In the summer of 2010, the Smithsonian Museum in Washington, DC launched a culinary kids camp that included a visit to Julia Child’s iconic kitchen that is now a part of the permanent Smithsonian collection and an introduction to cooking, including use of the SousVide Supreme. We on the SousVide Supreme team were delighted to be featured in such rarefied culinary company and more excited yet that a group of 4th to 6th graders got the chance to prove that using the water oven really is so simple a kid can do it (with adult supervision, of course!) We hope … Read More

Read “The New Sous Vide” article in the current July issue of Food & Wine magazine which includes 3 sous vide recipes!

We at Eades Appliance Technology are excited to announce that on June 17th Bloomingdale’s, our newest retail partner, will be introducing the SousVide Supreme and our full line of sous vide-related products and books with live in-store cooking demonstrations for their customers in seven flagship stores from Manhattan to San Francisco.  If you’ve been hoping to get an up close look at the world’s finest water oven and learn about sous vide cooking, head on down to the Bloomie’s nearest you and see what the sous vide buzz is all about!

Friday, June 11, Chef Richard Blais took to the airwaves on Daytime TV with his SousVide Supreme to explain the sous vide process to a group of excited foodie reporters. Check it out here.   Chef Blais asked us to share the recipes he prepared with our readers and I do so forthwith! Turkey Tenderloin with Tomato Chutney 2 turkey tenderloins 1 teaspoon salt 1 teaspoon pepper 1.    Preheat the SousVide Supreme to 142F/61C. 2.    Sprinkle the tenderloins with the salt and pepper. 3.    Vacuum/seal each turkey tenderloin in a food-grade pouch. 4.    Cook in the water bath for 4 … Read More

If you are in the Seattle area this week, come by our SousVide Supreme booth at Kirkland Uncorked food and wine festival June 16-18, 2010 to see the word’s finest water oven in action!  The SousVide Supreme Team will be grilling up some fantastic food!  Come by for a taste of perfection!

Sur La Table Chef Renee Gabbett gives viewers a demonstration in sous vide cooking, using the SousVide Supreme Water Oven, on WGN’s Lunchbreak. Watch how Chef Gabbett prepares Poached Salmon with Cucumber Creme Fraiche, using a Sur La Table recipe that can be found in the recipe section of our site (Poached Salmon Recipe Link), along with additional Sur La Table sous vide cooking recipes. (WGN Video Link)

Here are two very interesting Washingtonian articles about the development of Sous Vide and its place in restaurant kitchens throughout the world. There is a follow up article and review about the SousVide Supreme finally bringing professional cooking techniques available in the home.  Washingtonian “Welcome to the Future of Food” Washingtonian SousVide Supreme Review

There are a fantastic series of charts posted by Dave Arnold of The French Culinary Institute in New York, which are available for download, in addition to an in depth look at low temperature Sous Vide cooking for all those not familiar with the technique. This is a valuable resource, especially to those food lovers that want a visual reference point for learning. This link will take you to the Cooking Issues site, where there’s a wealth of information ranging from what steaks look like after cooked sous vide at various temperatures, to USDA food safety charts.

Chef Richard Blais took sometime on WGN Chicago’s News Segment “LunchBreak”. Chef Blais explains the benefits of the sous vide cooking as he demonstrates by preparing sous vide beef sandwiches. You can find Chef Blais sous vide beef sandwich recipe in the Recipe’s section of the SousVide Supreme Site. WGN Video Link

The SousVide Supreme™ was featured in a segment about “hot newkitchen gadgets” on Good Things Utah—a local show on the Salt Lake City ABC affiliate— with Tom from the popular cooking blog Cooking with Tom. The segment with the SousVide Supreme focuses on cooking delicious steak.  You can view the write-up online at: http://www.abc4.com/…/featured_on/story/Hot-New-Kitchen-Gadgets.

Check out Top Chef Richard Blais and the SousVide Supreme on ABC News. (Video Link)

The perfect steak is a relative term, as perfect for one person is not perfect for another. Luckily, there is a way to guarantee that your steak comes out exactly the way you want it to every single time. A recent Serious Eats blog walks us through the difference cooking sous vide, visually pointing out the degrees of perfection that will suite every palate. The side by side photo comparison of a sous vide steak cooked at varying temperatures, spells out how precise cooking with the SousVide Supreme really is. Check out the Serious Eats article here. (Article)