S&H included in Canada. Want the easy preparation, consistent, fool-proof results, lower fat content, and great melt-in-your-mouth taste of sous vide cooking with just a fraction of the cost and storage footprint of a full-sized sous vide water oven? Or do you yearn for barbecue in the dead of winter when you can't use your grill? The Sansaire Immersion Circulator is just the thing.
This cooking device enables you to slow cook steak, poultry, fish, eggs, vegetables, and more at just the right temperatures to retain their juices, nutrients and flavour (without needing to cook them in fat). Then, for some types of food, you only need to sear it quickly afterwards with a butane torch like the Iwatani Professional Torch Burner to add that charbroiled taste you may love.
Benefits and Uses Include:
* Enables you to precisely control the doneness of steak, and tenderize tough cuts.
* Lets you cook salmon or other fish filets with confidence -- whether you prefer them lightly cooked or well done.
* Helps you keep your chicken or other poultry juicy, so you never have to worry about dried-out white meat again.
* You can experience perfectly poached eggs every time!
* It isn't just limited to cooking -- as a combination heater and precision thermostat (to within a tenth of a degree), you can also use it to warm bags of formula or breastmilk to the exact temperature you want for worry-free infant feeding.
Weight: 4 lbs / 1.8 kg
Dimensions: 4 x 4 x 15 inches / 10 x 10 x 38 cm
Power: 1100 watts
Temp. Range: 32°F - 212°F / 0°C - 100°C
Temp. Stability: ± 0.1 degree at 140°F / 60°C
Circulation: 3 gal / 11 l per minute
Max. Recommended Water Volume: 6 gallons / 23 litres
Water Level Heights in Container: 3 inches/8 cm min.; 6.5 inches/16.5 cm max.
Safety: Overheat / low water level protection
How to cook a steak with the immersion circulator:
1) Set Up: Choose a container such as a large soup pot that will be wide enough in diameter to fit the unit and your bag of food in, with extra room left over for water to circulate.
2) Place your Sansaire inside the pot, situating it against an inner wall of the pot with its clip along the outside wall, to hold it steady.
3) Add enough water to cover the minimum fill line on the Sansaire, and plug in its power cord.
4) Choose the level of doneness that's most appealing to you and safe for that item, and use the Sansaire company's guidance on how to dial that in using the grey ring on the top of the unit (e.g., for a medium rare beef steak, set it to 54C).
5) Place the food in an appropriate plastic bag, such as a zip-top freezer bag (flat, without any items overlapping in a bag). Remove the air (to prevent floating) by holding the top of the bag open and lowering the bottom into the water in the pot; the water pressure will force most of the air out -- keep lowering until only the top of the bag is above the water, then zip the top closed and let the bag drop into the water.
6) Let it cook for 1 Hour.
7) Remove and Sear: Using tongs, remove your bag(s) of cooked steak from the water bath. Take out the steaks, and pat them dry. Then take a Searing torch, light it, and hold it 3 to 5 inches from the steak, moving in slow passes over the surface until a deep, golden crust develops. (Be advised: fatty areas may flare up.)
8) Season and serve – perhaps just with flaky salt and freshly cracked black pepper.