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Sousvant SV-101 All-in-One Sous Vide
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Sousvant SV-101 All-in-One Sous Vide
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Product Description
Sous vide cooking is taking kitchens and restaurants by storm. And it makes sense why: It’s versatile, easy to tend to, and it tenderizes harder cuts of meat Read More
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keyboard_arrow_downps61318
2
Jan 18, 2018
I notice that the maximum temperature on this unit is 194 F. I just the other day saw an article about "toasted cream" that calls for immersing heavy cream (bagged, of course) for 24 hours in a 200 F bath. How would one deal with that difference? Can you just cook longer at the lower temperature?
runningdog
1
Nov 2, 2017
Would like to know if this item includes:
Sousvant Rack Accessory, 20 Reusable Vacuum Seal Bags and Electric Hand Vacuum Pump
TribestBill
8
Tribest
Nov 2, 2017
runningdogThis drop does not include the rack, vacuum bags, or vacuum pump. On the other hand, it is $100 less than the Costco bundle you are referencing. You can use regular zip top freezer bags instead of vacuum bags for most meats. So yes, you are getting a better deal here at Massdrop than you would at Costco.
aGuyAtMD
12
Nov 1, 2017
Looking like about $300 at Amazon and elsewhere. So for $250-ish shipped to the U.S. this looks like a nice price.
CupidOnAKraken
5
Nov 1, 2017
ooooo This is so random. I have one and it's pretty awesome. Great steaks, ribs and chicken! Can't go wrong with one of these. This is such a good deal.
sockpuppy
451
Oct 30, 2017
Whoa, a sous vide machine that doesn't require an invasive app to use? Is this real life?
timmywitt
9
Oct 30, 2017
Get one of the immersed units. Less bulky, more flexibility (up to like small cooler sized batches). I have the ChefSteps Joule, which I love, but I wish it had manual buttons. The most recent edition of the Anova WiFi would be way better than this thing.
Colbra
77
Dec 12, 2017
" For longer duration cooks, like a 72-hour short rib, you don't have to try to control evaporation by floating ping pong balls, trying to keep cling wrap stuck on a pot, or cutting out a hole for the circulator in a plastic lid. "
It's not like it's hard though? https://www.amazon.com/EVERIE-Collapsible-Container-Precision-Rubbermaid/dp/B071L6PRY8/ref=pd_bxgy_328_img_2?_encoding=UTF8&psc=1&refRID=RJ6SP8VA8611RVPHMBPA
https://www.amazon.com/Rubbermaid-Commercial-Plastic-Container-FG652300WHT/dp/B0006384LI/ref=sr_1_11?s=home-garden&ie=UTF8&qid=1513092680&sr=1-11&keywords=rubbermaid%2Bplastic%2Bcontainers&th=1
It's not like it's hard though? https://www.amazon.com/EVERIE-Collapsible-Container-Precision-Rubbermaid/dp/B071L6PRY8/ref=pd_bxgy_328_img_2?_encoding=UTF8&psc=1&refRID=RJ6SP8VA8611RVPHMBPA
https://www.amazon.com/Rubbermaid-Commercial-Plastic-Container-FG652300WHT/dp/B0006384LI/ref=sr_1_11?s=home-garden&ie=UTF8&qid=1513092680&sr=1-11&keywords=rubbermaid%2Bplastic%2Bcontainers&th=1
SantiagoDraco
611
Jan 22, 2018
No offence but it's hardly an effort. It took me all of about 2 minutes to find a container and lid for regular use. However with an immersion unit I have the flexibility to run bigger batches, as timmywitt mentioned. I get what you are saying but I think your overstating the case.
rayce444
740
Oct 30, 2017
Wow....an amazing price for this unit. You'll find a few of these in any good and especially "French" restaurants. Well done and thinking about joining.
MadDad
120
Oct 30, 2017
rayce444It does an awesome job on steaks and other cuts of beef, but the real game-changer is how it cooks chicken and pork. We can eat beef rare but have always been taught to completely cook through pork and chicken to kill off any potentially harmful bugs. With sous vide, you can get that same level of pasteurization by applying lower heat for a longer amount of time. You can get super-tender and -juicy chicken breasts and pork chops instead of the dried out pieces of meat that we're normally used to eating. I don't cook chicken or pork any other way now.
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