Kalorik Sous Vide Immersion Cooker Stainless Price: $89.99 Shipping Options:: $5 Standard Shipping Estimates: Ships in 3-5 business days (Monday, Dec 05 to Thursday, Dec 08) + transit Condition: New
For best results, a vacuum sealer for the bags of food is highly recommended. Sure, there are other ways of sealing the bag, but if any air bubbles are caught, it will disrupt the cooking.
I bought one the last time they were on here and it works great. I used it to cook the chicken and duck for my Thanksgiving Turducken. I don’t think there is anyway to turn off the circulation. If you want to change up your cooking game, I would recommend adding this to your tool box.
This circulator should (probably) not be used directly in a food product (like soups). Most sous vide circulators are intended only for use in water. The food is placed in bags or jars immersed in the water. Soups work quite well in mason jars.
I’ve never used this particular brand, but I doubt it’s intended to be immersed in broth or anything.
That said, sous vide cooking is a great concept (if sometimes taken too far) and produces some very interesting results. Just remember that the vast majority of cooking will require a secondary cooking phase (short) with direct heat for browning and/or crisping.
I’ve used my circulators (I have an Anova and a Nomiku, not a Kalorik) for ‘boiled’ eggs, steaks, root vegetables, pasteurizing raw milk, fish, chicken, and hamburgers, at least. I also use them for rapid defrosting of things that are going to be cooked in other ways.
If you’re interested in modernist cooking at all, this is a low entry price. I can’t speak to the quality of this brand either way.
Sous Vide is fantastic - we have a different circulator and we use it all the time.
Correct - it is only a circulator. For those curious, it brings the water to temperature and just circulates it through itself. You ONLY want to use it in a water bath - if you tried to put it in soup the internals of the device would get all nasty. However, you could bag up soup and cook it in a water bath - you could freeze some soup and vacuum seal it and drop it in the bath. Not sure why you would do that, but you could.
Great thing about these sous vide machines is that you can’t really overcook something. You set it for 165 degrees and whatever you put in there will never burn.
Would this work in a bathtub? I like to take long baths and the water gets cold over time. I hate to waste water in order to make room for more hot water!
Based on the reviews, I would definitely stay clear of this one. I personally use the Sansaire. It may be more expensive, but after over a year of use, I can say it’s worth the extra money.
You’ve got a fair point there… But don’t you just hate how quickly your bathwater gets cold? I would pay good american money for an invention that could keep my bath warm.
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