After hearing about and watich videos about sous vide cookers, I bought one and found it to work exactly as explained and I made some incredible meals with so far. Iv'e done steaks a few times, also burgers, chicken, brisket as a pastrami, and a pork loin roast. Chicken is tough to do to get the temp and time right, I just need to do more research and watch other people's videos. But the big advantage is that food comes out the perfect doneness or texture. Some people wonder how you can cook chicken, for example, at 145-degrees and be safe wheneveryone tells you it has to be cooked to 165-degrees. Well, it's 165-degrees for like 10 seconds but if you cook at a lower temperature, and hold it at that temp for a considerable time, the pathogens will die also. It's kind of like flash pasturizing milk or regular pasturizing, one is a high temp for a short time the other a lower temp for a longer time. So, I can get a medium or medium rare hamburger without worrying about e-coli, etc. There are government charts showing the time vs temp for various meats.

This video shows photos from cooking steak and hamburgers with the sous vide.
Click here --->   Sous Vide Cooking

After hearing about and watich videos about sous vide cookers, I bought one and found it to work exactly as explained and I made some incredible meals with so far. Iv'e done steaks a few times, also burgers, chicken, brisket as a pastrami, and a pork loin roast. Chicken is tough to do to get the temp and time right, I just need to do more research and watch other people's videos. But the big advantage is that food comes out the perfect doneness or texture. Some people wonder how you can cook chicken, for example, at 145-degrees and be safe wheneveryone tells you it has to be cooked to 165-degrees. Well, it's 165-degrees for like 10 seconds but if you cook at a lower temperature, and hold it at that temp for a considerable time, the pathogens will die also. It's kind of like flash pasturizing milk or regular pasturizing, one is a high temp for a short time the other a lower temp for a longer time. So, I can get a medium or medium rare hamburger without worrying about e-coli, etc. There are government charts showing the time vs temp for various meats.

This video shows photos from cooking steak and hamburgers with the sous vide.
Click here --->   Sous Vide Cooking

After hearing about and watich videos about sous vide cookers, I bought one and found it to work exactly as explained and I made some incredible meals with so far. Iv'e done steaks a few times, also burgers, chicken, brisket as a pastrami, and a pork loin roast. Chicken is tough to do to get the temp and time right, I just need to do more research and watch other people's videos. But the big advantage is that food comes out the perfect doneness or texture. Some people wonder how you can cook chicken, for example, at 145-degrees and be safe wheneveryone tells you it has to be cooked to 165-degrees. Well, it's 165-degrees for like 10 seconds but if you cook at a lower temperature, and hold it at that temp for a considerable time, the pathogens will die also. It's kind of like flash pasturizing milk or regular pasturizing, one is a high temp for a short time the other a lower temp for a longer time. So, I can get a medium or medium rare hamburger without worrying about e-coli, etc. There are government charts showing the time vs temp for various meats.

This video shows photos from cooking steak and hamburgers with the sous vide.
Click here --->   Sous Vide Cooking

After hearing about and watich videos about sous vide cookers, I bought one and found it to work exactly as explained and I made some incredible meals with so far. Iv'e done steaks a few times, also burgers, chicken, brisket as a pastrami, and a pork loin roast. Chicken is tough to do to get the temp and time right, I just need to do more research and watch other people's videos. But the big advantage is that food comes out the perfect doneness or texture. Some people wonder how you can cook chicken, for example, at 145-degrees and be safe wheneveryone tells you it has to be cooked to 165-degrees. Well, it's 165-degrees for like 10 seconds but if you cook at a lower temperature, and hold it at that temp for a considerable time, the pathogens will die also. It's kind of like flash pasturizing milk or regular pasturizing, one is a high temp for a short time the other a lower temp for a longer time. So, I can get a medium or medium rare hamburger without worrying about e-coli, etc. There are government charts showing the time vs temp for various meats.

This video shows photos from cooking steak and hamburgers with the sous vide.
Click here --->   Sous Vide Cooking

After hearing about and watich videos about sous vide cookers, I bought one and found it to work exactly as explained and I made some incredible meals with so far. Iv'e done steaks a few times, also burgers, chicken, brisket as a pastrami, and a pork loin roast. Chicken is tough to do to get the temp and time right, I just need to do more research and watch other people's videos. But the big advantage is that food comes out the perfect doneness or texture. Some people wonder how you can cook chicken, for example, at 145-degrees and be safe wheneveryone tells you it has to be cooked to 165-degrees. Well, it's 165-degrees for like 10 seconds but if you cook at a lower temperature, and hold it at that temp for a considerable time, the pathogens will die also. It's kind of like flash pasturizing milk or regular pasturizing, one is a high temp for a short time the other a lower temp for a longer time. So, I can get a medium or medium rare hamburger without worrying about e-coli, etc. There are government charts showing the time vs temp for various meats.

This video shows photos from cooking steak and hamburgers with the sous vide.
Click here --->   Sous Vide Cooking

After hearing about and watich videos about sous vide cookers, I bought one and found it to work exactly as explained and I made some incredible meals with so far. Iv'e done steaks a few times, also burgers, chicken, brisket as a pastrami, and a pork loin roast. Chicken is tough to do to get the temp and time right, I just need to do more research and watch other people's videos. But the big advantage is that food comes out the perfect doneness or texture. Some people wonder how you can cook chicken, for example, at 145-degrees and be safe wheneveryone tells you it has to be cooked to 165-degrees. Well, it's 165-degrees for like 10 seconds but if you cook at a lower temperature, and hold it at that temp for a considerable time, the pathogens will die also. It's kind of like flash pasturizing milk or regular pasturizing, one is a high temp for a short time the other a lower temp for a longer time. So, I can get a medium or medium rare hamburger without worrying about e-coli, etc. There are government charts showing the time vs temp for various meats.

This video shows photos from cooking steak and hamburgers with the sous vide.
Click here --->   Sous Vide Cooking

After hearing about and watich videos about sous vide cookers, I bought one and found it to work exactly as explained and I made some incredible meals with so far. Iv'e done steaks a few times, also burgers, chicken, brisket as a pastrami, and a pork loin roast. Chicken is tough to do to get the temp and time right, I just need to do more research and watch other people's videos. But the big advantage is that food comes out the perfect doneness or texture. Some people wonder how you can cook chicken, for example, at 145-degrees and be safe wheneveryone tells you it has to be cooked to 165-degrees. Well, it's 165-degrees for like 10 seconds but if you cook at a lower temperature, and hold it at that temp for a considerable time, the pathogens will die also. It's kind of like flash pasturizing milk or regular pasturizing, one is a high temp for a short time the other a lower temp for a longer time. So, I can get a medium or medium rare hamburger without worrying about e-coli, etc. There are government charts showing the time vs temp for various meats.

This video shows photos from cooking steak and hamburgers with the sous vide.
Click here --->   Sous Vide Cooking

That's pretty cool, and the food looked good.

That's pretty cool, and the food looked good.

That's pretty cool, and the food looked good.

That's pretty cool, and the food looked good.

That's pretty cool, and the food looked good.

That's pretty cool, and the food looked good.

That's pretty cool, and the food looked good.