Monoprice Sous Vide Immersion Cooker 800W - With Adjustable Clamp And Digital LED Touch Screen, Easy To Clean, Black and Silver - Strata Home Collection

This is my first sous vide cooker, so understand that I have nothing to compare it to. But I will say that it works REALLY well. The mount, while made of plastic, actually feels sturdy and high quality. Pros: - Very accurate temperature readings. I have a food thermometer that I calibrate regularly, and this cooker was within about half a degree of that. - Good circulation of the water. The water moves around quickly enough to cook the food evenly, but also gently enough to be sure the bags don't move around too much. - Incredibly quiet operation. I keep finding myself going back to the kitchen to be sure the cooker is actually working, since I can't hear anything happening. - The mount, while made of plastic, feels really high quality. No weird wobble or anything, and feels sturdy and secure while in use. Cons: - Using the timer feature can be a bit confusing at first. I thought my unit was malfunctioning the first couple times I used it until I realized I hadn't been setting the timer correctly. I normally would just blame that on user (self) error, but I do feel like there could be a better way of confirming that the timer is active. But, to be fair, once you figure it out it's easy enough to use. - It does take quite a while to warm up to cooking temperature, so I recommend using the smallest container possible (I have been using stock pots) or being sure to add 30 min or so to your cook time to account for the warm up period. When I shop around for items, I always try to find the best product I can without a lot of unnecessary nonsense. That's what this cooker accomplishes perfectly. No bluetooth, no wifi, no weird cooking bells and whistles. It warms the water up, holds the temperature for as long as you need, and you get some amazing results! I recommend starting with a nice steak!

When I first learned about the Sous Vide cooking technique, I couldn't justify spending the $$$ on an Anova or Joule; so I initially was going to go the DIY route. But like all things DIY, there's the cheap route and there's the CORRECT route. To build an immersion circulator capable of sous vide cooking the right way would've been just as much $$$ as buying the Anova. Then this guy popped up in my searches, and it was ON SALE for $70. So first off, this is definitely a knock-off of Anova's product, but doesn't support Bluetooth or Wifi. For my purposes, that was no big deal. It beeps when it's reached the correct temperature, and it beeps when the time's up; I don't care if it pings my phone too. So with that out of the way; Monoprice did pretty good with this thing. I'd read some reviews about how the unit arrives DOA, but mine worked fine out of the box. I put mine in a stock pot full of water, set the temperature to 160F, and let it rip. A few minutes later it beeped to let me know it had reached the target temperature, so I double-checked it with a candy thermometer. 160F. Excellent! I let it run for 3 hours, rechecking the temperature every 30 minutes. It fluctuated, but never more than 1/2 a degree. Okay, cool - now how does it cook? Quite well! I dropped the temperature to 140F, and set in a pair of chicken breasts I had seasoned earlier in the day. Being a bit nervous about how "done" the meat would be, I left the chicken in for 3.5 hours (the recipe stated 1-4 hours). I seared the breasts in a cast iron skillet for about 1:30 on each side, then let them rest before slicing. Not only was the center done, but it was some of the JUICIEST chicken I'd ever eaten! I was so happy, I threw in a set of pork ribs I had intended to smoke when the snow cleared. 150F for 26 hours (I ran late) yielded the most succulent, fall-off-the-bone ribs I've ever had. The ONLY downside to this was the lack of any sort of smokey flavor that you'd expect in BBQ ribs. I think next time I'll either add in some liquid smoke or finish them on the grill instead of a skillet. I'm a happy boy! *Addendum* One month later, still happy! I made a grilled herb chicken dinner for 6 the other day, and EVERYONE loved it! Also made a dozen hard boiled eggs for various dishes - each one was perfect. You really don't need WiFi or bluetooth if you know how to set a timer. Save your $$$ and get this!

Decent product for the price. It works great the first couple months but the durability is lacking. Perfect for the home with occasional use but the motor does not hold up if you plan on using it a lot. I have probably over 300 hours of use on it over a 10 month span and now the motor is starting to overheat and become noisy. Overall great product for the home cook.

Simple to use. Reliable. 800W is plenty and in our RV, a large advantage.

This is what wire cutter recommend and i can see why. I have had my for a year and its great. I would say this on general principles get vacuum sealer first. That's much more utility item that can be used with sous vide, but is useful even if you never pick up sous vide for storing meats longer with better freshness. I don't why amazon is saying there is app, there is no app and that's fine, not every thing needs companion app.

