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SKU: 1541135

Sansaire Sous-Vide Immersion Circulator

Turn any pot or container into a sous-vide water bath with this groundbreaking immersion circulator. The product of a successful Kickstarter campaign, the Sansaire blew away its funding goal in 13 hours. An ingenious gadget that will change the way you...Read More

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Turn any pot or container into a sous-vide water bath with this groundbreaking immersion circulator. The product of a successful Kickstarter campaign, the Sansaire blew away its funding goal in 13 hours. An ingenious gadget that will change the way you approach cooking, the Sansaire packs professional-grade performance and quality into a wallet-friendly package.

To experience this cooking breakthrough, simply clip the Sansaire to the side of any pot, set your cooking temperature with the intuitive controls and let it 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.

Click here for Sansaire’s guide to cooking sous vide.

Do people love their Sansaires? They do. Click here to read four reasons why.

Features Hide

  • 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

Specifications Show

  • Manufacturer: Sansaire
  • Model: SA3.07US
  • Material: Stainless steel, polycarbonate
  • Volume: Max. 6 gallons
  • Dimensions: 15½" x 5"
  • Weight: 4 lbs.
  • Watts: 1100 W
  • Made in China

Care & Usage Show

  • Wipe clean


NEED HELP DECIDING? | Send us an email | Call us at 800-243-0852
Sansaire Sous Vide Water Circulator. Turn any pot or container into a sous-vide water bath with this groundbreaking immersion circulator.

Companion Products

Sansaire Steak Aging Sauce

Stars: 5.0

24 95 $24.95

Add this game-changing marinade to your next sous-vide steak to make it taste like an expensive, dry-aged cut from a high-end steakhouse—all without...

See product page for full details »
Sansaire Searing Kit

Stars: 0.0

159 95 $159.95

Whether it’s putting a perfect sear on a sous-vide steak or blistering chiles for that flame-kissed flavor, this versatile torch is sure to turn heads ...

See product page for full details »
Sur La Table Exclusive
Steak Rub by Tom Douglas for Sur La Table

Stars: 5.0

10 00 $10.00

New The deep, intense flavors of chiles, garlic and rosemary make this Southwestern rub a hearty complement to any steak, chicken or roasted vegetable dish...

See product page for full details »

Customer Reviews

4.4 / 5.0
31 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Perfectly Cooked and Incredibly Easy
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
March 2, 2014
The best poached egg I've ever eaten
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
March 17, 2014
Not sure yet.
I have been invited to write a review, but I have only tried it so far with a rib steak, eggs, a corned beef brisket, and a salmon filet. With that caveat here are my comments:

The steak was cooked for about an hour at 123(f) then finished on a gas grill. The result was a very uniform appearing medium-rare. When it actually came to eating the steak however, I can't say it impressed me as being superior to a steak cooked entirely on the grill.

The brisket was cooked for 24 hours at 172, and came out tender-moist. I have read that longer times and lower temperatures will yield an almost fall apart finish. I was happy with the result I got, but again it was not obviously better than more conventional methods.

So far I have not been happy with my limited experience trying to achieve a soft cooked egg. I have tried various times and temperatures and end up with either whites too runny or yolks to hard. Some reading on the subject suggests that a two step method that sets the white and then a lower temperature to finish the yolk may produce a better result, but I haven't tried it yet.

The salmon, (if I remember) was cooked at 125(f) for an hour and then seared briefly on a very hot, lightly oiled pan. It was perfectly cooked, not over done (which is easy to do with fish) but not underdone.

The cooking times and temperatures are based on memory here, so they may be off, The ones actually used so far are based on the instructions sent with the Sansaire.

The Sansaire does what it says it will do. It seems to be will made, It is simple to use.

One thing that would have been helpful would have been a recipe book. A cooking guide is included, but it provides only some very basic information as to a few items.

Rated on the basis of performing as represented, I think a five would not be out of order. I don't know if this is fair or not, but I rated it a four instead, because I am not convinced that it produces better results than a competent cook can achieve using conventional methods. That said, it did make easy work of getting the Salmon just right. I am going to continue to experiment with it, and maybe over time I will become more enthusiastic .
March 31, 2015
1 year ago
Very Happy
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
June 24, 2014
A Compact Sous Vide Appliance
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
April 12, 2014
A Sansaire Sous Vide Should Be in Every Kitchen
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.
November 6, 2014
Love It
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
May 1, 2014
Used a modified version of the sous recipe here. The consensus was Fantastic Bird, moist ,flavorful and the released juice made superb gravy
November 27, 2014
Simple to use-great results
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.
April 22, 2014
Great device functionally, made from poor materials
So, works fine, great food, gets the job done and all that. 5 stars there. The polycarbonate is pretty terrible. So on Sur le Tab's page for this machine, "looks great on a countertop". Highly recommend storing this in the box it comes in when not in use. As the circulator was 'sitting on the countertop' seemingly out of the way, it was knocked over and the polycarbonate shattered as if it were made from glass. This was not a far fall.. it just fell over on to its side. Even had a fruitbasket to partially break its fall.
October 7, 2015

