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.
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
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
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 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
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 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 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'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 just received this as an early Christmas present, so my experience is limited, but so far I absolutely love this device! I made chicken breasts to temp of 140 and then seared the skin. They were incredibly tender and moist. The next day I poached eggs. It's just like in the pictures! Some reviews on other sites complained about the noise, but I can barely hear it. The Sansaire is super easy to use and the design is quite nice looking. I have been using it with a 12 qt stockpot, which provides more than enough room to fit 4 chick breasts. I would definitely recommend this to anyone who is interested in getting started with sous vide cooking.
I really like this method of cooking and now realize what goes on behind closed doors in restaurant kitchens! One word of caution do not put an bare egg in shell in water bath. I tried this and the egg broke and made a terrible mess to clean up. Keep it in a bag and you won't have this unfortunate experience! Other than that I am very pleased with the unit.
I have had my Sansaire for a bit over a week now and to date and am very disappointed. A steak cooked sous vide and browned on a cast iron skillet was very tender but at least for us was indistinguishable from tenderized meat. Had sort of a mushy feel. Tonight was a salmon that was no better than if it had been steamed. In fact, poached in a bit of white wine would have been much better. Green vegetables lose their color before they are cooked. Sous vide squash was excellent. At least at this point after having used the Sansaire daily for a week, I am very unimpressed.
This has revolutionized my kitchen. My husband has crohns and is on a very limited diet - mostly fish, chicken and vegetables. I've used this appliance for chicken and fish and all I can say is WOW! These items have a whole new taste, and they are moist and easy to chew and digest. I've made pork loin for myself and must tell you I couldn't believe the taste - like butter - highly, So easy to use and store. Five stars are not enough for the sansaire!
Sansaire maintains temperature perfectly within 0.5 degrees for an extended period of time. That's all you can ask of any sous-vide product.
A previous reviewer gave this machine only 2-stars. Based on the review, I would speculate that they simply do not like sous-vide as a cooking technique. That, however, has nothing to do with the performance of the sansaire
Since getting the Sansaire for Christmas we have had wonderful steaks - cooked to perfection from one edge to the other. Tender, delicious Salmon fillet - I used a soy sauce based marinade - great taste! And Scramble eggs with a texture like custard but still firm enough to eat with a fork. Looking forward to mastering thick pork chops next. And Chicken breasts are so juicy and tender --- have never had white meat that has been so, so tender and moist. Love the easy to use Sansaire. We use our spaghetti pan and it works great for everything.
My husband recieved this as a gift for the holidays and has had so much fun making the perfect egg, or steak, or pork chops. Just be prepared to give it time to cook and you will be rewarded with some wonderful meals.
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 .
I purchased the Sansaire sous vide from Sur la Table when there was a one day sale, with expectation of cooking perfectly finished meat. To date I have not had one sous vide steak or chop that would not have been infinitely superior grilled or broiled. Because there is moisture in all meat, in the end it simply tastes steamed with the meat having the texture of having been tenderized. Cooking meat to a rare temperature does provide a steak with a pink center, but it doesn't have the taste or texture of steamed meat. Along with the Sansaire we purchased a vacuum sealer which has become invaluable for storing food. The Sansaire is now packed up and in the back of a closet.
I have been interested in Sous-Vide for over a year now and have been looking for an affordable compact unit. I don't have a lot of space to store a larger system and couldn't justify the expense. I happened to come across this one recently and decided now is the time to give it a try.
I'm allergic to eggs and cow's milk products; I am finding it difficult to eat out in restaurants, as a result. I like food cooked perfectly and delightfully seasoned! Unfortunately, I can be incredibly lazy when tired; this seemed to answer several problems (especially since it can hold food at temperature without overcooking). I can see putting food into the sous-vide when I have time and it will be ready for mealtime. We will be eating a lot more healthfully!
Always fascinated with concept of Sous-Vide cooking and this unit looks easy to use and reasonable priced. I trust Sur La Table to provide a quality product, and if I'm not satisfied, I know they do the right thing.
Sous Vide can change your entire outlook on cooking!! While the science is simple and understandable, the outcomes are nearly mystical to the pallet. I have one of these same units and liked it so much I had to buy one for a friend.
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:For most things you would cook, not necessarily. I've used vacuum sealed bags (from a home sealer, not a restaurant quality one) and good quality zip locks at various times. I've seen no appreciable difference. But I wouldn't cheap out on the zip locks, to be safe. :)Unless you're cooking for a really long time, you don't necessarily need that vacuum seal. And honestly even with the items I've used my home sealer on some air was in the bag by the end of cooking
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
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.
