Product review: Sansaire Sous-vide

The Sansaire Sous-vide machine makes cooking like a professional at home, easy to do.


SAN FRANCISCO, January 11, 2017 — While cooking sous-vide (French for “under vacuum”) is nothing new, doing so more affordably is one of the hottest cooking trends going. The advantages of cooking proteins in an airtight environment while creating a convection cooking process around them at a control temperature will change your life.

The process is simple, drop your protein into a zip-lock bag or use your food-saver machine to remove the air out, drop it into water using an immersion circulator like the Sansaire unit in this review, and you’ll have perfect results.

Unlike cooking meats in a pan-sear or roasted scenario, an air-tight environment ensures that all the flavors from the seasoning, the fat and whatever other aromatics you may toss-in, get penetrated into the meat. The end-result is sublime when executed properly – in fact, once you taste a sous-vide burger, you may never go back to any other preparation.

Another advantage to this process is, you’ll never be able to over-cook the meat. Once you set the controlled temperature into the immersion circulator, the internal temperature of the meat can never go above that mark. This is wonderful for folks who’d like to drop in a steak in the morning and have it perfectly ready to sear once they arrive home for a quick, delicious, and healthy meal.

If you’re after the ultimate burger, it’s hard to top a sous-vide cooked burger. Think of it as a burger confit – cooked in its own fat and juices. Once it reaches your desired temperature, just pull it out of the bag and sear it fast for 30-seconds on each side. The results will simply floor you and you’ll never want a burger cooked any other way.

Other proteins that showcase this cooking method are chicken breast, steaks, halibut, shellfish and lamb.

This model from Sansaire, has a clamping mechanism that leaves quite a bit to be desired. You can tell they were going for an easy-to-use way of securing the device to your pot, however, it doesn’t do a very good job of clamping down hard to the side of the pot.

Tech specs:
WEIGHT: 4 lbs / 1.8 kg
DIMENSIONS: 4 x 4 x 15 in / 10 x 10 x 38 cm
POWER: 1100 Watts
TEMP. RANGE: 32°F – 212°F / 0°C – 100°C
TEMP. STABILITY: ± 0.1 degree at 140°F / 60°C
CIRCULATION: 3 gal / 11 L per minute
BATH SIZE: 6 gal / 23 L
SAFETY: Overheat / low water level protection

Where Sansaire did score some points is in its interface. The twist-top action allows you to easily navigate to the proper setting in no time a all and you can likely see its bright, blue readout from space.

The entire outer shell of this unit is made of plastic, even the area where the heating element and propeller reside. This makes access to that area rather inhibited as there’s only a small, removable access panel and you can’t really get it fully exposed for cleaning.

Even with the little imperfections of the limited access to the lower-half of the unit and it’s less-than-idea clamping mechanism, you’ll love the results and at the end of the day, that’s really what matters.
Priced at $189, it competes head-to-head with a unit from Anova, however, the Anova model offers a full synch with your cell-phone. Having said that, the Sansaire model does have a higher water circulation output of 3 gallons per minute and it’s that convection process that is what ultimately matters when cooking sous vide.

At the end of the day, Sansaire has done and admirable job with its sous-vide offering and it’s one you should check into if you’re looking for one of the best ways to cook great-tasting, healthy meals for your family.


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