Sansaire is on a mission to be your go-to for sous vide, with products ranging from their revolutionary immersion circulator to searing kits and steak aging sauces. In this Sansaire review, we’ll dive into every aspect of the sous vide machine including the design, main features, and performance.
Unboxing and Setup
Let me preface by saying I get overly excited by well-designed packaging and unboxing in general – especially when it comes to gadgets – and the Sansaire sous vide machine did just that. Inside the box you will find the Sainsaire machine itself, power cord, user manual, and a handy dandy temperature guide which is now a permanent fixture on my refrigerator.
Now, onto the setup. Get your pen and paper ready…
Step 1: Plug it in.
Done! You’re now ready to cook sous vide by placing the Sansaire into a water container such as a large pot or polycarbonate container. It’s important to note that immersion circulator sous vide machines do not have a water bath or container, so you’ll need to purchase or use your own. Check out our recommendations for best sous vide containers here. I used a polycarbonate container and cut a hole in the lid to slide the Sansaire through. This will help prevent evaporation and conserve energy.
Design and Features
I love everything about the Sainsaire sous vide machine design. The innovative and sleek appearance is completely unique compared to other sous vide machines on the market. Of course, since this is an immersion circulator, counter space is irrelevant compared to actual sous vide ovens which are large and bulky. The Sainsaire sous vide machine is kept in the corner of my kitchen counter, only taking up about 4 square inches and weighing 4 lbs.
Stainless Steel Clip
The metal clip on the back of the Sainsaire sous vide machine isn’t very strong. As a result, it doesn’t exactly clip onto the side of a container securely, but more for support so it doesn’t tip over. However I haven’t encountered any issues while using my 12 quart container. If you’re using a make-shift or DIY container out of a cooler (or kitchen sink…), securing the Sansaire with the metal clip may be a bit difficult.
The temperature is beautifully displayed on an LED panel on the top of the Sansaire with options for Fahrenheit or Celsius. Perhaps this is my nerdy side coming out again, but I absolutely love the way you control/set the temperature. The top of the Sansaire actually rotates – by twisting the silver ring at the head of the sous vide machine, the temperature changes in increments of 0.1 degree F. Overall temperature ranges from 32 degrees to 212 degrees F, which is quite a bit higher than some other sous vide machines out there.
The Sansaire sous vide machine rocks a powerful 1100 Watt heater to quickly bring water to your preferred temperature. I filled my container with lukewarm (perhaps closer to room temperature) water and it reached 129 degrees F in minutes. The circulator also transfers 3 gallons of water per minute, ensuring precise and accurate temperatures throughout the entire water bath. Sansaire recommends keeping the water bath under 6 gallons (23L) for optimal temperature control and circulation.
International Plug Configurations
A long awaited option in the sous vide market lately is plug configurations depending on your country. Sansaire now has international sous vide plug configurations as follows:
- North America – 110V
- Australia/New Zealand
- International 220/240V
I know you’re all waiting for the true test. How does the Sansaire immersion circulator actually perform during regular home use? I did two separate tests.
Test 1 – Ribeye
I filled my polycarbonate container with water and set my Sansaire sous vide machine to 132 degrees F. While the temperature was heating, I vacuum sealed the ribeye after seasoning with sea salt, cracked pepper, and rosemary sprigs. After an hour and 15 minutes, I pulled it out and tossed it on a hot cast iron pan with avocado oil, searing both sides while flipping every 15 seconds. Towards the end I added a little butter into the pan as well. Results… Excellent! Although I would have preferred a better sear (needed the pan hotter). But then again, this is a review on the Sansaire, and my searing skills are not related.
Test 2 – Lemon Dill Atlantic Salmon
Since my salmon was not frozen beforehand, I wanted it cooked a little more thoroughly (I also prefer slightly more firmness/texture to my salmon). I set the Sansaire to 130 degree F, vacuum sealed each piece with some butter and olive oil, and cooked it for 25 minutes. After taking removing them from the bag, I seasoned them with some lemon juice and dill. I then finished them off in a stainless steel pan with butter and coriander to get a bit of a sear. Results… great! I may try them directly out of the bag next time, or at least set the temperature a bit lower. The pan searing at the end may have cooked them a little more than I prefer, but still delicious.
During the tests, I was very impressed with the accuracy of the Sansaire and how quickly it heated the water. The price point matches other immersion circulators on the market, and Sansaire’s other sous vide products (searing kit and aging sauce) compliment the machine nicely. International plug options are a huge plus for many consumers, and the temperature precision was impeccable. The only notable downside we noticed was the relatively weak clip, however this is not enough to deter this from being one of our highest recommended sous vide machines. Overall, it performed flawlessly, and the exquisite design makes the Sansaire sous vide machine a must buy.
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