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Sansaire Sous Vide Immersion Circulator, Black


Sansaire Sous Vide Immersion Circulator, Black


The Sansaire immersion circulator is the only tool you need to cook sous vide, and it only costs 9. Just place the Sansaire in a pot or basin, add water, and set your cooking temperature. The Sansaire maintains the water temperature, ensuring that your foods will cook perfectly every time.

  • Cook a better steak than expensive steakhouses, for a fraction of the cost
  • The Sansaire takes up as much space as a champagne bottle and uses pots or containers you already own
  • The same lifestyle benefits of slow cooker cooking, but without dried out, overcooked proteins
  • The Sansaire is used in some of the world’s best restaurants. Professional chefs rely on sous vide for precise, predictable results
  • Heat milk or formula to precisely 98.6 DegreeF for worry free feeding

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What customers say about Sansaire Sous Vide Immersion Circulator, Black?

  1. 58 of 61 people found the following review helpful
    5.0 out of 5 stars
    Wonderful machine, June 22, 2014
    By 

    This review is from: Sansaire Sous Vide Immersion Circulator, Black (Kitchen)
    After years of reading about the sous vide process of cooking, I finally bought a Sous Vide Supreme (SVS) when they first came out a few years ago. Along with my trusty Food Saver vacuum sealer and a butane torch, I set off on learning the ways of sous vide cooking. I learned that there are few ways better at cooking proteins. Vegetables, not so much. The sous vide process adds little to vegetable cooking in my opinion.

    When Sansaire was looking for Kickstarter funding for their new machine I made a contribution to support the home sous vide movement. In return, I was gifted with one of their first production models. After several months of use I can say it does exactly what it is supposed to do.

    The SVS is a wonderful device, but it takes up a lot of counter space. The Sansaire works just as well, but can work in any stock pot and stores in a deep drawer. The SVS relies on convection currents to maintain an even heat while the Sansaire has a recirculating pump. I haven’t noticed any real difference in how the difference effects the cooking. The Sansaire is noticeably louder than the SVS which can be an annoyance on long cooks (72 hour beef ribs). The SVS is silent. Additionally, the SVS has a top which eliminates the evaporation problems inherent in long cooks with a stock pot and the Sansaire. The SVS is a more sophisticated machine control wise, but I find most of the sophistication not something I rely on and don’t really miss it on the Sansaire. I do wish the Sansaire had a bell to let me know when it has come to temperature.

    On short cooks there is little to distinguish between the two other than size. If you like perfectly cooked lamb rib chops, buy either one and you will not be disappointed. I find perfectly cooked rib chops worth the price of a sous vide machine. If you are short on counter space or storage space, buy the Sansaire. You really can’t go wrong either way.

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  2. 28 of 29 people found the following review helpful
    4.0 out of 5 stars
    True Sous Vide Results at a Tiny Price, July 3, 2014
    By 
    Ray Paseur (McLean, VA, USA) –

    This review is from: Sansaire Sous Vide Immersion Circulator, Black (Kitchen)
    I’ve had this machine for a month and I totally love the results I’ve gotten with fish, scallops, beef, lamb and pork. In my experience, sous vide plus 1 minute per side on my grill’s infrared sear burner produces incomparably delicious food. Temperature control is flawless, and the freedom to cook food “from 3 to 6 hours” makes it ideal for entertaining. I’ve found that dried spices work better than fresh for flavoring. I’ve also invested in the Waring Pistolvac and the specialized bags. For small items like a couple of filets it’s not necessary (you can use ziploc bags), but for cooking ribs or anything that’s going to be submerged for a couple of days, the high-quality vacuum bags seem to make sense.

    My only reservation about the machine is its sensitivity to power outages. Even the tiniest power blip shuts it off. No problem if you’re right there and can turn it back on when the power comes back. But if you’re doing a 2-day brisket and you’re away from home while it’s cooking you might come home to spoiled food. I think for the Sansaire V2, a system that turns the device back on when the power is restored might make sense.

    I would buy it again and I would recommend it to a friend.

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  3. 25 of 27 people found the following review helpful
    5.0 out of 5 stars
    Love it, June 10, 2014
    By 
    temp

    This review is from: Sansaire Sous Vide Immersion Circulator, Black (Kitchen)
    Compact, Efficient, Easy to Use
    I have the large motorized sous vide that I put in a giant plastic tub for doing large amounts of meat, etc.
    But for home use (and storage) this unit is effective and convenient.
    It store nicely, comes up to temperature fast, and does everything expected of a sous vide machine very handily.
    Great for anything sous vide…salmon, eggs, meat.
    I love that I can get it out of a kitchen cabinet, use it (comes up to temp quickly), cook, and put it away… instead of having to find someplace to store another kitchen tool and wait the long period of time to get the large basin up to temp.
    I use the Sansaire with a simple tall pot of water, making it truly a kitchen tool, expanding my repertoire and kitchen depth.
    Thank you, Sansaire. Awesome tool.

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