HOME > Chowhound > Ontario (inc. Toronto) >


Where to buy a Sous Vide Supreme?

My husband has agreed to buy me a sous vide machine for Christmas! So, to make sure I get one, I was hoping to be able to tell him exactly where to pick one up! Anyone seen one? How about price? I know it sells in the US for about $450. Any help would be greatly appreciated!

  1. Click to Upload a photo (10 MB limit)
    1. I use PolyScience Sous Vide Thermal Circulator at work, work very well but a bit pricey

      1. You won't be able to find this in retail stores up here. You may be able to get it at Sur La Table which is a housewares chain in the states. Otherwise your best bet is to order it direct and ship it to a parcel service near the border. They use UPS so don't let them send it direct to you unless you like paying for brokerage fees.

        1. Thanks for your reponses. I ended up checking it out online and Sous Vide Supreme has a special offer on right now. For $469 CDN, you get the machine as well as a vacuum sealer with bags and a cookbook. Obviously it`s still quite an investment, but it is a good deal nevertheless. They also have a promotion for the smaller version for $299.95 which also includes the cookbook and then some bags but no sealer. Childofthestorm, perhaps you should do some heavy hinting, maybe you can get lucky too!

          7 Replies
          1. re: Chocolatemama

            $300 is getting within the realm of possibility...let us know how it goes for you with buying and shipping.

            1. re: childofthestorm

              Shipping was $40, but they were not able to tell me how much duties might be. I will post with this info once I receive it, but I won`t be able to do it until after Dec 12th as I will be away.

              1. re: Chocolatemama

                Keep in mind that's for UPS Standard shipping and you will get hit hard for brokerage fees. The alternative is paying even more for Express service which covers brokerage fees. If you can spare a couple hours, it's worth the drive to Niagara Falls. You can have it shipped to the UPS depot for pickup. They don't charge you for holding like the parcel services. However you only have 5 business days to pick up.

                1. re: sbug206

                  Sbug, that was really good advice. I looked into this and you`re right, I do end up saving money this way. The Express service costs $40 more but brokerage fees were estimated to be $56. I have placed my order and am now bracing myself for the duties and taxes. I will post when I receive it for those of you who are interested.

                  I should mention that I originally arranged for them to send it to a US resort where I was going for vacation (which is now cancelled) and that would have saved a bundle because SVS offers free shipping in the US. Sbug`s idea of having it shipped to a US location is a great idea if you are able to make the drive out.

            2. re: Chocolatemama

              Old thread but Goldas Kitchen in Mississauga now sells these.

              Only reason I post now is I just started looking into the units and found this thread.

              1. re: voyager_663rd

                Since late last year Cederlane, the company that makes the SousVide Supreme (and Demi) has a Canadian office and distribution facility. There's a store locator on their web site


                At present Golda's is the only place in the GTA

                There is also a Canadian online store so you can now order it without brokerage etc.

                1. re: bytepusher

                  They have a great deal on right now for the combo pack (machine, sealer, some bags) for $469 +$9 shipping in Canada. I found promo code "FOODIE" which knocks another $20 off the price of the machine!

              1. re: countingpulses

                That's not the Sous Vide Supreme and it's twice the price. I also doubt you'd find that in store. Definitely not in the Canadian stores.

              2. I bought the Sous Vide Professional myself. It's the new model by Polyscience designed specifically for chefs. It's smaller than the larger circulators, it even fits in my kitchen drawer. Delivery was free from a Quebec authorized distributor, I purchased it some time ago, but I believe that it was under $900 (final price including HST), and it's been a fantastic device.

                However, if you're on a budget you might want to check out the sous vide magic. It was my first option before choosing the Sous Vide Pro. The device is basically a PID that you plug a rice cooker or slow cooker into, it uses a temp probe to measure the temp. I haven't looked too far into the device, but they're as low as $160, and they ship from Canada (free shipping for what they say is a limited time). They also sell bubblers that eliminate the problem of circulation in the cooking device. But I've never used or really researched the device, so don't take this an an endorsement.

                Also, don't be too concerned about vacuum sealing your food for sous vide. I now only use ziplock bags instead of a vacuum sealer for most foods, by slowly submersing the food in a sink of water to get the air out. Putting a vacuum on your food modifies the texture, especially chicken, ground foods, etc. Vacuum bagged chicken first tastes juicy, but also develops an odd watered texture.

                some links:

                7 Replies
                1. re: Chuckcluck

                  I use a Sous Vide Magic PID. And I do recommend it, with a few considerations.
                  I posted a previous thread about it and there was an in-depth (and often technical) discussion about it.

                  1. re: Chuckcluck

                    I went to a talk by a noted Toronto Chef at George Brown College and I remember he said to be very careful with sous vide as the lower temperatures can introduce harmful bacteria into the food. He strongly suggested it was not something for home cooks to do, notwithstanding the number of companies selling such products from the home. But, hey, why should the companies turn down sales? Buyer beware.

