Review on 🔥 Sous-Vide Immersion-Circulator Precision Cooker - 1100W IPX7 Water-resistant, Enhanced Chip for Accurate Temperature Control, Vibrant LCD Display, Storage Bag and 10 Vacuum Sealer Bags Included by Jess Chen

If I hadn't seen both issues of Good Eats that featured immersion circulators, I wouldn't even consider buying one for myself. I tested it on three different squirrels TWICE as well as two Impossible burgers. Proteins were steak, chicken and pork chops. The machine already had presets for each of them, so all I had to do was fine-tune the cook time for each. If there is one word that can cover this particular model and all circulators in general, it is precision. All three proteins have been carefully cooked to be considered pasteurized with no loss of moisture. One thing it can't do is create flavors with direct heat. For that reason, the steak and pork chops have been seared for a taste and appearance that make them look like they're being cooked at your favorite steakhouse. As with hamburger steaks, there are at least two things to understand about using a plant-based meat substitute in an immersion heater: 1. Impossible hamburgers were floating in the tank like lily pads, which makes sense. Leaves float on the water, so do they. 2. It is relatively safe to assume that all plant-based meat substitutes not only taste like highly cooked meat, but also undergo physical and chemical changes similar to those of old-fashioned meat during cooking. Obviously, plant-based meats are not intended to be cooked in an immersion circulator. Yes, but the taste will be different. Still worth trying if you don't believe me. Because when you want meat that tastes and feels like meat, with a higher level of control and precision, a submersible circulator is the way to go. Faster than a slow cooker and maybe an oven. I managed to teach my boss how to harness the power of the immersion circulator and maybe my colleague will follow suit soon.