Review on 🍲 Sous Vide Precision Cooker - Instant Accu Slim™ Immersion Circulator, 800W by Molly Gordon

I've heard a lot about sous vide cooking, an old cooking method that seems to be in vogue now. While I was dying to try it, I wasn't sure how much use I would get from a tool specifically designed for this purpose, since I'm vegan and my husband rarely eats meat at home. But I couldn't resist when I was offered the opportunity to try and rate this submersible circulator. I have to start by saying, as much as I'd like to have one, I don't have an Instant Pot, so I can confirm that you don't need one to use this circulator effectively. You can just hang it on the edge of any deep pan and let it do its job. I tried two things - steak and tofu. I cooked a small piece of boneless New York strip for 2.5 hours, sealed in a sandwich bag. To prevent water from getting into the bag, I attached the open end to the edge of the pot with a large paper clip. After vacuum cooking was complete, the steak looked odd and gray, but after searing it on a cast iron griddle for about 3 minutes per side, it took on an attractive caramelization. So it is very important never to skip this step. The husband said that the meat is incredibly tender and tasty. So with meat we had the ultimate success. I've also made marinated tofu using much the same method. And while it was good and tasted delicious, when I get similar results without the sous vide method, I can't say it was worth the extra time. So my bottom line is if you love meat and enjoy slow cooking methods with great results, you really should give this a try. There are not many vegetarians. Oh, and another oddity in the instructions and recipe book that came with the stove. At one point it is specifically advised to only use garlic powder as raw garlic becomes bitter during the cooking process. However, one of the steak recipes specifically calls for the use of minced garlic cloves. So I think they need the best fact checkers at the Instant Pot.