No Products Returned | Sur La Table" onclick="window.open(this.href);return false;
I think it’s rather small for $450.
An absurdly expensive unitasker.
Between this and The Durand… Its been a hell of a day for overpriced gadgets 
Aren’t immersion circulators unitaskers by nature? What else would you use one for?
On a similar note, I’m very curious to know what kind of equipment one could pick up wholesale for that price or cheaper. I’ve seen the YouTube video of Grant Achatz cooking turkey at home in a freaking ziploc bag in just a pot of simmering water. I think he was just trying to illustrate a point there, but I would probably sous vide quite a bit at home if I had the right equipment.
if you are doing a low and slow protein then a big ass pot is just fine. For fish or proteins below 125˚ I’d go with a unitasker unit for the extra control. If this unit is the one I’ve seen on my food board (LTHForums) it did not have the circulator aspect of the $$ units.
a circulator is required for precise control with these things. i would never consider buying a sous vide unit that didn’t have a circulator.
+1
yeah… espresso machines are such a bargain.
Gene, the obvious difference here is that food is a personal choice…
Don’t follow you what your saying. These are both single application appliances.
I don’t own one of those, either. 
i’m not sure you understand what this does. by your definition, an oven is a unitasker – it heats up food.
y,
I can’t agree with you on this one … in an oven, you can: bake, broil, roast, dehydrate, keep things warm, sear, burn stuff, and store baking sheets/pizza stones/roasting pans. ![[basic-smile.gif]](/uploads/db3686/original/2X/8/83717c74df9b0ce202453063bc4f11baf0ee6b8a.gif "smile"){kind=small}
Ineffective attempt at humor, implying that espresso was not so much a personal choice as a necessity, therefore making an expensive espresso machine inherently different than a sous vide cooker or any other overpriced single-purpose gadget.
I’ll shut up now.
And I’m quite sure you weren’t trying to be insulting.
Not to mention hiding gangsters…
well i appreciate the benefit of the doubt and indeed i didn’t intend to insult you. but i stand by my comment. i’m not sure how you can say this is absurdly expensive considering what you can (ostensibly) do with it. it may be beyond your price threshold or may exceed your imagination of its capabilities, but at roughly the same price as a high-end mixer or myriad other kitchen accessories, this is pretty cool. to say nothing of the prices for high-end ranges and ovens. i anticipate the space will eventually get more crowded and prices will come down further, but for the first home machine of its type, i think it’s a relative good value.
Understood, Yaacov, but I liken it to a $500 coffee maker. Perhaps it’s because I can’t imagine wanting to cook anything sous vide to begin with.
I’ve been cooking more and more things SV lately. I did a couple of chicken breasts this afternoon in chicken stock and I really like what I’m getting texture-wise. I’ll be using SV for most of my chicken protein where I might have poached in the past.
For now, stock pot and my little simmer burner is just fine. SV is just another kitchen tool, I don’t own a vertical roaster, veg-a-matic or that double-sided omelet pan either…