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Precision at Your Fingertips
Control your Sous Vide Cooker with ease using both the app and digital touchscreen. Set time and temperature effortlessly for perfectly cooked meals every time.
Easy Water Level Control
Our Sous Vide Cooker supports 6-12 liters of water with clear min/max water level indicators. It also features dry-run protection, overheat protection, and leak-proof design for safe and precise cooking every time.
Fast Silent and Even Heating
The Sous Vide Cooker features 1100W heating, 3D circulation, and precise temperature control for quick, even heating. Its silent operation makes it ideal for cooking up to 8 people, ensuring better flavor and texture with every meal.
Stable Adjustable Stand
The Sous Vide Cooker comes with a stable adjustable stand, offering reliable support for a secure and steady cooking experience.
Farmer in the Dell
2025-08-25 16:28:51
So far so good.... very easy to use and quiet
shopper
2025-07-30 10:34:08
What kind of maniac would come up with 0.1 degree F step temperature control? Have you ever seen a recipe calling for 136.2F? It also runs hotter than my previous machine.The min-app inside Tuya SmartLife is in Engrish and primitive. I would like to be able to save settings with notes for future references or et settings from online recipes, but no. All I can do is change the time and temperature, just like from the unit itself.Update: I was contacted by the customer service. They addressed my concerns.
Shanti Black
2025-07-12 18:01:19
Tested with veggies and ribs (short and long cook times respectively). With the veggies I had trouble getting the bag to stay submerged, so they didn’t particularly seem to beat out steaming. With the ribs we didn’t use a big enough pot for 15 hours and had to top it off a few times (I think we used a 6qt? So for those long cook times I’d maybe recommend a 2-3 gallon pot).The rib meat was fall off the bone tender, and moist so it definitely does a good job. The main problem I personally have is that I’m not usually good at planning and prepping my meals the day before (or hours earlier than I’m hungry), so I’m not sure the mildly increased quality plus the massively increased cook time is worth it to me (plus the wasted vacuum seal bags when they don’t want to fully clean).For someone who does plan ahead well enough to put this to good use, I can see it being useful. I’ll still try fitting it into my kitchen useage, I want to try chicken still since I sometimes struggle getting it to turn out tender and moist. It might be more worth it to me if I make up larger batches of things to keep in the fridge.
Rabble Rabble
2025-06-24 10:57:59
It works but only shows temperature in Celsius even if using the app... Also would be nice if the water circulater would run more.
Rod
2025-05-23 19:19:26
This was my first time cooking with a sous vide. The steak turned out great and the whole process was way easier than I expected. I bought a separate set of bags and vacuum seal device. Just toss the bag with the vacuum sealed steak in a pot of water and turn the sous vide on and do its trick. The only downside is side is waiting 2 hours to make sure it evenly comes to temperature. The machine itself is well built and sturdy with a nice display. It is easy to change units of measurement and set time and temp. I only wish changing temp incremented quicker but not a huge deal. It also comes with a clamping holder which I used to keep it secure on the side of my pot. It all worked great and I’m looking forward to using it again.
AS Fondren
2025-05-21 19:27:01
I have seen Sous Videm machines before and have thought it would be wonderful to try it out someday. This machine was reasonably priced and came with an app to help control the cooking.I have a vacuum seal machine that I have used to freeze items in my chest freezer. Now, I can use the sealer to create tasty meats in combination with the Sous Videm machine.The app was easy to download and let me explore the recipes that are easy to follow. I feel confident that I can make some wonderful meals with this machine.Since I'm just putting the machine in water, there is very little cleanup. I just need to make sure it is thoroughly dry before putting it away.
CG
2025-04-14 18:30:36
Sous vide cooking, is that a French method? Sous vide cooking is heat transfer cooking. The item here has a heating element and a circulator build in. Set the temp to a desired temperature (many recommendations are found In the provided cookbook), and allow the water to heat. Place the item to be cooked into a vacuum sealed bag and place into the water, leave it for the recommended time frame.This is a simple method but leaves all the flavors and textures intact. You do NOT need a fancy vacuum sealer to use this although it does help. Regular heavy duty ziplocks can be use also, some recommend double bagging to keep from water intrusion since it will be submerged, although you can use clothes pins to hold the top of the bag out of the water.While this method does cook the meat, it leaves on for the desired crusting or sear on the surface of the meat, this can be given by an extra step of the meat being placed in a hot buttery pan after the Sous vide cooking. While this is an extra step keep in mind the tenderness and the texture, taste of the meat are completely different experience between the Sous vide and open skillet or grill cooking methods.So far we have tried salmon was so tender and juicy and tonight will be trying new York strip steak and green beans. Oh yes, you can do vegetables by this method also.
Benjamin Gelbart
2025-02-18 16:22:34
After experimenting with this gadget and getting through the learning curve I can honestly say I make better meat dishes than most restaurants in my area. I can never eat a dry chicken breast again. My first introduction to sous vide cooking was in a William Sonoma. They were asking $400 for an immersion circulator that is basically the same thing as this.You can either invest in a plastic tub special for sous vide cooking or a stock pot that will fit this device inside. It comes with a provided clamp to secure the immersion circulator to the side. You need bags that are able to vacuum seal. I purchased a kit on here with reusable ones.This gadget keeps the water at a target temp and you can cook meats for a duration of time for desired "doneness". It's different from a slow cooker as the items are bagged and pouched and don't come in contact with water. You then need to quickly sear the meat in a stainless steel or cast iron pan.The device has app connectivity which is convenient.
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