Sous Vide, Pinsoon Sous Vide Immersion Cooker 1200 watts with Digital LED Touch Screen for Restaurant and Home

I got one for Christmas, and I was happy with it. After you try this once, you'll get addicted! The first thing I cooked was a ribeye. I sprinkled a little seasoning on it, placed it in a sealer bag, put it in a pot of water with the power precision cooker set to 150*f for 2hrs, took it out and seared it in butter. It was the best steak ever! I'm not a cook by any means, but this makes you one! After months of using this, I now own 2 of these! My friends and family love coming over for dinner and can't wait to taste the lastest experiment. I'm making london broils that are so tender and delicious, my friends don't believe me when I tell them what they're eating. This is so simple to use and no kitchen should be without one. 

Bought this after the bracket holding my other sous vide failed after several years of use. I bought this one primarily because of the higher wattage output. While the controls are much more clunky than the ANOVA and many of the others, the heating element output is fantastic. Also noisier, but not significantly so. One thing I don't like is that the high water line sits lower than the waterline of the container it is clipped to.

Works great -but I suck at cooking. controls water temperature as designed.

I purchased this item as a Christmas gift for my wife. Easy to set up, easy to use. Temperature setting works perfect. We really enjoy it. Since our purchase we've been making the best steaks we've ever had. Love it.

I have a big sous vide cooker but it just seems to be so much trouble. Most of the time I'm like: "Throw it in a pan and cook." But this. THIS. This makes it so much easier to use and think about. I can put water in a pan and use this. It takes a few minutes.I have to say that I cheat too. I have meats that come in separate packages from Omaha Steaks and some from Plated. I just use the existing packages to cook because the work is already done. I have also been looking at some places that ship grass fed steaks. Holy cow. Mr Trouble likes his steaks rare and I like kinda less rare. Close enough.This makes it so much easier. After they cook, I throw them in a pan to sear for a minute. It's great.

If you haven't tried Sous Vide cooking you should. It makes for perfectly done, great tasting foods of all kinds. This is a nice unit among the many that are now on the market. A note though: this is just the start of what you will need. Although their pictures show a normal pot with the heater in it, it is best to use a made for sous vide container that has a lid to help keep the heat in. Also, you will need bags to seal the food in and preferably a vacuum system to suck all the air out before sealing. Getting the air out is important to get good food/water contact during the cooking.

Last year, I started reading about Sous Vide cooking. People were raving about it as the new way to cook. I was really interested in trying it, but spending $130+ for something that simply heats and swirls water put me off. Now that prices are coming down, SV machines are within reach. I received this Pinsoon SV cooker in exchange for an unbiased review and was anxious to try it first on a rib eye steak.I opened the box and took the SV machine out and looked for an instruction manual - OOOOOPS! The only instructions were in Spanish and despite the fact that I live in California, I don't habla espanol. So, I contacted the manufacturer and expected to wait a few days before my request was acted upon. Presto! They got back to me the very next day, apologetic as all get-out and sent me a PDF copy of the manual in English. It was helpful, but to be honest, the many recipes online at Lifehacker were better.I found the basic instructions for a steak - 130 degrees for one hour - and filled up a six quart bucket and attached the SV machine. The water I put in was already warm, but the Pinsoon heated the water very quickly up to 130. It gently circulates the water too, ensuring that whatever is being heated is heated evenly.I purchase several ribeyes at a time and always freeze them in a vacuum wrap machine bag. This is how you cook items with a Sous Vide machine. (If you don't yet have one, you can fake it with plastic bags with most of the air taken out, but you'll end up buying a vacuum sealer if you love cooking this way.)60 minutes later, I took the steak out of the water and opened the bag. It does not look appetizing this way! But virtually every recipe for steak I've read tells me to "finish" the meat by cooking on a grill or in a pan for just a few minutes. I did my ribeye on a hot gas grill for two minutes a side.The results? Very good. The steak itself was tough - but I think it would have been regardless of the cooking method - it had been frozen for a few weeks and I get that sometimes, even on the grill. But the flavor was great and the steak was perfectly medium-rare cooked. It was grilled on the outside, but lusciously and uniformly pink on the inside. Gorgeous results. I'm trying it again tonight with a New York steak that has not been frozen and expect great results.The Pinsoon is simple to use. It allows you to set the temperature and a timer if you want. It does not have blue tooth or WiFi controls - but those seem like unnecessary frills that I don't need. It does a great job of maintaining the temperature steady and moves the water around while not making much noise. It clamps on securely to whatever vessel you use to heat the water and does not take up a lot of space. I really like this cooking device and look forward to trying it with chicken breasts, salmon steaks and pork chops.