Sous Vide APP WIFI

A customer of mine told me about how he uses his and I had never tried one before, so I didn't want to break the bank if it wasn't my thing. I love a great steak, but its so easy to overcook them and ruin a great cut of meat. Whenever I have a steak, I cook one for my dogs too. My butcher laughs at me when I but the same Ribeye for them that I am eating, but they are more than worth it. The problem is that one of my dogs is even more picky about his steak temps than I am, he will literally turn his head if its well done! I know, he's spoiled, but it's my job to make his life as easy as possible right? With this product I am able to prepare the steaks to the perfect internal temp and just sear them and I'm done! This obviously requires a longer prep time as the steaks take their bath in the sou vide water for a couple hours before finishing on the grill or a hot cast iron pan. I have not tried cooking anything but steaks with the sou vide, but plan on experimenting this summer. The only problem I have found is that it has ruined me for traditional cooking! It is so fool proof that I dont even want to risk overlooking another steak! I also love that I can put the seasonings and/or maridane on the steaks when I vacuum seal them before I put them in the freezer so they are ready to go! The temps are accurate and it is very simple to use, so if you are on the fence, jump over and get one! You will love it!

EDIT: As a new user, it took a bit of practice with me now a member of the "137 Club"... My last Rib Eye steak, (~ 1 inch thick), was cooked at 137' F for two hours and the result was a TENDER steak being able to cut with a FORK.... As you may know, a steak that is not "done enough" is really not as tender as a steak that is sufficiently cooked. The 137 temperature enables the fat and marbling to render resulting in a perfectly cooked, JUICY steak that will melt in you mouth. The steak was most likely "done" after an hour, but, the additional hour gave the fat more time to render for a PERFECT RESULT... Try this recipe and you will thank me later ;-) P.S. For boneless/skinless chicken breasts, (large size), a two hour cook at 145" F also resulted in a PERFECT result... I've heard a lot about this Sous Vide method of "cooking" and with my recent purchase of a BUNCH of Rib Eye steaks on sale for "only" $9.99, (bought 22 of those bad boys, (25 pounds ;-) yippee ki-yay, I wanted to try my hand using this method. I knew Publix was going to have the Rib Eye Roasts on sale for Christmas and I needed to purchase a vacuum food sealer which is really ****mandatory**** when you find a good price on meat and want to keep your freezer "happy" and FULL.. I did not need a special container that can cost upwards of 35 dollars or so and since I already had a 12 quart stock pot, I was set. I set the temperature locally - on the unit to 128 degrees, (My calibrated Taylor thermometer reading was 129 degrees F), without using the phone APP as the control panel does all the functions you need. I'm leary about installing/using ANY APP that has "questionable permissions" with the display panel setting easy to use, but, the APP operation may be useful in the future. This one degree difference is of no real consequence as long as you know the REAL temperature, you are good.. The final temperature of about 132 F was obtained after pan browning/searing the steak after the water bath. The BEST performance aspect of this unit is that it held a STEADY temperature of 129 degrees F, (129 degrees actual- 128 F set), and it did not vary more than .1 degree, which is superb. I found that cooking straight from the defrosted/sealed bag into the water worked best for me with seasoning being applied after the water bath and before searing. I find that some information of salting a steak overnight is BAD ADVISE, as it will dry out the meat. Seasonings could have been added AFTER defrosting, then resealing in a vacuum bag, then dunking in the water. (My best thinking is for long term storing/freezing any meat, is to vacuum seal/freeze WITHOUT ANY SALT/SEASONING, to preserve the actual meat flavor and prevent unwanted complications).. The cook time was only one hour and maybe could/should have been a bit longer, 1.5 hours or so, but not critical as long as you don't cook for 2-3 hours, depending on the meats thickness. My next steak I'll cook at an ACTUAL temperature of 133 F / 132 F SET to obtain a more medium than rare result. (You will need PRACTICE TO "get good").. Overall with the build quality, the temperature setting accuracy, (off by ONLY one degree F low), the STEADY temperature, and the separate display showing both the temperature of the water and the time remaining simultaneously, is a nice feature without having to press any buttons to see both data points. The unit is very quiet with only a slight "clicking of the power relay every 5 seconds. My calibrated Taylor thermometer is/was placed OPPOSITE of the heater so to have a more accurate temperature reading of the water throughout the entire container which was the same due to the very good water circulation. The water flow was more than sufficient to ensure an EVEN temperature throughout the 12 quart pot.. For the vacuum food sealer AND this Sous Vide machine, I should have bought these "tools" a long time ago. Other units did not specify their warranty as this unit does come with a TWO YEAR warranty that shows a "product reliability" that other units may have shorter coverage.. Long term reliability is yet to be determined, but, with the initial performance beyond expectation, I hope to use this unit for some time....

