Comments on: Sous Vide Supreme Review http://steamykitchen.com/6881-sous-vide-supreme-review.html Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Sat, 11 Feb 2012 17:15:12 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Michael Conkle http://steamykitchen.com/6881-sous-vide-supreme-review.html/comment-page-1#comment-400284 Michael Conkle Thu, 06 Oct 2011 19:30:05 +0000 http://steamykitchen.com/?p=6881#comment-400284 Jaden, Introductions, I'm Mike Conkle with SousVide Supreme. I was researching sous-vide recipes and ran across your review of the SVS in December of '09 Great review and your food looked simply delicious My reason for contacting you is that I’ve recently began putting together a small group of sites like yours as affiliates . A couple of links from your review to our site could be very profitable for you. Our Affiliate Program is easy to register for, we pay a great commission on a high ticket product and I’ll personally be here to provide you with all of the support you might need. That’s it! Please visit our site (www.sousvidesupreme.com) for information on our company and great products. Email or call if you have any questions. I’d love to have you as part of our group. Thank you for your time to consider this! Mike Conkle SousVide Supreme Jaden,

Introductions, I’m Mike Conkle with SousVide Supreme. I was researching sous-vide recipes and ran across your review of the SVS in December of ’09 Great review and your food looked simply delicious

My reason for contacting you is that I’ve recently began putting together a small group of sites like yours as affiliates . A couple of links from your review to our site could be very profitable for you.

Our Affiliate Program is easy to register for, we pay a great commission on a high ticket product and I’ll personally be here to provide you with all of the support you might need.

That’s it!

Please visit our site (www.sousvidesupreme.com) for information on our company and great products.

Email or call if you have any questions. I’d love to have you as part of our group.

Thank you for your time to consider this!

Mike Conkle
SousVide Supreme

]]> By: The London Foodie http://steamykitchen.com/6881-sous-vide-supreme-review.html/comment-page-1#comment-335746 The London Foodie Fri, 19 Aug 2011 14:59:18 +0000 http://steamykitchen.com/?p=6881#comment-335746 Wow, what a fantastic review and photography Jaden, thank you for taking your time to share that. I am considering buying one, I will now start checking all those other links you have listed. Excellent post. Luiz @ The London Foodie Wow, what a fantastic review and photography Jaden, thank you for taking your time to share that. I am considering buying one, I will now start checking all those other links you have listed. Excellent post.

Luiz @ The London Foodie

]]> By: Denise http://steamykitchen.com/6881-sous-vide-supreme-review.html/comment-page-1#comment-301057 Denise Tue, 05 Jul 2011 20:27:40 +0000 http://steamykitchen.com/?p=6881#comment-301057 I had been sous viding (is that a verb) with a candy thermometer and a Dutch oven. No more! And aside from being a great appliance yielding results impossible with any other device, the people working for Sous Vide Supreme are amazing. They will help you and in my case, mine had a slight problem and they are sending a new one, trusting me to send back the other. I am still smiling from the experience working with these guys. I had been sous viding (is that a verb) with a candy thermometer and a Dutch oven. No more! And aside from being a great appliance yielding results impossible with any other device, the people working for Sous Vide Supreme are amazing. They will help you and in my case, mine had a slight problem and they are sending a new one, trusting me to send back the other. I am still smiling from the experience working with these guys.

]]> By: Richard http://steamykitchen.com/6881-sous-vide-supreme-review.html/comment-page-1#comment-249704 Richard Tue, 26 Apr 2011 22:33:16 +0000 http://steamykitchen.com/?p=6881#comment-249704 Being a food aficionado and having cooked for a good 50 yrs. I can say with some authority that The Sous Vide supreme is one of the essentials in creating spectacular meals. Veggies never taste so much like you want them to and what it does for meat is almost a sin. Yes you have to sear and finish the odd food but it’s so fast and easy to do that the taste far out weighs any minor inconvenience. Being a food aficionado and having cooked for a good 50 yrs. I can say with some authority that The Sous Vide supreme is one of the essentials in creating spectacular meals. Veggies never taste so much like you want them to and what it does for meat is almost a sin. Yes you have to sear and finish the odd food but it’s so fast and easy to do that the taste far out weighs any minor inconvenience.

]]> By: Kristine http://steamykitchen.com/6881-sous-vide-supreme-review.html/comment-page-1#comment-237516 Kristine Sun, 20 Mar 2011 07:47:22 +0000 http://steamykitchen.com/?p=6881#comment-237516 @lauen: The DIY method is MUCH cheaper. I've put together one using a PID Controller and a crock pot. I found out about it here: http://www.popsci.com/diy/article/2010-01/cooking-sous-vide-inexpensive-diy-way @lauen: The DIY method is MUCH cheaper. I’ve put together one using a PID Controller and a crock pot.

