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Gourmia GSV-130R Digital Sous Vide Pod Immersion Circulator Precision Cooker, 1200W, Bronze


Gourmia GSV-130R Digital Sous Vide Pod Immersion Circulator Precision Cooker, 1200W, Bronze


Low cost, compact alternative to self contained sous vide water ovens. Easily clips to most 3.5 gallon pots, creating a classic sous vide system with utensils you already own. Get consistent and outrageously delicious results with sous vide steak, chicken, seafood and eggs. Home cooks can now easily rival five star steakhouses in surreal flavor and buttery textured food. Leave meat, poultry and fish to simmer for hours. The genius of sous vide invites deep, penetrating flavor during the cooking process and soft, incredibly moist results. Exclusive active control thermostat incorporates precision temperature settings within +/- 0.01 Degree for complete accuracy and control over the entire cooking process.

  • Low cost, compact alternative to self contained sous vide water ovens. Easily clips to most 3.5 gallon pots, creating a classic sous vide system with utensils you already own
  • Get consistent and outrageously delicious results with sous vide steak, chicken, seafood and eggs. Home cooks can now easily rival five star steakhouses in surreal flavor and buttery textured food
  • Leave meat, poultry and fish to simmer for hours. The genius of sous vide invites deep, penetrating flavor during the cooking process and soft, incredibly moist results
  • Exclusive active control thermostat incorporates precision temperature settings within +/- 0.01 Degree for complete accuracy and control over the entire cooking process
  • Enjoy a hassle free sous vide experience with the user friendly dial and digital display. Sleek design is durable and attractive for upscale kitchen and cooks

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What customers say about Gourmia GSV-130R Digital Sous Vide Pod Immersion Circulator Precision Cooker, 1200W, Bronze?

  1. 34 of 35 people found the following review helpful
    5.0 out of 5 stars
    Perfectly functional immersion circulator, December 6, 2015
    By 

    This new offering is a welcome addition to the immersion circulator market. As a long-time user of another model, I was already familiar with sous vide style cooking; however, the Gourmia GSV130 does offer several advantages over some commonly used models. First, the VERY simple user interface is easy to use and perfectly suitable for this style of cooking. Second, the clamp to secure the device to the ‘water bath’ vessel definitely represents an improvement over other widely used methods. Finally, this device can be had for 50-75% of the cost of other immersion circulators and an even lower percent of the cost of self-contained water bath systems.

    It worked well in the 1.5L Rubbermaid Cereal Keeper http://www.amazon.com/Rubbermaid-Home-Cereal-Keeper-Clear/dp/B0014CX8ZW/ref=cm_cr_pr_product_top?ie=UTF8 but a container with a smaller opening would be an even better fit. For our inaugural cook, we did 8 burgers at 129F for 1.5 hours and finished with a torch… they turned out perfectly. I used a ThermaPen to check the temperature of the water during the cook and it registered at 130F.

    Pics attached below.

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  2. 29 of 31 people found the following review helpful
    5.0 out of 5 stars
    If you’ve been wanting to try sous vide, THIS is the product for you!, December 13, 2015
    By 
    Deborah (Tennessee) –

    All my life I’ve been doing steak wrong. Sous vide is the way to do steak! I first heard about sous vide a couple of years ago and was instantly intrigued. I’ve never been very good at cooking on a charcoal grill (I can never time it just right–either way too hot or not hot enough) and steak broiled in a conventional oven is an expensive disaster waiting to happen. So when I heard about sous vide, I wanted to know more.

    What I found out is that sous vide is simply a way of slow-cooking steak in a vacuum-sealed bag under strict temperatures. Sounds easy enough, but the “homemade” sous vide cookers just didn’t appeal to me. That’s why I was so excited to try this Gourmia Sous Vide Pod Immersion Circulator Cooker.

    The idea is simplicity itself. You attach the immersion cooker to an appropriate container large enough to hold enough water to reach the min/max levels indicated on the cooker unit. I happen to have a very large, restaurant-style stock pot that was the perfect size for this. The handle just grips the side of the pot, and the cooker part is immersed in plain water up to the level indicated. The cooker itself is electric, so it will need to be near an outlet, but the pot does NOT have to sit on the stove. It can be placed anywhere. I did put a kitchen towel underneath it to absorb heat, but a trivet or two would work just as well. The pot doesn’t get extremely hot, but it does get pretty warm, so don’t place it on a surface that could be damaged, or at least put something under the pot to protect your surface.

