Chefman Sous Vide Precision Cooker

Deal Chatter Home & Kitchen
2

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Chefman Sous Vide Precision Cooker
Price: $39.99
Shipping Options:: $5 Standard (Free with Prime) OR $10 Two-Day OR $20 One-Day
Shipping Estimates: Ships in 1-2 business days (Monday, Aug 06 to Tuesday, Aug 07) + transit
Condition: New

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Previous Similar Sales (May not be exact model)
7/12/2018 - $49.99 (Woot-off)
6/23/2018 - $53.99
5/13/2018 - $67.99

3

Looks like a lot of 1 star negative reviews on Amazon.

4

16% of 176 reviews… I guess “lot” is loosely defined…

5

I literally cooked dinner with this just a few hours ago. I love mine. It lacks some of the bells & whistles of the Anova models, but it also is 1000-watt, whereas the top Anova model is only 900. And I like that the clamp on the Chefman is a squeeze clamp, rather than a screw clamp.

The biggest downside is that almost all sous vide accessories are sized for the Anova models.

6

I got this model about five months ago for ten dollars more. Absolutely love it. There are certainly sous vides that have more features, but this definitely gets the job done.

7

I’m not getting the prime free shipping, and have logged in with my Prime account email and password – and it’s showing the ‘A’ logo under connected accounts.

8

I see 30of 154. 20%is a lot.

9

I got one for $49 in the Wootoff and I use it a few times a week. You will want the higher wattage if you cook large items and dont have an insulated container. It doesnt have the bells and whistles but I dont need the extra noise. It turns on and turns off when it is supposed to.

10

I bought one several months ago. It works great. You start it, drop the bag in the water and it beeps when it is done. I wouldn’t even know which bell or whistle I would need.

Killer deal…

11

I also bought this model from a competing site for $10.00 more, a few months ago, and I love it. It would be nice if it had wi-fi so I could start it remotely, but I have no other complaints, especially for the price. This is definitely a great deal.

12

Also bought mine from another deal site a few mos. ago for $10 more (then much cheaper than Woot was selling it for) and we like ours a lot. Honing in on cooking filet mignon just right. (I’m not a huge red meat eater, but my wife loves filets and I’ve already saved over several trips not taken to the Outback.) Find a low cost vacuum sealer (although you also can use ziplock bags), and you’re set.

13

Have no experience with these so I just watched a video on YouTube in which a guy cooked 4 ribeyes for different times: 2 hours, 6 hours (I think), 12 hours and 24 hours. After browning and cutting them open, they all looked beet red inside. How long would well done steak take?

Five hours for chicken thighs in another YT video!

I get that these are very popular now but wow that is a long cooking time. Is the taste of cooked food that different that waiting such a long time is truly worth it or is this just a kind of faddish thing that’s the hip way to cook now? I don’t mean that in an insulting sort of way, but I am not home for blocks of 8 hours at a time and would be nervous leaving this thing on when I’m not around.

14

I’m curious what you would use the ability to start it remotely for? Mine seems to warm up fairly quickly and starting remotely would only save about 5-10 minutes? But beyond that, I don’t see that capability as being of much additional help as I’d have to leave whatever I want to cook sitting out in lukewarm water. So, it is just the initial warm-up period you would prefer to save?

15

For most of those items, I don’t think it requires that amount of time… it simply allows that amount of time, without burning or overcooking the meat, if that is useful to you, and also continues to make the meat more tender. The meat often cooks to the appropriate temperature fairly quickly. For instance, with a medium rare filet, the worth of the sous vide method is that I can set it at a temperature that gets it to medium rare within about 45-90 minutes, and only to that exact temperature without burning or overcooking the filet, but if it then stays in a little longer or even much longer, it stays at that very same temperature and does not cook the filet beyond medium rare – ideally, it will still be red inside whether I cook for 75 min or for 5 hours. For a tough cut of meat, the continued heat at the appropriate temperature can help break down some of the toughness. From my understanding, those two things are some of the primary reasons people like using the sous vide method.

16

I bought this in the woot-off and it works great. You can cook a steak in 30 minutes to 6 hours and it comes out looking the same. The tempurature dictates how it will come out, 129 deg is rare, 135 is medium, 153 is well done, the time dictates the tenderness. It cooks it at an extremely stable temperature, so it comes out perfect every time.

The tenderness and texture gets better the longer you cook it, to a point. If you cook it too long (6 hours), the texture will get too tender that it tastes more like a roast than a steak. I have found the best time for a steak is 2 to 3 hours. It makes the perfect steak every time.

A large roast can take 24 hrs to 60 hours to cook, but is very juicy and tender. The same for pulled pork. Last night we made cheese in it, it is perfect for cooking at an exact temperature.

17

The whole deal of ‘sous vide’ is that you ‘cook’ the food everywhere, thoroughly, all the way through, without ever ‘burning’ the food.
(Except when you brown/sear the outside for Alton Brown’s Malliard reaction.)

The whole thing of cooking is that you’re trying to find a way to apply heat to something to transform it, but you can only apply heat to the outside. Heat has to gradually transfer through the product to the middle to cook the center, but you have to do that without burning the outside more than you have to.

Sous vide exactly controls the temperature so that you can slow-cook, getting the heat in over hours without burning the outside.

In terms of meat, we found that sous vide doesn’t exactly make the kind of steaks my husband likes, but was incredible at making thick, tender, juicy pork chops over and over, repeatable, in an hour or two.

18

When cooking with sous vide, doneness is not determined by time but by temperature. The point of the video you saw was to demonstrate this. If you want well done, just crank the temperature.

So, for example, if medium rare is an internal temp of 135˚F, then you set the temp to 135˚F and the meat will never get cooked beyond medium rare, no matter how long you leave it in.

19

Some people will leave the food in an ice bath in the morning and then start the cooking remotely during the day so that it’s done when they get home from work. You could just start it in the morning and it will be done when you get home, but even though you technically can’t overcook with sous vide, the texture does change if you cook it too long for some foods.

20

I know it’s sold out now, but does anyone know the max temp this can be set to? Just watched another video where a guy cooking skirt steak said he was making one of them well done by cooking it at 155 degrees for 2 1/2 hours. When he cut it, it was pink. That’s not well done in my universe. And please don’t trash me for liking extremely well done steak. I have a health issue that requires I chew thoroughly to avoid a blockage and I found that very well done meat is the only way I can eat steak. This is a forever thing I have so I gotta take what I can get.