Vacuum Cooker, 1000W Cooker Immersion Calculator, Vacuum Immersion Thermostat, Adjustable 360° Circulation, 0-104.5°C Precise Control, with Recipe Book

1 rib eye Placed in vacuum bag Sous vide for 60 mins at 60C Sear each side for 30 to 60 seconds = the best steak I have EVER tasted. Much more meaty/beefy flavour and a texture that was meltable. The ease of use is a massive positive. I didn't need the instructions to work it. Easily readable screen, keeps the temperature constant. It's not noisy at all. I've also tried potatoes that after sous vide cooking, baked off in the oven, suitably seasoned. Really lovely dinner. Because I was busy, I sous vide the potatoes in the morning, kept them in the vacuum bag and then roasted later on, so with planning, this could also be a time saver for a busy kitchen. I'm keen to develop this knowledge into exciting recipes in the future. I'm 52 and wonder why I didn't know about sous vide years ago. Still, enjoying catching up lost time. Enjoy this with no regrets. Magic bit of kit. NB: I've got a small kitchen but I did also get an 11litre Sous vide tank. I have to be creative with space so when finished, the tank water goes into my water butt for the tomato plants and use the tank to store all sous vide paraphernalia. Works for me.

Good quality, does the job well

Happy with this purchase so far. I had some concerns after reading other reviews however I've verified the temperatures throughout 2x 2 hour cooks so far and both times it produced perfectly medium rare steaks. It took about 9 minutes to heat up cold tap water to 53 degrees so relatively speedy too. There's no app or any of that nonsense but it does have a built in alarm if you really need it.

This is a whole new way to cook. I wish the unit came with more cooking instructions, or a link to some recipes. But I love the product. It is easy to understand and whisper quiet. Our first meal came out perfectly medium rare.

Love it. Adulting really as we seem to get excited about new food toys. So we are exploring sous vide as a concept and this one is a decent price, middle of the road wattage ( so fits our needs on 11 litres for example ). We love the gentle cooking to a set temp, and then finishing it off with a good sizzle. We are still playing as you can tell but having fun. Long live the slow cooked perfection. For now we are using our 8lt Instapot inner and works well. So will look for a more fit for purpose container and mounting solution.

Used this to do carrots and 1kg roast beef, both worked really well. Beef sliced easily and was nice uniform pink across the slice. Tasted divine. Kept water temperature accurately and turned off after cooking time. Great way to cook, prep, put in water bath, walk away and forget about it.

This is.. Amazing. Yes you can get more expensive Sous Vide devices. Hands down this is amazing. Cooked 6 steaks and 2 chicken breasts as the same time in a large pot. Let the pot come to temp and added zip lock bags with the air pressed out. Steaks just as they came and with chicken added spices and tyme etc. Call I can say is wow. WOW WOW! 2 hrs cooking and has to be the most perfect medium rare stakes I have ever had. Yes you need to cook them off to give some browing. At least you have some control over how you want them. Then have been on eggs in the shell at 68.7c for 2 hrs and its like poached eggs. Why didnt I do this years ago. 5 Stars from me.

Edit: I tested several more times and discovered that the first time you switch it on it will always overheat. However if you physically remove some water and add cool water to bring it down to no more than 10C below your required temperature it will then raise it correctly and hold it exactly at the correct temperature for hours BUT... when you then add your food (which wasn't chilled) it then immediately overheats to more than 10C above the set temperature and once again you have to juggle around removing water and adding cooler water until it finally starts behaving again. This is not fit for purpose and without pretty constant supervision (exactly not what it says it needs) your cooking will be ruined! Definitely NOT recommended. The manual states how important it is to maintain the temperature accurately and states that even 1 degree difference will make a huge difference therefor the VPCOK is accurate to within 0.5 degree. It also states it requires no supervision! My first test (without food luckily) I set the machine to maintain a temperature of 50 degrees for one hour, I filled the bath with cold water (21 degrees) and it rapidly raised it to the desired temperature and the timer started, however it continued to raise the temperature and quickly hit 70 degrees when the alarm sounded, after less than five mins. The instruction manual says turn it off and lower the water temperature (bearing in mind of course if this had food in the bath it was still cooking and cooking quicker than it should.) I did this and reduced the temp down to about 40 degrees, when it started up again, quickly got to 50 and then started the timer, yet again it carried on heating until it was once again more than 20 degrees above desired temp when the alarm sound again. I tried a second test adding cold water and setting the device to heat to 30, again it raised the temp to 30 sand started the timer but yet again it kept climbing and this time the alarm went off at 60 degrees, 30 more than desired. I was also checking this against another thermometer which disagreed by only 1 or 2 degrees, so I know what the temperature was. I will give it a couple of more tests but should they fail it will be going back for a full refund.