Gourmia Immersion Sous Vide Pod 2nd Generation Circulator - Accurate Cooking - Digital Timer - Black - UK Plug

If you're looking into sous vide and this is still available for £29.99, buy it!Caveat: I've only had this a couple of days and therefore cannot comment on longevity.This is my second sous vide immersion circulator, the first was from a different manufacturer, cost half as much again and was half as high a wattage again (1800w against 1200w), the one from the other manufacturer only worked for a week so.... But I'll use it for comparison.Firstly, wattage. As this is 2/3 the power of my previous one I was expecting it to take longer to heat up. Well, not noticably, in an 8ltr bath heating to sixty degrees takes a few minutes, I haven't timed it but by the time I've prepped my sv bags it's ready.Controls are pretty simple, there are two buttons, power and set, and a dial control. The only thing to remember is that each button has a different function on press to on press & hold, it's simple but I have done the wrong thing a couple of times, for example turning it off when I wanted to start the cooking time. Keep the handy single sheet quick start guide to hand the first couple of times you use it! If you've previously used a model with a delayed start function be aware that on this the "Set Time" is the total cooking time, not delay and it doesn't count down, the cooking time instead measures elapsed time and sets of an alarm when it reaches the required time. It does not stop the heater, this really isn't designed for unattended cooking! Also the alarm is really not very loud it would be easy to miss so I tend to set a kitchen alarm as a backup, although most recipes can be left for hours longer than the given time without harming the dish. There's no wifi or bluetooth, to be honest even speaking as an enormous gadget geek I really don't see that as any loss, there's only two settings temp & time after all!The display is clear with a large actual temperature display. Unusually the display is positioned so you read it from the clip side of the device, meaning you want it on the front of your container, near you, rather than the back. This keeps the display and buttons out of the steam, which is good, but the dial control is on the other side in the steam although in theory you're probably not going to change that after you've started (I tend to as I'll cook high temperature vegetable dishes to reheat with later meals while the water is partially heated from lower temperature slow cooking meat). The only problem with this is that it means the water level isn't as easy to keep an eye on when cooking for long periods or at high temperatures.Temperature control is good, with a quick heat up and steady cooking temperature although oddly it seems to hold at about .1° above the set temperature. I use an 8ltr bath in an insulated surround, I think this could handle a LOT bigger if you want to bulk cook (hmmm anyone got a tin bath they aren't using?). The device goes up to 95°C which will pretty much do anything I've encountered sous vide recipes for. So far I've done roast duck, creme brule and 13 minute eggs in it and results have been perfect.One thing I have to mention as it's a real contrast to the other one I bought is the documentation. The more expensive one I had before came with a single booklet of basic instructions on using the device, not a single recipe or cooking advice. This one comes with a quick start sheet, full colour instructions which include about a page of suggested cooking times/temperatures, page of cooking tips and a description of the water displacement method, an illustrated recipe book with sixteen recipes and twenty pages of time/temperature combinations for everything from fillet steak to pig's spleen via lamb, seafood, vegetables and eggs, and a separate single page 'crib sheet' of times and temperatures for commonly used foodstuffs. To be honest I doubt I'll follow the recipes, most people who are going to try sous vide are probably interested enough in cooking to know the flavours and recipes they want to cook, but the temperatures and cooking times sous vide are new to most people and vital for good results and even safety, I spent a couple of weeks making up a list so having all this information to hand is really, really useful.In short, it's a good unit that does the job required of it, with really great documentation to get you started, but the price at least at the time I bought it, is absolutely incredible. You can quite literally pay ten times as much for exactly the same results!