No. If you use ziplock use the freezer style since they are the least likely to leak. You don't want steak juice running through the pump on this circulator. The method Nolan suggested in his answer is the proper way to do it.
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?
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.
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.
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.
Cooking longer is NOT the answer with sous vide... no no no no!!!! You can cook the lower temp ones with the higher temp one first, but then turn up the temp after you take the other three medium rare ones out and let your medium well one cook at the higher temp for a bit. This is not a TIME process, but a Temperature process.
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.
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
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.
We love our Sansiare and often cook multiple bags at a time (meat, veggies, beans, etc) for a whole meal. If you have a vacuum sealer then they actually don't float and all cook at the same temperature. Their website is very good at teaching you the proper sealing technique (even if you are using a ziplocbag). Overall, the Sansaire does a good job of keeping the whole pot the same temperature and is very even with cooking.
Yes, I have cooked up to three items, each going in at different times because of cooking times but everything comes out fine. It is about the water circulating around the bags that cooks them whether on top or not. I did find my floaters move around the pot with the circulation. You'll love this little power house, I re-heated Thanksgiving prime rib and it was as tender as it was the day it was cooked. Hope this helps.
I always try to use a big enough vessel so that al the food can stay fully submerged. If this isn't possible, try manually rearranging the bags so that all the food gets equal "bottom" time. Theoretically, though, the temperature at the top of the water is the same as at the bottom, and because of the length of time the food spends in the water bath, It should be heated through to the proper temp.
No, it does not. That is why I remove the air from the bag before immersing it. If that does not work, I have put a weight of some kind on top of the bag, using the smallest weight possible so that as much of the top of the bag is in contact with the water.
We recently had cut up rack of lamb into two steaks each and placed them into 4 separate bags and then submerged them at same time to cook. All bags of steaks came out the same and was yummy. We love our Sansaire Sous-Vide Immersion Circulator.
If it's just a tiny bit out of the water no big deal, but if a lot is out of the water that part won't cook. You'll need to move the bags around every so often, do a better job getting the air out of the bags, or weight them down.
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.
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.)
The length of time is immaterial to the doneness of the food. For example, a steak that you cook for an hour at 135 can stay for even 2 or 3 hours without the meat "cooking" any more. If you extend for hours what can happen is that the meat fibers break down and you could end up with mush. So for tough cuts like short ribs or briskest the cooking time could be as long as 24 hours or more to tenderize the meat. But 15 or 30 minutes extra is no issue.
One of the great things about sous-vide is that when the internal temp reaches whatever you have set it hold it there so you don't need to worry about "over cooking". From my experience the length of time of the cook will effect the texture of something such a meat. I made short ribs yesterday that were in the bath for 72 hours and they were fantastic. I love my Sansaire.
Until your power goes out... or the end of time itself. Whichever comes sooner. It will bring meat up to perfect temp then hold it indefinitely, the only way meat can overcook is if it goes higher of a temp than desired, since this doesn't do that, it doesn't overcook things. It would literally take days before the meat's cell structure would start to deteriorate.
Depends on the meat... Tender cuts tend to get overly "mushy" if left on too many hours, however tougher cuts like brisket could take up to 24 hours or more in the immersion bath. I have cooked beef tenderloin for 3 hour at 52.5C and its is perfect....
my experience is that you can leave it in for "quite a while" - my main objective in leaving it in is to be able to deal with uncertain arrival times for guests, and that amount of variation is not problematic at all.
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.
I have seen blow torches made specifically for this reason but I like to put steak for example on a heated grill for 1 minute per side, it seems to sear or brown it perfectly. Broiling in the oven works as well.
Best Answer:They would have to be in a closed container of some sortand submerged in the water. If you just put the sous vide in with the geain they eould gunk it up because it circulates the watEr thru it.
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.
This model will clip on to the side of a wide rage of pots. I have used mine on medium saucepans, although I usually use it on a regular sized stockpot.
The sansaire has a minimum and maximum fill line that guide how much water you can add to the pot. Beyond that, you can use most any pot as long as it will allow the food to circulate in the water while the machine is on. For me, that means I usually end up using a regular sized stockpot.
A 6-8 qt stock pot will do fine, or platic Cambro container. They claim it's circulates up to 6 gallons of water at 3 gallons a minute. but I would be supprised if the temp will keep up With that much volume. They work very well with 1.5 -3 gallons of water range I haven't done anything larger Yet.
The one I use the most is a 12 qt that is 9 1/2 inches high. It does say to limit it to no more than a 23 qt total volume. Your pot can be bigger, just don't fill it to top. Just make sure you keep your water level between the 2 marks on your Sansaire located above the outflow port.
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.
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