#3,976 in Kitchen & dining accessories
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Reddit mentions of Gourmia GSV138 Digital Sous Vide Machine Pod Immersion Circulator Cooker - Powerful 1200 Watts Motor - Digital Timer Display - Black - Includes Free Recipe Cookbook
Sentiment score: 2
Reddit mentions: 2
We found 2 Reddit mentions of Gourmia GSV138 Digital Sous Vide Machine Pod Immersion Circulator Cooker - Powerful 1200 Watts Motor - Digital Timer Display - Black - Includes Free Recipe Cookbook. Here are the top ones.
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- CLIP & COOK: Securely clamps onto any (heat-safe) bucket, pot, or pan of up to 5 gallons, for completely hands-free circulating and cooking.
- DELICIOUSLY TENDER: Constant 360º water circulation of 1.5 gallons per minute maintains even and gentle heat- cooking food to moist perfection while allowing rich, deep, flavor saturation.
- DIGITAL DISPLAY: Conveniently slanted LCD control panel features hyper-accurate, set and working time/temperature readings. Use the rotating wheel to easily adjust your preferred cooking settings of up to 203°F and 59 hours.
- PORTABLE POWER: Don't be fooled by it's compact size; this 1200 watt motor is the strongest on the market.
- ETL CERTIFIED: We, at Gourmia, take the quality of our products seriously. This product is ETL certified so you can be confident that youâ€re receiving a safe, efficient, high quality appliance.
Features:
Specs:
| Color | Black |
| Height | 1 Inches |
| Length | 1 Inches |
| Size | Round |
| Weight | 0.06 Pounds |
| Width | 1 Inches |
You can get cheaper ones on amazon that will do the exact same thing. In fact, it looks a lot like a rebadged version of this machine, which is $30 cheaper. I guess with the cinestill machine you get those holder things, but I can't imagine they provide any real convenience.
Edit** Actually, it looks more like this one.
It will not take any longer to cook your food. The wattage of the heating element affects how quickly your water bath gets up to temperature. If you're starting with hot water, this should only take a few minutes for most foods.
As for a vacuum sealer, it isn't necessary, but it does have advantages. It's absolutely fine to use Ziplocs and the water displacement method (dunking the unsealed bag in the water bath to push the air out, then sealing it) for most foods, but their seams can split when cooking at temperatures above 150F. Additionally, while the small amount of air left in the bag won't cause problems for cooking, it may make your bag float, so you'd have to weigh it down. Add to this that vacuum bags are sturdier and designed for long-term hot water immersion, and most people switch to them eventually.
That being said, I hesitate to recommend the Strata Home Sous Vide cooker, because my unit lacked the precision I'd expect. The temperature reading was high by up to 1.2F at various points, which could be a significant problem when cooking at very low temperatures. With some sensitive foods such as poultry, that temperature difference could even be the difference between safe and unsafe meat.
If you build in plenty of buffer, and double check with a thermometer, you can make it work, but I would recommend going with something like the Gourmia unit below. I had a similar one, and while they lack some creature comforts (they're loud, and too pretty, and don't have a huge water range), mine was dead-on temperature wise. Something to consider, anyway.
https://www.amazon.com/gp/product/B076JKGTZF/ref=ox_sc_sfl_title_2?ie=UTF8&psc=1&smid=A1T3IQGGKLZB4Y