Black 8.7-L. SousVide Supreme Demi Water Oven by SousVide Supreme
The compact Demi offers the same unparalleled cooking convenience as the original SousVide Supreme, but in a smaller appliance. With hands-off cooking that is gentle and forgiving, the Demi makes it e...; See complete description »
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Often Bought With This Item
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Price for both:
$459.90
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The compact Demi offers the same unparalleled cooking convenience as the original SousVide Supreme, 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 oven, sear or sauce your dish if desired, and serve.
Features:
Sous vide (pronounced soo-veed) is a culinary technique that involves cooking vacuum-sealed food at a consistent, low temperature 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. Today, sous vide is a well-respected cooking method among gourmet chefs, and can routinely be found in upscale restaurants.
Features:
- Easy to read water levels.
- Easy to use controls.
- Lid doubles as convenient drip tray.
- The included rack keeps food in place while it's cooking.
- Built-in handles are staggered to allow for easier carrying and draining.
- Stainless steel basin allows for easy cleanup.
- The heating element is inside the machine - it won't get in your way and creates a perfect water temperature with no hot spots.
Sous vide (pronounced soo-veed) is a culinary technique that involves cooking vacuum-sealed food at a consistent, low temperature 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. Today, sous vide is a well-respected cooking method among gourmet chefs, and can routinely be found in upscale restaurants.
