SOUSVIDE ART Sous Vide Cooker Kit - 1000W Immersion Circulator - 15 Vacuum Bags, Pump, Digital Timer and Temperature Control; Complete Sous Vide Machine Cooking Kit for Home Chefs and Beginners

This was my first experience with sous vide cooking, and this machine works so nicely. I like everything about it. I took a free course on YouTube from a chef and strongly advise doing so, because this a completely different cooking method than I have ever used, and there is a learning curve. I tried a less expensive steak first and it turned out well. I tried an expensive, thick rib steak next, and it was absolutely scrumptious. Tender and uniformly cooked throughout the entire steak. I will be trying other meats soon, but I don't think I'll ever cook another steak any other way.

good quality equipment, temp control consistent easy to set up

This is one of the best ways to cook thick steaks if you want it to be tender I have some family members who like their steak med well and this is a way to get them cooked with out being tough

I made one recipe and that was enough to experiment and have some fun! We live at 5,444 feet in altitude, so I am boosting temps another 5-10 degrees.The instructions are hard to follow and often incomplete. A chicken recipe in the recipe book turned the letter m several times into “iu”, which indicates it was copied by OCR from somewhere and never proofread. Other statements in the recipe book read awkwardly.I also struggled initially with operation. The current temp display lights up upon plugging the device in, but I expected the entire display to be black after plugging it in. However, all the controls work fine, now that I understand how the device behaves.I also didn’t know how to use the hand pump, and there weren’t any instructions at all about its use. Another instruction to look for an arrow or something to unscrew the nozzle is not there. With so many warnings in the white instruction book, I was deathly afraid of screwing something up and didn’t want to ruin anything.All instructions and recipes need a good going-over for clarity of content.Beyond this, though, I have now had this product for a week and used it five or six times. Only once did I have to bail and finish the cooking in the microwave, but that was a learning-curve issue. The food I’m producing tastes wonderful. The more I use it, the more I think about what else I can cook apart from what’s in the recipe book. Tomorrow, it’s burgers for dinner!

I bought this Sous Vide to use as an aid in making my own vaping e-liquid, because one of the components, Vegetable Glycerin (VG), needs to be heated to 140°F/60°C to make it less viscous for the Homogenization process. This helps save wear and tear on the Homogenizer itself and makes it last longer. I bought a 250ml Erlenmeyer flask with a no-hole rubber stopper for heating the VG. The friend who recommended this Sous Vide to me uses an Oggi stainless steel Utensil Holder to heat the VG, but I didn't like the depth or width of the ones I saw, so I bought a cheap 2 quart cooking pot with a lid.The wall of of the pot isn't very tall and is too thin for the Sous Vide clamp to and stay in the position I set it (as would be the Utensil Holder) and it drops to the bottom of the pot, so I'll have to find something like a stainless steel wire mesh stand made of fairly thick wire, about 1/4" to 1/2" tall, because I don't think the bottom of the Sous Vide is supposed to bottom out. This almost completely blocks the holes in the bottom where the fan circulates the water and I don't want to ruin it.The cooking bags that come with it are plenty big enough for many of the foods I'd want to cook over time at a set Temp, and coming with the vacuum pump for them is cool, so I'll gain that cooking use, too.The Sous Vide gets the water up to Temp very quickly. So quickly, in fact, that I was surprised. It takes my gas stove a LOT longer and that Temp is not regulated. 140°F is perfect to thin the VG without damaging it. This way, I can let the VG heat up and stay at 140°F while I'm preparing the flavorings; everything but the VG and nicotine. Adding the heated VG is the next-to-last step and this is when the Homogenizer is used. Homogenization makes the e-liquid completely ready to vape in hours instead of weeks, with some recipes having to steep up to 6 weeks without it. After the Homogenized mix has cooled to room Temp, the nicotine is added, the mix is capped and shaken, and then set in an Ultrasonic Cleaner for 5 minutes to help with the final mixing it and clear any gas bubbles out. Let it sit for 8 hours to stabilize and it's done.This Sous Vide is a wonderful, multi-use tool, when you think outside of the "Cooking" box!

These are good bags and they work as advertised.Place the food in the bag, seal it, place it flat on the counter and use the included syringe to suck air out of the bag with a simple pumping motion on the plunger. Super easy. Super effective. My food doesn't float due to air bubbles trapped inside like it does with the water displacement method of sealing a bag for sous vide cooking.I've cooked in three of the bags in the set thus far over a period of several weeks. I've reused the bags a few times each and they are washable, but it's not an easy chore. First, I rinse them in hot water. Then I add a few drops of dish liquid to the bag and I scrub it with a soft brush in water as hot as I can stand. Then I dump, turn them inside out and scrub again. Tiny bits of food at the corners of the bag are the worst to get at. Like with all plastic, you can feel the oils of the food left behind unless you really scrub at it.So with that said, how would I rate it? Pretty high. It's extremely affordable, effective, takes up little space and does what it claims it does -- reusable sous vide bags. And it's easy to use, though not all that easy to clean. They won't last forever, but I can see getting 10-20 uses out of each bag before it gets thin or punctures from wear and tear (or brush bristles in my case).