ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Home»
  • Home Appliances»
  • Kitchen Appliances

What is a Sous Vide Water Oven - Immersion Circulator Cooking

Updated on May 30, 2013

If you are a lab technician or a chef in a high-end restaurant, you probably know all about immersion circulators, But if not you probably aren’t familiar with this kitchen gadget.  Immersion circulators are also known as water ovens.

Culinary enthusiasts around the world have been using Sous Vide water ovens to cook for years, however they are just starting to enter the public consciousness.

Immersion circulators are used for cooking in a hot bath of water. The best food items for this process are those which can be cooked with a steaming process.

First you select the food you wish to cook in your immersion circulator and prepare it for cooking, then the food is sealed in a packet of sorts under a negative pressure vacuum seal.  The food can be cooked for a long time at low temperatures with no risk of overcooking or drying out. 

For many years owning a water oven in the home seemed to be a dream at best.  They were simply too expensive for home chefs to afford and the components were large and unwieldy.  Also, there was very little information available to the public about how to cook with an immersion oven.

What is a Sous Vide Oven?

The Sous Vide Supreme aims to change some of that. Billed as a “water oven,” it’s essentially an immersion circulator about the size of a breadbox, and consists of a 2.6-gallon tub, a heating element and a precision temperature-control device. It’s got a stainless steel exterior that would look right at home in any modern kitchen. Overall, operation of the unit is simple and straightforward. The controls are clear and easy to understand, and the temperature readings are consistent and accurate critical for sous vide cooking, where a difference of 2 degrees can change the consistency of the final product. One nice touch is the lid, which helps keep the heat in the water and help prevent some of the messes that are normally associated with Sous Vide cooking.

Start with this very basic recipe if you want to try "sous vide", or immersion circulation cooking as it is very quick and easy. Then you can adapt this method to other meats or dishes.

Sous Vide Pot Roast

Cook Time: 8 to 10 hours

Temperature:  134F/56C

Serves:  2 to 4 depending on the size of the roast


1 to 2 pound beef roast (or sirloin tip roast)

1 tablespoon fresh or dried minced garlic

1 teaspoon sea salt

¼ teaspoon black pepper

1 tablespoon olive oil

2 tablespoons melted butter or margarine


  1. Fill the SousVide Supreme and heat to 134F/56C. 
  2. Mix the garlic, salt, and pepper together and rub into the outer surface of the meat. Carefully pour olive oil over the roast..
  3. Put the roast into a large cooking pouch and use the vacuum sealer.
  4. Fully submerge the pouch in the SousVide water oven and cook for 8 to 10 hours, this is great to do while you are at work.
  5. Remove the roast from pouch, pat dry and add additional seasoning if desired.
  6. Sear the roast in butter or margarine on the stove top or under the broiler
  7. Slice and serve for the most tender and flavorful roast you’ve ever experienced.


    0 of 8192 characters used
    Post Comment

    • profile image

      Jacalyn 3 years ago

      I suoppse that sounds and smells just about right.

    • profile image

      Jorja 3 years ago

      Thanks for coubtirnting. It's helped me understand the issues.

    • profile image

      Della 3 years ago

      Damn, I wish I could think of soienhmtg smart like that!