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PRO-1541135 Sansaire new
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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

What's In the box? Show

  • Water circulator


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 »
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 »
Stonewall Kitchen
Stonewall Kitchen Roasted Peach Whiskey Sauce

Stars: 5.0

10 00 $10.00

New 2011 Gold SOFI (Specialty Outstanding Food Innovation Awards by the National Association for the Specialty Food Trade) Award Winner, Best Cooking Sauce or...

See product page for full details »

Customer Reviews

4.5 / 5.0
42 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
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 18, 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
over 2 years ago
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 13, 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 2, 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
I've used three times. The first two were successful. I cooked hamburgers and steaks, then finished on hot cast iron pan. They were delicious and everyone complimented the texture and flavor. On third try, the machine overheated the water. While it was set for 140F, the temperature of water was 148-150F. Also it was swirling the water very fast and making screeching noise so loud. Maybe this was the factory defect...anyway it's packed and ready for return.
May 3, 2015
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 23, 2014
Great Machine
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.
November 20, 2014
I love this product! The best stesk I ever made! Ribs,Pork shoulder,chicken fish you name it's great.
September 20, 2015
over 2 years ago

Questions & Answers

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Browse 49 questions Browse 49 questions and 211 answers
Why did you choose this?
Sur La Table Store
Heard great things about Sous Vide cooking. This is the one that was recommended to me by others
Lucy B on Mar 27, 2017
great design
C. MICHAEL J on Mar 25, 2017
Heard great things about Sous Vide cooking. This is the one that was recommended to me by others
Lucy B on Mar 27, 2017
recommended by others that had purchased it. Healthier cooking
Rhonda L on Mar 25, 2017
great design
C. MICHAEL J on Mar 25, 2017
Good quality and good price.
Carlos F on Mar 20, 2017
It was on sale and I've always wanted to try it, so I decided to take the plunge and buy it. Too many good reviews to say no to it any longer.
Roy F on Mar 20, 2017
Future of cooking
Brian K on Mar 20, 2017
I picked this item because of the good reports from friends who are using it. This sounds like a convenient way to cook great food without too much effort. and worry free regarding quality.
Herbert I on Mar 20, 2017
Just discovered sous vide eggs and love that I can now make them at home.
Jane V on Mar 20, 2017
very new an innovative. the gift will be enjoyed by a real cook.
stephen s on Mar 20, 2017
It looked like a really simple and tasty way to make dinner for my family. i like that the food comes out properly cooked.
Suling H on Mar 19, 2017
I am interested in this cooking technique
ANNE T on Mar 17, 2017
Went to a cooking class at the store where one was used
TRAVIS S on Mar 16, 2017
Life changing. Make it programmable and I'll buy another.
CHRISTOPHER C on Mar 16, 2017
I learned about using these in class. I am looking forward to learning to use Sous-Vide for my clients prepared meals.
Carl on Feb 19, 2017
This is a go-to tool in my kitchen!
Kimberly R on Feb 11, 2017
Interesting item & right price range.
Harry E on Feb 7, 2017
christmas present
Tzielan L on Jan 16, 2017
I've heard good things about this!
Lynnette F on Jan 15, 2017
Cook proteins easily and consistently!
John L on Jan 14, 2017
I love cooking sous vide. I bought this item so that I could travel with it.
Roxanna S on Jan 14, 2017
Great reviews, good reputation, easy to store
COURTNEY R on Jan 13, 2017
I thought this would improve the flavor But very disappointed in this product. !!!!!!
Mary N on Jan 8, 2017
Good Reviews, value.
Georgi C on Jan 2, 2017
Randall G on Dec 31, 2016
The perfect gift for my chef husband in a small kitchen
Janzy B on Dec 23, 2016
because my son recommended it
Richard K on Dec 21, 2016
Now my second choice. First choice is Joule by ChefSteps!
Jimmy A on Dec 20, 2016
My wife requested it! Why else?
brian d on Dec 19, 2016
Great cooking method. This should simplify it and fit our very busy life
