KitchenBoss Sous Vide Cooker Machine: Ultra-quiet 1100 Watt IPX7 Waterproof Water Thermal Immersion Circulator Accurate Temperature Control Digital Display Slow Cooking Sous-vide

Okay, so I've only had it for about 48hrs but it's basically been going since, I'm doing a massive quantity of corned beef briskets but that's all besides the point. So you want a piece of meat cooked to a precise temperature, stay juicy and be tender? Fire your wife and get one of these. This bad boy annihilated about 15 lbs of brisket in less than 24hrs. Still tender with the faintest pull and juicier than your mom's booty. It got about 5 gallons of water up to temp in no time at all and kept it there.... To the TENTH OF DEGREE!!!! 1100 watts really does make the difference to get your water up to temp quick and make fast corrections. If you're like me and went to bed without covering, you have to add water due to evaporation. It's super simple to use, no crazy Wi-Fi setup, you didn't have to sacrifice your first born to the Internet gods to link it your ugly smart watch. It's either on or off and at your desired temp and time ... Like 5 buttons I think? It's feels heavy duty, it's really well built. You could bludgeon home intruders and then sous vide their corpse. It's almost completely universal on where you can clip it in and what water vessel you choose. Overall, good quality, good product, fantastic results. You need this in your life.

This is a GREAT sous vide cooker. Easy to program, easy to use, works perfectly, virtually silent. Fact is, I'd give this 5 stars even if it didn't work that well just because it's BEAUTIFUL to look at. The control panel, in particular, is a delight. A bright clear display on a polished black background. Their industrial designer deserves a raise. The buttons work perfectly. Programming is intuitive - I don't think I even looked at the directions. Know that this thing has some heft to it. I had seen the pictures of course, but when you take it out of the box and hold it, it's still bigger and heavier than you expected. In a kitchen emergency, it could serve as a bludgeon. And the price is right. Spend more only if you want to control your cooker via your smartphone using Bluetooth, which is completely unnecessary, IMHO. I already had a 6-quart Instant Pot pressure cooker, so I started out using its container with this cooker. Worked well, but 6 quarts is a bit small. For even a small family you'll want to get a 12-quart sous vide container. A plastic lid is recommended to reduce evaporation, but I started out using plastic wrap from Costco and it worked just fine. (Evaporation just means you have to keep an eye on the water level during long cooks and add more water periodically.) Recently cooked a small bottom round roast, a low cost cut known for not being the best, and it came out great. Tender and juicy and flavorful. 14 hours at 131 degrees. Seared it with a BernzOmatic TS8000 propane torch, also highly recommended. Easy! Look for how-to videos on YouTube. They're a million of them. As you can probably tell, I am now a BIG fan of sous vide!

I bought this unit to replace a sous vide from a different manufacturer that finally had given up the ghost. Most of the operation behaves like you would expect, set temperature, time, units of measurement were all pretty standard. The thermocouple in this device seemed to be much more sensitive than my last device and the temperature readout jumped around rather rapidly when only the slightest fluctuations in temperature were detected. My previous device made noise about on par with a muffled vacuum cleaner, not loud, but you could tell it was operating and also created a good deal of turbulence in the water bath. This unit is absolutely silent, and the surface of the water was only very slightly disturbed. The first time I used the unit I wasn't actually sure I was turning it off or not, but the power indicator is red (danger/hot) when on and blue (safe/cool) when off. The display dilligently continues displaying the temperature of the bath for a while once it's been turned off instead of immediately shutting down which might lead to some confusion at first. The only real gripe I have with the unit and why it earned 4 stars instead of 5 is that for my first (and only usage so far) I set the temperature of my bath at 140F and the unit heated the bath, rather rapidly might I add, to a temperature of 141.6. This normally would not have been an issue, but it seemed to maintain the temperature slightly above the setpoint rather than allowing the bath to cool slightly and then maintaining the set temperature. Normally a degree and a half isn't too big of a deal, but this is a precision instrument that is supposed to be accurate within tenths of a degree. Overall I highly recommend this device given that it makes absolutely no noise, and it didn't ruin dinner!

I absolutely love my sous vide cooker. It's so easy to use, convenient, and the results are exactly what I was looking for. Tender juicy meat.

I don’t write reviews normally. Just getting that out of the way. I’ve wanted to try sous vide cooking for so long but couldn’t bite the bullet. I got this about 6 weeks ago. I’m now into my 3rd cook. Not a lot- but meat is expensive. First cook were 6 large chicken breast. I used ziplock freezer bags- worked great. Seared in pan- was delicious night of.. and the main thing.. I had that chicken for 3 days after. It remained tender and juicy. It still tasted great. I was very happy. 2nd cook- I, again, used ziplock freezer bags. This time- New York strip, about 2in thick I’d say. Seared in cast iron after, and was literally.. the best steak I’ve ever had. I mean.: I can cook a steak on a grill, broiled in an oven, reverse seared thru oven, you name it I’d done it. Sous vide was the last frontier. I guess I’m glad? Because.. if I’d started with it.. I’d have still done all those other methods to see which was best. And would have came to the same results. Sous vide with a post sear- garlic powder, fresh herbs, onion powder, single pat of butter in the bag (I also use truffle butter but that’s like.. not for everyone).. Sear after. I’ll never order a steak out again. I will forever cook my own steak because of sous vide. 3rd cook- chicken breast. I’m making a cheddar bay casserole. Because we from the Midwest. And I have to try to be healthy. It’s quiet, still using ziplocks, but you can tell it’s circulating and working well. The chicken won’t even need seared because it’s gonna get mixed with other midwestern stuff. I’m still gonna sear it, because.. well… it’s just what I know. But I don’t think I have to. I’d be lying if I said I’m glad I’m cooking chicken instead of steak. But.. the point is- sous vide is great. So far this sous vide wand does exactly what I ask. You can use ziplock bags and just cover the pot you use with foil to help with heat regulation. I actually just ordered a vacuum sealer just because of sous vide cooking. It really is that good people. And it’s so damn easy. I did months of research before I bought, and I’m so happy with my purchase. Make unhealthy, expensive foods decadent and delicious, with little room for error. My healthy foods delicious, taste a little bit closer to the decadent stage.. without losing nutrients or proteins. You will still be impressed. If you’re reading reviews, you’re curious. If your one of the 5% of 1 star reviews, just return it. But I’m so happy with mine,