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View Full Version : Breaking News: A $179 Sous Vide Circulator from Modernist Cuisine Is Coming Soon!



cnochef
08-07-2013, 06:20 PM
http://www.seriouseats.com/2013/08/we-test-the-new-low-price-sansaire-sous-vide-ciculator-from-modernist-cuisine.html

http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199

(My mistake, the $179 Kickstarter offer is sold out, $199 pre-order is still available though)

cnochef
08-07-2013, 06:37 PM
Also it is a side project of Scott Heimendinger, Director of Applied Research at Modernist Cuisine, NOT an official product of theirs.

Crothcipt
08-07-2013, 06:58 PM
Sighned up for one.

WildBoar
08-07-2013, 08:50 PM
I'm giving it a shot. The flexibility is attractive. Not a ton of $ if it turns out to not be too good.

Crothcipt
08-07-2013, 09:34 PM
it looks like it has been backed already.

sw2geeks
08-07-2013, 10:51 PM
I have my science project one I hobbled together, but went ahead and backed this one. Looks like a good design for the price.

pitonboy
08-07-2013, 11:51 PM
I'm in

AFKitchenknivesguy
08-08-2013, 12:16 AM
So Stefan, Chuck, and Jim, how are you liking yours?

kiso
08-13-2013, 08:44 PM
interesting.. I'm in as a backer. Hope it works well.

apicius9
08-13-2013, 09:02 PM
So Stefan, Chuck, and Jim, how are you liking yours?

I like my demi. Not sure how much I would if I had paid the full price, but I have used it and plan on using it more in the future - just have to move apartments again, first.

Stefan

Crothcipt
08-21-2013, 08:26 PM
For some people who don't understand what sous vid is all about, this kinda explains in graph form of what your temp is doing.

http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199/posts/576134?ref=email&show_token=46f571872c7f15f2

Zwiefel
08-21-2013, 11:48 PM
Nice! Excited to get mine!

mr drinky
08-22-2013, 12:00 AM
I'm getting one. That looks awesome.

k.

Zwiefel
08-22-2013, 12:50 AM
I'm getting one. That looks awesome.

k.

Green? Or Blue?

toddnmd
08-22-2013, 10:44 AM
I'm getting one, too.

I think they have to hit their next goal before the green is an option. But I'm also pretty sure they'll hit that goal.

bkdc
08-23-2013, 04:52 PM
I'm sponsoring this one.

Leer1217
08-24-2013, 01:54 PM
just pledged. can't wait to get one in my hands and see if it's really as good as the polyscience we use at the restaurant.

mr drinky
08-24-2013, 01:59 PM
Green? Or Blue?

I didn't even know there was an option.

k.

Zwiefel
08-24-2013, 02:33 PM
I didn't even know there was an option.

k.

Blue is the default/public option. For Kickstarter backers, there will be a green option if they reach their next funding goal. I think the blue looks better though.

jm2hill
08-25-2013, 06:26 PM
I'm in for one. What the hell. Might as hell have one of every kitchen item. Anyone got recipes to try for when it eventually comes?

Also, does anyone have a recommendation on vacuum storage bags and machine?

mckemaus
08-25-2013, 08:09 PM
You can use Foo saver freezer bags from Costco. One of those Foodsaver machine are pretty decent for home use. The drawback is the seal strip eventually wears out and need to replace (it's pretty cheap) and it is more difficult deal with liquid or moist ingredients.

If you go the chamber vacuum system route, it gets expensive (big and heavy.)

Rack of lamb with rosemary and garlic is easy and always a crowd pleaser. :)

Zwiefel
08-25-2013, 10:39 PM
I'm in for one. What the hell. Might as hell have one of every kitchen item. Anyone got recipes to try for when it eventually comes?

Also, does anyone have a recommendation on vacuum storage bags and machine?

The FoodSaver things are OK, but you can't do liquids with them. I'm saving up for a chamber vac...unfortunately a lightning strike is moving my goal farther away.

RE Recipes...check out "Modernist Cuisine @ Home"....great place to get started with all kinds of modernist cooking.

There are also some "sous vide only" books out there...but I haven't read any so I can't make a recommendation.

gic
08-25-2013, 10:44 PM
If you are willing to waste a fair amount of the bag material there is a trick to do liquids in a foodsaver that works Ok if not perfectly. (Freezing of course works perfectly but may be overkill.)

namely position the foodsaver so it is at the edge fo the counter, make the bag big enough so that you can hand it over the edge with a fair amount of room before the edge of the bag touches the sealing strip. Now run the foodsaver, the liquid will creep up but if you watch it and seal the bag manually when the liquid is getting too close to the sealing strip, this process usually works well enough...

daveb
08-26-2013, 12:25 AM
Sealing Bags w SV.

Ideal? No

18212

Do-able? Yes

WIth a lot of liquid I'll put a 2nd seal on bag.