Questions & Answers

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Browse 45 questions Browse 45 questions and 200 answers
Why did you choose this?
Sur La Table Store
Christmas gift for my husband.
Lin S on May 23, 2016
A new, fun way to cook.
MAJEL A on May 20, 2016
Christmas gift for my husband.
Lin S on May 23, 2016
Perfect food every time.
Jaime P on May 23, 2016
A new, fun way to cook.
MAJEL A on May 20, 2016
gift registrar asked for this. after reading the review, I was very impressed at it's uses.
Edward S on May 11, 2016
You'll be amazed at how much food you can sous vide at one time! Great for family gatherings and holidays... you can do all the work before everyone gets there and relax and have fun with family and friends... open the bags, do a little finish work and eat your perfectly cooked food!!!
Thomas K on May 5, 2016
I've had food cooked this way, and it was delicious. I've cooked only fish in it, but it came out superb - moist and tender.
Tamara B on May 4, 2016
Had dinner with friends who cooked our steak this way. Perfect!!
Barbara B on May 3, 2016
Neat mother's day gift.
Kent L on May 2, 2016
My sons birthday his choice
Linda A on Apr 29, 2016
Had been planning to get one for quite some time.
MICHAEL K on Apr 29, 2016
Son is in culinary school - thought it would be a great Bday gift
Robert N on Apr 21, 2016
I've been interest in Sous-Vide cooking for a while and this was an economical way tot try it out.
Robert W on Apr 21, 2016
Absolutely fantastic sous vide. Durable, and excruciatingly accurate. I don't know how you could get any better sous vide machine.
TimJen on Apr 19, 2016
Husband loves steak and desserts and this has enhanced the preparation of both. We love it! simple instructions, easy to use
Lesli B on Apr 8, 2016
To cook meats before grilling.
Janet S on Apr 7, 2016
A friend purchased this unit and and recommended it to me. It's an awesome compact unit. I have had success with brisket, steaks, BBQ Chicken and more... It has been a very good purchase.
Ronald F on Apr 6, 2016
Seemed like a low price for up and coming equipment. We'll see if it holds true with performance.
Timothy H on Apr 6, 2016
It is an American Test Kitchen recommended product and my boss raves about it.
Scott M on Mar 31, 2016
To try what seems like an innovative cooking method
Tonya G on Mar 30, 2016
Good Price
George L on Mar 26, 2016
i like this method of cooking
SONIA B on Mar 23, 2016
My nephew has this and loves it.
Lorraine L on Mar 22, 2016
I have had mine for over a year, and absolutely love it. I use almost everyday. This one was purchased as a gift.
Susan H on Mar 21, 2016
Andrew B on Mar 21, 2016
I'm looking for an easy way to make a delicious steak.
Alice B on Mar 21, 2016
Intrigued by the method of cooking.
Wayne L on Mar 21, 2016
My other one broke after 16 months.
TRACI T on Mar 21, 2016
Going to go ahead and give it a try!
Eric S on Mar 21, 2016
This is a gift and they already have one and want another
JACQUELYN C on Mar 21, 2016
a friend has one & loves it!
LouAnn M on Mar 21, 2016
to infuse spirirts with fruit and spice
Nathan W on Mar 21, 2016
Always wanted to try this cooking method. Looks like a great way to keep all the juices in place
Scott S on Mar 21, 2016
I have a meal prepared using one and I was impressed
Michael F on Mar 21, 2016
Friend has one and told us how great the steaks were. Thought we would try it since it was on sale.
LYNN M on Mar 21, 2016
Elizabeth M on Mar 21, 2016
always wanted one..
Robert K on Mar 21, 2016
I have been considering it for a while and I used it in a cooking class at your new Dublin store and loved how the salmon turned out.
Jerome D on Mar 21, 2016
Yet another tool for a happy cook!
RICHARD L on Mar 21, 2016
I know several people that have one; the price was unbeatable.
Tina F on Mar 21, 2016
to experiment
Robert H on Mar 21, 2016
We have been talking about buying sous vide for a year, and the lamb chop recipe pushed me off the fence and into the sous vide pot.
Stephanie c on Mar 21, 2016
My sister recommended this product to me and I am very happy with it. I decided to gift someone else with it. Price is great and it is very easy to use.
Kim C on Mar 20, 2016
on sale/special and looks like a cooking piece I will use often
Joseph S on Mar 20, 2016
Wanted to try this method of cooking...heard great things about this product.
Sharon F on Mar 20, 2016
Gift for my daughter who is a chef
Robin L on Mar 20, 2016
My husband is a professional chef and he says this is the leading technology for perfectly cooked food
Martha M on Mar 20, 2016
Wanted to purchase direct from Carlsbad Store, CA (Sold out). I have the old deep fryer style and used it often. Want larger capacity option.. This is a great buy on sale. New to your store. Twenty year retired Chef from US NAVY. will be back for more either online or direct from store.
Paul C on Mar 20, 2016
Too cool not to try
Christopher M on Mar 20, 2016
It was used in a cooking class that we were in. It was also at a great price right now.
Tim W on Mar 19, 2016
Saw it in a cooking class
Brenda K on Mar 19, 2016
Perfect food every time.
Jaime P on May 23, 2016
gift registrar asked for this. after reading the review, I was very impressed at it's uses.
Edward S on May 11, 2016
What kind of bags do you need?

