Turn any pot or container into a sous-vide water bath with this groundbreaking immersion circulator. The product of the most successful cooking-related Kickstarter campaign ever, the Sansaire circulator exceeded its funding goal in a mere 13 hours. An ingenious gadget that will change the way you approach cooking, the Sansaire circulator packs professional-grade performance and quality into a wallet-friendly package.
To experience this cooking breakthrough, simply clip the circulator to the side of any pot, set your cooking temperature with the easy-to-use, intuitive controls and let the circulator do the work of cooking your meal. The LED screen displays the temperature setting in bright, easy-to-read numbers, while the innovative thermometer and microprocessor system holds the water to within 0.1°C of the desired temperature. Sansaire offers incredible control and precision across a wide range of dishes, including soft-boiled eggs, meltingly tender steaks, perfect chicken breasts, moist, flavorful salmon fillets and more. An essential tool for the modern kitchen.
Material: Stainless steel, polycarbonate
Care: Wipe clean
Volume: Max. 6 gallons
Dimensions: 15½" x 5"
Weight: 4 lbs.
Watts: 1100 W
Made in China
Sansaire features a commercial-grade three-prong power cord and plugs into a standard grounded wall outlet
Works with most food-grade freezer bags, so there’s no need for bulky and expensive vacuum sealers. For best results, heavy-duty zipper bags are recommended
Whisper-quiet motor circulates water efficiently for precise, even cooking
Intuitive control dial for hassle-free set-and-go convenience—no messing with fussy controls or sorting through settings
Powerful heating element brings water up to temperature quickly and efficiently
Digital readout is clearly visible in light or darkness, even from across the room
Active pump system circulates water without relying on convection currents, resulting in a uniformly heated water bath free of hot or cool spots
Temperature stable to within 0.1°C for perfect cooking and consistent results
Spring-loaded clip attaches quickly and securely to almost any container
Sleek and stylish housing looks great on any countertop
Learn how to achieve perfect results with the Sansaire: Click here »
Get the Sous Vide Reference Table for cooking times: Click here »
I had owned another brand of sous vide appliance for quite a while before the Sansaire came out and hands down I prefer the Sansaire. My mom now owns my sous vide oven (so she was also very happy I bought a Sansaire).
Overall they were comparable in how well they worked so this is by no means bashing one over the other, but my reasons for preferring the Sansaire are simple.
1) Instead of an appliance the size of a toaster oven, I now have one the size of a large wine bottle, that works with my existing pots and other containers. This is a big thing, especially since I would have to empty the huge sous vide oven after using it (I kept it right by the sink so I didn't have to lug it across the kitchen). After using the Sansaire I simply pull it out and set it on a towel then carry the pot to the sink (or if a huge vessel, I just leave it in the sink the whole time). I've also cleared a lot of counter space, even though I use the Sansaire often enough to just keep it on the counter.
2) I'm not constrained by the vessel size like I was previously because I can use a larger pot or plastic tub if I need to in order to accommodate tall containers or large/long foods (think having to cut down a rack of ribs to fit). I have also used my sous vide oven to make yogurt, cream cheese, etc. as well as to vat pasteurize so I was limited to jars that fit into the sous vide oven to do this, then transfer the item to whatever I planned to use to keep it. With the Sansaire I don't have to do that. As long as the final vessel will handle the heat, no reason to worry about if it is too tall. You can use a vessel that will accommodate it.
I've now used my Sansaire for both short cooking times (eggs, veggies, seafood) and for long cooking times (pork belly, brisket, etc.) and it worked flawlessly for each. I've also used it for pasteurizing. It held temperature very well and had no problems.
The previous sous vide oven does have the timer and other options the Sansaire doesn't have (which is the only reason it gets the 3 intermediate features rating), however I found I never used them. I don't want it to shut off and keep warm when done as I need to be there to remove the foods to either cool down quickly (if chilled or if I'm planning to sear off later) or finish for immediate serving - letting them sit in slowly cooling water would turn them to mush. So while I thought the timer was useful, it wasn't something I actually needed (or even bothered to set after a few times) during usage so I haven't missed it.
Since the Sansaire allows me to choose the size of the vessel it comes to temp very quickly, where the oven took a bit longer (though it does beep at you when it gets there). For both if you dump ice in to cool the bath down to a lower temp quickly (something you might do if making yogurt) they quickly regain temperature - again the Sansaire a little more quickly since you can adjust size of vessel
I've been interested in sous-vide cooking ever since I first heard of it, but the sous-vide devices have always been too huge and too expensive. So I was intrigued when I first heard about the Sansaire.