Now back to your regularly scheduled programming....

Zwiefel
08-26-2013, 10:06 AM
Good work!


Sealing Bags w SV.

Ideal? No

18212

Do-able? Yes

WIth a lot of liquid I'll put a 2nd seal on bag.

Now back to your regularly scheduled programming....

franzb69
09-05-2013, 06:01 AM
http://www.youtube.com/watch?v=onPEtV54a00

found this vid from tested on the sansaire, same people from mythbusters

=D

gic
09-05-2013, 06:05 AM
They've been incredible successful raised more than 700k or 7x what they started for. Closes today I believe...

franzb69
09-05-2013, 06:43 AM
i'll just wait and see on how their products lasts then make the decision to order. =D

toddnmd
09-05-2013, 03:48 PM
They've been incredible successful raised more than 700k or 7x what they started for. Closes today I believe...

According to the most recent update: "And thanks to your support, we are currently the most funded food project in Kickstarter history!"

toddnmd
09-05-2013, 03:48 PM
Oh, I just noticed the video showed them cutting their demonstration steak with a Shun.

Guess I'll have to cancel my order! ;-)

bkdc
09-05-2013, 04:43 PM
I was wondering if there's a recommended insulated or semi-insulated container that would make this more energy-efficient. The only thing that comes to mind is a big icebox/cooler.

Mucho Bocho
09-05-2013, 04:49 PM
BK, Its not really necessary to insulate the box. These SV devices use very little electicity once they're at tempature. If I'm SV a large volume and I'm doing it in the cambro, sometime I'll wrap it with a thick bath towel

Zwiefel
09-05-2013, 06:05 PM
Depending on which unit you buy, and how much you want to SV concurrently, you might go with an insulated container to decrease heat loss and allow the unit to maintain temp with higher volumes. for the Sans Aire unit, it's supposed to be good up to 6 gallons w/o insulation.


BK, Its not really necessary to insulate the box. These SV devices use very little electicity once they're at tempature. If I'm SV a large volume and I'm doing it in the cambro, sometime I'll wrap it with a thick bath towel

gic
09-05-2013, 06:38 PM
Walmart online is having a sale on the 28 quart igloo cooler , under $16 and perfect size

sw2geeks
09-06-2013, 01:36 PM
Well, they charged my card today, so I guess the project is an official go.

swarth
09-06-2013, 02:42 PM
C'mon November!

Zwiefel
09-08-2013, 12:24 PM
Well, they charged my card today, so I guess the project is an official go.

Ditto. I just filled out the questionnaire to select voltage, color, and shipping addy.

Psyched to get this in the house.

Crothcipt
09-08-2013, 05:34 PM
Well, they charged my card today, so I guess the project is an official go.

I figured it would be a go when they hit 2x of their goal. At 8x there would have to be something very drastic for this not to go.

SameGuy
09-08-2013, 11:08 PM
According to the most recent update: "And thanks to your support, we are currently the most funded food project in Kickstarter history!"
Not even close. Not even in the top ten.

Edit: never mind my grumpiness. I totally missed the word "food" before "project in Kickstarter history." Pardon my interruption.

kostantinos
09-09-2013, 12:46 PM
There is also this available for people on the fence about sous vide . For 199$ and i feel it represents a great solution or alternative

(http://www.waterbaths.com/products/sousvide_products.html)

It is made by a company named Anova and looks great , has a stainless cage and seems to be able to carry around its weight from what i can see in specs.

My interest is the capacity of the pump and the heater when i look at products from one standpoint . And this can carry a 20lt container from what it says.

I would like to make a note :

Sous vide without chamber vacuum sealing is ok but i encourage everyone to look into chamber vacuum sealers if they are going to get serious with sous vide.
Also learn how to use and pair your sous vide arsenal with a serious type k thermocouple/thermometer . The advantages are many when precision is required . Personally i do not sous vide fish without a type k attached in it and without differentiating portion size by thickness.
http://www.studiokitchen.com/images/gallery/Anova%205.jpg

mckemaus
12-22-2013, 01:23 AM
Polyscience sent a cease-and-desist for patent infringement to Sansaire earlier this month.

I don't think I am getting mine in February :(

http://www.scribd.com/doc/187917748/Preston-Industries-v-Modernchef

Crothcipt
12-22-2013, 01:37 AM
Wow makes you wonder how much of the Sansaire was developed when (the maker) was with them.