I’m posting this review 17 months after purchase. The sous vide cooks well and the wifi connects easily. The major downside to me is the app. I’m not very happy needing to squint my eyes to see the settings. I’ve made some mistakes thinking I set it correctly. Everyone doesn’t have 20/20 vision. They could easily change this. Look at the photo. There’s a ton of white space. Surely they can make bigger fonts in an update. That suggestion was made after I purchased. I’m getting a different one once this breaks. It’s just an average product. This is another update + 7 months later. In the 7 months from the last post, having used it two more times, the handle breaks. Now I am using a rubber band to hold it in place. This means less water because it rests on the bottom of the pot. Also less water to avoid evaporation during cooking. I find the plastic cheap and weak. Now I’m very dissatisfied with this product and am reducing my rating to 1 since it does cook. Certainly the lowest hurdle to pass given it works.

This Sous Vide machine is amazing! It’s very easy to use—just set the temperature and time, and the food is cooked precisely, with incredibly delicious results. What surprised me the most is the WiFi feature, which allows me to remotely monitor the cooking progress and adjust the temperature and time at any time, which is so convenient. Additionally, the machine operates very quietly with almost no noise, so it doesn't disturb me while cooking. The heating is also very even, ensuring that every part of the food is perfectly cooked. I’ve used it to cook steak several times, and each time it’s tender and juicy. It’s also a great choice for cooking deep-sea fish, keeping the fish incredibly tender and smooth. Cleaning is also very easy, as all parts can be easily disassembled and cleaned. For anyone who enjoys preparing exquisite meals, this Sous Vide machine is definitely a must-have kitchen tool. Highly recommended!

I have actually come back to change my review, from two to four stars instead. I had some time trying to get the device recognized by WiFi/Bluetooth. Eventually I succeeded, but in the meantime they had responded to my 2-star review with a link to directions, (which didn't entirely solve the problem but I did eventually succeed in getting everything connected up,) and they very kindly offered me a full refund even though I was a little bit outside of the 30 day window. That was nice of them, but it ended up being unnecessary as I did finally get it connected and in the meantime I did use it once just manually programming and running it. It ran perfect, and about the only thing I think that could be a bit better would be the circulator and temperature control, since several times I took temperature readings, and in addition to getting a reading or two a couple of degrees off and sometime even above my set temperature, I also got different reading in different places around my big pot. But honestly they were all close enough and close enough together for me to be satisfied, and so what if there is a 2 or 3 degrees Fahrenheit difference here and there, I very seriously doubt that will ever make any difference at all. So, given it being almost perfect AND their timely and generous customer service response, I will now give them four stars. I would give them five except there is probably some really expensive unit out there that has faster circulation and slightly tighter temperature control. But given how good this thing is so far, I wouldn't pay $5 more for anymore perfect as this one is plenty close enough for me. I really am reserving five stars for only the absolutely perfect, but this one is so close that I really am happy with the purchase now and give it both my thumbs up. Unless you want to spend something like $100 more trying to shoot for perfect, or unless you want to gamble on whether some other brand unit even works, just to try and save a few more bucks, barring either of those two things, just stop shopping right now and buy this one. This is the one.

Worked great for almost 2 years before it died. We used it about 1-2/month. The temp showed 1* lower than actual. For such a simple mechanism, I’m still disappointed. The heating element is no longer working.

Great while it lasted. Had it one month shy of two years. It nolonger holds temperature. I expect small appliances that only get used a few times a month to last longer than that.

Everyone has been talking about Sous Vide cooking and wanted to give it a go. It’s simple to set up on a big pot and the cooking instructions are great. The time and temperature functions are easy to set. Have cooked many good ribeye’s, and briskets. Tried a whole rib roast and it was the bomb! What a great new way to cook meat and chicken. A+ in my kitchen. Cheers!