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Back in the day you didn’t need a shed load of technology to cook some boil in the bag fish, but what do we know? This SousVide Supreme Water Oven combines a thermostatically controlled, touchpad enabled, super slow cooker function with vacuum packed foodstuffs and water to deliver…boil in the bag fish. Or chicken. Or something. Season, seal, simmer, serve indeed. $499.95.
The product of decades of refinement by top chefs, the SousVide Supreme oven cooks sealed food at precise preset temperatures for amazingly even and consistent cooking, and surprisingly wonderful flavors. Vacuum-sealed food loses virtually none of its flavor or nutrients during cooking, and the pressure encourages flash marinating, naturally enhancing the delicious tastes and aromas of the food with little added seasoning. Plus, there is no need to stir or monitor temperature…
About the Author:
Nigel is the managing editor of the Red Ferret, as well as a freelance columnist for the Sunday Times newspaper in London. Loves tech and fancies himself as a bit of a futurist, but then don't we all?
Nigel – who has written 5164 posts on The Red Ferret Journal.
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