SousVide Supreme SVS-10LS Promo Pack by SousVide Supreme

A new concept in cooking for me and a very interesting one. The food prepared has been excellent and the only small problem for me is the forward planning required for meals. The vacuum packer has proved very useful for freezing food as well as for cooking.

Excellent because it comes with everything you need, unlike the Anova Sous Vide - WIFI. I prefer the Sous Vide Supreme even without all the bells and whistles of the Anova. The software of Anova had bugs when i used it. The Sous Vide supreme was more place and forget.For the Anova you need to buy the rack, the sealer, the polycarbonate container and the special lid, or the sous vide balls to prevent too quick evaporation.Although you cant beat the size and portability of the Anova, you will still need a big and deep enough cooking vessel for the Anova.

The machine is very tinny. A lot of money for this item. I sent it back for a refund due to it being badly made and not worth the money

I've enjoyed the Sous Vide Supreme, having use it for cooking steaks, pork roasts, lamb, eggs, custard and more.But there are some significant design failings. The first is the offset handles, which are intended to make it easier to lift and empty it. But I found them very awkward, and would much rather have had them in the other corners - so perhaps they could have had four corner handles.The second is the afterthought of the foam pad on the top. This is intended to minimise heat loss, but it really ought to be built into the lid.The third is the lid itself, which is a loose fit and which drips condensation everywhere when you remove it. Had it been properly insulated, and with a little more thought in the design, condensation would be reduced and could easily be caught and poured back into the water bath.Fourthly, the timer is a bit of a waste of effort (unless you don't have timers in the kitchen). It doesn't start or stop the machine - it just beeps. Several times I've gone out planning to have a steak on my return. I don't like doing steak for >4 hours, so would like to have set the SousVide Supreme to start after a couple of hours. The extra production cost for having this would be minimal.Oh - and a fifth niggle is that the temperature varies between +/- 1 degree C. For some dishes this is fine, but for well-controlled egg dishes it adds some uncertainty.The vacuum/sealer does what it says, but is also has poorly thought out design. The air portal could be further back (and narrower) to make the positioning of the bag less critical, and there should be something to make aligning the bag easier. And it shouldn't take two hands to open the sealer when done.

Bought for my husband as a present. He has used it a few times now and on Christmas day, mostly amazing results but still experimenting, book was useful, but husband feels the vaccum sealer, wasn't as powerful as some, hence giving it 4 stars!

Super sous vide, really enjoying using this. So easy to use. Obviously a big piece of kitchen equipment, so think about where you might store the bath and also the vacuum machine. Really loving the difference in food experience, most things tried so far are somuch nicer cooked with this method. You have to plan more in advance, especially if you fancy the 72 hour shoulder of lamb, but worth the wait!

This is the second unit I bought for my other home. It's just that good and convenient. Practically zero maintenance and always delivers!

Everything you need to get started is there....and almost a no brainer to use although have to make adjustments to the quality of the protein...but tats the fun of cooking.