Share SmokeAddled's profile
 
Facebook Twitter Pinterest
 
 
SmokeAddled
 
 
 
SmokeAddled's stats
 
  • Review count
    1
  • Helpfulness votes
    9
  • First review
    October 31, 2010
  • Last review
    October 31, 2010
  • Featured reviews
    1
  • Average rating
    5
 
Questions
  • Question count
    0
  • Helpfulness votes
    0
  • First question
    None
  • Last question
    None
  • Featured questions
    0
 
Answers
  • Answer count
    0
  • Helpfulness votes
    0
  • First answer
    None
  • Last answer
    None
  • Featured answers
    0
  • Best answers
    0
 
Stories
  • Story count
    0
  • Helpfulness votes
    0
  • First story
    None
  • Last story
    None
  • Featured stories
    0
 
Stories comments
  • Story comment count
    0
  • Helpfulness votes
    0
  • First story comment
    None
  • Last story comment
    None
  • Featured story comments
    0
 
 
SmokeAddled's Reviews
 
Sous Vide Supreme, SVS 10LS : This once-secret method of slow simmering transforms meats, vegetables, seafood and fruit into succulent, delicious meals. The Sous Vide Supreme is the single best method of cooking offered for home kitchen use in decades. Season food, add to pouch and seal, fill water to indicated level and let the Sous Vide Supreme simmer - for minutes, hours, even days. With the precise temperature control, you are guaranteed rich and moist textures not achievable with any other cooking method, nutrient-rich flavor with negligible moisture loss. Simple to operate. Outstanding gourmet results every time without even lifting the lid. Meats taste richer, ribs have a fall-off-the-bone texture that is as moist as it is tender. Seafood acquires a velvety smoothness without the lingering odors in the kitchen of pan searing. Marinades infuse throughout food for exceptional flavoring and brining becomes a rediscovered art in cooking. Not solely for dinner preparation, this Sous Vide machine soft-boils, poaches or scrambles eggs and produces delicately creamy custards without any supervision. Instructional booklet includes cooking temperatures, times based upon thickness: beef, lamb, bison, spare ribs, baby back ribs, pork chops, roasts, chicken (white and dark), duck, seafood, vegetables (root and tender), fruit, eggs and recipes. Lift-out stainless-steel perforated tray and pouch rack are dishwasher safe. Brushed stainless-steel and stainless-steel exterior. Learn more about Sous Vide Cooking: View Product Demo Product Features The French culinary technique of slow simmering in vacuum-sealed bags transforms meats, vegetables, seafood and fruit into succulent, delicious meals Simple to operate for outstanding gourmet results: add seasoned food to a pouch, seal, add water to the Sous Vide machine and let simmer for minutes, hours or days Precise temperature control ensures nutrient-rich flavor and unique textures not achievable with any other method of cooking Soft-boils, poaches or scrambles eggs and produces creamy custards Thermometer with prong gauges temperature, from 0 to 400 degrees F Instruction booklet includes recipes, precise cooking times and temperatures for meat, pork, poultry, seafood, vegetables, eggs and fruit Instructional DVD guides you through the cooking process
 
Overall ratingĀ 
5 / 5
5 / 5
Cooks quietly in the background
PostedOctober 31, 2010
Customer avatar
SmokeAddled
fromTexas Hill Country
The SV Supreme is good looking enough to be allowed permanent residence on the kitchen counter. It is well built enough that I am comfortable with it working away when I am asleep or away from home. The whole unit will fit in our double sink, making it easy to add water.
It is especially useful for meat cuts that will benefit from extended cooking. Put something in the morning or night before and then remove and finish at your convenience. No user intervention is needed while cooking.
Another strong point is that it will cook foods to a precise temperature. This is very helpful when preparing items that are sensitive to overcooking.
It has paired really well with my Bradley Smoker. I slow cook the food in the SVS and then finish it with an hour of smoking. I recently cooked a Boston Butt Roast for 56 hours in the SVS at 134 degrees and then finished with an hour of hickory smoke. The result was pink, moist & tender.
There is now an iPhone/iPad Sous Vide app that I have been finding helpful.
+9points
9of 9voted this as helpful.
 
SmokeAddled's Questions
 
SmokeAddled has not submitted any questions.
 
SmokeAddled's Answers
 
SmokeAddled has not submitted any answers.
 
SmokeAddled's Stories
 
SmokeAddled has not submitted any stories.
 
SmokeAddled's Story Comments
 
SmokeAddled has not submitted comments on any stories.