At the time of this posting, our research indicates that this is $25.01 lower than the next best available prices from similar reputable merchants starting from $85. -SaltyOne
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At the time of this posting, our research indicates that this is $25.01 lower than the next best available prices from similar reputable merchants starting from $85. -SaltyOne
I have one of these and use it a LOT. Burgers, chicken, roasts...
If I was to buy another sous vide device, id get another brand.
There are a few issues. Not deal breakers, but annoyances.
- Connectivity is spotty at best. I gave up over a year ago and just use the manual buttons, without phone connectivity.
- Every once in a great while, it crashes like a computer while on/heating. The buttons are unresponsive and the temperature on the device doesn't update, but it continues to heat the water. I've caught it going up to 170/180ish on a setting in the 130s/140s, which isn't good. The food is still edible, but might not be exactly what you wanted. Unplugging it and plugging it back in resolves the issue, but doesn't fix your meat. This has happened about 2-3 times in 2 years. Not frequent, but annoying.
Ziploc and Glad bags are made from polyethylene plastic, which is free of BPAs and dioxins. You can check the box to make sure the bags you're purchasing are rated microwave-safe. If they are, then you can use them for sous vide, too.
These are great in my hot tub to keep the water really hot. Throw in a few carrots, celery, and herbs and I just sit in there for a few hours. Tastes great
I have this same one, and use it at least 2 times a week for the last 2 years.
Frozen chicken/pork/steaks whatever, in a zip lock bag with some seasonings, put in the pot at lunchtime, and it's done at dinner time.
Family of 6 and we stopped buying meat from any deli counter, left over roast beef and chicken breast are just constantly in my fridge now.
I might caution you on that. The ziplock bags, are they safe to cook in? There's certain types of plastic/materials that you shouldn't be heating up to cook with.. Might be very minimal if any risk, but.. Yeah, I use some more inexpensive vacuum seal bags.
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I have one of these and use it a LOT. Burgers, chicken, roasts...
If I was to buy another sous vide device, id get another brand.
There are a few issues. Not deal breakers, but annoyances.
- Connectivity is spotty at best. I gave up over a year ago and just use the manual buttons, without phone connectivity.
- Every once in a great while, it crashes like a computer while on/heating. The buttons are unresponsive and the temperature on the device doesn't update, but it continues to heat the water. I've caught it going up to 170/180ish on a setting in the 130s/140s, which isn't good. The food is still edible, but might not be exactly what you wanted. Unplugging it and plugging it back in resolves the issue, but doesn't fix your meat. This has happened about 2-3 times in 2 years. Not frequent, but annoying.
Last edited by WolfTheCat March 10, 2024 at 06:31 PM.
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Quote
from Husbeard
:
I might caution you on that. The ziplock bags, are they safe to cook in? There's certain types of plastic/materials that you shouldn't be heating up to cook with.. Might be very minimal if any risk, but.. Yeah, I use some more inexpensive vacuum seal bags.
Ziploc and Glad bags are made from polyethylene plastic, which is free of BPAs and dioxins. You can check the box to make sure the bags you're purchasing are rated microwave-safe. If they are, then you can use them for sous vide, too.
So I bought the entire "kit" from Costco a couple years back...kind of an impulse buy when in went on sale. The container part with rack isn't really necessary but is convenient...end of story is this is a game changer in terms of how to cook tendterloin, especially when you can snag the better cuts of 2"+ that show up at Costco (or other places)...flavor your steak to taste and use a vaccum sealer, not a ziplock!
Last edited by Goforwand1 March 10, 2024 at 07:04 PM.
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For reusable bags, people tend to use silicone. High-temp stable, and easy to clean. Stasher is the name brand thrown around, but there are other cheaper options out there now.
is this the 2.0 version where I would only be losing wi-fi connectivity compared to the latest?
The website has this nano, 750w with Bluetooth 4.2, and the nano 3 for $150, 850w with wifi. If it were a 2.0 I think they'd say that in the name like they do with the 3.0.
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If I was to buy another sous vide device, id get another brand.
There are a few issues. Not deal breakers, but annoyances.
- Connectivity is spotty at best. I gave up over a year ago and just use the manual buttons, without phone connectivity.
- Every once in a great while, it crashes like a computer while on/heating. The buttons are unresponsive and the temperature on the device doesn't update, but it continues to heat the water. I've caught it going up to 170/180ish on a setting in the 130s/140s, which isn't good. The food is still edible, but might not be exactly what you wanted. Unplugging it and plugging it back in resolves the issue, but doesn't fix your meat. This has happened about 2-3 times in 2 years. Not frequent, but annoying.
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I have this same one, and use it at least 2 times a week for the last 2 years.
Frozen chicken/pork/steaks whatever, in a zip lock bag with some seasonings, put in the pot at lunchtime, and it's done at dinner time.
Family of 6 and we stopped buying meat from any deli counter, left over roast beef and chicken breast are just constantly in my fridge now.
Rubbermaid 12qt container + Everie lid would run $35 bucks.
Our community has rated this post as helpful. If you agree, why not thank WolfTheCat
If I was to buy another sous vide device, id get another brand.
There are a few issues. Not deal breakers, but annoyances.
- Connectivity is spotty at best. I gave up over a year ago and just use the manual buttons, without phone connectivity.
- Every once in a great while, it crashes like a computer while on/heating. The buttons are unresponsive and the temperature on the device doesn't update, but it continues to heat the water. I've caught it going up to 170/180ish on a setting in the 130s/140s, which isn't good. The food is still edible, but might not be exactly what you wanted. Unplugging it and plugging it back in resolves the issue, but doesn't fix your meat. This has happened about 2-3 times in 2 years. Not frequent, but annoying.
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Our community has rated this post as helpful. If you agree, why not thank dtl717
Our community has rated this post as helpful. If you agree, why not thank madcow3417
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