                    Also, the other thing he couldn't answer was whether the plastic used in the plastic bags did not leach out chemicals into the food. Although ostensibly 'food-safe' he said he 'hoped' they were but didn't know for sure, but also admitted that heating food in plastic is not necessarily a good thing health-wise. But you can't do sous vide in glass.

                    1. re: Flexitarian

                      Did he say this publicly or just to you directly afterwards. Curious to know who the "noted" chef is. There are some people that can be great cooks but not necessarily know a lot about food science.

                      1. re: Flexitarian

                        Sorry if I'm being pedantic but it cooking sous-vide does not introduce food pathogens.

                        As with all other cooking methods, improper handling (at any point in the chain) can introduce food pathogens, and improper cooking methods can cause said pathogens to skyrocket. Sous-vide is no different in this respect.

                        Anyone who purchases a Sous-vide Supreme and follows the instructions is at no greater risk from food borne pathogens than someone cooking using more conventional methods.

                        1. re: Flexitarian

                          If you follow the directions and published recipes in books like Keller's book or Modernist Cuisine at Home there is really no increased risk. Even if you are pushing the envelope to cook rarer than strictly recommended it is no greater risk than ordering a rare or medium rare hamburger at any of the restaurants that will serve them to you.

                          One thing to keep in mind is that since you are creating an anaerobic environment to cook in you need to be a little more worried about botulism than with traditional cooking. Botulism is a tough little bugger and doesn't die until 126F and it's spores can survive to 250F. Plus, even if you kill it the dead bacteria left behind contain toxins (you know, botox).

                          So rule number 1, never sousvide cook anything where the core temperature won't reach at least 130F (55C) within four hours (this takes some doing, most stuff I cook sousvide attains core pasteurization within an hour) any longer than 4 hours with the food in the danger zone can be an issue.

                          Rule 2, after cooking if you leave the cooked food in it's vacuum sealed pouch and refrigerate it the spores can hatch and botulism growth can start again (slowly at fridge temperatures but it's happening) so never store cooked sous vide food in it's pouch in the fridge for a long time, most food safety guides say 5 or 7 days, but personally I'm more inclined with this one to be more cautious and say 2 days.

                          1. re: bytepusher

                            Honestly I cannot remember which chef it was but it was to the class as a whole. He did emphasize to be very careful.

                            But even if done properly I am concerned about hot food being cooked in heated plastic.

                            1. re: Flexitarian

                              Back in the bad old days they used to make plastic wrap and the like by adding phthalates as a plasticizer to PVC, bad stuff, displays estrogenic activity and at least one type is a known carcinogen. Easy to detect though as phthalates give off a noticeable plastic/new car smell. They stopped using these plasticizers in food applications a long time ago, decades (in Europe they have been completely banned for all purposes, not just food, since 2005).

                              Most of the bags for vacuum sealing on the market aren't made this way, the Jarden FoodSaver bags are made of polyethelene with a nylon outer layer. PE is generally considered to not leach problematic chemicals into food.

                              The energies involved in regular (or sous vide) cooking are not high enough to break the chemical bonds that hold the polymer molecules together so they stay stable and stay put. Microwaves on the other hand...never microwave food in a plastic container.

                      2. I received my Sous Vide Supreme today! So here is report of what I paid to get it here. Thanks to Sbug, I asked them to ship it using Express service (which costed $80 compared to $40 for regular shipping). Because of this, brokerage fees were included and the amount I had to pay at the door was $30.90. Not bad! I was a little worried about how much I was going to owe. So it ended up costing a total of $110.90 in addition to the cost of my unit and some rolls of bags.

                        For those of you who are considering getting one, I have to add that the service I received from them was fantastic! I had many communications with one representative due to s series of unforseen circumstances and had to make many changes to my shippment and it was all handled with courtesy, not to mention patience on his part! This service was even provided over the weekend when the business was not even open! Now, hopefully I will be just as happy with the machine itself!

                        1. Costco is now selling the combo pack:

                          It's $449.99 + taxes, but shipping and handling is free. Also Costco has a pretty good return policy if you aren't satisfied with the product. So that's another option for you guys.

                          1. Toronto restauranteur Frank Hsu sells his SV controller at $159.50. It's all you need if you own a slow cooker, rice cooker, or even an old party-sized coffee percolator/server.

                            I am 100% satisfied with its excellent results, particularly with less tender cuts of meat. And eggs are amazing!
                            See freshmealssolutions.com.

                            1. I see this is an old post, so I'm just curious to see if you're still utilizing your Sous Vide Supreme... I became intrigued with the sous vide method after watching the Modernist Cuisine guys sous vide that salmon in the sink. Did it become a staple appliance, an occasional use item or a rarely ever used item?