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Woot Closeout: Mellow 1000 Sous Vide Machine $159 shipped!

$159.99
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Woot Closeouts has the Mellow Sous Vide Precision Cooker: Smart Slow Cooking Machine with Refrigeration for Home Kitchen with WiFi 20% off for the next 18 days, or until they sell out.

Originally: $399.00

Sale: $159.99
Regularly: $199.00 on Woot
20% off list price

Features

MAKE AMAZING MEALS SIMPLY: Mellow makes it simple to create amazing meals using sous-vide, a method of slow cooking in a temperature-controlled bath once limited to top chefs in the best restaurants.

FROM ORDINARY COOK TO EXTRAORDINARY CHEF: Mellow's in-app assistant chef with detailed recipes makes it easy to cook your meal to perfection every time. Choose from a broad range of categories, including health-conscious meals with extraordinary taste.

MEALS READY WHEN YOU ARE, WITHOUT THE FUSS: Let Mellow know when you want your meal to be ready, and then drop it into the cool water bath. Chill the water bath ahead of time using the Pre-Cooling feature or immediately using the Add Ice feature. Mellow's patented refrigeration will keep the food safely chilled until it's ready to start cooking, and then automatically heats the water at the right time so your meal is ready when you are.

SAVE TIME AND ENERGY: Everything you need to make amazing meals in one sleek solution. Easy-clean proprietary double-walled water container with efficient heating and cooling help keep cleanup simple and energy bills low.

STAY FLEXIBLE: Running late? Built-in wifi connectivity allows you to adjust your Mellow's temperature and cooking time on your smartphone from anywhere. Available on iPhone or Android.

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I own a Mellow. I've been using it for a little over 6 months. I really like using it for smaller things as it's way more compact and is ready to go, as opposed to hauling out my Anova wands. It also produces a whole lot less radiant heat in my kitchen due to the double walled cooking container.

I have no problems at all recommending as a supplemental Sous Vide system. I'd still recommend getting an inexpensive Sous Vide wand for the flexibility of being able to cook many more, or much larger sized food items than you can cook in the Mellow.

However if I just want to drop in a vacuum sealed bag of steaks, pork chops, etc for dinner, then the Mellow already tucked away on my kitchen counter is a whole lot easier to deal with! I have also been experimenting with infusing various alcohols via Sous Vide, and it really is a lot easier to accomplish in the my Mellow.

Now onto the caveats...

I no longer use the chilling part of the Mellow cooking system. On the surface it's one of the "coolest" parts of the Mellow having a powerful little Peltier cooler keep your food refrigerated and safe in the Mellow waiting until it's time to start cooking, but from what I've read in the Wired article that I know someone will link to in a comment, there are food safety issues as your food goes from refrigerated to its optimal cooking temperature.

This brings us to the last issue... The app. If you aren't using cooling part of the Mellow, then the built in recipes won't work because the Mellow wants to chill everything first, and then heat the water. I want to skip the chilling step. So you pull up the recipe, get the cooking temperature and time you need (I am a BIG FAN of the Mellow's ability to set temperatures in tenths of degrees for even more cooking precision!), and then enter it in via the manual settings portion of the app. Once the water is at the correct temperature, I put my vacuum sealed bags in the Mellow, and away I go! I just wish there was a checkbox to choose to use the chiller or not in each recipe.

Even with its caveats, there still is a lot to like about the Mellow. At this price, it's a fantastic addition to your Sous Vide arsenal.

Of note: That whole reducing the radiant heat generated while cooking Sous Vide is a big deal. Especially in the summer months. Having a giant radiant heater running for hours, or days in your kitchen will definitely make your AC work harder!

Bon Appetit!

https://home.woot.com/offers/mell...ion-cooker
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Created 05-13-2020 at 06:46 AM by wineaux
in Small Appliances (6) Get Woot! Coupons
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Last Edited by wineaux May 13, 2020 at 08:41 AM
Added pictures and more details to the OP from the SD full website browser version of the site because after more than 5 years SD's mobile app and site still sucks and won't let you perform basic deal posting functions like adding a damned picture!

