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Discombobulated | Staff 36.2K Views
Jul 21, 2021 7:09 AM

Monoprice Strata Home Sous Vide 1100W IPX7 Precision Cooker (White)

$55

$100

45% off
w/ SD Cashback + Free Shippingat Monoprice
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Deal Details
Monoprice has Monoprice Strata Home Sous Vide 1100W IPX7 Precision Cooker (Powered by STITCH Wireless, White) for $54.99. To earn Slickdeals Cashback, before purchase, follow the cashback instructions below. Shipping is free.

Thanks to Deal Editor Discombobulated for finding this deal.

Features (details):
  • Thermal Power: 1100 watts
  • Minimum Temperature: +68°F (+20°C)
  • Maximum Temperature: +203°F (+95°C)
  • Temperature Stability: ±1.8°F (±1.0°C)
  • Minimum Water Depth: 4.25" (110mm)
  • Minimum Bath Size: 2.6 gallons (10 liters)
  • Maximum Bath Size: 4.0 gallons (15 liters)

Editor's Notes

Written by powerfuldoppler | Staff
  • About this deal:
    • This price is $45 lower (45% savings) than the list price of $99.99
    • This price matches this popular Frontpage deal.
  • About this product:
    • 1-Year Replacement Warranty
  • About this store:
    • Details of Monoprice's return policy can be found here.

Original Post

Written by Discombobulated | Staff
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
Monoprice has Monoprice Strata Home Sous Vide 1100W IPX7 Precision Cooker (Powered by STITCH Wireless, White) for $54.99. To earn Slickdeals Cashback, before purchase, follow the cashback instructions below. Shipping is free.

Thanks to Deal Editor Discombobulated for finding this deal.

Features (details):
  • Thermal Power: 1100 watts
  • Minimum Temperature: +68°F (+20°C)
  • Maximum Temperature: +203°F (+95°C)
  • Temperature Stability: ±1.8°F (±1.0°C)
  • Minimum Water Depth: 4.25" (110mm)
  • Minimum Bath Size: 2.6 gallons (10 liters)
  • Maximum Bath Size: 4.0 gallons (15 liters)

Editor's Notes

Written by powerfuldoppler | Staff
  • About this deal:
    • This price is $45 lower (45% savings) than the list price of $99.99
    • This price matches this popular Frontpage deal.
  • About this product:
    • 1-Year Replacement Warranty
  • About this store:
    • Details of Monoprice's return policy can be found here.

Original Post

Written by Discombobulated | Staff

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Top Comments

umrdyldo
1.9KComments
266Reputation
There are also two other major uses for sous vide that make it a staple of my kitchen.

1. Thawing meat. Duh to circulation of water, you can crank the sous vide to 32 degrees and let it thaw out food way faster than fridge or sink method.

2. Reheating of cooked meat. Set the temp just below where you previously cooked it and you won't overcook it and it will tenderize even more.
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jlib386
110Comments
18Reputation
Do you like perfect steak?
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achifari
1.3KComments
385Reputation
It's a fair point if you want to be pedantic about the French, but I'm pretty sure they named it that because vacuum sealing was standard when it was invented and "cuit au bain-marie" isn't quite as catchy. The vacuum packing doesn't actually make a difference compared to a ziploc bag. The water pressure collapses non-vacuum bags just fine. You get good contact and the cooking is the same.
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107 Comments

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Jul 21, 2021 7:36 PM
839 Comments
Joined Dec 2007
bptexanJul 21, 2021 7:36 PM
839 Comments

Our community has rated this post as helpful. If you agree, why not thank

Quote from jlib386 View quoted comment :
Do you like perfect steak?
I used to think this until I tried reverse sear. The juices are too cumbersome to fully dry off to get a good sear. I prefer reverse sear, but you can't sit it and forget it like sous vide -- gotta watch the internal temp.