The pictures above show the use of standard locking bags; do you not need to vacuum seal them?
A shopper on Mar 17, 2014
BEST ANSWER: Sealing via water displacement gets you pretty close to a vacuum seal, especially if you add a little water or oil to the bag.It's easy to do: just seal the bag except for one corner and lower it into the bath until only that corner is exposed. The water should squeeze out the excess air, at which point you can finish sealing it and drop it in.I'm also going to reiterate what one of the previous answers said about not skimping on the bags. Some of the cheap off brands are really too flimsy or don't seal correctly, and you really don't want your food getting into the bath and potentially clogging the pump
alternatives to plastic bags?

Are there alternative food containers that can be used instead of plastics? Regardless of the food grade, I would prefer not to cook my food in plastic
A shopper on Mar 28, 2014
BEST ANSWER: You can cook some foods without plastic if you have a heat-transfer medium. There must be no gap between the water in the bath and the food, normally, so flexible plastic is essential; but you can get around this is some cases. For example, you can put pieces of fish in a glass canning jar full of oil, screw down the lid, and then lower the jar into the bath. The oil will conduct the heat from the water to the food.
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?
Ryan on Sep 2, 2014
BEST ANSWER: Start by cooking the single steak at the higher temperature. When it is finished, lower the temperature and ADD the other steaks. The medium well one is already done, and will be kept warm at the lower temperature. They will all finish at the same time. Just make sure you know which is which. This technique can also be used if you have multiple courses (I.e. Fish, poultry, beef) for a single meal, but it does take some advanced planning. P.s. I would bag all the medium rare steaks together. Less trouble.
does this connect to the iPhone?
A shopper on Oct 27, 2014
BEST ANSWER: No, thank god.
Really a general sous vide question, not a product question. My sous vide meat always seems to end up a smidge overdone, after I've put a sear on it. I've tried a lower sous vide temp, but that's not doing it. Should I be A. Letting it rest before searing? B. Ice bathing it before searing. C. Searing it before putting it in the sous vide. D. Somehow searing for a shorter time on a hotter surface (tho I'm already cranking the pan to max. E. Sous viding to en even lower temp. Other ideas? I'm frustrated that I'm still not producing the true sous vide effect... Thanks for the help!
George E on May 16, 2015
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BEST ANSWER: How done are you trying to cook your meat?

Are these IN STOCK and available NOWI'm ready to buy
A shopper on Mar 25, 2014
BEST ANSWER: Yes, these are currently in stock and ready to ship
Does a recipe and instruction guide accompany this product?
Richard H on Sep 15, 2014
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.
is it for 220V also? you ship to Hong Kong?
nathaliie n on Dec 1, 2014
BEST ANSWER: anova culinary has a 220 v. They are a little behind in their shipping but I have two and they work great.
Can I safely boil water with this device?
A shopper on Mar 20, 2014
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

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
When cooking more than one bag of food, does the bag floating on top that is not fully submerged fully cook like the ones underneath?
sharron h on Dec 8, 2014
BEST ANSWER: I would say no. Bags should be "under vacuum" that is, no air inside, so they stay submerged. If cooking something that refuses to sink down, then weight it down. For this process to be effective the food needs to be fully submerged to be evenly exposed to heat. If floating on top of water, one side is not being heated at the same rate. I'm a chef, not a scientist, but if you check out Modernist Cuisine, you will find out some additional insights on sous vide if you are interested.
Can I tempered chocolate with this device?
ivy c on Sep 4, 2014
BEST ANSWER: Yes, you can use a Sansaire heated water bath to temper chocolate.
What size pot or container do I need?
Laureen S on Jan 30, 2015
BEST ANSWER: Don't worry about not being able to maintain temperature with 6 gallons of water, Scott; it works just fine, even in a non-insulated container. (Insulated will save energy, though.) Because of the greater thermal mass, large volumes of water hold temperatures quite even, and the Sansaire only needs to supply enough heating capacity to keep it at that temperature. If you use an insulated tank, like a beer cooler, you could even go over 6 gallons, but Sansaire's literature errs on the conservative side.
Are there any problems using it at 7,000 feet altitude?
A shopper on Mar 7, 2015
BEST ANSWER: I don't think there should be. Altitude affects cooking by changing water's boiling point, but this device is designed to cook food well below boiling temperatures. So the food should cook identically regardless of altitude.
This looks like a great appliance. Does Sansaire plan on coming out with a vacuum sealer for liquids, meats with marinades etc?
A shopper on Sep 14, 2014
BEST ANSWER: At this time, I'm not aware of any plans for additional products, but this is a fairly new product, so I'm sure it's a possibility in the future.
How do yo keep the food off the bottom of the pot, so as not to create a cold spot
cheapersolution on Jun 13, 2014
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.
Cooking vegetables

