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.
- 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
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 »
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
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
Congratulations to the folks that developed this product from Kickstarter campaign
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 .
11 months ago
The answer is sous vide, and the Sansaire sous vide circulator is an amazing tool for the job. Instead of trying to win a pulitzer with an online review, I'm just going to bullet point the pros and cons for you.
- Can heat a large tub of water to exactly the temperature you set. (In large polystyrene tubs for cooking things like brisket, you will need to cover the top with foil to minimize heat loss from evaporation.)
- Keeps incredibly accurate and steady temperature control
- Very strong and durable clip keeps the probe steady on any type of vessel.
- very quiet. They aren't kidding when they say whisper quiet on the website.
- very easy to use
- powerful heating element heats water very quickly. If you remember from chemistry class how the specific heat, you'll be impressed.
- Can't double as a blow torch
- Doesn't clean up the kitchen after cooking is done.
- Seriously, there aren't really any cons, but...
- Would prefer the screw on clip of the Anova, but the Sansaire has pros over the Anova, or so I've read.
PS... Don't listen to Richard, he was not properly informed about how to finish meats after a sous vide cook. He didn't realize that you can't get a crust on a steak or a chop by cooking it at low temp in a water bath. The Maillard reaction, which gives meats that beautiful, nutty flavored crust, only occurs at temperatures much higher than the highest temp water will reach in liquid form. So, to finish your meats:
1) Put a heavy bottomed skillet (I use cast iron) over med high to high heat, depending on how powerful you stove is. Add some canola, grapeseed, or peanut oil. Something with a high smoke point.
2) pull the meat out of the bag and reserve the cooking liquids in the bag for a delicious pan sauce if you are into that sort of thing.
2) thoroughly pat the meat dry with paper towels. This is important for two reasons: 1) the oil will splatter violently if there is moisture on the surface of the steak 2) More importantly, much of that heat energy needed to drive the Maillard reaction will be wasted vaporizing water (which requires a lot of energy), and the water will have to be vaporized before the maillard reaction can even begin. That means you will have overcooked your steak before you even started browning.
3) Place steak gently in skillet and throw in some aromatics to infuse the oil with flavor, add a pat of butter which has some sugars that will bond with the meat proteins in the Maillard reaction to help with browning even quicker.
4) Don't leave the steak in the skillet too long. Pull it after 1-2 minutes on each side or else the center temp will go higher than you were aiming for.
Let rest for a bit, though not as long as with traditional methods, and enjoy.
1 year ago
I suggest changing the picture however, as it shows the product in bag partially above the water level which would not create an evenly cooked product.
Thank you for this product.
11 months ago
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.
A few others have mentioned and I agree, it would have been helpful to have a cookbook included beside the "temp. card" which I have found to not always be the ideal temps and times. The more on-line research I do and tweak the settings, the more I love this product.
8 months ago
11 months ago
8 months ago
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!
11 months ago
1 year ago
2 months ago
The Sansaire is now packed up and in the back of a closet.
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
Are these IN STOCK and available NOWI'm ready to buy
The Sansaire unit itself is very self-explanatory.
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
I would like to order a sansaire sous vide circulator that runs on 220v ac for a friend in Australia. can I get one with Australian plug? Thanks
Can I start something frozen from the freezer and let it cook ? For example, a frozen steak
Can it hit 175? Can it boil?
tank you for your attention.