Zwiefel
12-22-2013, 11:50 AM
well phuq. :dazed:

Even if this is just trolling by Preston/PolylScience, I don't think the Sansaire guys have the means to defend against it.

toddnmd
12-22-2013, 01:34 PM
Oh, that sucks.

gic
12-22-2013, 01:37 PM
What happens to our money if we don't get the item, anyone know. I have been waiting for one....

toddnmd
12-22-2013, 01:50 PM
Maybe it's not as bad as it sounds. Not sure if this is reality, or just Scott H's way of keeping things positive. Here's from a recent post of his on kick starter:

"I know this will be frustrating, but we can't really chime in on the complaint that you reference below from Polyscience. I can say that there's an active and amicable conversation taking place, and that this should not cause any alarm for our backers. I can also say that, as frightful as the referenced document sounds, it's mostly boilerplate . It sounds much more grave than it is, but in reality, it's a pretty standard cease and desist when a patent is involved.

It's VERY common for new products to encounter these types of challenges, and we're working diligently to resolve this quickly and efficiently. We can't discuss the details, and we can't comment on speculation. We realize this doesn't give you much comfort, but we hope you understand that we're taking that stance not to be secretive, but because we must. I can say this, though: although we take this matter very seriously, we're not freaking out, and we (and those advising us) feel very optimistic for a speedy and favorable outcome."

sw2geeks
12-23-2013, 05:00 PM
I was looking at the patent try to figure out what innovation was being patented. It looks like it is the use of a molded housing if I am reading this right? Circulators have been around a long time (i have one from the 60s), but I guess most of them used steel cages or no enclosure.

Crothcipt
12-24-2013, 03:13 AM
Not sure either. Looking at a pic of engineering drawing it looks very much like the other 2 on the market that I have seen.

http://sansaire.com/wp-content/uploads/2013/08/blueprints1.jpg

franzb69
12-24-2013, 06:57 AM
i know of the sansaire and the anova, what's the third one? sorry haven't been keeping up. been holding out on which one will last longer coz i can't exactly get this thing warrantied if ever it does break down if and when i do buy one.

JBroida
12-24-2013, 03:00 PM
nomiku

franzb69
12-25-2013, 10:29 PM
thanks jon!

BradH
01-03-2014, 05:11 PM
Any word on this?
Lawsuit/backer delivery?

mr drinky
01-03-2014, 08:14 PM
The best updates, worry, optimism, and fear are in the comments section here:

http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199/comments?cursor=5516925

I'm not sure if they would make the late Jan or early Feb ship date, but I also think there is a good chance the backers will eventually get them -- but then again, maybe I am too much of an optimist. I just think that for Polyscience to get any damages (if in fact they deserve them), they will have to come to an agreement with Sansaire (Modernchef) that would allow them to produce and sell their units. Maybe the first units will go out as is and future models will have minor design modifications to avoid patent infringement issues. I am not a specialist in this area, so I could be wrong, but payout from a bankrupt company is probably not going to be very profitable for sansaire. Sure they may prevent them from being a competitor, but eventually the machine will be retooled and sold at a later date under a different company.

k.

9mmbhp
01-03-2014, 08:48 PM
Received an update email from Sansaire.

Production is underway and shipping should commence on the 30th.

As far as the patent issue, here's a direct quote:


Finally, if you’ve been following the comment threads on our Kickstarter page, you may have noticed some discussion about a patent complaint filed against us. We’re happy to report that the issue is resolved and Preston Industries will be dismissing the complaint shortly. Thank you for your understanding as we haven’t been able to discuss the details of this situation.

toddnmd
01-03-2014, 10:57 PM
Woohoo! I was gonna post a couple lines from the update (which I got at 8:20 PM tonight), but Anthony beat me to it.

WildBoar
01-03-2014, 11:04 PM
Yep, it was nice getting that update today!

marc4pt0
01-04-2014, 10:47 AM
Well that's really great news. Looking fwd to hearing thoughts and comments on these one they start getting around!

quantumcloud509
01-04-2014, 12:01 PM
Meanwhile...Anova is doing a great job! Love it.

BradH
01-04-2014, 10:04 PM
Yeah, I am after a compare from multiple peoples perspectives myself. Very interested in one of these units though.

mpukas
01-18-2014, 03:28 PM
I was just about to ask if anyone has any comparisons of the these three immersion circs, and low and behold...

http://www.seriouseats.com/2013/12/sous-vide-circulator-review-sansaire-nomiku-anova.html

BradH
01-18-2014, 11:22 PM
I was just about to ask if anyone has any comparisons of the these three immersion circs, and low and behold...

http://www.seriouseats.com/2013/12/sous-vide-circulator-review-sansaire-nomiku-anova.html

I saw that, but doesnt really give a proper compare, at least with actual units people receive. I like hearing multiple people give thoughts for products usually.