    Setting the cooker is easy. It comes on when you plug it in, and you set the desired temperature you want. The instructions that come with it are pretty general, so you might want to do a little online research first. I found several really good sites with excellent info on cooking sous vide. (My favorite: http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html ) So once you’ve determined how you want your steak cooked (rare, medium, well, etc.) find the recommended temperature and set the pod immersion cooker to that temperature. It will automatically start to bring the water in the pot up to that temperature, and then it will hold it at that same temperature for the duration of your cooking time, even for hours! It also beeps when the desired temp is reached, to let you know it’s ready for the meat.

    At this point, you’ll add your steaks to the water. They need to be vacuum-sealed in separate bags. Go ahead and season them first however you like. For one steak, I added some gourmet-type barbeque seasoning, and for the other, simple salt and pepper and a little mixed herbs. Vacuum-sealing is important, because any air inside the bags will cause the meat not to cook evenly and thoroughly throughout. But if you don’t have a vacuum sealer, you can use a large pot or bowl of plain water, immerse your bag filled with steak just up to the closure part (be careful not to get water down into the bag), and seal it. The water pressure will force out excess air, not quite the same as a vacuum sealer, but better than trying to squeeze air out with your hands! The closer you can get to the top of the water with the closure, the better. Takes a bit of practice at first, but easy once you get the hang of it.

    So now you’ve got your seasoned steaks in individual vacuum-sealed bags. Now all you do is drop them into the pot of water where the pod immersion cooker is doing its thing. That’s it. If you waited for the ready beep, the water is at the right temperature, and the cooker will keep it at that same temperature. You don’t have to do another thing, except maybe set a kitchen timer if you like. Depending on your research and how you like your steak, you may want to remove it after the minimum time, or you can let it cook for hours if you like your steak melt-in-your-mouth tender. I like it both ways, so I cooked one to the desired minimum time, and left the other in the pot for another hour or so. I wanted to test the difference.

    Steaks that are cooked sous vide are tender and juicy, but they are not “grilled” or charred at all. So if you like to present steak with some char or crispness, you can now sear your sous vide steak in a cast iron skillet heated to the smoking point. It only takes about a minute or two, depending on how you like it. I did this in my cast iron skillet with a little olive oil, which has a much lower smoke point, and promptly filled my kitchen with smoke. But boy did it smell heavenly! I got a nice char on the outside, but the inside was still pinkish, just the way I like it. Delicious! And so tender and juicy!

    The other steak that I left in for hours was even more tender, although not quite as juicy. The longer you cook a steak sous vide, the more moisture is pulled from the meat. You can actually see it in the bag. I just poured it out along with the steak, and…

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  3. 21 of 23 people found the following review helpful
    5.0 out of 5 stars
    fool proof cooking, December 2, 2015
    By 

    Verified Purchase(What’s this?)
    strange… 10 days ago I ordered the black model and received the bronze one instead, not sure if was charged the higher price since currently the bronze list for $10 less then what I paid and black for $20 less. Just make sure the one you order and price is what you had expected. Just gives me the feeling I was cheated into paying a higher price then I expected.

    As far as how well it works… it’s great. At 130 degrees F, cooked up hamburgers with it and they were the best ever. London broil cooked for 24 hours and it was fork tender.

    Pre made mashed potato and greens for thanksgiving dinner, used the sous vide to reheat them. Set them in a pot of water heated by the sous vide that was out of the way of everything else cooking… Perfect.

    The only thing I question is ” precision temperature settings within +/- 0.1° for complete accuracy ” since when set to degrees F it can be set in steps of only 2 degrees at a time. If want 130 temp will have to choose between 129 and 131 and I noticed when set at 131 it did indicate 130 degree water temp several times. So if .1 degree accuracy how did it get down to 130?

    But does 1 degree really matter? I don’t think it does, at least not for anything I will ever be doing. When I cook a burger or steak on the grill and trying for med rare I’m just as likely to get well done…. sous vide is a big improvement over my normal cooking.

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