Pros: Produces AMAZING food
Cons: A little awkward to empty and requires some arm strength; expensive
Rating: 5 out of 5
Also posted on Epinions.com.
My husband and I love to cook. So I got him a copy of the book set “Modernist Cuisine at Home” for the holidays, and he got me a few of the gadgets that go with it, like the Sous Vide SVK-00001 Supreme Water Oven
First of all, if you don’t know whether it would be worth it for you, then I encourage you to try one of the water bath recipes that doesn’t require an appliance (there are a few that go for a short enough period of time at a low enough temperature that you can do them with stuff you probably already have at home)—such as How to Cook Salmon Sous Vide in Your Kitchen Sink. Try it. If you don’t think the resulting salmon is THAT MUCH better than other preparations, then the SousVide Supreme probably won’t be worth it for you. When we tried it, we made one salmon fillet with the water bath/finish on the stove method, and made one using another standard cooking method. The difference was far greater than I’d imagined. The salmon was the perfect just-done temperature throughout; there was no dryness whatsoever; the flavor was divine; the texture was buttery-flaky; and the step of finishing it off in a pan of butter and seasonings gave it just the right touch of flavor and surface texture.
