Medellitin

Earlier this week, SousVide Supreme announced their entrance into the chamber vacuum space.   An OEM'd VacMaster VP112 , this tabletop chamber vacuum sold out within hours of the announcement. Assuming that this isn't the result of EAT, LLC doing an incredibly small first run of chamber vac's, I am surprised that their customers would rush to buy an $800 chamber vacuum to assist with a $400 water bath.  You'd think that people that had the budget for the chamber vac would have bought an immersion circulator instead of the SousVide Supreme. It is possible that once people start cooking sous vide they become more willing to invest.  Maybe I am also underestimating the number of professional kitchens using the SVS.  If that is the case, it makes me wonder if we will see a high end SousVide Supreme 1 .   Finally, I wonder if there was a lack of awareness around the VP112's existence.  It was on my list to research this product given its (relatively) affordabl...

I really try hard to produce thoughtful reviews of any product I obtain for such purpose. I have been lucky enough to receive a couple from companies interested in having me look at them. And in reviewing some of my reviews, I have found a lot to be desired.  I am somewhat inconsistent, and I don't have a great methodology... yet. That being said, I need to call out (another) bad review of sous vide equipment.  This isn't the the first time that I have called out a sous vide product review.  Last time, it was Gizmodo that bungled the review.  This time,  Good Housekeeping 's Research Institute produced a shoddy review of the SousVide Supreme Demi. What makes this a shoddy review you ask? First of all, there is a complete lack of detail around the review. The reader isn't given any details on how the review was conducted. We know they tried four recipes that were included in the book, and that the reviewer didn't like the results. Here is a q...

When I first started cooking sous-vide, the holy grail was temperature accuracy and stability.  I think this is very important for certain applications such as eggs, and for professionals and sous vide geeks.  However, if you are a general home user, I don't think accuracy and stability to within 1º is of the utmost importance.   That being said, I know this is important for most of the regular readers of this blog.  Unfortunately, I have a job and I don't own a high quality data logger (*), so I am not able to give you a super accurate reading on the temperature of the water bath.  I will tell you that I recently ran a 136ºF short rib from one to three days inside of the SousVide Supreme Demi.  I checked in to see what the readings of the SVS Demi's PID controller, and would see it vary from 135F - 137F.  I confirmed some of these readings with digital thermometer that was rated with +/- 1ºF accuracy. That being said, I want to rerun some tests to ...

Free stuff alert!  Santa or whatever gift bearing icon you don't believe in must have low temperature cookery on the mind this year.  Here are three opportunities to get some free stuff: Thermoworks is  giving away one Thermapen a week.  The Thermapen is an accurate and fast digital thermometer, which is great for verifying the temperature of your water bath and your food.  This sweepstakes does require liking/following them on Facebook and then officially entering via their Facebook page. EAT LLC is also giving away a SousVide Supreme Demi package including an SVS Demi, an SVS Vacuum Sealer (with vacuum bags) and Douglas Baldwin's Sous Vide For The Home Cook .   Jason Logsdon is also offering up a bunch of chapters of his new book for the someone just starting to get into Sous Vide here .   Good luck on the sweepstakes!

Reader Chris asked me on twitter : bob_mcbob @pablo_escolar if you had a choice, do you think you would prefer one SousVide Supreme or two Demis? This is a somewhat tricky question for two reasons: I haven't finished using the SousVide Supreme Demi .   We'll just pretend the device just plain works as advertised for now. On some level I refute the premise of the question as it is asking exclusively about SousVide Supreme products.  Therefore, I will give an answer, and then ask and answer a second question. My answer is really simple.  I would rather have two SousVide Supreme Demi's (assuming that they work as advertised).  The reason for this is pretty straight forward.  To date, I have never cooked anything that wouldn't fit inside of a single Demi.  The only thing that might have come close was the four pound sous vide octopus .  Now, I live with my woman and don't have a family or a lot of guests over, so I don't end up cooking for much more...

It's funny.  When I first saw the announcement for the  Sous Vide Supreme Demi , I really wasn't impressed with the size reduction.  Twelve percent doesn't sound like a lot, and as an NYC apartment dweller, I can tell you that countertop and storage space are the most valuable commodity in my kitchen. After unboxing the Sous Vide Supreme Demi and putting it on my counter, I can say it feels significantly smaller than the original unit.  Since I don't have a SousVide Supreme handy, lets go to the chalkboardathon 3000: SousVide Supreme Demi To SousVide Supreme Original Comparison The third box is an overlay of the SousVide Supreme Demi over the original.  Maybe I just haven't seen the original in awhile, but this one seems significantly smaller.  My woman had a similar reaction to seeing the Demi.  Except her reaction was followed by the slight sadness that comes from knowing that the kitchen is going to be in the constant state of disrepair that ...

Front Panel of the SousVide Supreme Demi Just got this in the mail today.  Will do a full review of the SousVide Supreme Demi . Speaking of things that I got in the mail, I also received an answer to a previously asked question about the Sous Vide Supreme Demi : Also – per the question your posted on your blog, I wanted to get back to you about the size/volume of the Demi. Space-wise it is 80% the volume of the regular SousVide Supreme, but depending on what you’re cooking, actual cooking volume could be as low as 60% capacity. It would be accurate to say that depending upon on the size of food portions being cooked, the SousVide Supreme Demi has a cooking capacity of between 60% and 80% of the SousVide Supreme. The SousVide Supreme holds 20 four- to six-ounce portions of food. While  the SousVide Supreme Demi holds up to 12 four-ounce portions of food; 12/20 = 60%. Check back soon for the part one of the review! Update: Part one of the review is here.

UPDATE: Received a demo unit for review purposes. The review starts here . The folks that brought us the SousVide Supreme released a new smaller, model called the SousVide Supreme Demi .  The Demi appears to be their iPod Mini version of the Sous Vide Supreme.  It's less expensive, comes in a number of colors, and has a smaller footprint. SousVide Supreme Demi So, let's collect some data from the SousVide Supreme website and do some maths: