Andrew Tseng

I barely use my Sansaire for day-to-day cooking. It's just much more efficient for me to cook things the old fashioned way. I will do some short ribs from time to time. I would cook chicken in it, except my gf doesn't love the texture of sous vide chicken. But like a few others have mentioned, I love the circulator for cooking for large gatherings. One less thing to worry about/monitor makes my prep exponentially easier/less stressful.

The direction is opposite the location of the clip, so you can't really adjust the direction per se, but I think I will move the Sansaire to the corner of the container, and place the food to the side. In a round pot, it's a bit unavoidable, unless you don't use the clip (which I think is a bad idea).

I've only been able to use it twice so far, but it went swimmingly both times. I used it in a 12 qt. Cambro for salmon and chicken. I actually underestimated the size of the Sansaire, which I think people have mentioned has the largest footprint in its class. I tried to set it up in a Le Creuset 9qt dutch oven, but in a container that size, there is barely enough space for the food. Relative to the Sous Vide Supreme, the Sansaire heated the water much more quickly. Not necessarily an apples-to-apples comparison, as I was able to use less water w/ the Sansaire. I imagine the circulation of the water helps the heating speed. The strength of the water circulator is quite strong, and in the cambro container, the pressure is being blasted straight into the food. I don't know if that will have any effect on the result. Moving from the SVS, ease of use in the controls, ease of use in its portability, speed, and better accuracy all leave me as a happy camper. I've only used it for short lengths. Over the weekend, I'll use the Sansaire in a 48-hour cook and report back.

Hi there, I've been lurking here for a while. First time posting. I just received my Sansaire in the mail, so I'll be cooking up something for Valentine's Day tonight. I don't go as in-depth with the scientific analysis of things, but I'll be happy to report my general experiences after I've used it a few times. If anybody has any questions (again, probably better in the general sense), I'll do my best to answer them here. The Sansaire is replacing a Sous Vide Supreme, and most of my sous vide stuff gets sealed with a FoodSaver V3835