Be sure you have water in the the machine before turning it on.
I forgot that I emptied it for cleaning over the weekend and turned it on this morning to drop a packet in before I left for work.
Next thing I know smoke is pouring out of the machine and while I turned it off as soon as I noticed now it won’t turn back on.
Any new technology I should be looking at or should I just buy another one (assuming I can’t find somewhere that would fix it)?
Ouch!
I just tossed a leg of lamb into mine last night. Love that machine!
I only now realize that I use it at least 2-3x a week. It will be hard adjusting until I get it replaced.
Have you cooked veggies with any regularity in the sous vide? Just doesn’t make sense for me given that I only eat meat rarely but really like the idea of it
What brand? How often do you use it at “The Patio & Second Story Cellar-Huntington Beach” establishment? Does it take up much space?
I haven’t. I love roasted vegetables so much that I haven’t done much experimentation. I tried potatoes but they weren’t worth the effort. I hear carrots are really good and they’ve been on my list to try for a while.
It’s my default for chicken, steak, fish and soft egg preps these days.
I guess I’m going to have to figure out how to use the oven again for the next week or so…
Now that has peaked my interest. I bet it cooks a “perfect” egg!
It does! If you search on Christine’s Asparagus and Miso butter recipe the sous vide makes it trivial.
Carey got me this package for our upcoming anniversary. http://www.sousvidesupreme.com/Shop_Online/Water_Ovens/SousVide_Supreme_Chef_ChamberVac_Special/Product.aspx?ProductID=146&DeptID=34&&
This is only the second meal I’ve tried with it. I’ll post some pictures tomorrow when it’s done.
The oven itself is much smaller than I thought but actually perfect for putting away under the counter. The CHAMBERVAC on the other hand is a beast but well worth it.
Jay,
Just a guess here, but most appliances have an overtemp reset. I know all my grills do. It does not auto reset. if you are considering throwing it away, I would at least try and open it up and find a small part with a little button on it that can be pressed in for a reset.
I wasn’t going to look at the mountain, but the peak piqued a peek.
alan
If you’re looking for a replacement, I bought a Polyscience unit and have been quite happy with it, but it’s only been a month. I liked the idea of a powered circulator, and it and a large covered tub were only about $50 more than the Sous Vide Supreme. It gives the kitchen a “laboratory” look, but packs away easily when it’s not in use.
I went “all in” on the Sous Vide concept, and also bought a Vacmaster VP112 chamber machine. It works as advertized, takes up a couple of linear feet of counter space, and weighs 50 pounds. Not an easy item to “pack away”. However, vacuum sealing liquids, or liquid/solid combinations is now possible. Also, the lower cost of the vacuum bags will pay for the upgrade from my old Foodsaver, if I, and the machine, live to about 130!
I’ve been looking at those. Unfortunately the Foodsaver is still working perfectly 
this thread got me looking at these and the chamber vac sealers all day. All I can say is they can be had for MUCH less than the sites listed here…almost half on one site
I certainly didn’t do an exhaustive study, but I got my Polyscience unit at:
and the Vacmaster unit at:
I hadn’t done business with either business, but both shipped quickly, and shipped what I ordered. The stuff worked as received. I wouldn’t want to give a glowing review with my limited experience, but I turned around and bought vacuum bags from The Webstaurant Store and they delivered as ordered and on time.
I would second Richard’s recommendation of the Webstaurant Store for the VP112. I was hesitant when I ordered the Vacmaster as I couldn’t find much information on the place but I’ve since placed several additional orders with them and have only had good experiences.
…
I ran across this Sansaire circulator today on Kickstarter. It is the project of Scott Heimendinger from Modernist Cuisine. For $200, it may be worth a look.
http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199
I grabbed one (and based on Facebook, a bunch of people here have as well)
Saw the sansaire review on serious eats this morning and grabbed one. Pretty crazy that this is almost funded, looking forward to trying this out in the fall.