I bought this to replace an Anova I got back in 2016. The Anova was still kicking, mind you - but it looks a little worse for the wear and the housing that attaches the clip to the unit so you can affix it to a container is pretty cracked. It's just a matter of time before it's completely cracked ad renders the unit unusable since it won't be able to stand upright in the water bath. This was on sale in August 2022 and I figured it was a decent enough deal at $50. Yeah, it's a downgrade in the sense that it was less wattage (800W vs the Anova's 1100W) but I'm not super-picky. As long as it works, I'd prefer not to pay extra for a name. The wattage of course impacted the amount of time the bath comes up to temp, which is expected. It didn't impact me to any great degree because sous vide isn't a quick process in the first place, and since I work from home, I can throw something in whenever; but if you work outside the home and like to cook weeknight dinners when you get home, this may well be a consideration for you. It can take between 20 - 30 minutes to come up to temp. I found that this unit was a downgrade in a couple of other areas as well. Firstly, the beep to notify you that the bath is to temp is really damn quiet. I often miss it from my desk in the living room that is right next to the kitchen - the placement of my desk is such that I am maybe 10 - 12 feet away from the unit, and I don't hear it. It's annoying, but livable. The BIGGER issue with this unit is that it is always 2 - 4 degrees above temp - and the variance isn't consistent, so you can't accurately account for it when setting the temp. I don't get this same variance with the Anova, which is consistently within a degree. I tend to cook my protein on the lower end of ranges, but if your preferred temp tends to be on the higher end of a range, you may be disappointed when your food comes out a little overcooked. Still and all, I would have been *okay* with these things. Not thrilled, but I could generally work with the limitations. It was an inexpensive unit so for the price, I was willing to overlook these things. I certainly couldn't expect it to beat the performance of a $250 (at the time) unit. I probably would have given this unit 3 stars based on the above. But then today happened. I went to go start a bath for a round roast. Plugged it in, set the temp, and... well, it's on, and I can hear the motor, but the water circulator component was completely dead. Which is a problem when the whole reason sous vide works is because the water is being continuously circulated so it doesn't lose temp. Unplugged it and tried again, fiddled with it for about 10 minutes, and nothing. So, $50 for 7 months of use. I am highly unimpressed.

This was the backup that saved the 7/4 party. The 165.00 machine didn't make it 5 hours into the cook. (returning to get 2 more of these) This 65.00 "Backup" is now my new primary. It is easier to use than the A*&$A brand. The listed 800 (845 actual) watts kept 9 gallons and a 15 pound prime rib, 3 tri tips and a sirloin cap at 135f for 14 hours absolutely quietly. Used in a 36 quart cooler, with the lid modified for this machine, it was spot on with the temp, I checked 3 times. Strong motor moved plenty of water around the big box. Used in a metal, glass or plastic container it may not be able to keep up with heat loss in those sizes. Used in a cooler with a lid also saves about 75% of the energy (800 Watts = hair dryer on low ) Try it with a kilowatt meter. So far it has been run for 56 hours 2 times, and several 3 hour simple jobs. It takes a while to get up to temp, so just use hot tap water. I left it in the tub after filling. Deep reach with a separate holding collar. No clip on means you can use it in a cooler and rotate the screen and water flow direction. (actually important) Good water level range means easy to add meat when water is at temp. With modern production of simple electronics, there is no need for overpriced equipment. WiFi and bluetooth??????? Really?????? Incredibly pointless use of an amazing technology. AS always,,,,NEVER USE ZIPPER SEALING BAGS for sous vide. True sous vide bags are very much different. Any clear AND stretchy plastic will release a range of known harmful chemicals when heated (BFPA's) Silicone (reusable) or plain vacuum sealer bags (inexpensive and widely available) are best.

This sous vide is perfect for our needs. It keeps water circulating at the exact temperature and always cooks perfectly. Ours is about 2 degrees off from our Thermapen so I shoot 2 degrees high to account for this. No big deal. There are ways to recalibrate, but it’s too much trouble when I already know how to compensate for it. We have mostly cooked steaks but I know it’s excellent for chicken, fish, veggies, and just about anything you could want. It’s so easy and people are so impressed with the results, it’s like eating at a restaurant all the time. You easily set the temp with the wheel, then the time, and it lets you know when the water reaches temperature. I like using binder clips to keep the bags in place and submerged.

Do not buy this product nor anything from this seller if you dont want to loose your money.

Picked this up a while ago, and have used it maybe a dozen times. Firstly, it was very accurate +/- 1 deg C with a separate known good digital thermometer I have. Secondly, and more importantly, it isn't full of gimmicky "features" like wifi or bluetooth and that all rubbish which is there for no other reason than as a cash grab. This works well, is simple to set up and run, is fairly quiet, and even has a head attachment to deflect the water flow so as not to damage delicate food products (e.g. fish, tofu, etc). Comes up to temp quickly (which was the only reason I hesitated, due to it's 800watt designation), and stays at temp for up to 99 hours (like seriously?!). I also like the holster design, which means I could easily pull it out of the water quickly.

Simplemente funciona a la perfección, no es necesario gastar más de 3 mil pesos en funciones como wifi o bluetooth. Si las apps de los otros sous vides son descontinuadas te quedarás con un caro pisapapeles. Este funciona genial, pones el tiempo y la temperatura y listo! Hasta alarma tiene. Sólida compra.

The heater works perfectly. Temperature was right on (you can adjust if needed). The motor is very qiet and effective. Unit is easy to use and clean. And the price is "right on". Well done...dl

Easy to use. Simple instructions. The device heats water to your chosen temperature and holds that temperature within a narrow variance of 1 degree or so. I am only cooking single portions of meat in the 6-10 ounce range. The "Sous Vide" cooking process requires longer cooking times, namely, 40 minutes as a minimum. Extra time is a function of the starting temperature and the number of quarts/liters of water in the pot or container used. The warm up period can be reduced to a minimum by filling your container with hot water from your tap or a mix with some boiled water from the kettle. Meats cooked at the 140-145 degree temp result in a medium condition while 135-140 gets a medium rare result. Despite the 8 quart water volume suggestion, I only used 6 quarts of water. Those cooking for large families and/or larger amounts of meat would probably need a higher wattage unit than this model. [Bigger container, much more water and more heat loss through the non-insulated container. Really like the end results. Perfectly cooked and juicy! Also, you can't overcook the food even if you leave it in for an extra couple of hours.