Dash Stainless Steel Sous Vide

We had a sous vide Supreme for 15 years and we're always happy with it, but it gave up the ghost after 15 years. Thought I would try this as it actually circulates the water where the sous vide Supreme worked off of convection. So here's the comparison of the two models. The sous vide Supreme was a slightly larger unit and could hold a more packages but was very slow to heat up and tended to vary outside of one or two degrees while cooking. Otherwise , it was silent and got the job done. This unit of course is slightly smaller and for the packages that we usually sous vide we get one less in the unit. Not a big deal as our family has shrunk as the kids have moved on. There is a circulator on the bottom of this unit very much like a stair plate which gently keeps the water mixed temperature wise. It heats up much more quickly than the previous unit probably due to the convection caused by the stir and what seems to be a more powerful element. I checked the unit against a scientific grade calibration thermometer and it is dead on. The control of the water bath temperature appears to occur at less than 1° f as opposed to the SUV Supreme which appeared to be greater than one degree Fahrenheit. Overall I feel that this unit is superior but it also has 15 years of Technology over the previous machine. We started in SUV when there were no recipes or really instructions and I was working off of professional chef literature and scientific papers. Now the recipes are everywhere in the process is very common and this machine is capable. The sous vide Supreme is probably put together a little better than this in the body but the lid of this unit is far superior to the SUV Supreme. I don't see why I shouldn't get another 15 years out of this unit as the only moving part is the stair plate motor and that is a well-developed technology going back eons. Very happy with the purchase and have been using it regularly since we received it.

I've had this Sous Vide water bath since mid May and have used it almost daily. This is my first experience using sous vide, and my first ever review. I am in love with this appliance and sous vide in general. I've made potatoes, oodles of veggies, and a LOT of chicken, wings and fish. Everything has been soooo good! Herbs and spices infuse the meat like I've never experienced. My only problem is that I like to cook in quantity and freeze for later. While this unit holds quite a bit, in some instances it's just not quite big enough for my game plan of cooking food ahead. I'm 68, own my own business, and just love knowing that my protein is going to be ready for my husband and myself in the evening. I already had a culinary torch, so I skip the step of getting another pan dirty to sear. We don't eat much red meat, however when I decide to give it a try, I probably will pan sear to produce more flavor. I am so knocked out of the park by this method of cooking that I've now ordered the Dash Immersion sous vide, a Rubbermaid bin and a silicone lid so I can do larger quantities. I also purchased a better vacuum sealer and a chest freezer to hold all my goodies! There is so much information online now to get started and understand the dynamics of sous vide I was up and running in a heart beat. I read one review stating the rim on the unit had started to rust. I found a little place on mine that has also begun to rust. I just make sure I've wiped away as much of the moisture as possible to discourage formation of more. The unit does run about -1 degree cool, so I always set it for 1 degree higher to compensate. I purchased water balls to try to preserve that 1 degree...a waste....just a hassle to get out of the water. I am still learning how to keep my food from floating....today I sealed up a flat bag of coins to use as a weight...worked fine. I've also seen folks seal fishing sinkers, dull kitchen knives...just get creative! I guess if you are reading this you can tell I've in love and having the time of my life! No matter if it's this unit or another sous vide appliance, you've got to try it! BTW, here's the sealer I bought.... Avid Armor Vacuum Sealer System A100 Stainless Construction, Clear View Lid, Commercial Double Piston Pump Heavy Duty 12" Wide Seal Bar Built in Cooling Fan Includes 30 Pre-Cut Bags and Accessory Hose A little pricey, but I've read so much about how the popular home brands last for about 1 year, and I use the heck out of the sealer so wanted heavy duty that will last! My husband has even sealed up some of his rarely used tools to keep them from rusting!