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
What is the warranty?
A shopper on Jun 8, 2015
BEST ANSWER: Every Sansaire comes with a one year warranty covering all faulty or damaged components.
does it support 220V and do u ship to Hong kong???
nathaliie n on Dec 1, 2014
BEST ANSWER: No, it does not support 220V.
Does this device constanly circulate the water during the cooking cycle, or does it stop and start?
A shopper on Dec 26, 2015
BEST ANSWER: It constantly circulates the water. I might add that I am very satisfied with this product.
Where is the power cord?
Sandy R on Dec 18, 2015
BEST ANSWER: I bought mine a year ago and there was a separate power cord that plugged into the unit and into the wall. If you don't have one, you should return it.
How long can meat stay in sous vide once it reaches desired temp.?
Teresa P on Mar 8, 2015
BEST ANSWER: I would say zero to several hours. It will hold at your ending temp but over time you may experience some texture changes and possibly some color changes if you added something like fresh herbs.. I'm still new to sous.vide but am a very experienced cook so every thing is a learning opportunity. I've used a book by Jason Logsdon called Modernist Cooking Made Easy: Sous Vide. Very helpful. Oh, and don't forget to build in searing/browning time using a high temp source such as a gas bbq or propane torch (great one at Home Depot.)
How do the items get browned and not that pale boiled look?
Donna A on Mar 7, 2015
BEST ANSWER: Items that need to be browned require an extra step. They can be browned using any traditional heat method (i.e. broiler, grill, skillet) or even with a propane or butane torch. They can even be browned before being placed in a vacuum bag and cooked Sous Vide.
With a temperature that cannot exceed 212F, how long does it take to cook a steak?
Dixie F on Mar 20, 2016
BEST ANSWER: The key to sous vide is cooking slowly at low temperatures,almost like braising or cooking in a crockpot. Food like steaks would be sealed in a bag and cooked until the interior temperature was about 100 degrees -- which might take a setting of 140 degrees for a couple hours. (Consult various recipes available in books or online). Once the interior is cooked appropriately, the item is removed from the bath, removed from the bag, dried carefully, and finished in a hot skillet with seasoning for 2 - 3 minutes per side.
won't turn on?
A shopper on Sep 6, 2015
BEST ANSWER: Hmm...we've never had this problem. The power button is a circle with a line through it, right in the middle of the top of the machine. I guess I would suggest that you check your outlet, and hit the reset button on it. Hope this helps - the machine is amazing. We use it all the time.
I want to boil grains at a precisely controlled temperature- could I do it with this?
Sherry H on Mar 22, 2015
BEST ANSWER: The boiling point of water is the boiling point of water, there is natural temperature control through the laws of physics there. If you are asking if you can cook grains below boiling, like say 195 degrees, then yes but I would recommend covering the pot with foil to help the Sansaire out by reducing heat loss through vaporization.
What is the maximum size in quarts can you use this machine for. a review or two mentioned a turkey and whole duck?
greg r on Mar 18, 2016
BEST ANSWER: According to the product description from the website it can handle up to 6 gallons and circulates 3 gal/minute. Frankly, I would not do a whole turkey. Too big and really no value add that a good thermometer could not give. Then the issue is dealing with that nice skin which won't work in sous vide. I have done turkey breasts with good effect though. Great for steaks, ribs, short ribs unbelievable.
How it works without sealing the bag?
A shopper on Dec 19, 2015
BEST ANSWER: You need to remove all of the air from the bag so there isn't an air insulation gap between the food and the water bath. If you don't have a vacuum sealer you can use a good quality zip top bag and submerge it to remove all air prior to closing.
Do you add smoke flavor or charcoal flavor to steak before sous vide?
John M on Apr 6, 2015
BEST ANSWER: I sear steaks on the charcoal grill after sous vide. It is possible to sear beforehand, but meat needs that browning you get on the grill or hot skillet to really taste right.
Can I use this gadget in Europe?
A shopper on Dec 4, 2014
BEST ANSWER: No. You will need a 220v model in Europe as well as a different plug or adapter.


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