SousVide Supreme: Review/WrapUp

-
I had the opportunity over the last couple of weeks to tinker with the SousVide Supreme.  I made a lot of great meals with it, and overall have few complaints.  Before I get to those, lets talk about the good.

The Good Stuff
  • Simplicity.  It works.  Out of the box.  You fill it with water, set the temperature and it goes.  No need to do any calibration.  You don't even really need the manual to operate the thing to get great results.
  • Aesthetics.  The SVS looks like a kitchen appliance.  The meth cooker-y stylings of the PID controller do not work for everyone's kitchen.  This can get further complicated if you are trying to control a large rice cooker. 
  • Rack.  The rack is useful for keeping higher temperature, longer cooking time items submerged under water.  

The Neutrals

  • Lid.  The lid feels kind of cheap and water collects underneath creating a weird seal.  The plus side of the lid is that when I was done cooking I could use the lid as a tray for whatever goodies I had cooked.  
  • Size.  The SVS has a nice sized tank for the home kitchen.  Overall the device is on the large size, which does come with some complications.  Filling and removing the water is a little cumbersome.  If you don't plan on keeping the appliance out, you need to find some space to store it.  But, on the plus side, I can sous vide a human baby in hat tank.

The Could Be Better

  • Slight hint of burning plastic smell.  This could be the result of using a demo unit, but there was a slight burning smell.  Ever-so-slightly.  Like, is this a nasal hallucination?  Also,  this was an eval unit, so it might have gotten banged around a bit before I got it.
  • Could possibly burn your countertop.  The manual also mentioned that certain countertops (Corian brand) could be burned by the SVS.  I had no idea prior to using it whether or not I had that kind of countertop.  That's why I rent.

Wrap-Up

Should you buy an SVS?  I think that depends:
  1. If you already have a PID controller/Rice Cooker style setup, then you already have a functioning sous vide setup.  It also means you are in the smaller subset of the cooking population that is a lot more comfortable getting your hands dirty and are probably happy about the tuning abilities of a PID controller setup.  I don't really think the SousVide Supreme offers you too much.
  2. If you do not have any experience, and the idea of a PID controller doesn't appeal to you on aesthetics, usability or convenience then this is a great purchase.  Yes, it will cost you more money.  But, after you have your first sous vide ribeye or 72 Hour 136F short rib, you will forget about it.  Also, I think it would make a great gift for someone who really loves to cook.
Don't be confused by how many things are in each list.  The SVS works and works well.  I stand by my earlier statements.  The SousVide Supreme is an important step forward for sous vide in the home.

Comments

Post a Comment

Popular posts from this blog

Escolar: The World's Most Dangerous Fish

-
Image
Escolar is the most controversial fish that you are likely to find in your fish market. This firm, white fleshed fish has an incredibly rich flavor, often described as 'succulent', or a fattier version of swordfish. Why so rich? It turns out that Escolar's diet contains food high in wax esters. Wax esters that are really difficult for Escolar to digest. As a result, these esters build up in the fish. Where is the controversy in a buttery, delicious fish? I would say it is in the laxative like effect it has on a certain percentage of the population. Well, a 'laxative like effect' is how my fish monger described it. Others would describe it as closer to diahhrea. An expert would call it 'keriorrhoea'. Literally translated, it means 'flow of wax'. Oily orange droplets pouring out your pooper.  Keriorrhoea occurs because the wax esters in the flesh of the fish pool up in your intestine. Some reports of Escolar related illness include cramp
Read more

White Tuna Explained (Escolar vs. Albacore)

-
Image
I am not the first person on the Internet to tell you that White Tuna is a confusing order at the sushi bar.  While there are a host of fish that can be mislabeled as White Tuna, the two most common ones are the Albacore Tuna and our dreaded and delicious friend, the Escolar . What Is White Tuna? I worked really hard to source both fish in a raw form so that I could bring you pictures.  And by 'worked really hard', I really mean: I would keep going to the same fishmonger and ask them if they had Escolar and Albacore.  Escolar isn't very difficult to find but Albacore can be problematic.  Finally, I found some at the Lobster Place  in Chelsea Market. So, let's take a quick look:
Read more

Cheap Skate (i8P)

-
Image
I generally shy away from fish that is on sale at any fishmonger. The only reason I can think of for reducing the price of something is because you want to get rid of it. And there are only two reasons you are trying to get rid of something. You have more than you want of it or there is something wrong with it. But, you know, I was at Whole Foods. I figured that whatever I was purchasing couldn't be that bad. So, with that rationalization trumping my better judgement, I purchased two pounds of skate. Skates are bottom dwelling Chondrichthyes, similar to Rays, like a Sting Ray, Manta Ray or Sugar Ray (Well, at least the bottom dwelling part). Which you don't really think of as delicious. But it can be. My issue with Skate is that it is alway prepared the same way. Brown butter, capers and a squeeze of lemon. Awesome the first time, horrifically boring the umpteenth time. However, I had an idea in my head (ideas that I have in my pancreas I don't usually act on) th
Read more