Notaskinnychef
01-19-2014, 06:02 AM
i really want one of these, too bad they are so damn expensive in canada. Very neat tho, never used one before but i've always wanted one

damn, anova one is 60 bucks to ship, ouch

Notaskinnychef
01-19-2014, 06:10 AM
has anyone ever tried one of these or something like it? http://www.amazon.com/Dorkfood-Sous-Vide-Temperature-Controller-DSV/dp/B0088OTON4/ref=cm_cr_pr_product_top

I know that these won't circulate the water mind you so its not as good


kickstarter has one like the above for 65 bucks like the one in the link. only ship to US tho

http://www.kickstarter.com/projects/136853388/sousimple-affordable-sous-vide-cooking-at-home?ref=live

Zwiefel
01-20-2014, 03:28 PM
Yup, I've had one for about 6 months now. Works pretty good. Takes a couple of hours to stabilize at the set temp...at least with my crock pot. And it doesn't circulate, as you noted...but produces some fine product!


has anyone ever tried one of these or something like it? http://www.amazon.com/Dorkfood-Sous-Vide-Temperature-Controller-DSV/dp/B0088OTON4/ref=cm_cr_pr_product_top

I know that these won't circulate the water mind you so its not as good


kickstarter has one like the above for 65 bucks like the one in the link. only ship to US tho

http://www.kickstarter.com/projects/136853388/sousimple-affordable-sous-vide-cooking-at-home?ref=live

Mrmnms
01-20-2014, 03:58 PM
Use it weekly. Fill it with hot water. Everything from 72 hour short ribs to 30 minute lobster tails with good results.
has anyone ever tried one of these or something like it? http://www.amazon.com/Dorkfood-Sous-Vide-Temperature-Controller-DSV/dp/B0088OTON4/ref=cm_cr_pr_product_top

I know that these won't circulate the water mind you so its not as good


kickstarter has one like the above for 65 bucks like the one in the link. only ship to US tho

http://www.kickstarter.com/projects/136853388/sousimple-affordable-sous-vide-cooking-at-home?ref=live

mpukas
01-20-2014, 08:22 PM
There's this job too. Looks like a POS

http://www.amazon.com/ICA-Kitchen-LLC-Immersion-Circulator/dp/B006X4GNAI

Cooking District sells the Polyscience jobs - The DISCOVERY, CREATIVE, and CHEF models. Along with other accoutrement...

http://cookingdistrict.com/store/seac.nsf/products?searchview&searchorder=4&count=500&start=1&query=[department]contains%20Equipment&dept=Equipment&garef=DeptBar

The Anova is 3-4 weeks out from shipping ATM (I need one by the end of the week for clients coming to town). Not interested in the Nomiku. For that price one can get the DISCOVERY. I think I'm about to get the CREATIVE for the higher wattage.

https://www.cuisinetechnology.com/sousvide-professional-comparison.php

Erilyn75
01-21-2014, 04:22 AM
This is going on my Birthday/Christmas wish list. I've always wanted to try it.

toddnmd
01-21-2014, 06:05 AM
FYI, getting back to the Sansaire, over the weekend there was an update that these have been shipped from the factory. They have to get through customs in several countries, then go to distribution centers to get sent out, etc. Estimated to get to customers (in the U.S., at least) in about a month.

Bill13
01-21-2014, 10:09 AM
The Anova website shows that the black is in stock. You could always call them and ask them to ship it second day. Not sure why they have that 21 day ship notice posted since it is in stock.

mpukas
01-21-2014, 10:56 AM
The Anova website shows that the black is in stock. You could always call them and ask them to ship it second day. Not sure why they have that 21 day ship notice posted since it is in stock.

I e-mailed and called them, and here's what they said;
Upon checking on the updates from our shipping team, I wasinformed that we had such a high volume of orders for the holidays and weare currently getting them processed and sent out. Unfortunately, there'sa 3-week lead time in shipping.

Bill13
01-21-2014, 03:06 PM
Sorry to hear that. Guess I was lucky to get mine. The price drop got a lot of people off the fence I guess.

WildBoar
02-03-2014, 05:48 PM
Just got an blast email update on the Sansaire. Some units have reportedly been delivered in Australia, and the US crate is due to arrive shortly. Canada's should arrive right after that. Hoping the US ones are delivered in the next 2 weeks!

jamaster14
02-13-2014, 10:31 AM
Just got an blast email update on the Sansaire. Some units have reportedly been delivered in Australia, and the US crate is due to arrive shortly. Canada's should arrive right after that. Hoping the US ones are delivered in the next 2 weeks!

fingers crossed!

toddnmd
02-13-2014, 10:18 PM
Just got the email: Your Sansaire Order Has Shipped! Delivery Feb 17th-Feb 21st!

WildBoar
02-13-2014, 10:18 PM
Just got an email saying mine shipped in should be here sometime in the next week.

sw2geeks
02-13-2014, 11:33 PM
Got one too, although checking the tracking it has not been picked up to ship.

Zwiefel
02-15-2014, 02:51 AM
Ditto...expected delivery 2/20!

