MegaChef Immersion Circulation Precision Sous-Vide Cooker With Digital Touchscreen Display

This sous vide cooker is easy to use. I was able to intuit how to set it up without the instructions--although I did end up reading the easy-to-follow instruction book before using it the first time. The unit heated the water quickly and held it at the set temperature. I am hopeful that this will last longer than my previous two sous vide cookers.

I was curious about sous vide cooking for steaks, looking for a perfect medium rare result. It can be a difficult goal to accomplish on a grill, due to varying thicknesses of the cuts and hot spots on the cooking surface. My best attempts still resulted in achieving medium rare only in the very center of the cut, with the outer surfaces at medium or beyond.My first sous vide attempt was on a sirloin steak, which is typically not a tender steak. The device came out of the box with the temp control set to 124.7 degrees. Perfect! The set up was super simple with a secure clamp that allows me to attach it to any pot I choose. The pump circulated the water very well and was quiet.I let the steaks cook in the water for a couple hours. (By the way, I love the huge time window for cooking — extremely forgiving and flexible for time management!).After preheating my grill to 525 degrees, I took the 124.7 degree steaks out of the sous vide cooking and grilled them for a minute or so on both sides. The result was a perfect edge to edge medium rare on the inside of the steak, with a tasty grilled outer surface. Amazingly easy! And a sirloin that was surprisingly tender, since it was not overcooked.

It was half the price of the other one I was looking at, but it had all the same features. So I bought it, hoping to save a few bucks. I first cooked some eggs, following the instructions on the more expensive brand's website. They came out perfectly as described. I then made some pork-chops. I cooked 'em for 14 hours, and the machine kept the temperature constant at 160 F for the entire time. I used my NIST-calibrated thermometer to check, every time I woke up during the night, to test the temperature in various places in the pot, and wherever I put the temperature sensor in the pot, I got within 1 degree (F) of the set temperature. When I got up, I turned the temperature down to the FDA-recommended 140 F 'keep-warm' temperature. Which it also held perfectly. At noon, It was still keeping the 140 F temperature perfectly. I ate it for lunch. It was ridiculously tender and tasty.Yeah, I HIGHLY recommend this product. I don't know how long it will last, since I just bought it, but a) it's hard to see how something like this can wear out, and b) I've only had it for less than a week. But see point a).Highly recommended if you have a tight budget!

I’ve had sous vide devices for the past few years and use them frequently, about twice a week. I previously had the Anova which was excellent. When it died I bought the new Anova model which in my opinion is worse in every way than the older Anova model. In fact, it isn’t even as good as this device which is 1/3 the price.The one difference though is that unlike the Anova or other high end devices, this device does not have an app or WiFi so you cannot control it remotely with your phone. Which, frankly, I don’t care about because I never found it very useful with the Anova device.Anyway, compared to the new Anova this is better in several ways- First, it is quieter. My main issue with the new Anova is the terrible high pitched whine the motor makes. This Device does not have that issue. Second, the temperature is actually more accurate. I tested it with a calibrated precision thermometer and this was dead on the money while the Anova was two degrees off.Third, the controls are better because it uses a little wheel to set the temperature rather than have to push + or - 30 times. It’s better in the way volume knobs are better for stereos. Lastly, it is physically longer.Anova shortened their device by a few inches which was a terrible idea because I can no longer use bigger pots unless I fill them super full. Longer is better, you can always use the clamp to move the device higher but you can’t make it grow for deeper pots.I can’t speak to the durability because I haven’t owned it long, but as far as it’s function and design, it’s an excellent choice.

Just what I was looking for. Wish it had come with some basic cooking instructions.

I wasn't convinced this would work to my satisfaction. I've cooked for over 60 years and I never could get a big steak or thick loin chop to come out both tender and moist. So I thought I'd try sous vide though I doubted the flavor would be there. I was expecting bland but the flavor was amazing. They were both tender and moist. I'm completely sold on this new appliance, my sous-videcooker by MegaChef! I even made home made spam and cooked it sous vide. It came out just perfect.This Cooker is right on with temperature, easy to program and heats the food to perfection. I'm very satisfied with this Cooker. And yes, I bought and paid for it myself!I just don't know why I didn't know about this before.

Why put a picture of the product.....put a picture of the result. I vacuum packed a cheap Walmart beef roast with a sliced onion and some garlic. Dropped it in a bucket of water, set it at 140° for 48 hrs. Pulled it out salted and seared it. This cheap roast was perfect. The texture of the meat wasn't mushy like a crock pot roast. It wasn't dry like an oven roast. You could hold this behind your head and your tongue would beat you to death trying to get to it.The mega chef sou vide operated perfect. Super easy to use and amazing results. I'm doing a corned beef brisket right now and I cant wait for it to finish. The only thing lacking is some recipe suggestions with it, but there's plenty on YouTube and pinterest.