Tuesday, June 12, 2012

Word of the Week - Sous Vide Supreme

Uses energy like a 60 watt light bulb, very efficient

I talked about Sous Vide (pronounced "su-vid") before - see my first mention of it. Well, not only have I succumbed to sous vide cooking (meaning, "under vacuum"), I am now the proud owner of a home sous vide machine! How romantic is that for a birthday present from hubster? (Picture 3 teenagers rolling their eyes**)

Well, allow me to introduce my new toy. This is a water oven aimed at home cooks looking for some serious eats. Designed and launched in 2009, some chefs believe the SV oven will become as commonplace as the microwave in the home kitchen. The technique is very simple - see what it says on the box here.

Because the temperature is precisely controlled, you can never overcook your food. Ever. Bye-bye-dry is the new way to go for that piece of exquisite steak. If the temperature is set to 60 degrees Celsius, for eg, the meat that is being cooked cannot possibly go beyond that temperature, guaranteeing you the medium rare, pink-blush meat you are craving for. Takes the stress out of always wondering if you are under-cooking or over-cooking your meat, in other words, idiot-proof and virgin-chef-proof. Engineers would love this? I read about an overseas student with a SV machine in her dorm because she can't cook!

Testing it out with a vacuum-packed chicken breast in thyme.

You can tell this is going to keep me busy for a while. No more home improvisations. Expect to read more sous-vide recipes here!


  1. Hey, that's interesting. So, is the food pretty much like poached food ? How do you vacuum seal, do you have to buy another gadget for it ? I am intrigued by your new toy. Do share more.

    1. Hi Phong Hong, yes, you're right. It looks like poached food. A final pan-sear is a good idea to get some brown or crisp. I use a normal vacuum sealer, a separate unit, which can be used not only for sous vide but also to keep all your other food items at home fresh. You can buy stuff from the wet market and then seal them at home to keep fresher, longer. Or you can seal stuff when you travel as well.

      I will share all the food I'm SV-ing, so do look out for them!

  2. Hi! May I know how much does the sous vide machine cost and where did you purchase it?

    1. Hi Allan, it's a birthday present so it's kinda rude to try to find out the price, but I think it's almost Singapore Dollars $850 or so. It's bundled with some free gifts and rebates so the actual price is less than that. Also, it's the Great Singapore Sale this month so you get more discounts. There is a smaller version called Sous Vide Demi, with lesser capacity and that one is probably in the region of $500+. Do check it out at TOTTS.

  3. Replies
    1. Hi Eva and Todd, no, you can use SV for vegetables and they retain most of the nutrients in the vacuum seal, so you're getting all the goodness! I've tried carrots, zuchini, and recently, I SV eggs! It's amazing how evenly cooked the egg whites are. At 65 degrees Celsius, the whites coagulate evenly and cook through very well. You are greeted with beautiful eggs when you SV them. Only problem is you need 45 minutes to do it, and you take only 45 seconds to gobble them all up!!

  4. Hi Direstraits, thanks for dropping by! I use a Lacor sealer. It cost about $200 if I remember correctly. It's a home-use version. Are you considering getting a SV or already using one?


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