WildBoar
02-15-2014, 10:13 PM
Awesome. Email from Kickstarter about their customer database getting compromised.

mr drinky
02-16-2014, 12:04 AM
Mine should arrive Friday, the day before my b-day. Good timing.

k.

Crothcipt
02-19-2014, 06:07 PM
Got mine today. Should have been here yesterday, but for some reason they had ups turn it over to usps for delivery.

CoqaVin
02-19-2014, 06:48 PM
ohh I want one

CoqaVin
02-19-2014, 06:49 PM
anyone know when the sansaire will be shipping again?

toddnmd
02-19-2014, 09:02 PM
Mine came today as well!

sw2geeks
02-19-2014, 11:41 PM
Mine is here, will have to try it out this weekend. Any suggestions? Probably will make it my story this week.

wenus2
02-20-2014, 03:06 AM
Mine is here, will have to try it out this weekend. Any suggestions? Probably will make it my story this week.
Confit some duck legs!

(Making myself hungry here...)

zoze
02-20-2014, 04:11 AM
Just placed an order for Anova, which is now available in the 220V version, again.
I promptly got the following information:
"Due to high volume of orders, there is a delay in shipping for about 18-21 business days. If you find this unacceptable, we'll be happy to issue a refund. Kindly let us know how you wish to proceed with your order.

Thanks for your patience on this."

Let's see how this turns out.

seattle_lee
02-20-2014, 12:00 PM
Confit some duck legs!

(Making myself hungry here...)

Great idea. I usually use my crock pot for this, but in sous vide, you won't need nearly as much duck fat.

Notaskinnychef
02-20-2014, 12:10 PM
Still want one of these. Maybe when I make my next trip down south (lord knows when that will be) I will pick one up as I hope they become more available with stabilized production etc...

WildBoar
02-20-2014, 02:03 PM
Mine arrived today. Will play initially with an old Foodsaver, but next stop will be vacuum machine. I need to make something really tasty to celebrate my mother-in-law going back home after a 1-1/2 month visit, which occurred just 4 short months after a 3 month visit.

Leer1217
02-20-2014, 02:46 PM
Got mine today! At work though so I'll wait until I get home to see it in action.

mr drinky
02-20-2014, 07:26 PM
I got mine today, but I don't have time to use it right now, and my vacuum sealer is packed anyhow. That will give you guys some time to inspire me.

My first impression though is that the construction is rather cheap on the Sansaire. The ABS plastic is pretty light weight and it just doesn't have the material build one would expect. It is my guess that the Anova has better build quality -- at least from what I read.

k.

WildBoar
02-20-2014, 08:14 PM
Interesting. I just unpacked mine and thought it seemed pretty well made for the price. Not sure they could make a quality metal enclosure without it resulting in a decent price increase.

mr drinky
02-20-2014, 10:28 PM
Interesting. I just unpacked mine and thought it seemed pretty well made for the price. Not sure they could make a quality metal enclosure without it resulting in a decent price increase.

I don't think it is going to fail or anything, but I think I was partially taken back by a few things. There was a piece of debris under the top sticker that I had fish out with a pocket knife and re-adhere the sticker, and that got me thinking the sticker was rather cheap too. The lower door of the unit fell right off when I unpackaged, and the scotch tape holding it on wasn't that impressive.

After hearing how solidly constructed the Anova was, I guess I had a bit higher expectations. I just read again the Serious Eats review and they had this quote about the Sansaire: "Its all-plastic chassis feels a little fragile. I can imagine the casing cracking with an accidental spill, or perhaps the clips that hold that back panel in place cracking off with normal opening and closing for cleaning. This hasn't happened to me yet, but I can see it happening down the road."

I have that same feeling. Time will tell I guess.

k.

mpukas
02-20-2014, 11:00 PM
I got my Polyscience Professional CREATIVE unit from Cookingdistrict.com - and they're on sale right for 25% off!!! $300!!! :lol2:

http://cookingdistrict.com/store/SEAC.nsf/products/AE6B107DD5D7FDB585257C0F006F7569?opendocument&name=Sous%20Vide%20Professional%E2%84%A2%20CREATIV E%20Series

mpukas
02-20-2014, 11:25 PM
After using the Polyscience CREATIVE for my clients for a couple of weeks with many different things, I finally had a chance to play with it on my own at home. All of the things I cooked came out great, and it was interesting to see the results. I post more of those later...

I picked a 5lb chuck roast f/ my local grocery store (nothing special - choice Angus, but very nice) and cut it into four large pieces (about 2" thick steaks). 2 I seasoned with a spice rub I made, vac sealed, sous vide @ 140 for 28 hrs, dried off well and seared in a hot De Buyer about 1 minute per side. The other 2 I braised, traditional method - seared on both sides, mirepoix w/ mixed veg, Guinness, broth, etc, tightly covered @ 250 for 6hrs, strained and reduced liquid for an amazing sauce.