Pro: I wanted to buy Anova but they're expensive so I bought this because it was less than 1/2 the price.Lots of video on YouTube to help get started.A no frills, simple get the job done unit.Con: it's a little noisy, need a separate room when operating.Like all, after reading reviews for months and watching mouth watering blog after blog, seeing all what can happen when ordinary people discover how to make quality food, I finally bought this machine. My first cook was impatient, eggs at 13mins at 75°. Cracked them open and BOOM! we were in business!!! Gorgeous poached eggs just like that French fancy pants chef did when we were on holiday! I felt like a magician. So I went straight out to the meat market, right on opening time and drooled on what to long test (40 hrs+) I wanted Brisket but my wallet said "no" really, I do have a taking wallet, it came with the free sassy mouth app. All after seeing all the video that "it really works" i bought a cheap pork shoulder for €5. My logic was; if it doesn't work then I have only wasted 2 days. So bought everything that i needed using my talking wallet budget. What i wanted isn't really the same as what's needed. So it was shop at Lidl instead of posh online shop. 3 variable size containers for €12 (one can fit easy 20lb brisket which is going to be next baby) vacuum sealer for €20 which came with a roll of bags (sweet) and I was ready to roll. I just dropped in the already sealed pork shoulder into the container which I added boiled hot water to instead of waiting and set for 42 hrs at 145°F (damn it amewika, use metric would ya) On the 24hr mark, I had my doubts, meat hadn't changed much or at all, stated to float so I sunk it with my steel fixers hand tool. I left it in, partner at this time was annoyed with another gadget in the kitchen but how sad, nevermind her and on we go. Around the 41 hr Mark I came down to observe and I could hear my wallet in my head say "pfft! Told you so idiot" pork shoulder to perfection😎 had I left it in longer, there was no point, it was coming apart inside the bag, I had to remove it slowly because it was coming apart. The knuckle had just dropped off as if it had no choice and I'm glad to say that my faith held firm in the process. In short; it worked a treat, a bit noisy but it's less than €50. The house smells like pork but who cares, my belly is going to be full with heavenly meat, they way all meat should be respected. Glad I went the budget route instead of what I wanted.Wallet: "maybe you should listen to me more often!?"

inexpensive, simple to use and works to give good results. however, its powerful heating element maybe its biggest drawback: if there water is not full-full to the mark it starts smelling burnt metal, when its that full I am getting concerned the water occasionally spins over the max-mark and "touches plastic" (nothing bad happens then, but the manual says "don't"). yeah, its swirling makes some noise, guess that could have been quieter. I dont leave it unattended for nights and days, mostly fish and steaks, and been enjoying I must admit.

Been using this for a few months. Holds temperature accurately (tested with a ThermoPro thermometer).No issues thus far, comes with decent instructions and cooking guides too. Can’t comment on longevity but I handle it carefully and unsure that minimal condensation wafts around the unit itself during cooking (using a rolled up tea towel). I also wipe and dry it (clipped to a radiator) after every use.Settings can be a bit fiddly, but I haven’t had a single issue with cooking great meals using this device. I use Ziplok style bags rather than expensive vacuum bags.

Ich fotografiere für mein Leben gerne auf Film und entwickle diese Filme auch gerne selbst bei mir zuhause. Leider muss die Temperatur der Chemikalien ganz genau stimmen. Also griff ich zu diesem Sous Vid Stab.Pros:-Super einfache Bedienung-hält Temperatur-lässt sich sehr gut befestigenCon:- kein deutscher Stecker- ohne Behältnis für den Stab relativ schwer zu benutzen

Funciona de maravilla.

Our Gourmia sous vide pod arrived and we put it to use right away. I've searched for a reliable method to prepare poached eggs for years...not until I put this device to work was I able to consistently produce well formed poached eggs. My entire family is delighted! Our second use was for a full family meal...rib eye steaks, potatoes and fresh green beans. The ability to infuse flavors without the risk of over cooking your food cannot be over emphasized. We purchased some New York strips from Costco and I grilled half of them last weekend without the aid of the pod, they were good...but overly chewy and generally tougher than we really like after spending as much per pound as we did. Using the remainder of the steaks, but with sous vide cooking the same steaks were COMPLETELY different in texture, tenderness and flavor...WOW! My wife never finishes an entire steak. This time, she ate hers and part of another...they were really that good. I highly recommend this device. The interface takes a use or two to operate smoothly, but after that its quite simple and the final results are truly amazing. I'm getting a little long winded at this point, but I have to add that for $99 this is a reasonable risk to take. We intend to look at heavier duty models (i.e. the Sammic 1180007) once we've experimented enough to feel this is a cooking method we'll want to use regularly. For occasional use, I would have to say this is a no brainer.

