Sansaire Sous-Vide Immersion Circulator
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.
- 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
- 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
What's In the box? Show
- Water circulator
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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
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 .
over 2 years ago
Questions & Answers
The pictures above show the use of standard locking bags; do you not need to vacuum seal them?
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
The Sansaire unit itself is very self-explanatory.
Are these IN STOCK and available NOWI'm ready to buy
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
How much time, and at what temperature do you need to cook vegetables