I have to say - wow! I was blown away by the perfectly cooked chicken I made last night. And I'm happy to say my family was mighty pleased as well. My wife's comment was, ""It's like cutting through butter!"" With the Sansaire, I was able to cook the chicken at the perfect temperature extremely evenly. It cut like butter because there was no overcooked, harder exterior. It also resulted in very juicy chicken that's flavor easily topped any chicken I've ever cooked.
Cooking was brain dead simple. I seasoned up my chicken breasts, marinaded them in a soy/honey mixture and then dropped them into regular, everyday zip lock bags. I clipped the Sansaire to a regular stockpot I already had, filled the pot with water, and set the temperature on the Sansaire. Once the water was at my desired cooking temperature, I dropped the bags in and walked away for an hour and a half.
While they were perfectly, evenly cooked, the chicken breasts weren't visually appealing. That's just the nature of the method. So I finished them off quickly in a high heat on a skillet just to give them a nice browning.
I'm going to try salmon next. I can't wait to give it a shot
I just got one of these amazing little suckers and couldn't wait to try it out. I'm a total novice to sous vide cooking and have always been waaaaaay too lazy to try any of the complicated (and expensive) methods available on the market up until now, despite being very interested in the results.
So as a first toe in the water (see what I did there?) I tried the manufacturer recommended 65�C ""perfect"" egg as my first sous vide cooking experience, and holy crow, what a revelation.
The process couldn't have been easier, I didn't even need a sealed bag for this one, and the results were pretty much amazing. The machine warmed up to temperature very quickly and I placed the egg in and set a timer for 45 minutes. While I wouldn't quite go as far as ""whisper quiet"" the gentle gurgling certainly didn't bother me at all.
Exactly 45 minutes later I took the egg out of the bath, ran it under cool water for a second and cracked it over my beautiful piece of buttered rosemary toast where it plopped out of the shell, perfectly intact and perfectly poached, wobbling gently as it settled. Velvety and buttery in the yolk and just slightly set in the white. SO delicious.
I'm hooked...can't wait to try out some steaks this weekend. And then...on to brisket. 72 hours? Should be a piece of cake
This ingenious little device allows you to bring professional results to your kitchen! I was discouraged to try sous vide (water bath cooking under pressure) until now.
I've had the Sansaire for a few weeks now and I love it. I've successfully made sous vide steak, chicken, fish and eggs. I did the Short Rib challenge and turned an inexpensive batch of Costco short ribs into something magical.
It really does change the way I approach cooking.
That being said it's not perfect.
First, it makes you plan ahead and think about timing when you cook. In most cases there's the added time of searing the food when you've finished.
Second, you need to season and seal your food. I picked up a cheap vac sealer and sometimes just use displacement with zip lock bags. I find that a vacuum sealer is more convenient.
If you're willing to overlook these ""flaws"" then you are ready to cook like a pro. You will never overcook steak, chicken, or seafood again. And it is cooked perfectly from edge to edge. Just season, seal, dry off season again, and sear. Inexpensive cuts like chuck and short ribs become soft and still stay pink. Expensive cuts can be cooked with confidence.
Check the internet for recipes, temps, and times. This device really gives you the ability to infuse flavor. My favorite steak right now is sealed with salt, pepper, garlic, fresh rosemary and butter. A sear on the grill produces a steak that rivals my favorite restaurant.
This device also excels at eggs. Best poached eggs ever. I had the eggs sitting at 64 degrees C for 45 minutes while I roasted some asparagus in EVOO and Parm and made a quick Hollandaise. The yolk had a texture like custard. So good. (Picture included)
The eggs highlight my point. I didn't have to worry about timing a boiling pot and setting my eggs or counting to get the hardness of yolk correct. The Sansaire makes it possible for me to focus only on my sides (the asparagus and hollandaise). I love it.
Value - $200 may seem a lot but you get precise temp. control, can use existing pots for the container, and this will immediately step up your cooking game! I hope it lasts for years but the warranty is for one year. I use it all the time so I'm buying another one if this one goes.
Quality - It feels like a well built piece of plastic. I hope it lasts. The clip attachment seems sturdy enough. It gets to target temp quickly and is really circulating the water well.