Both were great - but very different. One noticeable difference was the size of the pieces after cooking. The braised pieces had shrunken much more than the sous vide pieces - guessing I'd say 60% vs 75% of total pre-cooked size. It'd be worth while doing this again and weighing each piece before and after to see actual loss.

Tonight I compared the two side by side. To the defense of the braise, I cooked it yesterday and reheated tonight - it was much better fresh from the oven. It was so tender and so moist. Tonight it was still tender, but I heated it too much and it was dry - it needed sauce to bring it back to life.

The sous vide pieces lost quite a bit of liquid in the bags - I was actually surprised how much came out. I strained and reduced it, but it was no where near as good as the reduced braising liquid. These were very tender, but not like the braised pieces which had that stringy quality. The sous vide pieces also had much more moisture in them, and really didn't need any sauce, but was even better with it. It had such a good tender yet toothsome quality I've never achieved any other way. The quality of the fat was much better too - it was soft and unctuous, not falling apart and gooey as the braise.

If I had to pick a winner, it's definitely the sous vide - it was just stellar. One major draw back is there is no braising liquid to reduce for a sauce. I'm more excited about this than I've been about anything cooking-wise in a long time!!!

These shots are at room temp, cut across the grain - sous vide on the left (pre-pan sear), braise on the right. The braised piece is darker throughout, and shorter due to moisture loss (they were roughly the same size pre-cooking). You can also see that the grain of the sous vide is more open, lending a more tender texture.


22333 22334 22335 22336

Notaskinnychef
02-20-2014, 11:35 PM
Great review the M, thanks for taking the time to do this. I notice two main things....one being that you cooked it for 28 hours? and second being that your cut on the braised piece isn't very clean compared to the sous-vide one lol. Cheers

Mucho Bocho
02-21-2014, 09:25 AM
Mike personally I like a lower temp like 129 and I do whole 5lb chuck roasts for 72 hours. I think you'll get a lot less moisture loss increasing product overall weight too. Funny everyone is now into sous vide and I'm going back to classic cooking. Don't think I've touched my poly science pro in weeks

toddnmd
02-21-2014, 09:54 AM
Last night I used the Sansaire and made some sockeye salmon fillets (with olive oil, little lemon juice, dill, salt, pepper). Did 126 degrees (medium rare--still want to try rare with some sushi grade sometime) for 30 minutes. They were tender and delicious. Also did some glazed carrots and brussel sprouts, which were also nice, but the salmon was the star of the meal. Looking forward to trying out some other things.

Zwiefel
02-21-2014, 10:58 AM
Mine arrived in the mail yesterday...I did a quick inspection and function test. I was impressed with how quickly it brought 20qts of water to 130F. Like Mr. Drinky, I'm not impressed by build quality...it's not bad...just not impressive. I think it will hold up though.

I'm going to do short-ribs starting today. Also, wanted to do those eggs everyone was talking about a wile back...can anyone point me to that thread or a recipe/process description?

I think I might keep this thing running straight for a couple of weeks!

Should be getting a bonus from work soon...that will go to a chamber vac and vita mix. then I'm done for a while.

mpukas
02-21-2014, 02:47 PM
Mike personally I like a lower temp like 129 and I do whole 5lb chuck roasts for 72 hours. I think you'll get a lot less moisture loss increasing product overall weight too. Funny everyone is now into sous vide and I'm going back to classic cooking. Don't think I've touched my poly science pro in weeks

MB I'm still experimenting w/ different temps and times. Do you have any concerns re: bad bacteria growth at such a low temp for that amount of time? I also did a pork shoulder lower temp for 24 hrs, and I didn't think the fat had cooked through enough and the CT wasn't broken down quite enough. Moisture loss happens around 140, so I think going lower will lead to less loss.

I'm looking at this as another tool in my kit, I'll use it to enhance the classic methods I use. So many things to try!

wenus2
02-21-2014, 08:14 PM
. Also, wanted to do those eggs everyone was talking about a wile back...can anyone point me to that thread or a recipe/process?
150f for ~1hr is where they get that custard texture people rave about.

One would do well to memorize this whole site...
http://www.douglasbaldwin.com/sous-vide.html#Perfect_Egg

I like the eggs at 146-148 for 45 min. The Mrs won't eat them unless I then drop hers in boiling water for about 90 seconds to firm up the whites.

