|America's Test Kitchen Video|
I do have a couple of issues with the video:
- They give SousVide Supreme all of the credit for the increased adoption of sous vide in the the consumer kitchen. While there is no doubt that the SousVide Supreme has been pretty important in legitimizing the consumer sous vide market, there are a number of factors that have contributed to the rise of sous vide in the home. For example, the increased use of sous vide in television shows like Top Chef or Iron Chef America have also contributed to peoples awareness of this technique.
- They claim that there are no competitors to the SousVide Supreme which I think is just not true. There are other devices like the Sous Vide Professional (Polyscience), Fresh Meals Magic (Fresh Meals Solutions) and most recently the SideKIC (IcaKitchen).
- They claim that you cannot overcook your food, which is an easy mistake to make. Heck, I made this mistake. While it is true that you can't burn your food, or go past whatever the water temperature of your bath is, you can absolutely overcook your food. Overcooking just has a different meaning with low temperature cookery. Low temperature overcooking can be as simple as drying out your short rib, or even basically dissolving a swordfish steak.