MegaChef MC-1000 Immersion Circulation Precision Sous-Vide Cooker with Digital Touchscreen Display, Black and Silver

I bought this sous vide specifically to make the yogurt described in Dr William Davis's book, Super Gut. The yogurt must ferment at 100 degrees for 36 hours. My very first batch of yogurt came out thick, creamy, smooth and delicious with little to no separation, just a tiny layer of liquid whey on top. I checked the temperature several times during the process and it maintained 100 degrees the entire time. Directions are clear and programming is a breeze. Another plus is that it is whisper quiet. Now I'm looking forward to making a nice juicy steak!

Muy fácil de usar. Excelente producto. Muy recomendado.

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.

semiprofesional, buen producto

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.