By Aimee Chanthadavong

Sous vide, which literally translates to ‘under vacuum’, is a cooking technique used by some of the best chefs in the world in the best kitchens. But to many home cooks sous vide requires far more skills than the usual boiling, steaming, frying or deep frying.

To overcome any purchasing hesitation, the Breville Sous Vide Supreme has been designed to be “idiot proof”. Sydney chef, My Kitchen Rules judge and activated almonds aficionado Pete Evens today hosted a hands-on sous vide cooking class where the simplicity of the Sous Vide Supreme was demonstrated.

“I don’t back up many products but I do use this appliance in my home and it is bloody good,” Evans said.

The machine uses a gentle cooking method where up to six pouches of vacuum sealed meats, seafood, vegetables or fruit can be placed into a water bath at a controlled temperature to provide proper ‘doneness’.

Initially when the 11 litre capacity Sous Vide Supreme was released onto the market late last year, it was RRP $799, including a bonus Breville Fresh Keeper vacuum sealer.

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Realising consumers needed more education, cooking category manager Sharon Lenzner said Breville has since introduced a bonus Breville Thermal Pro Grill to the package, while still selling it at the same price.

“It needs a lot of education which is why we’ve been selling it as a complete kit with the vacuum seal and the grill. It makes it easier for the consumer to understand the process of sous vide and be more confident because I think it’s about a little bit of practice,” she said.

Breville is also providing training to retail floor staff to get the ‘simplicity of sous vide' message out to consumers.

“I’ve done trade presentations; trying to get that information filtering down to the consumers is a difficult process.

“We did a lot of point-of-sale on the appliances as well, to help people be familiar that sous vide gives you the complete doneness.

“We are also telling consumers that it’s a technique restaurants are using and now they’re looking out for it in restaurants. I’m also going to be doing an e-book where I’m giving chefs the machine and then they send me a recipe they have cooked using the machine.

“Having the chefs on board will give sous vide credibility.”

When asked about how the Breville compares to the Sunbean model, which retailers for almost $500 cheaper, Lenzner said the Breville Sous Vide Supreme is a dedicated machine for sous vide.

“It’s not a slow cooker and sous vide machine. It provides temperature accuracy because every degree makes a difference to the doneness. The capacity is double the size so you can actually have a dinner party and put in an entire deboned leg of lamb.”

Sharon Lenzner and Pete Evans with the Sous Vide Supreme.