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SousVide Supreme Demi Sous Vide Water Oven

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Published on Dec 7, 2011

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Video transcript: Hi, I'm doctor Michael Eeds, one of the founders of the SousVide Supreme and I'm really pleased to be able to introduce you to the world of SousVide cooking. Even though the Sous Vide cooking technique has been around for forty years, to most of us home cooks, it's completely new. So let me take just a minute to explain how it works. For over eight hundred and fifty thousand years, since man discovered fire, good cooking has been a matter of perfect timing, or not. As everyone knows, a moments distraction can ruin an expensive steak. The SousVide technique, instead of relying on perfect timing, relies on precise temperature control - control that you don't have to worry about, you simply set the machine. Let me explain. If I asked you, "How do you like your steak?", you might say "medium-rare". Well, medium-rare is an exact temperature. One hundred and thirty four degrees Fahrenheit to be precise. So traditionally to prepare your steak medium-rare, you would cook the meat in an oven or on a grill at a temperature of four to five hundred degrees, and try to yank it off the second the center reaches a hundred thirty four degrees. But that requires precise timing, and if your just a moment off, you've got an over done, or an under done steak. With SousVide cooking however, if you want your steak medium-rare, you simply set the machine at a hundred thirty four degrees. As long as you leave your steak in long enough to completely cook, it doesn't matter when you take it out. It will always be perfect medium-rare, all the way through, from edge to edge The end product is absolutely phenomenal. Perfectly cooked, delicious, and it's repeatable every single time. What's even better, SousVide cooking tenderizes, so you can turn tough, inexpensive but tasty cuts of meat into filet-like tenderness. Also, unlike any other cooking technique, with SousVide cooking, once your food is ready, it stays ready. Perfectly held at serving temperature for hours, until you decide that you are ready to eat it. Whether you're a busy family with different members coming and going, or a mom just hosting a dinner party for the holidays. With SousVide cooking, rest assured, dinner is ready when you decide. This means you get to enjoy more time with your loved ones and less time fretting over dinner. Let me show you an example. I have a pork tenderloin here, and as everyone who has tried to prepare it knows, pork is difficult to cook perfectly. It's a delicate meat, it's easy to overcook, it can dry out, and it has a narrow window to make it perfect. If you tried to cook this pork tenderloin the caveman way, your timing would have to be exact. Not the case with SousVide cooking, however. First, season the pork just as you would with traditional cooking. Place it into a vacuum pouch, seal, and then drop it in the water oven set at a hundred and forty degrees. Once it's cooked, sear in a skillet on both sides to give it a slight crust, and when I cut it you'll see the perfect doneness inside. There are no overcooked or undercooked parts. It's perfectly even all the way through. You can see the unbelievably moist and tender texture. It's incredibly flavorful too, because all the seasonings were locked into the meat cause it's essentially cooked in its own juices. And, unlike meat cooked any other way, there's no shrinkage. It's virtually impossible to overcook food using the SousVide technique because once your food reaches the desired temperature, its held there ready for when you want to eat it. So this new found temperature control gives you the flexibility to adjust your cooking to your schedule instead of adjusting your schedule to your cooking. But the SousVide cooking technique isn't just for meats. You can cook just about anything SousVide. You can cook eggs, seafood, vegetables, fruits, custards, ice creams, yogurt. In fact, you can even bake a cake. Let me show you one more example of SousVide cooking. I'm a doctor, so I'm really concerned about nutrition and along with a lot of the taste, all of the antioxidants and other nutrients are in the colorful compounds of fruits and vegetables; the very compounds destroyed by other cooking methods. For example, if you cook beets the conventional way, you pour most of the nutrition down the drain. If you cook beets, or any other vegetable SousVide, you retain every molecule of color and nutrition. And because nothing is lost down the drain, the taste is even more intense. Beets taste beetier. Carrots taste carrotier. SousVide cooking will retain every ounce of nutrition in everything you cook for your family. Look how easy it is to get started: press the red button on the SousVide Supreme for three seconds. This turns the machine on. Then you select whatever temperature you want to cook at, in this case let's select one hundred and twenty five degrees; my preferred temperature for salmon.....

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