Karinear Sous Vide Machine WIFI 1100W Immersion Circulator with Temperature Time LED Display Stainless Steel Touch Control Silent Style for All Groups

I have always wanted to try cooking using the "sous vide" method, but it always looked laborious to do - and the kit tended to be very expensive. So, when I saw this one for around £50, I though that was good value and worth trying! My first experiment was on a silverside cut of beef - quite a rough cut - and one that had been in the freezer for almost a year. I wasn't expecting much, but the results were amazing. I could program it all via the app, and keep an eye on it, and the beef was evenly cooked right through and soft, tender, and buttery to eat. I have had another couple of plays with it, and will now be doing our Christmas Day beef joint this way. So pleased I have this!

Sous-vide has always felt like a restaurant party trick, yet this Karinear wand has slipped into my kitchen without any fuss. The 1,100-watt stainless-steel stick clips to an ordinary saucepan, then keeps the water anywhere between about 10 °C and 90 °C in tidy 0.3 °C increments, all shown on a clear LED screen. Pairing over 2.4 GHz WiFi took barely a minute, and the phone app lets me tweak the heat or timer from the sofa, very handy when I forget I’m cooking. As for the results, hardly any water evaporates, so chicken stays properly juicy, carrots keep their bright colour, and nothing ends up swimming in oil. The unit is practically silent at roughly 15 dB, a soft hum no louder than a polite fridge even on an overnight run. A fussy low-water cut-off adds peace of mind. It is not flawless. The app’s English is a bit off, and it refuses to talk to 5 GHz routers. Even so, at around fifty quid it delivers accuracy, quiet running, and very tasty food, so it earns a cheerful five stars from me.

UPDATE: After explaining the problem to the supplier they are sending me a replacement. —————————————— I bought this product on the 28 Jul 2024, it is now Feb 2025. The product worked fine for a while but now has no temperature control as it boiled down to nothing almost 18 litres of water in the sous vide bath overnight making the whole room look like it had been jet washed damaging some paintwork on the walls a ceiling, not to mention ruining £36 worth of meat. The temperature was set to 60°c and it was showing 60°c on the app but the temperature it reached was boiling the water. I have done a test in just water, set the temp to 60°c then left it for a while. I then checked the app which said ‘cooking 60°c’ but when I looked at the display on the device it said 89°c and the water was starting to bubble/boil. The device is clean with no limescale so I can only imagine the thermostat is not working.

I've now been using this for several months and it gets 5/5 for me. Simple to use, decent, simple app that actually works as never disconnects from my wifi. Having the water circulate around the food gives good even cooking. Made a couple of thick rib eye steaks with this and they were perfect. Good value.

Originally purchased to help pasturise home brewed mead and wine it has also seen more use in the kitchen. With WiFi and app its easy to use and monitor for both cooking and pasturosong of home brewed mead or wine. Good quality clip keeps it seated where needed, and the timer function turns off the device allowing me to be worry free in my cooking. Overall good value for money.

Good and not noisy, but doesn't work with smaller pots

I bought this just before Xmas because in addition to a Turkey crown, I'd bought 2x Fiorentina steaks (like extra, extra thick Porterhouse) 1.6kg each, over 3" thick. I hadn't considered how the heck I was going to cook them; most of the 13 guests don't like rare meat and the thought of over-cooking such expensive cuts filled me with dread. Sous Vide cooker to the rescue! Both cuts were already vac-packed from the butcher. I cooked for 3 hours at 56C then seared for a minute each side in a hot pan. Absolutely perfect pink throughout, and so much flavour. I have since used for 'reguar' 1" steaks and a chicken curry (the latter took a little experimenting with the timing to get the texture spot-on, but super tender results!) My kids are fussy about 'doneness' (if that is even a word) particularly with red meat, so this device will take all of the guess work out of it. Going to try a cheap topside joint next, apparently turns out the texture of fillet! *I chose the version without the sealer, think it was around £68 at the time, for now I'm using zip-lock bags and using the technique of dropping into water to force all of the air out. I'll probably get a vac-pac machine later on.

Working as described