Sous Vide Precision Cooker by Vesta Precision - Imersa Pro | Powerful Pump Design | Accurate, Stable Temperature Control | Wi-Fi App Control | Touch Panel | 30 Liters | 1200 Watts

This thing is great. I have used in a food truck and have cooked hundreds of lbs of tri-tip over the past couple of years.The ONLY negative thing about it, and it is due to the form factor, is that you have to keep a high water level in whatever vessel you are using. Is usually use an ice chest and as I pull out meat to serve the water level drops. So I have to switch to another style immersion cookers (traditional cylinder type) hanging from a lanyard to drop it lower.The controls are simple. They used synaptic LEDs instead of LCd screens which are cheaper, but easier to see from a distance and angle. The timer (I am biased and hate shut off timers) is optional. It remembers your settings after a power cycle.One of my favorite things is the little spinning symbol so you know it is on.

This is easy to use, but it's probably the best for someone just trying out sous vide cooking. A small stick type heater would probably be a better choice. (As an aside, sous vide literally means under vacuum, and the first step doing sous vide successfully is learning to vacuum seal what you are cooking so that there is no air insulating the food and no water will leak in.)This is a high volume, large capacity sous vide heater. It's nice, and works well, but it's also large and fairly loud and way more than most people would ever need. I have a fairly large container I use for sous vide (18 quart Lipavi), but it still only holds a little over half of the capacity that this machine can handle.My only negative comment is that the maximum water level is fairly low compared to the top of the machine. If the water is above that line, it will not start. As you can see in the picture, I had to prop this cooker up on a few wooden spoons on the edge of the container to raise it so I could get the water level high enough.The first time I used it, I cooked a couple corned beef briskets for 48 hours. I checked the water temperature at various intervals, and it was always within 1 degree of the target temperature. It ran well the entire time with no issues. As I mentioned above, it is fairly loud compare to smaller sous vide heaters, and it sticks out the side of the container a fair ways.I would highly recommend this for anyone who not only does a fair bit of sous vide cooking, but who also wants to cook a large volume at one time. For beginners, there are easier and cheaper alternatives.

nos gusto la compra

I am new to sous vide cooking. I never knew about this until about two months ago and have been doing research since then. I've amassed a small library of recipes and have been eager to try them out with this amazing cooker.If you are not aware, sous vide is a slow cooking in a water bath method. It allows you to cook at lower temperatures over a longer period to preserve flavors and juiciness that is otherwise lost in traditional cooking methods. For eggs, vegetables, chicken and fish, this method will produce flavors and textures you have not experienced. You can do steak too, but you will still be searing at the end to give you that caramelized outer texture and color. The rare or medium rare cook will be like nothing you've ever seen before.This unit is really terrific in the volume of water it can handle. It will heat and circulate just under eight gallons of water. You can pack a lot of food in an eight-gallon container making this ideal for a full meal. Another great quality of sous vide is the ability to precook things in advance for use in the next two to five days. With this unit, you can cook a week's worth of food in advance for easy warm-up serving.This is Bluetooth enabled and links together with the Vesta app. You can control this unit through the app and send recipe time/temp settings directly to the cooker. The halibut recipe looked particularly good, look forward to trying that one.This is beyond simple to operate, power on, select the desired temperature/time and hit the play button. Once the water bath hits temperature you are ready to add your food. For the photos I did a simple poached egg recipe. The cooker brought the temperature up to 167F in about five minutes and I was ready to drop the eggs. I was a little concerned while cooking that it would not maintain that and always seemed to drop to 166.3 to 166.7. Because of this I let me eggs stay in for about a minute more than the recipe called for. My bad, my yolks were firmer than I wanted, should've trusted the unit and the recipe instructions.This unit moves a serious amount of water and the stock pot I was using jostled my eggs around so much that it cracked one in the pot. Still a usable egg, but I had to clean out the cooker due to the egg leak. You should use this in a larger sous vide container to reduce the turbulence. If you are a fan of poached eggs, this produces the silkiest textured yolk you've ever had. I will never go back to dropping an egg in a boiling pan of water now.This is an incredible cooker, but I have no point of reference to compare this with. I know there are other units available for much less than the $299.00 as tested price tag. Those units stand upright in the steam though which makes it difficult to operate the controls if you need to change anything mid-cook. That this unit clamps to the outside of your container just makes more sense to me. Those other models will not heat the volume of water that this unit does either. Despite my lack of previous experience, I have to say that I think this is a good value considering the design and capacity of this unit.