SOUSVIDE ART Sous Vide Cooker Kit - 1000W Immersion Circulator - 15 Vacuum Bags, Pump, Digital Timer and Temperature Control; Complete Sous Vide Machine Cooking Kit for Home Chefs and Beginners

Being new to sous vide I knew I needed the wand but didn't know what else I may need. This kit supplies every thing you need but the container for your water bath (and you can use just a regular large pot). It comes with an assortment of bags that are resealable (like zip locks) though I prefer to use pre-cut vacuum sealer bags though I do use the resealable bags for other things. As for the vacuum sealer it comes with it is great if you don't already have a vacuum sealer. It also comes with 2 clips that you can use to clip your bags to the side of the container while cooking. The sous vide wand itself is awesome. It is easy to use, the digital readout is easy to see and so far, it has worked perfectly.

My coworkers talked me into buying this and the first cook results were amazing. Easy to set up and easy use. Made the most amazing ribeyes. Recommended purchase. 10/10.

I bought this Sous Vide to use as an aid in making my own vaping e-liquid, because one of the components, Vegetable Glycerin (VG), needs to be heated to 140°F/60°C to make it less viscous for the Homogenization process. This helps save wear and tear on the Homogenizer itself and makes it last longer. I bought a 250ml Erlenmeyer flask with a no-hole rubber stopper for heating the VG. The friend who recommended this Sous Vide to me uses an Oggi stainless steel Utensil Holder to heat the VG, but I didn't like the depth or width of the ones I saw, so I bought a cheap 2 quart cooking pot with a lid. The wall of of the pot isn't very tall and is too thin for the Sous Vide clamp to and stay in the position I set it (as would be the Utensil Holder) and it drops to the bottom of the pot, so I'll have to find something like a stainless steel wire mesh stand made of fairly thick wire, about 1/4" to 1/2" tall, because I don't think the bottom of the Sous Vide is supposed to bottom out. This almost completely blocks the holes in the bottom where the fan circulates the water and I don't want to ruin it. The cooking bags that come with it are plenty big enough for many of the foods I'd want to cook over time at a set Temp, and coming with the vacuum pump for them is cool, so I'll gain that cooking use, too. The Sous Vide gets the water up to Temp very quickly. So quickly, in fact, that I was surprised. It takes my gas stove a LOT longer and that Temp is not regulated. 140°F is perfect to thin the VG without damaging it. This way, I can let the VG heat up and stay at 140°F while I'm preparing the flavorings; everything but the VG and nicotine. Adding the heated VG is the next-to-last step and this is when the Homogenizer is used. Homogenization makes the e-liquid completely ready to vape in hours instead of weeks, with some recipes having to steep up to 6 weeks without it. After the Homogenized mix has cooled to room Temp, the nicotine is added, the mix is capped and shaken, and then set in an Ultrasonic Cleaner for 5 minutes to help with the final mixing it and clear any gas bubbles out. Let it sit for 8 hours to stabilize and it's done. This Sous Vide is a wonderful, multi-use tool, when you think outside of the "Cooking" box!

I made one recipe and that was enough to experiment and have some fun! We live at 5,444 feet in altitude, so I am boosting temps another 5-10 degrees. The instructions are hard to follow and often incomplete. A chicken recipe in the recipe book turned the letter m several times into “iu”, which indicates it was copied by OCR from somewhere and never proofread. Other statements in the recipe book read awkwardly. I also struggled initially with operation. The current temp display lights up upon plugging the device in, but I expected the entire display to be black after plugging it in. However, all the controls work fine, now that I understand how the device behaves. I also didn’t know how to use the hand pump, and there weren’t any instructions at all about its use. Another instruction to look for an arrow or something to unscrew the nozzle is not there. With so many warnings in the white instruction book, I was deathly afraid of screwing something up and didn’t want to ruin anything. All instructions and recipes need a good going-over for clarity of content. Beyond this, though, I have now had this product for a week and used it five or six times. Only once did I have to bail and finish the cooking in the microwave, but that was a learning-curve issue. The food I’m producing tastes wonderful. The more I use it, the more I think about what else I can cook apart from what’s in the recipe book. Tomorrow, it’s burgers for dinner!

This was my first experience with sous vide cooking, and this machine works so nicely. I like everything about it. I took a free course on YouTube from a chef and strongly advise doing so, because this a completely different cooking method than I have ever used, and there is a learning curve. I tried a less expensive steak first and it turned out well. I tried an expensive, thick rib steak next, and it was absolutely scrumptious. Tender and uniformly cooked throughout the entire steak. I will be trying other meats soon, but I don't think I'll ever cook another steak any other way.

Sensor is awful. Used one time and the eol kept going off even though I was nearly at max. Tried to use it again after letting completely air dry and cleaning the device to manual specifications. Not worth your money. Threw 100 dollars in the trash.

We used one for the fist time 2 mos ago. How did I not know about this?!?!? I love it!!! It allows you to cook without cooking!! It’s easy to use and works as it should. The first one I used was super expensive and fancy but this worked the same and is very affordable

Need a bigger container to cook larger amounts in. Follow the directions and you will have perfectly tender meat. Be prepared with your cooking times. Just get all the air out and follow the directions. Comes with the syringe or you can use a higher quality vacuum sealer if you have it. I cooked as directed in the vacuum sealed bag and then broiled on low for about 10 minutes. Came out delicious, It has a very consistent tenderness through out the meat. No strange dry spots which is in a way strange but delicious. My family loved it.

Good for price. The plunger and bags are tricky to use, and, the bags are even harder to clean (the texture holds fats and grease). But the actual unit is great. I used it for a four hour sousvide set at 115F and when I temped the water random times with another thermometer over the four hours it consistent read 114F. The one degree could be my other thermometer but regardless it's a negligable difference and more importantly, consistent steady temp.

I bought this as an inexpensive way to try sous vide and was really surprised at the quality. It is a solidly made, well thought out bit of equipment and it appears that I won't need to upgrade once I've learned how to cook this way. It took a few tries to figure out the capacitive touch controls but with a bit of practice they are simple and effective.

Excellent product! Works perfectly!

Device itself: It is a larger device than I expected and as others have said the instructions aren't great. How it works isn't intuitive but once you get the hang of it you wont forget. If the water level is near the minimum it will auto shut off so keep it between the lines, not just the bare minimum. The Bags: they're not as bad as some people make them out to be. They are not as great as the professional ones sure, but once you get the hang of the pump they are good enough. They are actually pretty good for food storage in general as you get more bags then you are going to use with the sousvide at any given time. Overall I am happy with the purchase and would recommend it to others.

First time user of a sousvide! Was not disappointed. Very easy to use and it made a delicious perfectly marinated and cooked steak without any fuss. The bags are an awesome addition to the kit.