Reverse Sear in smoker > Reverse Sear in Oven > Sous Vide > Traditional Grill
2
Jul 21, 2021 7:44 PM
1.9K Comments
Joined May 2011
umrdyldoJul 21, 2021 7:44 PM
1.9K Comments
Quote from bptexan View quoted comment :
I used to think this until I tried reverse sear. The juices are too cumbersome to fully dry off to get a good sear. I prefer reverse sear, but you can't sit it and forget it like sous vide -- gotta watch the internal temp.

Reverse Sear in smoker > Reverse Sear in Oven > Sous Vide > Traditional Grill
Oh young one you have much to learn.

Dry off the steak with a paper towel. Chill it in the fridge or freezer a little bit to bring the internal temp back down.

Couple methods to get a really hot sear after you sous vide. Really hot grill. Searzall. Extra Light olive oil in pan. etc. It takes practice and a high smoke point oil. But there are many ways.
Jul 21, 2021 7:46 PM
1.9K Comments
Joined May 2011
umrdyldoJul 21, 2021 7:46 PM
1.9K Comments

Our community has rated this post as helpful. If you agree, why not thank

There are also two other major uses for sous vide that make it a staple of my kitchen.

1. Thawing meat. Duh to circulation of water, you can crank the sous vide to 32 degrees and let it thaw out food way faster than fridge or sink method.

2. Reheating of cooked meat. Set the temp just below where you previously cooked it and you won't overcook it and it will tenderize even more.
3
Jul 21, 2021 7:48 PM
21 Comments
Joined Jan 2021
phantomlord479Jul 21, 2021 7:48 PM
21 Comments
Quote from DeliciousIrony View quoted comment :
tempted. do I need one of these?
You need it. Steak comes out perfect every time. So does chicken. I have a joule which is a lot more than this one but I tell everyone I know to do sous vide. I buy my meat in bulk and prepare all of it at once. When I am ready to cook I just throw it in its bath and cook. I did a prime rib in mine on Sunday. Get yourself a vacuum sealer as well. Your life will be easier. I don't eat out anymore as cooking with sous vide is continent and better for you.
Jul 21, 2021 7:49 PM
907 Comments
Joined Nov 2010
Jerry_ClarkmanJul 21, 2021 7:49 PM
907 Comments
Quote from Jfournier555 View quoted comment :
This. My sous vide literally has the prime spot in my kitchen and is ALWAYS out.

Protip: buy a vacuum sealer too.
Do you only use it for steaks?
Jul 21, 2021 7:54 PM
715 Comments
Joined Jul 2013
mem4720Jul 21, 2021 7:54 PM
715 Comments
Quote from umrdyldo View quoted comment :
Oh young one you have much to learn.

Dry off the steak with a paper towel. Chill it in the fridge or freezer a little bit to bring the internal temp back down.

Couple methods to get a really hot sear after you sous vide. Really hot grill. Searzall. Extra Light olive oil in pan. etc. It takes practice and a high smoke point oil. But there are many ways.
I'm with bptexan on this one, based solely on feedback from family who eat ribeyes and strips medium to well (can't win them all). I have all the tools and techniques to sear sous vide to look identical to the reverse seared steaks, but they prefer reverse seared every time. I even did a blind test once.

Now, if I was cooking filets more rare than my family will eat, I would likely try sous vide again.

I do still use the sous vide, just not for beef steaks.
Last edited by mem4720 July 21, 2021 at 12:58 PM.
Jul 21, 2021 8:00 PM
205 Comments
Joined Sep 2020
hijazistJul 21, 2021 8:00 PM
205 Comments
Quote from cnvrtble98 View quoted comment :
Have a few of this type of sous vide cookers but once I tried the water oven I never used them again.
Apples and oranges. A water oven is ten times the price if not more, and it's basically useless when cooking big cuts of meat like a brisket.

