Iron Chef Shellie
 

{Product Review} Breville Sous Vide Supreme

“Road testing the lastest product from Breville, the Sous Vide. Lots of possibilities!”

Sous Vide FEature image

{Product Review} Breville Sous Vide Supreme

Sous Vide.

Before you go and bastardise the French language and read the whole post saying it wrong, let me tell you now; it’s pronounced ‘sue veed’ not “sue’s veeday”.

Also, my photos aren’t up to normal standard. These were taken when I was between homes and lodging back with my parents. I had Mum on a mission to find me her plainest looking plates in the house… I was having seperation anxiety from my crockery 😛

Ok, so now that all is taken care of, let’s talk about the sous vide method, vacuum sealing and the new machine from Breville.

Sous vide is essentially French for “under vacuum”. It is the method of cooking food, vacuumed sealed in plastic bags or containers, in a water bath for longer than normal cooking times. I’ve encountered recipes that can go for 72 hours! The vacuum sealed food cooks at an accurately regulated temperature much lower than normally used for cooking, around 60°C for meats, but higher for vegetables. The purpose of sous vide is to cook the food evenly, whilst not overcooking the outside.

You’ve most likely seen Heston Bluthmental use it to cook the perfect steak, or on MasterChef. Lots of the top restaurants around the world also use this method for a range of food. Whilst the average home won’t need a sous vide machine, the amateur cooks out there long for one. I, for one was one that only dreamed of owning my own sous vide machine.

Breville must have been using their crystal ball and reading my mind, and very kindly offered to send me their latest gadget, the Sous Vide Supreme, as well as the Fresh Keeper Vacuum Sealer. I was bouncing off the walls with excitement! I googled recipes all day long, and came home with a head bursting, and figuring out what I wanted to try first. Luckily we had the whole family coming over for dinner that weekend, so this was a perfect opportunity to test out lots of recipes. I just had to plan a few things, and then it was as simple as giving the food a sous vide bath treatment, and finishing the meat off on a searing hot bbq.

In fact, I did the whole menu sous vide, even the dessert.

I know I freaked a few people out when I posted a photo of Easy Cheese in the sous vide machine, but alas, it was just a recycled jar. Although I’m wondering where it appeared from as I haven’t had that stuff since I was in high school!

The lemon curd couldn’t have been any easier; about 2 minutes work, pour it into a jar, put it in the sous vide bath for 45 minutes at 82°C, then stir it over an ice bath for a minute. Far easier than the stove top method (I am not doing any Thermomix comparisons here). I transformed the luscious lemon curd into the iced lemon curd mousse I found on the Sous Vide Kitchen blog, and made them a little bit more special with mini marshmallows from Gourmet Living. I went for the hipster serving method of serving them in jars.
 
For mains I did chicken wings, steak and vegetables all in the sous vide as well.Whilst vegies are easy as to do on the stove, being able to sous vide them, you can just plonk them in the water bath and forget about it till the machine beeps at you. The vegetables were cooked to perfection and I could go out to the shops whilst they cooked.
 
The meat also was easy as. Make sure you have minimal liquid in your vacuum bags and a long length of plastic at the top before you vacuum seal it, as the juices will come out as you put it under the sealer. If there are too liquid in the bag, the bag won’t seal properly.
 
Put your meat in the sous vide, and get on with your life. Too easy! I got Dad to finish these off on the BBQ. I told him that the BBQ had to be super hot about a billion times, but when the time came to BBQ them he must have forgotten. The first few steaks were a little tough, but as the BBQ got hotter, the meat was tender and perfect. Make sure your BBQ or pan is searing hot!

How could I not try making Heston’s scrambled eggs? I’ve seen them being made on the show “Big Chef, Little Chef” and it made me wonder how they tasted.

Well, I can tell you now, they were freakin amazing, so creamy, soft and better than anything I’ve had in a cafe…. although it’s very rare I order scrambled eggs. Sure they are easy to do in a pan, but making them with a sous vide takes them to a new level. Teamed with my Thermomix bagels, smoked salmon and some avo, you could think I’d be in any cafe in inner suburbia!
 
