I did some reading, and after sorting through all the various opinions on how to do it, I made a New York Strip Steak with this Sous Vide Cooker. I decided to go with 131° for 90 minutes for a steak that looked to be a bit over and inch thick. I then seared at the induction sear setting on max temp on a flat pan for 90 seconds for each side with a spray of light olive oil. It came out great to me, medium rare, slightly pink and very tender and juicy inside. The sear was good too, but I think I will look forward to trying searing on the grill later - very easy to get it super hot for a quick sear. The Kitchenboss Sous Vide Cooker Machine worked well and after reading some of the documentation and playing with it, I figured out how to set time and temp. It had a picture of New York Steak so that was a good start. I originally tried one that was supposed to have Bluetooth connectivity to your phone to remotely control, but that didn't work well, so I used the excellent return policy of Amazon to get this one and it's another of the benefits of Amazon shopping.

Used it for the first time and was amazed right off the bat!I used hot tap water that ended up being 117°F. The SV cooker got it to 135°F in the matter of a few minutes and held it within a +/-0.2°F temperature for the entire time.I had researched, reviewed and watched a ton of videos comparing the Kitchen Boss to others, so I already had a grasp of how it operated. If you didn't, reading the instructions lays it out pretty clear and simple and it's relatively fool proof to use.I also wouldn't have even known it was on, had it not been noticeably circulating the water in the tub. It is REALLY QUIET!! It beeps letting you know when it reaches temperature, which was handy.I would 100% recommend this to any home chef looking to get into Sous Vide (SV).The unit itself is a beast and you can tell with the sturdiness of it that it will last a long time.It disassembles for easy cleaning, and the manual says it is waterproof so you can wash the entire unit by hand if needed. I just says to not submerge it for long periods of time (I don't know why you would anyways).I also like that it has a delay timer. This will come in handy when I want to do steaks, but have to work. I will put the steaks and unit in an ice bath, set the timer to start later on in the day. That way they aren't cooking for 10+ hours.

When we decided to buy a sous vide machine I spent quite a long time researching the options. Obviously there's a huge range of price and quality. Overall the KitchenBoss models stood out for high-spec components, rigorous temperature control, circulation capacity and relatively moderate price. Furthermore the consistently favorable reviews added to the positive impression of the device.On receiving the unit I immediately put it to work. A quick read of the instruction manual was sufficient to make setup trivial. Just needed a large enough container, several quarts of water and a nearby outlet. Turn the dial to select "recipes" (actually just pre-selected, but tunable, time and temperature combinations) then press "on" to start heating the water. (Saves a lot of time filling the "tank" with hot water from the tap.) As water reaches selected temp put the bagged food items in the bath. The KitchenBoss will signal when the set cooking time is reached and the food is presumably done.That's the theory about how it works. By and large it does work that way, but after using the circulator for a while I've discovered a number of "gotchas", some inherent to sous vide, others belonging to this device.Sous vide in general isn't as carefree as many authors would have us believe. There are many time-consuming (and laborious) steps in the process. The necessity to"package" food in sealed airless bags is more arduous than descriptions I've read. Using zip bags and submerging in water to force out air isn't that easy to do. (Very hard to accomplish with cauliflower among other foods.) Using a vacuum sealer is MUCH more practical. But even with that option it still takes time, and practice being able to get the food sealed up along with spices, oils/butter, etc. And of course it's yet another piece of equipment along with the special bags (or rolls) required.There's also post-sous vide "finishing" of foods. Most meats, poultry, fish are best seared before serving. IOW after food is removed from the vacuum bags it's wiped dry then rapidly seared in a cast iron pan and served immediately. Meanwhile everything else being served must be ready-to-go. It's kind of a high-wire act of precise timing. It's really quite a different rhythm from meal preparation I've been used to.As to the KitchenBoss itself, while it works exceedingly well at its primary task, in real-world use there are a few quirks that I should mention.First of all it's a pretty weighty chunk of machinery. Using it with commonly recommended containers, (like the Cambro 12 quart polycarbonate "box"), the Kitchenboss feels none too sturdily supported clamped to the side of the container. Part of that is due to the clamp itself. The roundish rubber tip doesn't "grab" securely due to the weight is has to support.In fact, tightening the clamp can damage the plastic box (even though polycarbonate is supposed to be "tough"). To alleviate this issue I modified the clamp to provide a much larger surface area (so pressure isn't concentrated on a tiny area where the original clamp tip would make contact). Furthermore I "softened" the clamping surfaces with plumber's rubber gasket material (adhered with high-tack double-sided tape). In the photo you see the cast polyurethane clamp "head" I made.My better clamp helps quite a bit but the circulator is still a little wobbly on the Cambro. I don't know if other containers for sous vide are any better. In any case, it's not a showstopper, the KitchenBoss does it's job and does it well.The magnetically attached settings knob is a quite clever design. It works but has a couple of deficits. For one thing its connection to the actual switching mechanism is somewhat tentative. Sometimes it "catches" and will spin up/down temperature or time rapidly. Other times the dial has to be turned quite a bit before the setting is updated at all. The other thing is that it can detach pretty easily, one time it was missing and I thought it was lost but fortunately it had become detached in the sleeve the circulator is stored in. (Now when I put it away I insert the unit "upside down", with the top end going into bottom of the sleeve.)We're using the KitchenBoss several times a week and enjoying some of the best-tasting dishes we've ever eaten. Difficult-to-cook foods like halibut, salmon and many others have turned out essentially perfect. No hesitation whatsoever recommending this product to anyone contemplating buying it.

