Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Brainfoodie

New Sainsaire $199 Sous Vide circulator on Kickstarter

Recommended Posts

cdh   

W00t! Sansaire's first batch went into the containers today. So they're on the slow boat from China now, and will be with us soon, hopefully! Can't wait to play with mine when it gets here.

  • Like 1

Share this post


Link to post
Share on other sites

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

  • Like 2

Share this post


Link to post
Share on other sites

How did the Sansaire do for you Andrew?

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.

  • Like 1

Share this post


Link to post
Share on other sites

Can you adjust the direction of the water stream? If so, pointing it back towards the container helps prevent the blasting.

Share this post


Link to post
Share on other sites
EnriqueB   

For long unattended cooks I plug into a USB power supply in case of a temporary power failure. I don't think any of these devices have an auto restart after a power interruption

SousVide Supreme does restart, remembers the target temperature, and continues cooking.

I've read Anova has added it also as a configurable option.

Other units I have or know about do not restart.

Share this post


Link to post
Share on other sites

Nice upgrade to the Anova. It seems like such an important function. I never understood why so many left it out. Well for now I'll keep using my UPS which should give me a 4 hr window if we lose power

Share this post


Link to post
Share on other sites
EnriqueB   

I`ve asked several makers, food safety is always claimed as the reason for not restarting: you may not be aware how long the power interruption lasted, and depending on tne temperature drop safety may be compromised.

I do not like it neither. I want that the power outage is shown somehow in the unit (by lighting a led or something) and then be me who decides whether to throw away the food or not.

And that's why I always use my SVS Demi for long cooking times, and reserve my SWID and eiPot for other dishes.

Share this post


Link to post
Share on other sites
Coogles   

For long unattended cooks I plug into a USB power supply in case of a temporary power failure. I don't think any of these devices have an auto restart after a power interruption

SousVide Supreme does restart, remembers the target temperature, and continues cooking.

I've read Anova has added it also as a configurable option.

Other units I have or know about do not restart.

I have not tested this but the Nomiku manual says that it will resume after a power outage, remember the set point and display an icon on the screen to alert you know of the interruption.

Share this post


Link to post
Share on other sites

Can you adjust the direction of the water stream? If so, pointing it back towards the container helps prevent the blasting.

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).

Share this post


Link to post
Share on other sites

I`ve asked several makers, food safety is always claimed as the reason for not restarting: you may not be aware how long the power interruption lasted, and depending on tne temperature drop safety may be compromised.

 

I do not like it neither. I want that the power outage is shown somehow in the unit (by lighting a led or something) and then be me who decides whether to throw away the food or not.

 

And that's why I always use my SVS Demi for long cooking times, and reserve my SWID and eiPot for other dishes.

Good reason to use a back up power supply just in case

Share this post


Link to post
Share on other sites
EnriqueB   

I have not tested this but the Nomiku manual says that it will resume after a power outage, remember the set point and display an icon on the screen to alert you know of the interruption.

Good to know, thanks.

Share this post


Link to post
Share on other sites

Am I the only person who has difficulty removing the clip and closing the hatch after opening it for cleaning? I tried with my new Sansaire and was unable to do it; An engineer friend spent an hour trying to put back the hatch.  The posted video was no help at all, it made it look easy, which it surely was not.  This problem was never mentioned in the videos that made me support Sansaire on Kickstarter.  Had I known how difficult this was, I would never have signed up for it. Wish I could return it.  (I wonder if Anova has a similar unmentioned problem.)  I'm upset and disappointed.

Share this post


Link to post
Share on other sites
cdh   

Mine works fine.  And I'm quite happy with it so far.  No issues with the back panel at all.

 

And what have you been doing with it that requires cleaning it?  A week of heating water, unless you have a well that doubles as a mineral spring, isn't going to gunk up your coils with minerals.

 

If you really hate yours, you have options: 1) complain to them and get another one if the back panel problem is really a mfg defect; 2) ebay it and make it somebody else's problem if you don't feel like keeping it.


Edited by cdh (log)

Share this post


Link to post
Share on other sites

I didn't need to clean it, I just wanted to see how to clean it, and discovered to my surprise and distress that re-assembling it was (for me) near impossible.  I don't know if this was a manufacturing defect, but it surely is a design defect, and one that was never hinted at in those tempting Kickstarter videos.  I didn't really mind waiting five months for it, but I do mind about this.

Share this post


Link to post
Share on other sites
Volition   

I had the same problem with clipping back on the rear assembly. It took me a while. Then I worked it out.