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Jul 21, 2021 8:02 PM
715 Comments
Joined Jul 2013
mem4720Jul 21, 2021 8:02 PM
715 Comments
Quote from FreakinDealWithIt View quoted comment :
"IPX7". Well yeah, I'd hope something you submerge in water would be waterproof.
Actually, the older model I use has vents in the top and cannot be fully submerged. So, the IP rating upgrade is a real improvement when a bag breaks and you need to deep clean.
Jul 21, 2021 8:09 PM
3.1K Comments
Joined Sep 2006
cnvrtble98Jul 21, 2021 8:09 PM
3.1K Comments
Quote from hijazist View quoted comment :
Apples and oranges. A water oven is ten times the price if not more, and it's basically useless when cooking big cuts of meat like a brisket.
Monoprice used to have a water oven similarly priced to this one. Unfortunately I see that it is no longer there. It is large enough for me to sous vide a full rack of ribs cut in half.
Jul 21, 2021 8:10 PM
205 Comments
Joined Sep 2020
hijazistJul 21, 2021 8:10 PM
205 Comments
Sous vide completely changed the game for us. In addition to the benefits that others mentioned such as consistency and preciseness, the fact that you have so much flexibility in cooking times makes a huge difference, particularly for families and bigger crowds. A prime rib can take from 6-12 hours, for example, and turns out perfect and buttery every time. It can stay in the bath until everything else is ready.
Jul 21, 2021 8:10 PM
722 Comments
Joined Dec 2007
thetwinsJul 21, 2021 8:10 PM
722 Comments
Quote from irakundji View quoted comment :
Do you only use it for steaks?
boneless chicken breasts - never have dry chicken again! Also boneless pork chops, although I find that when I buy Costco ones, they need to have a some fatty marbling, or no matter what temp I use, they still come out dry after sous vide.
Jul 21, 2021 8:25 PM
287 Comments
Joined May 2006
cmdr1337Jul 21, 2021 8:25 PM
287 Comments
Quote from achifari View quoted comment :
It's a fair point if you want to be pedantic about the French, but I'm pretty sure they named it that because vacuum sealing was standard when it was invented and "cuit au bain-marie" isn't quite as catchy. The vacuum packing doesn't actually make a difference compared to a ziploc bag. The water pressure collapses non-vacuum bags just fine. You get good contact and the cooking is the same.
My wife insists that she could tell the difference when the bag is the normal Ziploc bag. So I tend to use the purpose-made vacuum seal bags. It's a different type of plastic if I remember correctly and doesn't leave any kind of flavor taste that I've been able to discern
Jul 21, 2021 8:28 PM
5.4K Comments
Joined Jul 2010
TXGoatJul 21, 2021 8:28 PM
5.4K Comments
Quote from bptexan View quoted comment :
I used to think this until I tried reverse sear. The juices are too cumbersome to fully dry off to get a good sear. I prefer reverse sear, but you can't sit it and forget it like sous vide -- gotta watch the internal temp.

Reverse Sear in smoker > Reverse Sear in Oven > Sous Vide > Traditional Grill

Why so Sear-ious?
1
Jul 21, 2021 8:38 PM
1.9K Comments
Joined May 2011
umrdyldoJul 21, 2021 8:38 PM
1.9K Comments
Quote from mem4720 View quoted comment :
I'm with bptexan on this one, based solely on feedback from family who eat ribeyes and strips medium to well (can't win them all). I have all the tools and techniques to sear sous vide to look identical to the reverse seared steaks, but they prefer reverse seared every time. I even did a blind test once.

Now, if I was cooking filets more rare than my family will eat, I would likely try sous vide again.

I do still use the sous vide, just not for beef steaks.
Beef steak is literally the main reason to use sous vide. I would suggest trying again with the ice bath technique and a hotter fire. 450-500 degrees is the minimum temp to sear a good sous vide steak.

Make sure to salt before you sear it as well. It loses some seasoning during the bath.

Also what the point of feedback from people that have eaten well done steaks their whole life? Literally the opposite of foodies.

Next you are going to tell us not to eat bacon straight out of the packaging.
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Jul 21, 2021 8:41 PM
2 Comments
Joined Sep 2019
Crucible_7Jul 21, 2021 8:41 PM
2 Comments
Quote from jaimelobo View quoted comment :
How would it be "sous vide", without the vacuum sealer?
"Marketing"

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