I found out about it here:
http://www.popsci.com/diy/article/2010-01/cooking-sous-vide-inexpensive-diy-way

]]> By: Kristine http://steamykitchen.com/6881-sous-vide-supreme-review.html/comment-page-1#comment-237515 Kristine Sun, 20 Mar 2011 07:43:14 +0000 http://steamykitchen.com/?p=6881#comment-237515 I tried experimenting with sous vide cooking for the first time today. I cooked eggs at 146 F for an hour, but the whites had only partially set. Could you suggest where I went wrong? Note: I cooked the remaining eggs for another half hour at 150 F and though the whites had set, the yolk had become solid. I may try 148 F next time. I tried experimenting with sous vide cooking for the first time today. I cooked eggs at 146 F for an hour, but the whites had only partially set. Could you suggest where I went wrong?

Note: I cooked the remaining eggs for another half hour at 150 F and though the whites had set, the yolk had become solid. I may try 148 F next time.

]]> By: High Tech (Easter) Eggs « SousVide Supreme http://steamykitchen.com/6881-sous-vide-supreme-review.html/comment-page-1#comment-147130 High Tech (Easter) Eggs « SousVide Supreme Fri, 02 Apr 2010 19:01:57 +0000 http://steamykitchen.com/?p=6881#comment-147130 [...] Easter is this weekend and all eyes will be on the egg – which is one of the coolest foods you can cook sous vide. The egg is full of complex proteins which firm up at different temperatures, so because of the precise temperature control you get with sous vide, you can create textures you just can’t replicate with any other technique. You can even set the yolk before the whites – some calls this a “reverse boiled egg” – for an amazing thick custard-like middle, with velvety whites on the outside. Scrambled, soft boiled, dipping in toast – with sous vide you get a complete range, and one degree difference can change the entire texture. Hours of experimental fun! So, in honor of the egg this holiday weekend, we’ve rounded up some of the best-of-the best sous vide egg photos from our friends online using the SousVide Supreme. Don’t miss our own little unofficial scientific experiment at the end for a cooking play-be-play. Awesome creamy results by Steamy Kitchen [...] [...] Easter is this weekend and all eyes will be on the egg – which is one of the coolest foods you can cook sous vide. The egg is full of complex proteins which firm up at different temperatures, so because of the precise temperature control you get with sous vide, you can create textures you just can’t replicate with any other technique. You can even set the yolk before the whites – some calls this a “reverse boiled egg” – for an amazing thick custard-like middle, with velvety whites on the outside. Scrambled, soft boiled, dipping in toast – with sous vide you get a complete range, and one degree difference can change the entire texture. Hours of experimental fun! So, in honor of the egg this holiday weekend, we’ve rounded up some of the best-of-the best sous vide egg photos from our friends online using the SousVide Supreme. Don’t miss our own little unofficial scientific experiment at the end for a cooking play-be-play. Awesome creamy results by Steamy Kitchen [...]

]]> By: Special Magic Kitchen – SousVide Supreme http://steamykitchen.com/6881-sous-vide-supreme-review.html/comment-page-1#comment-146277 Special Magic Kitchen – SousVide Supreme Wed, 24 Mar 2010 14:10:20 +0000 http://steamykitchen.com/?p=6881#comment-146277 [...] Steamy Kitchen blog is also a good resource if you are thinking about buying the SousVide Supreme. The author tested [...] [...] Steamy Kitchen blog is also a good resource if you are thinking about buying the SousVide Supreme. The author tested [...]

]]> By: TotalHilarity » Blog Archive » Food blog: Should you sear steak? http://steamykitchen.com/6881-sous-vide-supreme-review.html/comment-page-1#comment-135349 TotalHilarity » Blog Archive » Food blog: Should you sear steak? Tue, 26 Jan 2010 22:43:59 +0000 http://steamykitchen.com/?p=6881#comment-135349 [...] steaks slowly, in the belief charring spoils the flavour, and Thomas Keller and Heston do theirs sous vide. Others, like beef fanatic John Torode prefer to sear steak very briefly, then finish it off in the [...] [...] steaks slowly, in the belief charring spoils the flavour, and Thomas Keller and Heston do theirs sous vide. Others, like beef fanatic John Torode prefer to sear steak very briefly, then finish it off in the [...]

]]> By: katiek@ kitchensidecar http://steamykitchen.com/6881-sous-vide-supreme-review.html/comment-page-1#comment-131660 katiek@ kitchensidecar Fri, 08 Jan 2010 22:00:36 +0000 http://steamykitchen.com/?p=6881#comment-131660 For a second there, that beef did look a bit anemic (after the 4 hour spa bath). I want one so badly! In SF, chris constantino sous vides a whole entire pig's head for porcetta di testo which melts those bits o' cartilage together. I'm so into that. Also, I poached eggs at low temperatures (~140 F) to get that slow cooked-ness, but on the stovetop. I'm it could've been that more pornier if it were sous vide'd. Jealous. For a second there, that beef did look a bit anemic (after the 4 hour spa bath). I want one so badly! In SF, chris constantino sous vides a whole entire pig’s head for porcetta di testo which melts those bits o’ cartilage together. I’m so into that.

Also, I poached eggs at low temperatures (~140 F) to get that slow cooked-ness, but on the stovetop. I’m it could’ve been that more pornier if it were sous vide’d. Jealous.

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