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Monoprice Strata 800W Sous Vide Immersion Cooker w/ LED Touchscreen EXPIRED

$35.65
$46.99
+ Free S/H
+42 Deal Score
16,290 Views
Amazon has Monoprice Strata 800W Sous Vide Immersion Cooker w/ LED Touchscreen (Black/Silver) on sale for $35.65. Shipping is free.

Alternatively, Monoprice via eBay also has Strata 800W Sous Vide Immersion Cooker w/ LED Touchscreen (Black/Silver) on sale for $35.65. Shipping is free.

Thanks to Deal Editor Corwin for finding this deal

Note, product must be sold by Amazon or Monoprice respectively

Editor's Notes & Price Research

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  • Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more
  • If you're not a student, there's also a free 1-Month Amazon Prime trial available
  • This is a good price if you're in the market for a mid-range sous vide; the cooker device sits in a bath of hot water and never comes into direct contact w/ the food, while cooking it
  • Offer valid while promotional pricing/supplies last
Additional Notes
  • Please refer to the forum thread for additional details - Discombobulated
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Edited July 13, 2022 at 08:26 AM by
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Downvote this to hell
Darn, okay. I don't have water or an oven so I was hoping I could just jam the sous vide cooker directly into a dead chicken's cavity and cook it that way. Guess I'll have to keep shipping around.
Cons to SD pointless comments like this^

This is a specialized cooking device used for specific cooking outcomes. It's target audience is foodies and chefs. The whole point of this device is so you can cook food at a lower temperature and maintain good safety.

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#3
isn't this really cheap for sous vide?
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#4
Quote from belmontisan :
isn't this really cheap for sous vide?
Probably because it's only an 800w model and has no Bluetooth or WiFi control. Good reviews though.
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Last edited by badcatdm July 13, 2022 at 01:22 AM.
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#5
I've had this for about 3 years now still running well. Very basic controls but gets the job done. Haven't had any issues with it so far.
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HIDDEN
07-13-2022 at 01:35 AM
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#7
Quote from QueensGambit :
Sous-Vide Cons
Longer cooking times.
Inconsistent results with some vegetables and some fish.
Requires more attention to food safety.
Requires special equipment, i.e., water oven.
Love our Anova. Makes perfect steaks every time. I usually sear it on an iron skillet high heat for two minutes each side. So good!
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#8
Quote from QueensGambit :
Sous-Vide Cons
Longer cooking times.
Inconsistent results with some vegetables and some fish.
Requires more attention to food safety.
Requires special equipment, i.e., water oven.
Water oven....lol
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#9
Quote from QueensGambit :
Sous-Vide Cons
Longer cooking times.
Inconsistent results with some vegetables and some fish.
Requires more attention to food safety.
Requires special equipment, i.e., water oven.
Darn, okay. I don't have water or an oven so I was hoping I could just jam the sous vide cooker directly into a dead chicken's cavity and cook it that way. Guess I'll have to keep shipping around.
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#10
Quote from QueensGambit :
Sous-Vide Cons
Longer cooking times.
Inconsistent results with some vegetables and some fish.
Requires more attention to food safety.
Requires special equipment, i.e., water oven.
Downvote this to hell
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#11
Quote from QueensGambit :
Sous-Vide Cons
Longer cooking times.
Inconsistent results with some vegetables and some fish.
Requires more attention to food safety.
Requires special equipment, i.e., water oven.
Cons to SD pointless comments like this^

This is a specialized cooking device used for specific cooking outcomes. It's target audience is foodies and chefs. The whole point of this device is so you can cook food at a lower temperature and maintain good safety.
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#12
Quote from QueensGambit :
Sous-Vide Cons
Longer cooking times.
Inconsistent results with some vegetables and some fish.
Requires more attention to food safety.
Requires special equipment, i.e., water oven.
I learned something new today. A water oven is a thing, a very expensive thing. I'm not an expert, but it appears the Immersion cooker is a different and separate thing. Also, I'm going to guess based on past research that you need the proper amount of water, and proper usage to get consistent results.

That said, in for 1.
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#13
Love my Anova Nano and the Breville one. Best kitchen gadget I ever purchased. Makes restaurant quality steak, chicken, shrimp, and kabobs. Fool proof and very consistent every time. Just throw in the cheapest and toughest cuts of meat and it cooks it to the perfection, tender and juicy. It has a not so steep learning curve but after you get hold of it, you will be addicted.
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#14
Quote from QueensGambit :
Sous-Vide Cons
Longer cooking times.
Inconsistent results with some vegetables and some fish.
Requires more attention to food safety.
Requires special equipment, i.e., water oven.
What are you even talking about??
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#15
Quote from OldTarHeel :
I learned something new today. A water oven is a thing, a very expensive thing. I'm not an expert, but it appears the Immersion cooker is a different and separate thing. Also, I'm going to guess based on past research that you need the proper amount of water, and proper usage to get consistent results.

That said, in for 1.
Correct, sous vide just means "under vacuum". When used in reference to cooking, it is a method of sealing food from the heating environment and cooking at low temp, for an extended period; so everything cooks gently and evenly

The source of heat is typically water, but doesn't have to be. Nor does it need to be one of these immersion heater/circulators, there are larger, "ovens" for home or commercial use, like this: Example [amazon.com]
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