New SousVide Supreme(TM) Kitchen Appliance Makes 'Sous Vide' Style Cooking a Cinch for Home Chef

New SousVide Supreme(TM) Kitchen Appliance Makes 'Sous Vide' Style Cooking a
Cinch for Home Chef
Emerging culinary method delivers delicious foolproof meals that maximize
flavor, nutrition and budget

SEATTLE, Oct. 23 /PRNewswire/ -- It's the biggest thing to happen to home
kitchens since the microwave! Eades Appliance Technology LLC (EAT), today
announced the availability of the SousVide Supreme(TM), a premier water oven
created specifically to bring the gourmet 'sous vide' (pronounced soo veed)
cooking style into home kitchens everywhere. A water-based cooking method
known for its ability to easily maximize a food's flavor, nutrition and
appearance, the sous vide cooking technique has previously been limited to
upscale restaurants and institutional kitchens due to high equipment costs.
Available now for pre-order at www.sousvidesupreme.com, the new SousVide
Supreme is an affordable countertop appliance - and the first of its kind -
that now provides the everyday cook with easy access to this beneficial
culinary style.

(Logo: http://www.newscom.com/cgi-bin/prnh/20091023/SF97818LOGO)

Developed in France in the mid-70's, sous vide translates to "under vacuum."
It involves vacuum-packing foods in air-tight pouches, then submerging the
pouch in a low-temperature water bath (typically 120-190 degrees Fahrenheit)
with a precisely maintained temperature throughout the cooking duration.
Cooking times are generally longer than those of a traditional oven, and can
span from 30 minutes to several hours or even days, but without the risk of
overcooking the food.

The result is moist, tender, flavorful food cooked to a consistent perfection
all the way through. For example, instead of a medium rare steak being served
with a charred exterior followed by a layer of well-done meat before you taste
the tender middle, with sous vide it will be a consistent, juicy medium-rare
from edge to edge.

"The taste and texture you get from cooking sous vide is simply spectacular,"
said famed UK chef Heston Blumenthal, who helped test and develop the SousVide
Supreme in conjunction with EAT. "By vacuum-sealing the food and maintaining
low temperatures, you lock in healthy nutrients, flavor and moisture that is
lost with other cooking methods. It's almost impossible to go wrong, and it's
a fun method to experiment with, so it's no surprise sous vide is emerging as
the next big trend among adventurous at-home cooks."

In addition to being nutrient-rich and flavorful, the sous vide cooking style
is also noted for its ability to maximize time and budgets. While many foods
have a minimal cooking time of an hour, the food can be safely left in the
water bath for several hours or more and still remain perfectly cooked until
the moment it's ready to serve - freeing the cook up for other activities. In
addition, longer cooking times dramatically tenderize and transform certain
foods, such as tough cuts of meat, helping to add flavor to your menu at
minimal cost.

"Although cooking sous vide has many noted benefits, it's been under the radar
for most non-professional cooks because current in-home products only offer
makeshift, clunky set-ups," said Dr. Mary Dan Eades, physician, respected
nutritional expert and EAT co-founder. "The SousVide Supreme is an affordable,
all-in-one appliance that automatically regulates the temperature to within
one degree Fahrenheit - which is key to successful sous vide cooking -
delivering the same precision as commercial set-ups that can easily cost
thousands of dollars."

The SousVide Supreme is similar in size to a bread maker, and meals are cooked
in a few simple steps:
-- Season: add herbs, butters, or broths to the food - because flavors
are
intensified, simple seasoning creates dramatically infused flavors;
-- Seal: using a common kitchen vacuum sealer or hand pump, seal the food
in a food-grade plastic pouch suitable for cooking;
-- Simmer: submerge the pouch in the SousVide Supreme's 11.2-liter water
chamber that has been brought to the desired temperature, and cook for
the appropriate time;
-- Sear: an optional step, some meats are best when seared for one or two
minutes using a pan, grill, broiler or heat torch - the searing adds a
familiar texture and appearance to the outside, while still keeping
the
inside perfectly cooked;

-- Serve: dish up and enjoy!

The SousVide Supreme can perfectly cook a wide range of food, such as fish,
poultry, beef, pork, lamb and game. It can also be used to cook eggs,
vegetables, fruits, dessert dishes and more.

The SousVide Supreme retails for $449 at www.sousvidesupreme.com, and ships
with gourmet seasonings, recipes and an instructional DVD. The product begins
shipping mid-November, and advance orders placed between now and November 13,
2009 will receive a $50 discount.

About the SousVide Supreme(TM)
Passionate about nutritious, flavorful foods, the Eades family and their
research experts at Eades Appliance Technology LLC created the SousVide
Supreme(TM), consulting with globally renowned chef Heston Blumenthal. The
patent-pending SousVide Supreme is the first consumer appliance to bring
traditional sous vide cooking techniques to the home kitchen. French for
"under vacuum," sous vide is an extremely effective method of cooking whereby
food is vacuum-sealed in airtight, food-grade pouches and submerged into a
water bath at precisely controlled temperatures - often at much lower
temperatures than used in traditional ovens, but for a longer time. A
technique long respected by gourmet chefs for its reliability and improved
food quality, sous vide can now be enjoyed in home kitchens everywhere, thanks
to SousVide Supreme. www.sousvidesupreme.com

SOURCE SousVide Supreme

Rebecca Mosley of Duo PR, +1-206-957-6550, rebeccca@duopr.com, for SousVide
Supreme