By vacuum-sealing the food and maintaining low temperatures, you lock in healthy nutrients, flavor and moisture that is lost with other cooking methods. It's almost impossible to go wrong, and it's a fun method to experiment with, so it's no surprise sous vide is emerging as the next big trend among adventurous at-home cooks.
Seattle, WA (PRWEB) October 25, 2009
It's the biggest thing to happen to home kitchens since the microwave. Eades Appliance Technology LLC (EAT), today announced the availability of the SousVide Supreme™, a premier water oven created specifically to bring the gourmet 'sous vide' (pronounced soo veed) cooking style into home kitchens everywhere. A water-based cooking method known for its ability to easily maximize a food's flavor, nutrition and appearance, the sous vide cooking technique has previously been limited to upscale restaurants and institutional kitchens due to high equipment costs. Available now for pre-order at http://www.sousvidesupreme.com, the new SousVide Supreme is an affordable countertop appliance - and the first of its kind - that now provides the everyday cook with easy access to this beneficial culinary style.
Developed in France in the mid-70's, sous vide translates to "under vacuum." It involves vacuum-packing foods in air-tight pouches, then submerging the pouch in a low-temperature water bath (typically 120-190 degrees Fahrenheit) with a precisely maintained temperature throughout the cooking duration. Cooking times are generally longer than those of a traditional oven, and can span from 30 minutes to several hours or even days, but without the risk of overcooking the food.
The result is moist, tender, flavorful food cooked to a consistent perfection all the way through. For example, instead of a medium rare steak being served with a charred exterior followed by a layer of well-done meat before you taste the tender middle, with sous vide it will be a consistent, juicy medium-rare from edge to edge.
"The taste and texture you get from cooking sous vide is simply spectacular," said famed UK chef Heston Blumenthal, who helped test and develop the SousVide Supreme in conjunction with EAT. "By vacuum-sealing the food and maintaining low temperatures, you lock in healthy nutrients, flavor and moisture that is lost with other cooking methods. It's almost impossible to go wrong, and it's a fun method to experiment with, so it's no surprise sous vide is emerging as the next big trend among adventurous at-home cooks."
In addition to being nutrient-rich and flavorful, the sous vide cooking style is also noted for its ability to maximize time and budgets. While many foods have a minimal cooking time of an hour, the food can be safely left in the water bath for several hours or more and still remain perfectly cooked until the moment it's ready to serve - freeing the cook up for other activities. In addition, longer cooking times dramatically tenderize and transform certain foods, such as tough cuts of meat, helping to add flavor to your menu at minimal cost.
"Although cooking sous vide has many noted benefits, it's been under the radar for most non-professional cooks because current in-home products only offer makeshift, clunky set-ups," said Dr. Mary Dan Eades, physician, respected nutritional expert and EAT co-founder. "The SousVide Supreme is an affordable, all-in-one appliance that automatically regulates the temperature to within one degree Fahrenheit - which is key to successful sous vide cooking - delivering the same precision as commercial set-ups that can easily cost thousands of dollars."
The SousVide Supreme is similar in size to a bread maker, and meals are cooked in a few simple steps:
- Season: add herbs, butters, or broths to the food - because flavors are intensified, simple seasoning creates dramatically infused flavors;
- Seal: using a common kitchen vacuum sealer or hand pump, seal the food in a food-grade plastic pouch suitable for cooking;
- Simmer: submerge the pouch in the SousVide Supreme's 11.2-liter water chamber that has been brought to the desired temperature, and cook for the appropriate time;
- Sear: an optional step, some meats are best when seared for one or two minutes using a pan, grill, broiler or heat torch - the searing adds a familiar texture and appearance to the outside, while still keeping the inside perfectly cooked;
- Serve: dish up and enjoy!
The SousVide Supreme can perfectly cook a wide range of food, such as fish, poultry, beef, pork, lamb and game. It can also be used to cook eggs, vegetables, fruits, dessert dishes and more.
The SousVide Supreme retails for $449 at http://www.sousvidesupreme.com, and ships with gourmet seasonings, recipes and an instructional DVD. The product begins shipping mid-November, and advance orders placed between now and November 13, 2009 will receive a $50 discount.
About the SousVide Supreme™:
Passionate about nutritious, flavorful foods, the Eades family and their research experts at Eades Appliance Technology LLC created the SousVide Supreme™, consulting with globally renowned chef Heston Blumenthal. The patent-pending SousVide Supreme is the first consumer appliance to bring traditional sous vide cooking techniques to the home kitchen. French for "under vacuum," sous vide is an extremely effective method of cooking whereby food is vacuum-sealed in airtight, food-grade pouches and submerged into a water bath at precisely controlled temperatures - often at much lower temperatures than used in traditional ovens, but for a longer time. A technique long respected by gourmet chefs for its reliability and improved food quality, sous vide can now be enjoyed in home kitchens everywhere, thanks to SousVide Supreme. http://www.sousvidesupreme.com.