Sous-Vide---Scrambled-Eggs
 
I drew the short straw and had a faulty vacuum sealer. So they kindly exchanged it for a newer model of vacuum sealer The Fresh Keeper Duo, complete with “pen” and containers. I did an experiment with vacuum sealing coriander over 2 weeks. The one that wasn’t sealed looked pretty manky at the end of the two weeks, whilst the one under vacuum seal retained about 95% freshness! Not bad at all!

Cons would be: I’m not too sure how much electricity it uses, so over a period of 24 hours, I’m not sure the impact it would make on your electricity bill. The machine does require quite a bit of water, but you don’t need to change it every time you put something new in. It can be heavy to move the machine when full of water to empty it, so emptying it gradually with a jug is the best and safest option.

Overall I would recommend Breville’s Sous Vide Supreme to anyone that was interested. It is extremely easy to use, and opens up a whole new range of cooking possibilities. I felt totally safe leaving it on whilst I went to the shops for an extended period of time.

For more information head to: www.breville.com.au/cooking/sous-vide.html

 Iron Chef Shellie was sent the Sous Vide Supreme by Breville and Write Away Communications & Events. This review has been based over weeks of testing, and my findings at the time. 


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Comments

12 comments on “{Product Review} Breville Sous Vide Supreme
  1. April - March 13, 2013 at 12:53 pm

    That bagel is calling my name! I never thought scrambled eggs would be something you could sous vide. It’s so much fun having new gadgets to play with!

  2. CheezyK - March 13, 2013 at 1:42 pm

    Have to agree with April, that bagel looks delicious! I’m not sure that I would find much of a use for a ‘sue’s veeday’ ( 😉 ) machine in my kitchen but I am uber jealous of the vacuum sealer.

  3. Daisy@Nevertoosweet - March 13, 2013 at 1:57 pm

    I’ve been waiting for this post for the longest time :) You have been teasing me with all your vacuum sealed photos on instagram hehe i’ll want to get one just because I have Heston’s book and he’s always Sous Vide this and that lol but i don’t know if I have the room to put it :(

  4. Jadey - March 13, 2013 at 4:13 pm

    Sounds like a positive review overall! Thanks Shellie!

  5. tania@mykitchenstories.com.au - March 13, 2013 at 5:20 pm

    How fabuous. id love one of these machines. Looks like youve put i to good use.

  6. Lorraine @ Not Quite Nigella - March 14, 2013 at 2:42 pm

    Great review Shellie! You did so much with it and I’m really impressed! 😀

  7. Fern @ To Food with Love - March 14, 2013 at 8:24 pm

    Fantastic! I’d love to own on of these :)
    Never thought you could you could use it to make lemon curd!

  8. Sara @bellyrumbles - March 14, 2013 at 11:55 pm

    Amazing the difference vacuum sealing the coriander made.

  9. GourmetGetaways - March 15, 2013 at 10:47 am

    WOW!! Well done,
    I can’t believe how many dishes you tried!!
    The lemon curd looks so delicious as does the scrambled eggs :)
    …so pleased you gave me the proper pronunciation at the start 😉

  10. msihua - March 15, 2013 at 5:22 pm

    I want one!!!!!!! Everything looks so lovely.. but we’ve gotten around this by using our induction cooker as we can set the temperature for sous-viding as well 😛

  11. Maureen | Orgasmic Chef - March 16, 2013 at 11:08 pm

    I’m so envious I could kick the wall. :) I do use the thermie to sous vide small things but I’ve wanted a sous vide machine for ages but wasn’t sure I could justify the cost or the bench space. leaning….

  12. Agnes - March 23, 2013 at 1:10 pm

    Wants, I wants it.

    Corn fritter and bagel breakfast at your housecafe. I’m eagerly waiting for it. 😉


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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