Features - It's got three buttons and I've only used two (Power and a toggle between F and C). The other button allows you to calibrate your temperature. Sweet. Probably will never do that.
Final thoughts - it was between the Sansaire and the Annova. I chose the Sansaire because Sur La Table had it in stock. I did not want to wait. I'm very happy with the purchase. I feel like it's improved the way I cook for my family. I would recommend sous vide cooking to anyone. Remember to season, seal, (dry off season again) and sear. Bon Appetite
I have wanted to try sous vide cooking for some time, but the idea of having to incorporate a large, bulky appliance into my kitchen didn't appeal to me. The Sansaire takes the space commitment out of the equation completely. It's slightly larger than my water bottle, and gets easily tucked away when not in use�keeping my counters clean and unobstructed.
The food it produces is amazing� My first attempt was a beef filet. So delicious and tender, it may be the best steak I've eaten at home! (I finished it with a pan-sear, BTW)
I've also used it to make wild boar ribs with an Asian rub, as well as one of the best soft cooked eggs I've ever had.
All in all, this tiny machine has changed the way I like to cook. I can't recommend it enough
For beginning Sous Vide, you can't go wrong. We love it and use it several times per week. Chicken breasts are wonderfully juicy, the most amazing scallops ever, beautiful fish and beef cooked to perfection. We are beginners and found a book called "Beginning Sous VIde" by Jason Logsdon, which helped a lot with the basics. We can't wait to try more!
I wanted to cook sous vide in my motor home. It was obvious that my full-sized sous vide appliance would be too large. This smaller appliance does the job well, using pots that already were in the motor home. The sound is a a soft gurgle. The temperature regulation is good. Glamping is a perfect use of sous vide cooking. You can take a vacuum sealed steak right out of the freezer cook it for hours at 134 degrees. When ready to eat, you simply finish it off
I've wanted a sous vide set up for a while. I researched the various machines and decided I wanted to go with the Sansaire. I received it about a week ago and have used it 3 times. It is well constructed and has a sturdy power cord. It runs very quietly (which was important to me) and it keeps the water within a tenth of a degree C of the setting. So far I've used in in a 6 quart stock pot and that worked fine for about 4 steaks or pork chops. But this weekend I will try short ribs and wanted a little more volume. So today I bought a 12 quart poly carb container. I like this larger size and will probably just use that in the future. When not in use, the Sansaire looks so pretty sitting on the counter without taking up too much space. I couldn't be happier and will recommend this unit to my friends
I always wanted to a sous vide but cost and space was a deterrent. This solves both issues and it is very easy to use. I have cooked the perfect filet and strip steaks several times. I have also cooked fish with great results. I will eventually expand beyond beef and fish but the price alone is worth cooking the perfect steak. Especially with cost of a good cut of beef these days.
I bought this a couple of months ago and can't tell you how much I like it. Previously, I used a crock pot and regulator, which required manually pre-heating the water or waiting forever. It also didn't hold higher temps (eg. 180F) well. The Sansaire preheats quickly and holds the temp well. Congratulations to the folks that developed this product from Kickstarter campaign
I have been using the Sansaire since it was first introduced and I LOVE it! We eat in more than ever and dinner is ready when our hectic schedules allow. The meat is so tender and juicy each time. I just can't say enough. Sansaire makes sous vide easy and the design is beautiful.
I've read a lot about this method and am eager to try this simpler way of doing it. I have a small house and kitchen and was unwilling to give the original full size machines house space. This is great and makes so much sense.
My son like to cook sous-vide. He usually uses a cooler, boiling water and a thermometer to maintain the correct temp. I checked this model out online and it got great reviews. I hope it will be a winner Christmas gift.
Ziploc brand bags are BPA free! Hint: seal bags 90% of the way, dip all but the open corner in the water bath, the pressure of the water should force most of the air out! Also, I use regular sealing bags, the ones with the zipper thing have leaked before.
I understand how this cooking process works, but what do you do when 3 people want medium rare steak and 1 wants medium well. I assume I would have to cook the one steak by itself and then the other three? Can you cook three filet mignons at a time?
Best Answer:What we do is cook the steaks the way we want (med rare). They taste better if you flash them on the grill or in a pan anyway (because the browning tastes good), so just put the fourth one on earlier and let it cook longer. Or convince the wayward soul that he's eating his meat wrong.