I was so excited to get this product a year ago. On August 10th, 2018, I ordered this as my first sous vide device. It was awesome! So good - everything I tried cooking came out wonderful!By the middle of September, however , it glitched. The temperature reading as soon as it was turned on was 212 degrees F or higher! While the circulator performed flawlessly, it soon became obvious that if the device thought it was already that hot, no heating would occur. Ugh. Searched for answers, and finally contacted Gourmia support on September 17th, 2018. After providing the model, lot #, etc. I was instructed to cut the cord and provide a picture, along with the original invoice. A week or so later, a new one arrived. Great! Back to cooking Sous Vide!In March of 2019, it happened again. Same issue, different unit. Grrr. Same story from customer service, same result. New unit shipped on April 2nd. A week or so later, back to Sous Vide! Yay!May 22nd - again. Are you kidding me??? Contacted Customer service....same process....same result. Pic of cut cord, original invoice, new unit shipped on May 27th. Arrived in about a week. Yay!September 7th, 2019. Again. Again. Ugh. This time, however I was invited to ship the unit (KNOWN ISSUE!!!) Back to them so they could "attempt repair" for the low, low price of only $45.00. Are you kidding me?I just ordered a Wancle that Amazon has on sale for $59. If I wanted to, I'd be halfway to an Anova or Joule - but I don't use the device often enough for that kind of expense. In every case above, the average number of uses before failure was 3. The absolute most was 5 times before failure.Whether it's a sensor issue or a software problem I can't say. The circulator continued to work flawlessly - the unit is gorgeous and easy to use. I would have preferred staying with the Gourmia, but their unwillingness to correct a known fault has me worried about their quality. I do not recommend this unit until something changes with them to correct this recurring fault.

I bought my Gourmia GSV140 Immersion Sous Vide Pod in 2016, two years ago. I’ve used it a lot. Eventually, I wore the thermostat out. So I returned the unit to the SteelStone/Gourmia company for repair. Turns out I had failed to order the extended warrantee, so I had to pay $25 for the repair. For the use I get out of it, that’s a bargain.I couldn’t wait for the repair, I decided I should have a spare, and it went on sale just in time. So ordered a spare.The new one is even better. The only complaint I had about the old one, was that every time I turned it on, I had to change the temperature from centigrade to Fahrenheit. The new one stays the way I set it.I use my Gourmia for everything from reheating leftovers to sous viding steaks. The temperature stays accurate. The temperature setting goes from 32° to 203°. Because of the very low temperature setting, I use it to soften butter and ice cream, without melting them. For those who are new to the process, I should make this clear: It does not cool the water. It will heat the water up to 32°, or any temperature up to 203°, while circulating the water. So you can put a hard frozen container of ice cream into a plastic bag, drop it into a pan of very cold water, and set the temperature to 32°. In a few minutes your ice cream is soft enough to dip, without being melted. You can set it for 70°, and drop a frozen or chilled stick of butter in a plastic bag down into the 70° water, and in a few minutes it’s soft. Anything you need to bring up to room temperature can be done this way. I don’t know of another brand that has a very low minimum temperature.My Gourmia seems to circulate a lot of water compared to a different brand my brother has. Good circulation is important to maintaining even temperature.I’m very pleased with my sous vide pod, and with the Gourmia company customer service. I’ll be looking into some of their other products.