Sous Vide Immersion Circulator Cooker | UPGRADED - Only machine with DELAY-START Timer | Simplest to use & clean, set & go out of the box | BONUS Velvet Storage Sleeve & e-Recipe Book FREE

I researched several brands after my friend came over the holidays and brought hers. I was impressed with all the features of her product but after reviewing it had lots of issues. I found lots of complaints about it not working after just a few uses. I wasn't interested in paying $150 for something that may or may not work. Then I found the Gramercy Sous Vide and it was a perfect fit for me. The price was unmatched and it didn't have bluetooth etc which I didn't need, but I was skeptical was I going to "get what I paid for." After reading the reviews there was one that stuck out - I am a beginner why do I need a high dollar machine with all the bells and whistles that I didn't even know how to work." I have used this Sous Vide almost ever night for a week. My first try ended up really well. My second try better and now I feel like a pro. The device is EASY to use and the temperature is in celsius or farenheit. They provide you a link so you can look online for temperature and hours. I'm really excited about this product and am grateful I took a chance to buy the less expensive brand. It's high quality, looks great and works like a champ. I really am hooked on this way to cook delicious meat. I have only owned it a short time but so far no mechanical issues. One more thing, I was delighted to get an email from the owner giving me lots of valuable information. That really made me realize I was going to get customer service if I needed it unlike larger companies that seem to forget who is making them money by purchasing their products. Small companies are winning!!

I spent quite a bit of time researching this price range of sous vide units, and had it narrowed down to this one, Chefman, and Razzori (Anova with Bluetooth seemed a bit much for a first timer). When I looked carefully at the Amazon reviews, I found that even though the customer service was responsive for the others, they had a lot of bad units that needed to be returned, and at the time of writing this review, there were none here for Gramercy Kitchen Co.Outside of Amazon, they have a very nice looking blog and Facebook community presence. Additionally, the owner / seller has been super nice and engaging after my purchase, being very responsive and answering questions and helping me out. I really appreciate the hands-on approach they take- I can tell they are foodies who just want to share the amazing game changer that is sous vide cooking and what it can bring to your table. I am super happy with my choice to go with Gramercy's!The unit itself- I'm including pictures because it wasn't clear to me from others I've seen whether the clamp was removable or not, and it is! Also, it was a bit bigger than I was expecting, taller than a wine bottle but a little smaller in diameter. I love the feel of the plastic handle, it's smooth and feels solid and well made. The metal housing that protects the element comes off for cleaning if something happens to leak, which is nice.Choosing a time and temp is a breeze with the mousewheel-like roller interface. I like that it displays both the current and target temperatures at the same time. I'm still trying to figure out if the units can be changed to Fahrenheit or if Celsius is the only option and I'll need to convert cooking temps from here on out, will edit in if I do find out. (EDIT: Yes it can, just press and hold the Start button for 3+ seconds)One of the reviews I ran across on the Anova unit was someone suggesting that you get a little Igloo cooler to be your sous vide container.The benefits are:1) It keeps the temperature steady because it's insulated. If you just use one of those clear plastic containers I see a lot of on here or a pot on your stovetop, you're going to lose a lot of your heat and waste energy that way.2) If you cut a hole out of the top of the lid of the cooler (~2 3/8"), you can drop the immersion cooker unit directly into the cooler without needing the clamp, and you won't lose any water! So that means not having to buy those sous vide balls or keeping an eye on water levels over the course of a day's cooking. Win/Win all the way around.(Specifically I got the Igloo Island Breeze Cooler, Diablo Red, 9-Quart, if you catch a sale here on Amazon they can be as low as $10, check out "camel camel camel . com" to track prices and get alerts by email if a price goes down)So far I've only had it about a week and cooked corn on the cob for a picnic (cooked thoroughly in the cooler and then grilled for a few minutes to get a bit of grill flavor) and it turned out fantastic. Also just did Steak au poivre, which was my best yet! I love that the juices and spices get to thoroughly saturate the meat while it's cooking, and it can never dry out. It's amazing what a difference it can make. I've been using a reverse sear method with our toaster oven or grill up to this point, and while it's good, it's not as GREAT as doing it with the sous vide.Anyway, very, very happy with my purchase so far, I highly recommend this unit.

I REALLY LIKE steak, but its frustrating waiting for steak to go on sale at my local grocer. I have been experimenting with trying to make cheaper cuts more tender with only so so results. I tried the salt crust method (just made the steak too salty even if I soaked the meat in cold water prior to cooking). I tried using papaya and pineapple. This made the meat tender but it has a mushy texture I didnt like, not like a steak. I tried using a mallet which just mashed the meat. And I tried using a hand cuber that gave decent results but you could see the cut marks in the meat (it looked like a cube steak). During an internet search on steak I discovered Sous Vide cooking and decided to give it a try. I just finished my first Sous Vide steak (a top sirloin that I bought on sale for 4.99 a pound) and it was AWESOME. Juicy, flavorful and SUPER TENDER. If I didnt know better I would have said it came from my favorite steak house, not my stove top. The machine is really easy to use. You just put it in the holder in a pot of water with enough water to cover whatever you want to cook and you use to the temperature wheel to select the temp. I cooked my steak at 140 degrees for three hours (since I like my steak about medium to medium well). I just used a ziplock freezer bag and pushed all the air out of the bag with the seasoned steak in it and clipped the bag to the side of the pot. The unit was very quiet and I checked the temp with a thermometer. The machine temp reading was within one degree of my thermometer. After the cook time was done I took the steak out of the water and took it out of the bag and placed it on a cutting board. I then patted the steak dry with some paper towels and then seared each side for about two minutes in cast iron pan on the stove. I let it rest about ten minutes before I cut into it and........... STEAK PERFECTION. I chose this machine because it is easy to use and doesnt have the blue tooth or wifi controls many people complain about for other machines. Its pretty much set it and forget. This was the first use so I will update my review as I use it more. The machine worked perfectly but it made me sad because I feel like I have been cooking steak the wrong way all these years. I cant wait to cook steak for guests and see what they say. Bon appetit!!