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Sous Vide Supreme Demi Immersion Circulator EXPIRED

dreicher 15 37 February 5, 2014 at 10:14 AM in Free Shipping (5) More SousVide Supreme Deals
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Promoted 02-06-2014 by iconian at 04:47 PM View Original Post
SousVide Supreme has Sous Vide Supreme Demi Immersion Circulator (2.3 Gallon) (Black or Red) for $329 - $130 with coupon code DEMIFOR199 = $199 + free shipping. Thanks dreicher

Deal Editor's Note: Not only Sous Vide offers healthy cooking options and precise temperature control, but is it guaranteed not to overcook the product. This unit also has great reviews on amazon where it sells for $329. -iconian
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Edited February 5, 2014 at 06:00 PM by widgit
Sous Vide Supreme has the red or black Demi Oven for $199 with promo code DEMIFOR199 and free shipping (over $50).

Black:
http://www.sousvidesupreme.com/Sh...eptID=34&&

Red:
http://www.sousvidesupreme.com/Sh...eptID=34&&

Offer ends 2/9.

Currently $329 on Amazon. For comparison / reviews: http://www.amazon.com/Sous-Vide-S...B004CO1CE8

I purchased one in CA - no tax.
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#3
I have been wanting one for bit now, how good is it
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#4
Now this is the thread for all the crappers in the thermopen thread. Interesting product, but definitely not something anyone NEEDS. Can't justify the counter space myself, but this is a nice price.
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#5
Must be feeling heat from the Anova and the new wave of $200 immersion circulators. Seems like a circulator would keep a more consistent temperature throughout, no?
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#6
What's the regular price for one of these?
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#7
Quote from SPLASTiK View Post :
Must be feeling heat from the Anova and the new wave of $200 immersion circulators. Seems like a circulator would keep a more consistent temperature throughout, no?
All the products that you mention are circulators. The benefit of this one is that the heating element is integrated in the bucket, which may be a good or bad thing. Also the lid fit integrally over the unit, possibly retaining more heat.
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#8
This is a great price for the Demi. I have the bigger version of this unit and at steady state I have typically found a 1/2 degree F temperature gradient within the bath. For most this would not pose a significant problem. This unit is simple to use and convenient in that you don't have more than one electrical connection to make, However, you are limited to the volume of the bath in the unit.
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#9
Quote from Half Decaf View Post :
This is a great price for the Demi. I have the bigger version of this unit and at steady state I have typically found a 1/2 degree F temperature gradient within the bath. For most this would not pose a significant problem. This unit is simple to use and convenient in that you don't have more than one electrical connection to make, However, you are limited to the volume of the bath in the unit.
What's the clean up like? You have to lug the whole thing over to the sink?
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#10
Quote from Junkbot View Post :
What's the clean up like? You have to lug the whole thing over to the sink?
Or bail it out...but you'd have to do that with any other type of sous vide appliance/apparatus, so that is not a strike against it.
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Last edited by Half Decaf February 5, 2014 at 12:49 PM
#11
Quote from Half Decaf View Post :
Or bale it out...but you'd have to do that with any other type of sous vide appliance/apparatus, so that is not a strike against it.
Well, for the immersion circulators, more often than not you are moving a much lighter container over to the sink where you could dump it out, or put the whole thing in the sink if you wanted to without any risk of shorting the electronics.
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#12
I've had both this and the Anova and I kept the Anova. You have so many more options by choosing the right container for the job. I use a small stock pot for most cooks but also can use a 5 gallon bucket or a cooler for larger items.
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Last edited by ryanscott6 February 5, 2014 at 01:04 PM
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#13
Quote from Junkbot View Post :
Well, for the immersion circulators, more often than not you are moving a much lighter container over to the sink where you could dump it out, or put the whole thing in the sink if you wanted to without any risk of shorting the electronics.
Working volume of the Demi is 2.3 gallons, so you are correct that it is larger than your typical stock pot, but not by a whole lot... but you are right - I wouldn't put it in the sink to clean. Although cleanup of most sous vide setups is easy (just a wipe down since you are typically dealing with uncontaminated water as the media), I have had bag leakage occur in the past, and that makes cleaning an immersion circulator more complicated.

Bottom line, they each have their advantages, but the Sous Vide Supreme has pretty much met my needs. Although an immersion circulator is a cool piece of equipment I haven't had the desire to buy one yet.
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#14
want one!

but have a question, do people actually use this for anything other than steak? i don't see overdoneness as an issue with pork and chicken; and the sous vide bag would most definitely crush a delicate piece of fish.

reason for asking is i have learned how to pretty much do steak doneness to a science on the grill over the years.
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#15
Quote from foolano96744 View Post :
want one!

but have a question, do people actually use this for anything other than steak? i don't see overdoneness as an issue with pork and chicken; and the sous vide bag would most definitely crush a delicate piece of fish.

reason for asking is i have learned how to pretty much do steak doneness to a science on the grill over the years.
beef, chicken, pork, lamb, fish, veggies, eggs - it's all good in a sous vide setup.

You can cook a steak on the grill but you'll never get the super thin temp gradient in the meat like you would with a sous vide and sear combo.

Chicken at 140F is pretty damn awesome and it's tender the whole way through.

Fish at 118F is fantastic. Salmon flakes apart but still has a sushi-esque mouth feel.

Best way to cook a prime rib since you can get the entire 7" thick cut cooked to 131F, hold it, and then when you're ready throw it in the broiler for 8 minutes to sear right when your dinner guests arrive.
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