I have the unit at home but from memory there was on both sides a place to first put in the assembly near some screws I think. I'll have a look when I get home and post a photo. Once you have the unit sitting properly it will slide in place easily.

Have a closer look and I'll post something for future reference.

Btw, loving my sansaire. With my polyscience pro. Having a bath for veg and protein

Or 72 hour cook and for dinners it is great. Having 2 baths is fantastic. Now all I can think about is how much I need a third. Perhaps for custards and desserts. I mean really how many water baths is too many.

Did I get it right? If the sansaire loses power it will not continue when the power comes back on?

Share this post


Link to post
Share on other sites

I would love further instructions.  The video on Kickstarter on how to do this was no help at all.

Share this post


Link to post
Share on other sites
weedy   

  (I wonder if Anova has a similar unmentioned problem.)  I'm upset and disappointed.

It does not, in that regard... it comes apart and goes back together quite easily.

i rinse it and dry it (taken apart) after each use)

Share this post


Link to post
Share on other sites
Volition   

Right e o then. I've got two photos here to help.

The cover that comes of has two clips a plastic one and a metal one.

Hover the cover over the back perpendicular to machine. The metal clip will drop into the recess between the grill and metal clip recess (in the photo with the screw.)

Then the cover slides back up the unit do up the sliding lock. And voila,

Once you get it it's fine and you'll be able to do it from that point on without a trouble.

If the clips won't fit you need to look at adjusting perhaps. I don't know. But that could be your problem. Hope that helps.

Vol.

ImageUploadedByTapatalkHD1393929080.957524.jpg

ImageUploadedByTapatalkHD1393929093.898260.jpg

Share this post


Link to post
Share on other sites

The main problem with the back is that we think we know what it should look like after it is assembled, but I was wrong.  The bottom of the back plate is NOT flush with the bottom of the front, and the circular metal disc at the bottom should sit at an angle, it is not perfectly horizontal.  I have a picture that should show what I mean.  The combination of the non horizontal metal disk, and the spaces created (between your pot and your Sansaire) by the non-flush bottom pieces is part of the design, to increase water flow.  I hope this helps.

 

IMG_20140309_124434_zpse323c464.jpg

Share this post


Link to post
Share on other sites

Thank you both for the photos.  That did it!  I can now re-attach the back. 

  • Like 1

Share this post


Link to post
Share on other sites
pbear   

This is a bit strange.  Although sold out on their own website, the Sansaire is now being offered at Sur la Table.  Saw it today, at least half a dozen units on the table and who knows how many in the stock room.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By eG Forums Host
      Introduction

      Welcome to the index for the Sous Vide: Recipes, Techniques, & Equipment topic, one of the largest and most influential topics on eG Forums. (The topic has been closed to keep the index stable and reliable; you can find another general SV discussion topic here.) This index is intended to help you navigate the thousands of posts and discussions to make this rich resource more useful and accessible.

      In order to understand sous vide cooking, it's best to clear up some misconceptions and explain some basics. Sous vide cooking involves vacuum-sealing food in a plastic bag and cooking it in a water bath at precise temperatures. Though it translates literally as "under vacuum," "Sous vide" is often taken to mean "under pressure," which is a misnomer; not all SV cooking involves food cooked in conditions that exceed atmospheric pressure. (See below.) In addition, calculations for SV cooking involve not only time and temperature but also thickness. Finally, due to the anaerobic conditions inside the bag and the low temperatures used, food safety issues are paramount.

      You can read the basics of SV cooking and equipment here. In the summer of 2005, Nathan Myhrvold (Society member nathanm) posted this informative, "I'm now going to answer my own initial questions" post, which addresses just about everything up to that point. For what came next, read on -- and be sure to order Nathan Myhrvold's highly anticipated Modernist Cuisine book, due in spring 2011.

      As with all indexes of on-going discussions, this one has limitations. We've done our best to create a user-friendly taxonomy emphasizing the categories that have come up repeatedly. In addition, the science, technology, and recipes changed over time, and opinions varied greatly, so be sure to read updated information whenever possible.

      Therefore, we strongly encourage you to keep these issues in mind when reading the topic, and particularly when considering controversial topics related to food safety, doneness, delta T cooking, and so on. Don't read a first post's definitive claim without reading down the topic, where you'll likely find discussion, if not heated debate or refutation, of that claim. Links go to the first post in a series that may be discontinuous, so be sure to scan a bit more to get the full discussion.