If you don't have that kind of time, 13 minutes at 165 works pretty well too.

mpukas
02-21-2014, 09:50 PM
One would do well to memorize this whole site...
http://www.douglasbaldwin.com/sous-vide.html#Perfect_Egg

that dude's got a lot going on there. Lot's of good info, if a bit bland. Thanks for sharing that one.

wenus2
02-21-2014, 11:02 PM
Thanks for sharing that one.
Yeah, for sure.
The time/temp guides based on protein type and thickness are indispensable, as are the pasteurization tables, IMO.

wenus2
02-22-2014, 03:10 PM
I got my Polyscience Professional CREATIVE unit from Cookingdistrict.com - and they're on sale right for 25% off!!! $300!!! :lol2:

http://cookingdistrict.com/store/SEAC.nsf/products/AE6B107DD5D7FDB585257C0F006F7569?opendocument&name=Sous%20Vide%20Professional%E2%84%A2%20CREATIV E%20Series
Looks like, with some new entrants to the market, this is a broad based attempt by PolyScience to acquire some market share in that ~$300 segment...
Williams Sonoma is also now offering the Creative at $300, for those concerned about post-sale support.
http://www.williams-sonoma.com/products/polyscience-sous-vide-professional-creative-series/?pkey=e%7CCreative%7C2%7Cbest%7C0%7C1%7C24%7C%7C2&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules
(Free shipping with "ship4free")

sw2geeks
02-22-2014, 06:41 PM
I think mine is DOA, when I plug it in it displays reset, but the reset button does not have any tension in it. You can tilt the unit back and forth and the button freely slides in and out. Can anyone check there reset button to see if this is normal?

mr drinky
02-22-2014, 08:05 PM
I think mine is DOA, when I plug it in it displays reset, but the reset button does not have any tension in it. You can tilt the unit back and forth and the button freely slides in and out. Can anyone check there reset button to see if this is normal?

They had something on this in an e-mail update. Here is the section dealing with the resent issue.

>>>>>>>>>>>>>>>>>>>>>

"Returns and Replacements

Every production run of a consumer electronics device will include a certain percentage of defective units. Unfortunately, the Sansaire isn’t immune to these statistical laws, and we’ve heard from several customers who have received nonfunctional units.

The most common problem that’s been reported to us is that the Sansaire will read “RESET” immediately upon powering it up. Despite our rigorous testing process and quality assurance measures at the factory, we weren’t able to catch this issue. Working with the factory, we’ve identified the source of the problem: a loose connection on one of the plugs on a circuit board in the Sansaire. During transit, some of these connectors have come loose, resulting in this message.

There have been a few reports of other problems as well, and we take each one very seriously. We know how long you’ve waited to receive your Sansaire, and how awful it must feel to discover that your unit was defective. We cannot apologize enough for this problem, but we can make it up to you.

If you are experiencing any problems with your Sansaire, please email us at info@sansaire.com, and we’ll take care of you. If your unit was defective, we’ll send out a replacement right away, and send you a pre-paid shipping label to return the defective unit to us. Because we’re a small team, it may take us a day or so to get back to you - we appreciate your patience! Show Us."

seattle_lee
02-23-2014, 12:23 PM
They had something on this in an e-mail update. Here is the section dealing with the resent issue.

>>>>>>>>>>>>>>>>>>>>>

"Returns and Replacements

Every production run of a consumer electronics device will include a certain percentage of defective units. Unfortunately, the Sansaire isn’t immune to these statistical laws, and we’ve heard from several customers who have received nonfunctional units.

The most common problem that’s been reported to us is that the Sansaire will read “RESET” immediately upon powering it up. Despite our rigorous testing process and quality assurance measures at the factory, we weren’t able to catch this issue. Working with the factory, we’ve identified the source of the problem: a loose connection on one of the plugs on a circuit board in the Sansaire. During transit, some of these connectors have come loose, resulting in this message.

There have been a few reports of other problems as well, and we take each one very seriously. We know how long you’ve waited to receive your Sansaire, and how awful it must feel to discover that your unit was defective. We cannot apologize enough for this problem, but we can make it up to you.

If you are experiencing any problems with your Sansaire, please email us at info@sansaire.com, and we’ll take care of you. If your unit was defective, we’ll send out a replacement right away, and send you a pre-paid shipping label to return the defective unit to us. Because we’re a small team, it may take us a day or so to get back to you - we appreciate your patience! Show Us."

This happened to me, and they were prompt about responding. Don't have the replacement yet, but hopefully soon.

Zwiefel
02-23-2014, 10:24 PM
Excellent share Wenus2!


150f for ~1hr is where they get that custard texture people rave about.

One would do well to memorize this whole site...
http://www.douglasbaldwin.com/sous-vide.html#Perfect_Egg

I like the eggs at 146-148 for 45 min. The Mrs won't eat them unless I then drop hers in boiling water for about 90 seconds to firm up the whites.

If you don't have that kind of time, 13 minutes at 165 works pretty well too.

9mmbhp
02-24-2014, 02:50 PM
Received a unit with a defective LED display that doesn't display anything.

Correspondence with Sansaire has been prompt/courteous and a replacement is forthcoming but it may be a while since the green LED displays are backordered.

:(

toddnmd
02-24-2014, 07:37 PM
Excellent share Wenus2!

+1 to that!

