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Gourmia GSV138 Sous Vide Pod Immersion Cooker - Precise Thermostat Within 0.5° - Timer - Touch Sensor ... Cookbook Included $59.99 fs @ amazon

$59.99
+13 Deal Score
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linkazon [amazon.com] Wink

PRODUCT DETAILS
• Active Control Thermostat - Keeps Water At A Constant Temperature
• Touch Sensor Digital Control - Easily Set Timer And Temperature
• LCD Display - Accurate Display For Quality Results
• Free Cook Book Included
• ETL Listed for Safety
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Joined Mar 2007
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#2
Not familiar with an immersion cooker. Anyone here use one?
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#3
Quote from SkyDancer5775
:
Not familiar with an immersion cooker. Anyone here use one?

I use it for steaks, chicken breast, roasts (for now) get a big pot w/hot water (about 110F - 115F from faucet - heating w/element takes a lot of time!) read - type of meat / temp. / time equations and experiment (be careful w/poultry and pork !) when I'm done w/sous vide Wink I finish it on my grill / rarely smoker ! results are extremely tender and juicy ! Rock
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#4
I recently bought Monoprice strata, sligtly cheaper than this (thx SD).
I am still experimenting, but yet to see "great/best ever" results people tout about sous vide.
My first egg experiment was a disaster, second worst egg I ever had.Yolk solid and weird tasting, white still runny, opposite of what (and I guess most people) like. I even did not know that was possible. I assume I chose a bad recipe, but have not dared to try again out of respect to worlds one of greatest food (eggs) and my ability make some good egg stuff with oven/pan etc.

I made some decent steaks, NY strip did not end up as good as I hoped for, similar to what I can make on grill or pan.
Tri-tip turned out to fine. I normally wrap in parchement paper+foil & oven roast tritip (40-50 min for big pieces), sous vide version was comparable in taste/texture, but was easier to deal with. Tritip would be better on grill (40-50 min for a big piece) but requires constant attention for first 15-20 mins, and I had to burn outside to have good center (med or so). I would loose 20% of meat.

I would normally say this is a good price to give it a try if you are curious, but Amazon reviews, although verified, looks curiously concentrated around Nov6-8, was there a deep discount shortly before?
Checkout Monoprice strata, its price may end up being similar or maybe even lower if there's a sale
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Last edited by isii November 20, 2017 at 09:44 PM.
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#5
Looks like this was first listed 3 weeks ago, and most reviews were made within the same 2 day period by accounts that don't have many other reviews or have reviews of other products by the same company.

Hard to roll the dice on this one...

Also: I have the Joule sous vide device. Love it. Fantastic stuff can be made sous vide.
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Joined Nov 2017
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#6
wow, was looking at the Anova this morning, decided to wait for BF and see if it will go under $100.
Now I am thinking just to get this and save $40. Only thing missing on this one is the wifi, which I probably wouldn't use.
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Joined Sep 2016
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#7
Quote from isii
:
I recently bought Monoprice strata, sligtly cheaper than this (thx SD).
I am still experimenting, but yet to see "great/best ever" results people tout about sous vide.
My first egg experiment was a disaster, second worst egg I ever had.Yolk solid and weird tasting, white still runny, opposite of what (and I guess most people) like. I even did not know that was possible. I assume I chose a bad recipe, but have not dared to try again out of respect to worlds one of greatest food (eggs) and my ability make some good egg stuff with oven/pan etc.

I made some decent steaks, NY strip did not end up as good as I hoped for, similar to what I can make on grill or pan.
Tri-tip turned out to fine. I normally wrap in parchement paper+foil & oven roast tritip (40-50 min for big pieces), sous vide version was comparable in taste/texture, but was easier to deal with. Tritip would be better on grill (40-50 min for a big piece) but requires constant attention for first 15-20 mins, and I had to burn outside to have good center (med or so). I would loose 20% of meat.

I would normally say this is a good price to give it a try if you are curious, but Amazon reviews, although verified, looks curiously concentrated around Nov6-8, was there a deep discount shortly before?
Checkout Monoprice strata, its price may end up being similar or maybe even lower if there's a sale
To be honest, I'm not sure you know what you're doing. What temp are you doing the steaks at, don't go over 129/130 and try it for 3-4 hours
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#8
Quote from isii
:
I recently bought Monoprice strata, sligtly cheaper than this (thx SD).
I am still experimenting, but yet to see "great/best ever" results people tout about sous vide.
My first egg experiment was a disaster, second worst egg I ever had.Yolk solid and weird tasting, white still runny, opposite of what (and I guess most people) like. I even did not know that was possible. I assume I chose a bad recipe, but have not dared to try again out of respect to worlds one of greatest food (eggs) and my ability make some good egg stuff with oven/pan etc.

I made some decent steaks, NY strip did not end up as good as I hoped for, similar to what I can make on grill or pan.
Tri-tip turned out to fine. I normally wrap in parchement paper+foil & oven roast tritip (40-50 min for big pieces), sous vide version was comparable in taste/texture, but was easier to deal with. Tritip would be better on grill (40-50 min for a big piece) but requires constant attention for first 15-20 mins, and I had to burn outside to have good center (med or so). I would loose 20% of meat.

I would normally say this is a good price to give it a try if you are curious, but Amazon reviews, although verified, looks curiously concentrated around Nov6-8, was there a deep discount shortly before?
Checkout Monoprice strata, its price may end up being similar or maybe even lower if there's a sale
Use this site for your eggs, changes everything! Trust me [chefsteps.com]
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#9
So will my steak taste like plastic bags with this cooking method?

What happens if the plastic bag touches the heating element?

So you cook the steak in hot water for an hour and then take it out of the bag and cook it on the stove to sear the outside? Seems like it takes 3x as long to cook food so you can have an hour to jerk it inbetween. This makes no sense.
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#10
Quote from thresholden
:
Use this site for your eggs, changes everything! Trust me [chefsteps.com]
Danke Wink
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#11
Fakespot gave this a D rating.
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#12
Quote from sosocheapp
:
To be honest, I'm not sure you know what you're doing. What temp are you doing the steaks at, don't go over 129/130 and try it for 3-4 hours
I like my steak rare Wink so 116F for a couple hours / grill @ 600+F for about a minute on each side - repeat quarter turn and freshly grinded pepper and sea salt - I like to spice it before quarter turn ! Wink
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#13
Quote from BadWithNames
:
So will my steak taste like plastic bags with this cooking method?

What happens if the plastic bag touches the heating element?

So you cook the steak in hot water for an hour and then take it out of the bag and cook it on the stove to sear the outside? Seems like it takes 3x as long to cook food so you can have an hour to jerk it inbetween. This makes no sense.
My understanding it's a slow cooking approach ! I been doing SV for a couple years and my results are getting better Smilie will lookup some pics.
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#14
Found one recent Wink but couldn't find a crosscut Frown
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Last edited by Cookie21 November 20, 2017 at 11:40 PM.
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#15
How is this compared to the Anova units?
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