james z on Dec 19, 2016
gift that was wanted by recipient
Linda P on Dec 18, 2016
I hear this is the best way to cook steaks. Can't wait to try it
elizabeth O on Dec 18, 2016
On gift list
Ralph R on Dec 18, 2016
It was on sale
Michelle L on Dec 18, 2016
This is one of the most magnificent kitchen appliances on the market. I can not say enough about how it has changed our kitchen. Love it!
Laurie B on Dec 17, 2016
This sous vide had a wonder wright up. I like the fact that small too, so it doesn't take up a lot of space.
Michelle S on Dec 13, 2016
A friend recommended this brand and said that he loved it. It should make the perfect gift.
Mark T on Dec 12, 2016
I wanted to expand my cooking into new arenas and perfect my fillet mignon, poached lobster and get new ideas that I could cook at leisure.
Lynn M. H on Dec 12, 2016
Lynette c on Dec 11, 2016
I have this & love it. I have cooked filet mignon with it & it is perfect. I have served filet at a dinner party for 10 & everyone said it was the best filet they had ever had. It was so easy to finish it off on a grill pan. I have done salmon & 65 degree eggs. Everything is wonderful. You can walk away & do other things and come back to it when you are ready. It is never overcooked. Amazing invention! Giving one to each of my sisters for Christmas!
SUSAN M on Dec 11, 2016
Takes up little space, good reviews
Jan K on Dec 11, 2016
My husband and I always wanted to try this method of cooking and when I saw this highly rated item with 20% off, I couldn't resist getting it for him for the holidays.
Denise D on Dec 11, 2016
Wish it qualified for %15 off promo...
Jodi C on Dec 8, 2016
Trying new recipes
Carolyn D on Dec 7, 2016
My husband can't stop talking about the sous vide cooking method. This got great reviews!
Tracey D on Dec 7, 2016
Recommended by a friend
Fred g on Dec 4, 2016
KEITH J on Dec 3, 2016
Purchased this as a gift. BONUS it's on sale and free shipping!
catherine l on Nov 30, 2016
Makes perfect steaks and ribs!!
Katherine C on Nov 30, 2016
Excellent product.
Jay G on Nov 30, 2016
I've heard it's the best way to cook/keep food moist. Can't wait to try.
Jane W on Nov 30, 2016
recommended by others that had purchased it. Healthier cooking
Rhonda L on Mar 25, 2017
Good quality and good price.
Carlos F on Mar 20, 2017
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.
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: It sounds like you could be letting it cook in the pan too long. When you remove your meat from the bag, pat it dry and put it in a dry, screaming hot pan (like cast iron). You mention you have the pan on max, maybe you need to give it a few extra minutes empty to really heat up. I have a sear burner on my grill that works amazing, but even that use on the highest setting and do not cover (you don't want to trap the heat to further the cooking).
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.
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
does this connect to the iPhone?
A shopper on Oct 27, 2014
BEST ANSWER: No, and I could not possibly think why it would need too. It is a great sous vide though.
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.

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
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.

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.
Can you use a rectangular pot with dividers for different meat at the same time? One maybe similar to the sous vide supreme
A shopper on Dec 16, 2015
BEST ANSWER: No need for dividers, which in any case would block the circulating water. Different meats should be placed into separate vacuum bags. Assuming they are all cooked to the same temperature, the bags can all go together into a single water container which is large enough to hold them and the water.
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.
How many pounds of meat can you cook at once?
Cindy S on Oct 29, 2016
BEST ANSWER: I use the circulator in an 18-gal food-safe plastic box with a sliding cover. The most I've done at once is a 4 to 5 lb. roast. You have to be sure the bag is big enough to seal well. Bigger pieces take longer. You might find yourself up to 72 hours. I think it also matters in the cut: pork shoulder for shredded pork, no problem; likewise a beef tenderloin. I've never actually done a rib roast but my books say 5 to 10 hours. There are online charts to help you get started.
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.