVide Supreme.In terms of dimensions, the SousVide Supreme is about the size of a bread machine, while the Demi has a countertop footprint the size of a crock-pot®. How it works:At the touch of a button, the SousVide Supreme Demi cooks food to perfect serving temperature, with no risk of overcooking. Vacuum-sealed bags lock in flavor and preserve nutritional quality, resulting in dishes of incomparable taste and texture. The precise temperature control and slow-cooking times consistently produce perfect meals-steak cooked medium-rare edge-to-edge; vibrant vegetables; tender, juicy chicken breasts; and ribs with meat falling off the bone. It even saves money, easing the strain on tight budgets by making tough cuts, such as flank steak or brisket, as tender as filet mignon for a fraction of the cost.Your SousVide Supreme Demi ships complete with:* SousVide Supreme Demi* Detachable power cord* Perforated bottom grill designed to generate thermal turbulence * Stainless Steel Rack to elevate food bags from the bottom of the water oven* User Manual with cooking temperature charts and recipes* Instructional DVD * FREE SHIPPING within the United States

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