MegachefImmersion Circulation Precision Sous-Vide Cooker With Digital Touchscreen Display

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!

I bought this Megachef after my a previous, far more expensive sous vide failed after about 5 years of use. We love to sous vide, we use it probably once per week so I figured I would try something at a better price point if even the top name brands are only expected to last 5 years. So far I am extremely pleased. It's very user friendly and holds temperature very well. I opted for a lower wattage sous vide this time and I noticed that it does take a few more minutes to get up to temp but that doesn't bother me, I just start the water bath a few minutes earlier. Great product, I hope it lasts at least as long as my previous sous vide. I believe it will.

This product is very easy to use. Just put it into water,fix it by attached clamp, set desired temp. and time on panel and start.No difficulties. The expensive Sous-Vide Cooker (>$100) has Wifi connection, but the difference is where you set temp. and time, on the phone or on the panel. I don't have to do it on the phone and this is enough. Very resoanble price.For 1 month use, no issues and stably working.I measured water temp. by thermometer and compared with measured temp. on the panel of this product. The results is exactly same. It looks ery accurate (<1'C) water temp. control.The size is bigger than expected. It can quickly go up a lot of water temperature because of bigger size.

I’ve had sous vide devices for the past few years and use them frequently, about twice a week. I previously had the Anova which was excellent. When it died I bought the new Anova model which in my opinion is worse in every way than the older Anova model. In fact, it isn’t even as good as this device which is 1/3 the price.The one difference though is that unlike the Anova or other high end devices, this device does not have an app or WiFi so you cannot control it remotely with your phone. Which, frankly, I don’t care about because I never found it very useful with the Anova device.Anyway, compared to the new Anova this is better in several ways- First, it is quieter. My main issue with the new Anova is the terrible high pitched whine the motor makes. This Device does not have that issue. Second, the temperature is actually more accurate. I tested it with a calibrated precision thermometer and this was dead on the money while the Anova was two degrees off.Third, the controls are better because it uses a little wheel to set the temperature rather than have to push + or - 30 times. It’s better in the way volume knobs are better for stereos. Lastly, it is physically longer.Anova shortened their device by a few inches which was a terrible idea because I can no longer use bigger pots unless I fill them super full. Longer is better, you can always use the clamp to move the device higher but you can’t make it grow for deeper pots.I can’t speak to the durability because I haven’t owned it long, but as far as it’s function and design, it’s an excellent choice.

A friend told me about sous vides cooking a couple months ago and I decided to give it a shot. I purchased the MegaChef device based on Reviews and value..and found that it was simple to use and worked great. I have NEVER had such a tender pork loin … and consist throughout the thickness of the meat. Thanks...

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.

Why put a picture of the product.....put a picture of the result. I vacuum packed a cheap Walmart beef roast with a sliced onion and some garlic. Dropped it in a bucket of water, set it at 140° for 48 hrs. Pulled it out salted and seared it. This cheap roast was perfect. The texture of the meat wasn't mushy like a crock pot roast. It wasn't dry like an oven roast. You could hold this behind your head and your tongue would beat you to death trying to get to it.The mega chef sou vide operated perfect. Super easy to use and amazing results. I'm doing a corned beef brisket right now and I cant wait for it to finish. The only thing lacking is some recipe suggestions with it, but there's plenty on YouTube and pinterest.