Zwiefel
02-24-2014, 11:39 PM
I've got 9 short ribs going at 130F with a sauce of my devising....72 hours...about 30 hours in at this point. Excited for Weds night!

toddnmd
02-25-2014, 01:44 PM
I'm excited to try 72 hour ribs. My SO is dubious, so I'm hoping to prove her wrong.

Zwiefel
02-26-2014, 11:43 AM
I did pork ribs for 72 hours back in the summer and they were stupendous. I pulled on set of them at 48 hours for a double-blind tasting, and all 3 of my dinners picked the 48-hour ribs...the additional 24 hours makes a difference.

I'm about to go pull the short ribs from the bath and start cooling them down. Going to build a hot fire in the smoker and fast-sear each side, then put them on the far end of the smoker to bring up to eating temp and get some hickory on them. Serving with roasted brussel sprouts and a hot-smoked potato. I'll have pics tomorrow ;)



I'm excited to try 72 hour ribs. My SO is dubious, so I'm hoping to prove her wrong.

WildBoar
02-26-2014, 12:03 PM
Finally tried mine out this morning. Made the 150 deg F egg for my wife. She wasn't too keen on it, as the yolk was too done for her (she could not stir it into the whites). Will try wenus2's 146-148 at 45 minutes next. Also hope to play with some meat this weekend, although all cooking will be done in a baggie or dry in a sealed pouch (my vacuum machine right now is an old Foodsaver). I was really happy with how quickly the water was brought up to temp. The machine worked fine.

rogue108
02-26-2014, 02:55 PM
Finally tried mine out this morning. Made the 150 deg F egg for my wife. She wasn't too keen on it, as the yolk was too done for her (she could not stir it into the whites). Will try wenus2's 146-148 at 45 minutes next. Also hope to play with some meat this weekend, although all cooking will be done in a baggie or dry in a sealed pouch (my vacuum machine right now is an old Foodsaver). I was really happy with how quickly the water was brought up to temp. The machine worked fine.

I don't own a sous vide cooker yet, but I have tried partially freezing liquids I would put into FoodSaver pouch and then vacuum seal the pouch with my FoodSaver while the liquid is semi-solid. You could completely freeze the liquids but I imagine it would be a pain waiting for it to defrost before you throw it in a sous vide cooker otherwise your cook times would be off. I have completely frozen packages and leave them in the fridge to defrost when I leave for work so I can cook them later. I used this method primarily for marinades and it works fairly well. Its a pain in the a** but it does allow you to get liquids in FoodSaver pouch without sucking it all up.

I will probably get a newer Foodsaver that has the stop vacuum and seal function to avoid having to do the above. I believe the lowest model is the V2244 which has this function and can be had for about $70 dollars new on Amazon or less if you buy the damaged box ones.

sw2geeks
02-27-2014, 10:23 AM
My replacement for the DOA unit has shipped.

seattle_lee
02-27-2014, 10:28 PM
Got my replacement Sansaire today. It works! Got some eggs going; should be done in about 40 minutes.

WildBoar
02-28-2014, 05:19 PM
The 146 def for 45 minutes egg went over well today. Will be a regular to make for my wife.

wenus2
02-28-2014, 05:46 PM
The 146 def for 45 minutes egg went over well today. Will be a regular to make for my wife.

Glad to hear it! Thanks for the update, David.

Notaskinnychef
02-28-2014, 06:25 PM
...hope to play with some meat this weekend....

i don't have one of these cookers so I need to be jealous and childish instead :IMOK:

Zwiefel
03-01-2014, 09:30 PM
Here's my first use of the Sansaire....


82 hours at 130F.
http://farm8.staticflickr.com/7371/12843055153_433468eba1.jpg

Cool water bath, followed by an ice water bath...
http://farm8.staticflickr.com/7298/12822293893_93dd6a2cb0.jpg

Reserved liquids from bags, combined with stock, rosemary, thyme, Worcestershire, lemon juice...reduced by 80%, then thickened with a little corn starch.
http://farm3.staticflickr.com/2870/12822298053_6c68e7c423.jpg
http://farm8.staticflickr.com/7404/12822240005_8b4d5d8791.jpg
http://farm8.staticflickr.com/7331/12822651024_232495221d.jpg
http://farm3.staticflickr.com/2862/12843434804_fd7b26ec2e.jpg
http://farm4.staticflickr.com/3697/12843091893_556b7a6f55.jpg

sw2geeks
03-02-2014, 12:35 AM
Wow, that looks good!

Mucho Bocho
03-02-2014, 08:23 AM
Solid Danny!

sw2geeks
03-05-2014, 07:52 AM
Replacement unit arrived, will test this evening to see if it works.

CoqaVin
03-05-2014, 08:59 AM
I hear it through the grapevine that these cheaper units are OK for home but if you work them somewhat hard they are not that good ?