SOUSVIDE ART Sous Vide Cooker Kit - 1000W Immersion Circulator - 15 Vacuum Bags, Pump, Digital Timer and Temperature Control; Complete Sous Vide Machine Cooking Kit for Home Chefs and Beginners

Excellent cooker…I love it

Amazing love this

I bought this Sous Vide to use as an aid in making my own vaping e-liquid, because one of the components, Vegetable Glycerin (VG), needs to be heated to 140°F/60°C to make it less viscous for the Homogenization process. This helps save wear and tear on the Homogenizer itself and makes it last longer. I bought a 250ml Erlenmeyer flask with a no-hole rubber stopper for heating the VG. The friend who recommended this Sous Vide to me uses an Oggi stainless steel Utensil Holder to heat the VG, but I didn't like the depth or width of the ones I saw, so I bought a cheap 2 quart cooking pot with a lid.The wall of of the pot isn't very tall and is too thin for the Sous Vide clamp to and stay in the position I set it (as would be the Utensil Holder) and it drops to the bottom of the pot, so I'll have to find something like a stainless steel wire mesh stand made of fairly thick wire, about 1/4" to 1/2" tall, because I don't think the bottom of the Sous Vide is supposed to bottom out. This almost completely blocks the holes in the bottom where the fan circulates the water and I don't want to ruin it.The cooking bags that come with it are plenty big enough for many of the foods I'd want to cook over time at a set Temp, and coming with the vacuum pump for them is cool, so I'll gain that cooking use, too.The Sous Vide gets the water up to Temp very quickly. So quickly, in fact, that I was surprised. It takes my gas stove a LOT longer and that Temp is not regulated. 140°F is perfect to thin the VG without damaging it. This way, I can let the VG heat up and stay at 140°F while I'm preparing the flavorings; everything but the VG and nicotine. Adding the heated VG is the next-to-last step and this is when the Homogenizer is used. Homogenization makes the e-liquid completely ready to vape in hours instead of weeks, with some recipes having to steep up to 6 weeks without it. After the Homogenized mix has cooled to room Temp, the nicotine is added, the mix is capped and shaken, and then set in an Ultrasonic Cleaner for 5 minutes to help with the final mixing it and clear any gas bubbles out. Let it sit for 8 hours to stabilize and it's done.This Sous Vide is a wonderful, multi-use tool, when you think outside of the "Cooking" box!

I made one recipe and that was enough to experiment and have some fun! We live at 5,444 feet in altitude, so I am boosting temps another 5-10 degrees.The instructions are hard to follow and often incomplete. A chicken recipe in the recipe book turned the letter m several times into “iu”, which indicates it was copied by OCR from somewhere and never proofread. Other statements in the recipe book read awkwardly.I also struggled initially with operation. The current temp display lights up upon plugging the device in, but I expected the entire display to be black after plugging it in. However, all the controls work fine, now that I understand how the device behaves.I also didn’t know how to use the hand pump, and there weren’t any instructions at all about its use. Another instruction to look for an arrow or something to unscrew the nozzle is not there. With so many warnings in the white instruction book, I was deathly afraid of screwing something up and didn’t want to ruin anything.All instructions and recipes need a good going-over for clarity of content.Beyond this, though, I have now had this product for a week and used it five or six times. Only once did I have to bail and finish the cooking in the microwave, but that was a learning-curve issue. The food I’m producing tastes wonderful. The more I use it, the more I think about what else I can cook apart from what’s in the recipe book. Tomorrow, it’s burgers for dinner!

Great product, easy to use and very affordable..

Works fantastic, only problem i had was the tub I purchased opening was a bit small.

I am very angry for not noticing this in the photos. Learn from my mistake!For sous vide bags to be reusable they must be able to be cleaned. That means the bag MUST have rounded corners and the bag MUST be able to be turned inside out. GOOD sous vide bags have those two things in common and you will find them here on Am*z*n if you look closely.Don't be complacent. These WILL cause SERIOUS food poisoning due to the way they are used. Steeping for 8 hours in last weeks meat juices will surely make you deathly ill!Absolute junk produced by a company with no regulatory oversight, or concern for your well being. Please take this warning seriously.Returning things here on Am*zon has become very difficult. Given the hassle I will have no choice but to chuck these in the trash.EDIT:So rather than trash these I decided to use each bag once anyhow. I was curious about the vacuum device, seemed like it would save one big hassle. In fact it did nothing. I tried for twenty minute to pull a vacuum in those bags, or even get one little draw through that hole. 1. the pump does not pull air out that hole in the bag. 2. that hole in the bag is just for show, there is no route for air out of that hole in anyway at all.My wife and the neighbor tried for another half an hour to make that pump work, or get that bag to release any air from that hole.... nothing!Then we used them... sealed them well (this wasn't our first rodeo)... and they leaked with authority. I have never had any bag leak while sous viding! And we have been using old fashion zip lock bags you buy by the box. Hmmmm.... maybe that hole does something after all?!?!But it gets better.... The clips I thought.... well they'll be useful. Nope, one broke immediately. If you get them you'll be stunned by how junky those clips are. But yes... better still, the one clip I had used that didn't break... the spring rusted while it was sitting in the dish rack (that's overnight).

I love the ease of use and the taste of food is beyond great.