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

Product does not work. Constantly displays error message E4, regardless of water level. Revain cannot replace the credit, only refund it. This prevents me from replacing the failed unit as it was put up for sale. The Instant Pot Helpline is closed on weekends. I'm just upset as the real Instant Pot I have is great.

I have used this several times. It's easy to use and the results taste great, but getting food from the Instant Pot to the Pot is a lot harder than you'd expect. It's supposedly compatible, but I honestly wouldn't recommend it unless you only cook single servings at a time. I recommend you buy a separate larger pot to use with it.

This is the fourth sous vide I've used. The first was Sous Vide Supreme, which cost about $300. Then a lab setup with a hotplate and temperature controller cost about $150. Then Anova 1 Sous Vide cost about $200. This device from Instant Pot costs 80 euros and does everything a sous vide device should do without any complications. No need for Bluetooth or Wi-Fi, just more things to break. An added benefit is that an Instant Pot pressure cooker insert can be used. One deal and it put a smile on…

No WIFI or Bluetooth. But quite reliable. I've used it about a dozen times and it just works. Without WIFI or Bluetooth you have to stop and see if the dish is ready. I just look at my watch and check. I have a Rubbermaid 12Qt food storage box and a hinged lid compatible with EVERIE Anova. This device fits in snugly, maybe with an extra half inch diameter in the opening to allow it to fit through. My only wish is that a sufficiently high-pitched beep sounds at the end of the cooking process. I…

This thing is huge. It measures 13 inches long by 2 inches wide at the bottom and 2.5 inches wide at the top. It heats water (and is rated for hot water only) from 20°C to 95°C (68°F to 203°F) (in 1°F or 0.1°C increments). ) from 1 minute to 72 hours. It is easy to set the time and temperature, and the water heater circulates the water well. Cook beef, pork, lamb, poultry, fish, shrimp, scallops, lobster tail, eggs or certain fruits (apples, pears, mangoes, plums, apricots, peaches, nectarines,

First good. Man, that was very well packed. Good, because it could hang freely in the Revain shipping box. It was packed in its own box, then another box was placed on top of the well-made heavy foam box that the device was placed in. The cord is short and I had to use an extension cord to turn it on. The clip is on the thin side and will flex slightly when pressure is applied. I couldn't tell exactly when it was being pressed against my potty other than by lifting the device up and down a bit…

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

I wanted to try sous vide and was glad I got it but was concerned about the extra cost. Then I realized that I don't need to buy a container or anything else with it. These are the clips on my Instant Pot stainless steel liner! I just put it on and filled it with hot water. Otherwise, I use Foodsaver bags as I have plenty on hand, but you can just use freezer bags. I also use small staples like these I have on hand: https://www.amazon.com/IPOW-Multicolor-Crafting-Knitting-Quilting/dp/B01LX8WVVZ……

This is a very nice device and does the job well. However, there are a few things that I consider "design flaws" that should definitely be fixed for the next model (or a firmware update for that model): 1) The unit shouldn't always come with a default temperature of 133f and a Default time start from 4 hours. Why is this happening? Who always wants to cook like this? When people regularly cook the same thing (or cook more than one batch of something in a row), you just create extra steps. Why…