Yes, you can bag all four together or in separate bags. The amount of food you can cook is only limited by the size of the vessel you immerse the sous vide in.
Several different ways to obtain different steak "wellness". Put each steak in separate bag for cooking. Remove less cooked steaks first and then raise temperature to finish third. Or grill the one longer after removing from Sous-Vide.
Yes you would either have to cook the one steak separate or when searing after you could sear a bit longer on the other steak. The only limitations to the amount of steaks (or anything else for that matter) is the size of the water bath container (you could use a large rubbermaid tub if you wanted and do 20 steaks) as well as the size of the vacuum seal bags you are using to put the food in. Hope that helps.
I am very new to this tool. You can cook three filets at a time. I'd put them all in (separate bags) in the water together and then pull out the rare steaks and then bump the temp up and let the well done one cook a little longer. That's my suggestion.
Do, (or can) you season the food (ie. fish), before inserting in bag, and then putting in bath? If you can, what technique, if any, is the best way to do so
A shopper on Apr 28, 2014
Best Answer:The short answer is yes. The long answer is that herbs and aromatics are fine, but you need to be careful with salt.Since it's all sealed in a bag salting can create a brining environment. For shorter cook times it shouldn't affect things too much, but it's going to cause problems with a long cook.You can use marinades, too--just be careful with acidic ones (lots of citrus or vinegar) for similar reasons
Best Answer:A brief guide to time and temperature is included with this product, however I would recommend using your favorite search engine to find general and specific guidance for sous vide cooking.
The Sansaire unit itself is very self-explanatory.
Best Answer:Per their website the temp range is below, but like the previous answer I agree. This isn't a kettle and I wouldn't use it past the normal sous vide cooking temps (which tend to max out at 183F for cooking some harder veggies and fruits). If you're boiling water buy a good quality kettle.Temp. Range 32 degrees F - 212 degrees F / 0 degrees C - 100 degrees
Can I start something frozen from the freezer and let it cook ? For example, a frozen steak
A shopper on Mar 20, 2014
Best Answer:Yes. I've actually done this before, both with the Sansaire and with my previous sous vide appliance. There are a few notes you should consider:If you're getting vacuum sealed frozen meats you'll be cooking them with no seasoning, unless they are sealed pre-seasoned.If they are bought frozen and pre-seasoned they may come out salty so you'll need to experiment. Many of the marinades in store-bought marinated items are salty as they expect you to rinse and pat dry before cooking. The only way to find out is to try it, since it will vary by product.It will take a bit longer to come to temperature (obviously - it's a hunk of ice) so make sure your timing accounts for that, or you don't start timing until you see it at or near the target temp.You can also (and I've done this with both chicken and steak) sous vide several items at once, seasoned and sealed, then freeze them. Then during the week when you're busy all you need to do is thaw and sear. I'll do this when I come back from the farmers market with fresh meats and seafoods for the week. I'll fire up the sous vide and cook them off (separated out by like temperature) to use later. This also works with sous vide eggs in the shell. I'll sous vide lots at the same time, cool them and keep them in the fridge. Then during the busy week I'll just boil water on the stove, turn off the heat and drop the eggs in to warm through while I make toast
I do it all the time. It's easier to freeze a steak, vacuum seal it, and put it back into the freezer. I have always assumed that cooking the steak several hours at 134 degrees would kill anything evil. I always have the water up to temperature first
How much time, and at what temperature do you need to cook vegetables
A shopper on Apr 16, 2014
Best Answer:Vegetable cooking temperature and time varies with the type of vegetable (and the texture preferences of the cook!). That said, most veggies are at the higher end of the temperature range--180 or so, with root vegetables generally taking around 2 to 4 hours and more tender fare (asparagus, for example) cooking in around 30 minutes. I'd recommend being a little more vigilant about taking them out promptly after cooking, too--vegetables tend to get a bit mushy if you leave them in the bath too long. A few minutes extra isn't going to make a difference, but if you leave that asparagus in for four hours you're going to have a pretty unappetizing mess
Best Answer:Clipping the top of the bag to the side of the pot works pretty well. I use standard black office clips--they're strong and they don't take up a ton of space. The best solution would be a simple rack that elevates the bottom of the bag from the base of the pot--like a canning rack--but clips should work unless you're cooking really large batches. Just make sure you pad them if you have nice pots--nobody likes scratches on their All-Clad.