Eades Appliance Technology, LLC
Sous Vide Complete
The sous vide technique has been the secret of great chefs worldwide for decades. The award-winning SousVide Supreme® is anamazing all-in-one sous vide water oven designed to bring the sous vide culinary technique into home kitchens and restaurants at an affordable price. The sous vide (pronounced “soo-veed”) technique involves cooking food in vacuum-sealed pouches submerged in a water bath held at a precisely-controlled temperature. This foolproof method eliminates guesswork and lets anyone cook foods with incomparable taste and texture: steak perfectly cooked edge-to-edge, vibrant vegetables, juicy tender chicken breasts, and ribs with the meat literally falling off the bone. All at the push of a button!
For our first Kickfurther Co-Op, we’ll be looking to fund our Sous Vide Seal VS3000.The Sous Vide Sealer VS3000 is designed specifically to prepare food for sous vide cooking, but also works as an everyday sealer for packaging any food to retain freshness. It features easy touch-top activation – simply push down to start sealing. The vacuum sealer also features a user-friendly control panel with various settings that can be customized by type of food – dry or moist, normal or gentle – to ensure ease-of-use and sealing success. Proper vacuum sealing prevents food shrinkage and locks in nutrients and flavor. The elimination of air from the pouch also allows for efficient heat transfer when cooking sous vide.
About Eades Appliance Technology, LLC
How the Drs. Eades made sous vide cooking accessible to everyone… It all began with a pork chop. We had gone to a medical meeting in Las Vegas, arrived late and hungry. On the room service menu was a double cut pork chop that sounded good, so we ordered it, with more than a little trepidation.
Pork can be so dry and tasteless to begin with and this was room service. What arrived was the most succulent, tender pork chop we’d ever eaten – and we’re from the South, where they know how to cook a pork chop! The meat was perfectly cooked edge to edge with a golden sear on either side. Curious, we asked the restaurant how they did it and they responded: sous vide.
Although we are physicians and nutritional experts and authors by trade, we’ve also owned a restaurant and written and hosted a 26-episode PBS television cooking show, so we’d heard about the technique, but had never tried it ourselves. Now, however, we were on a quest to recreate that perfect pork chop. We determined to learn more about the sous vide technique, which involves gently cooking vacuum-sealed pouches of food at very precisely controlled temperatures that preserve flavor and nutritional quality of the foods being cooked. We thought, how hard could that be?
Initially, we cobbled together a make-shift contraption that consisted of a large stock pot balanced over the gas burner atop a simmering ring from an old wok, with a candy thermometer hooked to the side and the two of us keeping watch and adding ice cubes or hot water minute by minute. Impossible!
So we determined to purchase a machine for our home, but all the available machines were made for industrial lab use or commercial kitchens. Worse yet, the least expensive device would set us back more than $1500 and it looked like a science project.
If one doesn’t exist, we reasoned, then that was a market deficiency we could cure. We set about to do just that by assembling a team of designers, manufacturers, and culinary professionals that were integral in developing the SousVide Supreme water oven.
It is our mission to make sous vide cooking a standard technique in kitchens everywhere, both in America and around the globe. We want to put an essential tool into the hands of home cooks and restaurant chefs that will let them turn out amazing food time after time that can be prepared no other way, and to build a worldwide community of nutrition and culinary learning, sharing, and fabulous cooking. We’ve come a long way from that initial quest for the perfect pork chop, but the culinary future is limitless with possibilities.
About the owner
My wife and I, who, along with other family members, founded Eades Appliance Technology have always been interested in diet and nutrition. And we have always been entrepreneurial physicians. We opened and operated one of the first urgent care clinic chains in the US in the early 1980s. Together and individually we have authored 14 books on health, diet and nutrition, including the New York Times bestselling Protein Power (63 weeks on the NYT bestseller list). We wrote, edited and hosted the long-running PBS TV show Low-Carb CookWoRx. We created an educational series of tapes and workbooks describing the nutritional methods of weight loss we had taught our patients in our 20 years of medical practice. This series went on to become a top ten infomercial product resulting in the sales of $150M of product. We developed a dietary weight loss supplement that also resulted in a top ten infomercial generating almost $50M in sales.
Given our interest in nutrition, we were delighted to discover the sous vide process, which keeps the nutrients in the food where they belong. And which creates dishes that can’t be created any other way. When we found there was no sous vide system for the home cook – only expensive commercial units were available at the time – we decided to develop the first model designed for home use. Since the only books available to teach sous vide cooking were written for chefs, along the way we wrote and published eight books on sous vide cooking for the home chef. We have worked closely with designers and engineers to create our appliances with an eye on convenience, accuracy and a reasonable price. At this time, we are the only US based company manufacturing actual countertop sous vide units.
The Sous Vide Sealer VS3000 is designed specifically to prepare food for sous vide cooking, but also works as an everyday sealer for packaging any food to retain freshness. It features easy touch-top activation – simply push down to start sealing. The vacuum sealer also features a user-friendly control panel with various settings that can be customized by type of food – dry or moist, normal or gentle – to ensure ease-of-use and sealing success. Proper vacuum sealing prevents food shrinkage and locks in nutrients and flavor. The elimination of air from the pouch also allows for efficient heat transfer when cooking sous vide.