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#3
A friend of mine uses a sous vide & absolutely loves it. She made us chicken breast once...it was a little raw looking though , not gonna lie but it tasted really good & was still juicy. If I didn't just get an instant-pot, I would have probably gotten one.
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#4
Quote from mdonuts89
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A friend of mine uses a sous vide & absolutely loves it. She made us chicken breast once...it was a little raw looking though , not gonna lie but it tasted really good & was still juicy. If I didn't just get an instant-pot, I would have probably gotten one.
You are usually better off searing it in a hot skillet/Pan for 1-2 mins per side for better presentation. I use my Anova a couple days f times a week and absolutely love it.
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05-13-2020 at 08:56 AM
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05-13-2020 at 08:58 AM
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#7
Quote from MaroonDolphin8557
:
Is there some sort of Sous Vide "handbook" out there I can reference? I attempted Sous Vide and failed after the bag ripped and ended up just throwing it in the oven, Sous Vide looks a lot easier then it really is.....
I like the YouTube channel sous vide everything
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#8
Quote from DadOfZack
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I like the YouTube channel sous vide everything

I'll check 'em out, their channel looks solid.

I'm just hoping i can learn something just from watching .
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#9
Quote from mdonuts89
:
A friend of mine uses a sous vide & absolutely loves it. She made us chicken breast once...it was a little raw looking though , not gonna lie but it tasted really good & was still juicy. If I didn't just get an instant-pot, I would have probably gotten one.
With chicken, you can cook 140-150 and be perfectly safe. It should be more juicy. But you have to make sure you cook to pasteurization.
Great reference: http://douglasbaldwin.com/sous-vide.html

Anova cullinary is a great resource in regards to recipes too.

I've been borrowing a friend's sous vide and really wanted to spend less then $100. Anyone with experience with the posted sous vide?
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#10
Sous vide is a great way to cook a bunch of things, and I'm sure this is a good unit, but most people will prefer an immersion circulator type machine that is easier to store and works on a variety of sizes of container.

I've used mine (an Anova) in a pot that only hold a few quarts and also in a 60 liter cooler to cook all the chicken for a party.
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#11
Quote from MaroonDolphin8557
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I'll check 'em out, their channel looks solid.

I'm just hoping i can learn something just from watching .
I like the older ones when he had both guys. He also has a BBQ channel i like
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#12
So if I want to get a little smoke flavor from the pellet grill, should I sear FIRST, then sous vide, rather than searing last? Or do you get a weird texture that way?
I know I don't need this, but I liked the results and hated the work when I experimented with beer cooler sous vide. Probably would go with an Anova anyway.
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#13
Quote from vijvar
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I bet the flavour is unbeatable. But can't imagine cooking in a plastic bag. I don't even use plastic bowls in the microwave or to serve hot food.
It just isn't an issue. Nothing leeches out of the food safe vacuum seal bags. Nothing affects the flavor, and no chemicals are getting into your food. It is safe. There is no need to worry.

I'll also point out that if you eat steaks at any sort of restaurant which cares about their steaks, then you have eaten food cooked in a plastic bag, because every steakhouse worth their salt cooks their steaks Sous Vide to rare in advance, and then refrigerates them to use later. Why? Because once cooked Sous Vide, that steak will stay food safe for 21 days, so they aren't tossing out meat that has been sitting in the walk-in too long. Better steaks, plus lower food costs. Do the maths.
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#14
Quote from SeanD1497
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So if I want to get a little smoke flavor from the pellet grill, should I sear FIRST, then sous vide, rather than searing last? Or do you get a weird texture that way?
I know I don't need this, but I liked the results and hated the work when I experimented with beer cooler sous vide. Probably would go with an Anova anyway.
You're supposed to cook it through first in the sous vide and then sear it just for additional flavor. It should be really hot and it's really just on and off, you don't want to cook the meat anymore.
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#15
Quote from MaroonDolphin8557
:
Is there some sort of Sous Vide "handbook" out there I can reference? I attempted Sous Vide and failed after the bag ripped and ended up just throwing it in the oven, Sous Vide looks a lot easier then it really is.....
There is a YouTube channel called "sous vide everything". It was extremely helpful when I started cooking sous vide.
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