I’ve used several stick type units in the past along with a variety of plastic bins, coolers and pots but wanted a simpler “all in one” solution. I did’t want a water oven (which this is not) for many reasons (mostly the cost) so when I found this sous vide on sale I gave it shot. Im really glad I did. It turned out to be a great unit for the price. For a detailed review & testing keep reading…. First Impression: The unit is a little larger than I expected based on some its reviews. Meals for 2 or 3 will fit just fine. If you’re cooking for a crowd you should be looking for a larger and more expensive machine. The very first time I ran the Dash it gave off a burning plastic smell which took about 2 hours to dissipate. It only happened the first time, so make your first break-in run like I did, without any food. Drain & refill the unit then start cooking! Performance: Sous vide is all about accuracy, so I ran a few tests to see how this machine performed. I tested temp accuracy at temperatures near the low and high ends of the most common cooking temperature ranges: 135 and 180 degrees respectively with the water set at its minimum level. First I checked if the water was at temp when the machine first signaled it was ready, and then at 30 minute intervals over the next two hours. Overall, the performance was very consistent. At first signal, the temp was actually higher than stated by 1.2 - 1.6 degrees at both test temperatures. Thereafter at 135 degrees the temp was consistently 1 degree higher than the machine’s setting and at 180 degrees the temp was 1.2 degrees higher at every 30 minute interval. Being off by just one degree (ignoring the decimal) over the 2 hour cook time was pretty impressive for such a low priced machine. Now that I know this I can just adjust my temp settings accordingly. The warm up speed will vary depending on your settings. Temperature rise averages about 3 degrees per minute so going from tap water at about 70 degrees to my 135 degree low test level took about 22 minutes. One important note. The manual mentions that the unit gets hot. It’s true!! During the warm up period the sides can get pretty warm so be careful placing it near other objects. When it reaches temp, the sides cool down enough to place your hands on it “comfortably”. The plastic bottom of the unit helps keep it much cooler and safe for your countertop. Noise: I read other reviews complaining about noise. When you start it up and until it reaches the set temperature it does make some noise. It’s not that loud, but it is defiantly louder than any immersion stick I’ve used. Once up to temp the noise level reduces to a point I could barely hear over ambient room noise. Construction: Dash isn’t known as a high end brand, and the materials and construction show it. I bought this unit on sale and at a price point for sous vides where I expected less than perfection. My unit had stain spots on the rim probably from manufacturing and there was a small gap between the metal side and the control panel. Neither of these upset me enough to return it and after testing it a few times I decided this unit is a keeper. The top is solid and its gasket fits snugly. The control panel is easy to read and clean. It’s surprisingly lightweight. I don’t think it would stand up to a lot of abuse, but I’m pretty gentle on appliances and hope it lasts at lease as long as some of my stick units have. Ease if Use: Easy. Simple and intuitive programing if you’ve used any other immersion stick or crock pot, or toaster, or doorbell…. But if those are new to you, the manual is short and there are lots of pictures. It also has some basic recipes if you’re a newbie. I didn’t try any so you’re on your own as far as those go.

I received the Dash Chef Sous Vide on Monday, Feb 5, 2018. My first "test" cook was 4 pieces of tough, 1/2" cube steak. I seasoned them with salt/pepper/sage and liquid hickory smoke and placed the pieces split between 2 ziplock bags. I used the insertion/seal method to make the vacuum. I set for 133 degrees for 1-1/2 hours. After the cook, I patted each piece dry and placed them to sear in my skillet at med-hi for 2 minutes per side. The cube steak was so tender that I was able to cut it with my fork!! Today, I set up to cook 2 1" thick boneless pork loin pieces. Seasoned with Mesquite rub, season salt, salt & pepper and applewood liquid smoke. I set it at 140 degrees for 2 hours. After the cook, I patted dry and seared with a culinary torch. Again, success!. The meat was evenly tender and juicy with the marinade run flavor infused throughout the meat. My picky eating daughter took one bite and said: "This is freakin' fabulous!". This unit maintained consistent temperature throughout the cooking cycle and the magnetic agitator provided a quiet circulation of the water for the whole cycle. Setting the temperature and cooking time is quick and easy. Set it and let it go. When it reaches temperature, it beeps to tell you it's time to put in your vacuum seal pouch. When done it beeps when it's done. Set, cook and sear, it's that simple. I've tried several sous vide immersion "sticks" and "water ovens". My experience has been hit or miss with these devices. I would recommend the Dash DSV300XXSS01 Chef Series Digital Sous Vide as an efficient, affordable solution as a complete, easy to use and reliable sous vide system Dash DSV300XXSS01 Chef Series Digital Sous Vide, Stainless

Easy instructions, easy to use and a perfect addition to my kitchen. It allows me to prepare economy packages of chicken breast so that they can be frozen for future use. Does wonderful on stew meat and other tougher cuts. Love it and would recommend to anyone

FANTASTIC SOUS VIDE MACHINE - The perfect machine for a family of 4 (and maybe a guest). Everything about it outshines the "Wand devices", except I wish it were a little larger. And I wish it came with a flat rack for cooking larger cuts of meat. However, I found a rack on Amazon that does the job. TamBee 9.8x6.7 Inch Oval Roasting Cooling Rack 304 Stainless Steel. This is my first attempt at Sous vide and this machine is working well to make inexpensive cuts of meat TENDER (like more expensive cuts). I'm just getting started. But, so far, I'm saving a ton of money without sacrificing quality. I'll write more when I know more. Closing note - It's important that you finish your sous vide meat by searing. (Either in a hot pan or a grill.0

Used it juat a few times, temp control doesn't work. Set for 120, got up to 160 before I shut it off and threw it in the trash.

So glad I bought this. Sous vide chicken breast is heavenly, pork too. Reverse sear on BBQ for steaks in summer. Had so much good use, and very happy.

Es buen aparato cumple con las expectativas pero es de poca capacidad

It came with a no British plug

Used it for the first time today and it performed amazingly! I have been cooking sous vide for 20 years. What a joy having a self contained unit as opposed to using stick circulators and plastic bins or pots. Highly recommend!

I wanted this oven style years ago when there were limited options and all were expensive. I settled on a wand style and it served it purposes. But for 1-3 people this little oven is great. Better insulation than a wand on a pot, great turbulance from the magnetic pill. I havent measured against the sensor to confirm the accuracy but this is essentially and inexpensive lab water bath. Its great for cooking and non critical lab use

i use it most days Very good i would recommend it for someone with the space for it.