      Recipes were chosen based solely on having a clear set of information, not on merit. Indeed, we've included several stated failures for reference. Where possible, recipes include temperature and time in the link label -- but remember that thickness is also a crucial variable in many SV preparations. (See below for more information on thickness.)

      History, Philosophy & Value of SV/LTLT Cooking

      Over the years, we've talked quite a bit about SV as a concept, starting with this discussion about how SV cooking got started. There have also been several people who asked, Why bother with SV in the first place? (See also this discussion.) What with all the electronics and plastic bags, we asked: Does SV food lack passion? Finally, there have been several discussions about the value of SV cooking in other eG Forums topics, such as the future of SV cooking, No More Sous Vide -- PLEASE!, is SV "real cooking," and what's the appeal of SV?

      Those who embrace SV initially seek ideas about the best applications for their new equipment. Discussions have focused on what a first SV meal should be -- see also this discussion -- and on the items for which SV/LTLT cooking is best suited. There's much more along those lines here, here, and here.

      Vacuums and Pressure in Sous Vide Cooking

      As mentioned above, there has been great confusion about vacuums, pressure, and their role SV cooking. Here is a selection of discussion points on the subject, arranged chronologically; please note that later posts in a given discussion may refute earlier ones:

      Do you need a vacuum for SV cooking, and, if so, why? What exactly is a "vacuum"? Click here, here, and ff. Are items in vacuum-sealed bags "under pressure"? Does a vacuum sealer create a vacuum inside the bag? Do you really need a vacuum, or can you use ZipLoc bags? Also see here, here, and here. If "sous vide" means "under pressure," aren't the items in the bag under pressure? There is more along these lines to be found in this discussion.  

      The Charts

      We've collected the most important of many charts in the SV topic here. Standing above the rest are Nathan Myhrvold's charts for cooking time versus thickness and desired core temperature. We worked with him to create these three reformatted protein tables, for beef, fish, and chicken & pork.

      Nathan provides additional information on his charts here. Information on how to read these charts can be found in this post. For an explanation of "rest time" in Nathan's tables, click here.

      Other Society members helped out as well. Douglas Baldwin references his heating time table for different geometric factors (slab/cylinder/sphere) here; the pdf itself can be found here. pounce created a post with all three tables as neatly formatted images. derekslager created two monospace font charts of Nathan's meat table and his fish table.

      Camano Chef created a cumulative chart with information gathered from other sources including Thomas Keller's Ad Hoc. Douglas Baldwin shared this chart devoted to pasteurizing poultry. PedroG detailed heat loss and steady state energy consumption of sous vide cookers in these charts.

      Finally, there is also an eG Forums topic on cooling rates that may be of interest.

      Acknowledgment & Comments

      This index was built by Chris Amirault, Director, eG Forums. It was reviewed by the eGullet Society volunteer team as well as many Society members. Please send questions or comments to Chris via messenger or email.
       
       
    • By Paul Bacino
      Wonder if someone could get me in the ballpark..the amount of Transglutamase...to make scallop noodles..    %  I mean
       
      ill use a food processor..to purée the scallop..  then inject into a water or broth..to cook?
    • By TomRahav
      Hi,
      I've tried to make the spherical mussels recipe from the Modernist Cuisine books and it didn't work as I expected, so I would appreciate any advice that may help here.
      The recipe calls for calcium gluconate which I couldn't get hold of, so I replaced it with calcium lactate gluconate that I had at home. I used the same ration (2.5%)
      When I tried to create the spheres in the sodium alginate bath I encountered two main problems;
      1. instead of spheres the mixture just stayed as uneven shape on the surface. The bath was 1Kg. water with 5gr. sodium alginate and I let it rest in the fridge for 24 hours before using it so I think the problem is not here. However, the mussels jus mixture (100gr. mussels jus, 0.5gr. xanthin gum and and 2.5gr. calcium lactate gluconate) had a lot of air bubbles in it. Can that be the issue?
      2. In the book the spheres seem to be completely transparent whereas my mussels jus mixture was pretty white and opaque. Is it because I replaced calcium gluconate with calcium lactate gluconate? Or maybe it's because the jus itself should be clarified before it is used?
      Thanks in advance for your support,
      Tom.
    • By chriswrightcycles
      Good afternoon everyone!
       
      I currently own a MiniPack MVS31x chamber style vacuum sealer and am wondering if a Polycience vacuum canister will work in my machine? The intended use is for making a larger batch of aerated mousse. 
    • By boombonniewhale
      Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
       
      ~Sarah
  • Recently Browsing   0 members

    No registered users viewing this page.

×