Highly recommended! I purchased this machine based on the ratings and the fact that I didn't want to be annoyed (I suffer from old geezerism!) by having to use a smart phone or other extraneous devices. I wanted a reliable, simple and straightforward unit that worked right out of the box. So far I am very pleased. Push the set button and dial in the temperature. Push it again and dial in the time. It was quiet and accurate. Temperature varied by only 0.2 degrees F over a 90 minute test run. It was easy to use and produced superb results .My first try was to make lamb chops. I set the machine for 130 for 2 hours, put in the seasoned chops in a vacuum-sealed bag and after 1 1/2 hours removed the chops, dried them thoroughly and seared in a very hot cast iron pan. Perfection!I have two minor complaints: First, the machine screw clamp is annoying to use especially over a pot that has a lip. Second, the manual could have been written better. I'm still trying to figure out the custom settings. Other than those quibbles the machine seems to be a winner. A better manual would have earned it five stars. Only time will tell about its reliability.

I bought as a Christmas gift. Product is good, we tried it, but found that it wasn't as useful as we expected. quality was good, price was reasonable, but in the end we didn't think it would be as useful a product--didn't match our cooking style. We returned the product for a refund.

The sous vide when working was great. Then just quit about 8 months after I bought it. The Kitchen Boss has a one year warranty. Sent a message to Kitchen Boss to replace the sous vide. This is what response I got back.Thank you for the pictures.As we can see from the image you provided, the seller of your order is Amazon.com.ca ULCThis is why we were unable to locate your order.Unfortunately, since you purchased your KitchenBoss product from an unauthorized third-party store, we are unable to offer you a free return or exchange for a new product.We still offer a free repair service, if you need a repair, I can provide you with the address information of our factory in China, you just need to cover the shipping cost for the return shipment.Looking forward to your reply.Best wishes.KitchenBossNot happy about this.

Es un excelente producto y de gran calidad, cuando comencé a buscar vi muchas opciones y como siempre ocurre uno busca lo mas económico. Después de revisar tanto la reseñas del producto como algunas en YouTube, visite la pagina del producto, termine por convencerme que valía la pena invertir un poco más por la calidad del producto.No es para principiantes ya que su precio lo hace estar en el rango superior de productos de similar funcionalidad. En mi experiencia y yo que soy un entusiastas de la cocina puedo decir que vale mucho la pena pagar más por la calidad del producto, ya que es en su mayoría de metal y de construcción robusta, lo cual te la tranquilidad de que es algo hecho para durar.Es fácil de usar, la pantalla es de gran calidad y todos los detalles del producto están cuidados, hasta el empaque te muestra que estas con un producto de excelente calidad.En resumen; vale lo que cuesta, es una buena inversión y pienso que vale la pena pagar un poco más por lo que estas comprando.