Sous Vide Machine Immersion Circulator 1000W Fast Heating Sous Vide Cooker Machine Kit Stainless Steel with Accurate Temperature,Timer, Digital Touch Screen,Kitchen Gadgets Recipes

My first time cooking with Sous Vide machine and I found it extremely easy and the food can out tasty. The best part was how juicy the chicken tasted with a blast of lemon flavor to make me smile.The worst part of Sous Vide cooking is heating/preparing the meal two hours before serving.Place your meat inside a vacuum sealed bag with your choice of species.The assembly of the Sous Vide machine is just common sense after attaching the clamp onto your large pan.Place enough warm water in the pan so it reads between the low and high marks on the large metal rod that heats up inside the water.Push the ON button on the top screen then adjust the temperature and timer.I did look inside the owners manual to learn how to switch to F from C (hold down the thermometer symbol for 5 seconds).I placed a large mat trivet under the large pan to avoid any damage to my countertop while using this heating product for 2 hours.I also placed the enclosed rubber cover on top of the pan to help keep the heat within the water.Two hours later, I unplugged the unit, removed the vacuum sealed bag with my lemon chicken inside, placed the chicken on the stove pan with just a small amount of oil/butter.I seared both sides the outer surface of the chicken so a nice browning occurred.The best part of this whole process is the taste of the food, which is very moist with a constant doneness.I my case, the chicken was cooked at 145 F for two hours and the inside was a perfect white and very moist.I cut it with a fork.The lemon added a nice spice to make a delicious chicken entree.I am now prepared and looking forward to cooking Filet Mignon using the Sous Veri cooking method then searing it, pouring some spicy melted butter on top then finishing it off by broiling a Parmesan crust.Bottom line: this is an easy method of cooking so the internal temperature is constant within the food with a desired super moist inside.

I love to cook!I’ve spent the last 40 years learning different techniques, styles, cuisines, etc.I have always wanted to try sous vide, but they were so far out of my price range I thought I’d never get to.Now this machine shows up at a price that’s lower than most individual pieces of my cookware!I spent last evening watching a 3-hour course on how to cook various foods with a sous vide machine, and today, it was “exam day”!I chose a semi-lean New York Strip about 1” thick.The machine was very simple to operate and didn’t require constant monitoring.Just make sure your water doesn’t get below the “Minimum” line marked on the stainless steel column of the machine.You can see from the pictures that it came out a perfect Medium Rare.The manual says this should take 1 hour to cook at 134 degrees Fahrenheit, but can be held at that temp for approximately 4 hours.I let it cook for 2 full hours then removed it from the vacuum bag and pan seared it for a minute or so on each side (this accounts for it being more “done” along the edges than through most of the center).Delicious!It was so tender!So juicy!Better than the last steakhouse meal I had, absolutely!I am definitely going go be working with this machine a lot in the next few months!Highly recommended!

I was curious about this Sous Vide Machine from everwood, so thought I'd try it out.Firstly, it does NOT come with any type of container. So, you will need to find one that is tall enough for the machine to hang from the side without touching the bottom. I used a ss stock pot.There's a clamp/handle to attach to the pan and is adjustable for tightness. There's a silicone lid which seems off to me. There's a cutout for the machine to sit and the cover fits nicely. That's if you have the proper sized container. Not sure why that isn't included, but whatev.Having said all that, I followed one of the recipes in the included book and it worked ok.I did the steak one. (The biggest issue was getting my sealing machine to work right since it doesn't get a lot of use. I have a mini sealer that I just love.)So basically, you take your vacuum- sealed meal and put it in a container large enough (see above).You set the temperature and the timer and leave it be. Be sure to set the temp to Fahrenheit if that is your preference before using. It's easy. Just hold down the temp button and it will switch.My recipe said to cook for 1 hour. This was ok for me, but the steak was quite rare when time was up. Not the best for many people. So probably experiment a bit before planning a special meal.Cleanup is, of course, a snap! Just wipe down the machine and lid. Rinse out the chamber and you're done.I would have liked to have better instructions on using it with different containers. The internet to the rescue. We shouldn't have to research how to use something we've purchased or received. That info should be in the box.I would also like to have the lid be more versatile. Maybe adjustable or more ring ridges or something.Nice gift idea for busy people who like to have decent meals.Comes with a storage bag that holds it all.