Sous Vide Cooker, Wifi Sous Vide Machine Cooker,IPX7 Waterproof, 1100W Fast-Heating Immersion Circulator with Recipes on APP,Accurate Temperature and Time Control, Low Noise

We LOVE this sous vide!! Was really tired of ruining or guessing/hoping our meats were done to our liking, particularly with the price and time involved in cooking steak. Works really well for thick steaks and pork chops! We like r steaks on the lesser cooked end of medium so for thick steaks we set the sous vide at 138. Typically turn it on for 3 hrs (not sure if that's really correct, but it's been great) then pull it out and put on paper towels for 10-15 min to absorb extra liquid before searing in a cast iron 1-2 min per side for a good sear and butter basting. We salt/season the steaks before putting in sealed bags (have a cheap sealer that removes air). Meat does NOT look very tasty when u take it out of the bags, but after a sear and butter basting, it's amazing!!!! Found we have to be more careful with steaks cut less than 1.25" to make sure they don't cook further when searing. Also need to be sure the skillet is really hot so the steak isn't in the pan longer than needed. Have since used for chicken, which seemed to be a waste b/c I don't have troubles cooking chicken to the right temp. Have also used for pork chops, which was great b/c I tend to cook pork till I know it's really dead and r chops r super thick so I loved putting them in the sous vide until done temp and again absorbing some of the moisture b4 putting in the hot cast iron w/a butter baste. Ooh - we did ahi tuna steaks as well and that was great too! If u don't have a sealer that sucks out the air, just put the meat in a ziplock, try to press out as much air as u can and then clip it to the side of the pot so the entire bag doesn't fall into the pot. R steaks have come out just as good with the ziplock method. I do worry about possible chemicals from any of these plastic bags that could potentially leach into ur food, so that's on my list to research r least toxic options.Highly recommend buying this sous vide machine. Price and performance r both amazing! So glad I didn't go for one of the higher priced options.

When I decided I wanted to make my own yogurt (healthier / no artificial ingredients added), I wanted an option that I could use for multiple purposes, in contrast to a personal yogurt maker. Someone on Youtube recommended a sous-vide cooker -- and after a little research, I came across this brand. The pricing and reviews led me to buy it. I use this to make L-Reuteri yogurt (ref. Dr. Wm. Davis) -- using 3 16-ounce Ball jars per batch. Fermenting time runs 36 hours -- at 102 degrees. Temperature accuracy is very critical: Only a 10-degree band-width for successful batches. This sous-vide tool has made the process such an easy, fool-proof one -- at much less $$ than other sous-vide cookers. I verified the thermosat accuracy against (1) a meat thermometer, and (2) a digital oral thermometer. Each matched within 1 degree of the SV cooker from the first batch, to my latest batch today - now 5 months later. I have also used it occasionally for cooking chicken, vegetables -- and of course, hard boiled eggs. Couldn't be more pleased with the value and performance.

Clips right onto a cooking pot or plastic container. Easy to use. Does the job and is quiet and precise.

This sous vide worked great for 8 months then stopped heating the water, go with a better brand, you cannot find any info online about the Miaton manufacturer warranty, so there's no way to have it repaired or replaced once it stops working.

The product works well, although the temp is slightly off and needs to be lower than our other model. It's off by 2-5 degrees which overcooks certain meats. The interface is fine once you get used to it but confuses my wife every time for some reason. I like the clip on vs vice approach, but it could be a little more durable and clamp a bit stronger.Overall happy with the product and would recommend.

Chicken cooked PERFECTLY EVERY SINGLE TIME.e v e r y s i n g l e t i m e !This device.Unfrozen boneless/skinless chicken breastziplock gallon bag1 bag for plain chicken1 bag for salt and pepper chicken1 bag for one of them marinade things and chickenPop all 3 bags sealed (air out) in the pot of waterInsert sous vide wand (146*F for 66 minutes)I walked away to do laundry, watch TV, play sudoku...BEEP BEEP BEEP <--- okay let me go see this chicken!Take the chicken out the bag and WHAT IN THE WORLD?!Perfect.after 3 days in fridge, still perfect.If you are still making and eating dried out chicken in 2023 YOU ARE DEAD WRONG FOR THAT.Stop punishing yourself, your family, your friends with terrible cooking!I know, I know, put it on a t-shirt already! But this sous vide has changed my LIFE!All you keto people out there hating life. Why? Sous Vide and problem solved.

Easily heats the water to the 100-105' temp I need to develop color film. Goes up to 150' f or so, but I only need it to go a little above 100'. Wasn't the least expensive on Amazon, but was only about $10 more than the lowest price. Does the same thing as the Cinestill heater/mixer. You can mix chemicals if you want, or just use it to heat the water, or both. My film comes out perfect due to the attention to detail with the temp. This does the job.