Dash Chef Series Digital Sous Vide Bath - Sous Vide Machine for Steak, Poultry, Seafood & Vegetables - Includes Vacuum Pump, 10 Bags & Recipe Guide - 8.5 Quarts

I received the Dash Chef Sous Vide on Monday, Feb 5, 2018. My first "test" cook was 4 pieces of tough, 1/2" cube steak. I seasoned them with salt/pepper/sage and liquid hickory smoke and placed the pieces split between 2 ziplock bags. I used the insertion/seal method to make the vacuum. I set for 133 degrees for 1-1/2 hours. After the cook, I patted each piece dry and placed them to sear in my skillet at med-hi for 2 minutes per side. The cube steak was so tender that I was able to cut it with my fork!! Today, I set up to cook 2 1" thick boneless pork loin pieces. Seasoned with Mesquite rub, season salt, salt & pepper and applewood liquid smoke. I set it at 140 degrees for 2 hours. After the cook, I patted dry and seared with a culinary torch. Again, success!. The meat was evenly tender and juicy with the marinade run flavor infused throughout the meat. My picky eating daughter took one bite and said: "This is freakin' fabulous!". This unit maintained consistent temperature throughout the cooking cycle and the magnetic agitator provided a quiet circulation of the water for the whole cycle. Setting the temperature and cooking time is quick and easy. Set it and let it go. When it reaches temperature, it beeps to tell you it's time to put in your vacuum seal pouch. When done it beeps when it's done. Set, cook and sear, it's that simple. I've tried several sous vide immersion "sticks" and "water ovens". My experience has been hit or miss with these devices. I would recommend the Dash DSV300XXSS01 Chef Series Digital Sous Vide as an efficient, affordable solution as a complete, easy to use and reliable sous vide system Dash DSV300XXSS01 Chef Series Digital Sous Vide, Stainless

I've had this Sous Vide water bath since mid May and have used it almost daily. This is my first experience using sous vide, and my first ever review. I am in love with this appliance and sous vide in general. I've made potatoes, oodles of veggies, and a LOT of chicken, wings and fish. Everything has been soooo good! Herbs and spices infuse the meat like I've never experienced. My only problem is that I like to cook in quantity and freeze for later. While this unit holds quite a bit, in some instances it's just not quite big enough for my game plan of cooking food ahead. I'm 68, own my own business, and just love knowing that my protein is going to be ready for my husband and myself in the evening. I already had a culinary torch, so I skip the step of getting another pan dirty to sear. We don't eat much red meat, however when I decide to give it a try, I probably will pan sear to produce more flavor. I am so knocked out of the park by this method of cooking that I've now ordered the Dash Immersion sous vide, a Rubbermaid bin and a silicone lid so I can do larger quantities. I also purchased a better vacuum sealer and a chest freezer to hold all my goodies! There is so much information online now to get started and understand the dynamics of sous vide I was up and running in a heart beat. I read one review stating the rim on the unit had started to rust. I found a little place on mine that has also begun to rust. I just make sure I've wiped away as much of the moisture as possible to discourage formation of more. The unit does run about -1 degree cool, so I always set it for 1 degree higher to compensate. I purchased water balls to try to preserve that 1 degree...a waste....just a hassle to get out of the water. I am still learning how to keep my food from floating....today I sealed up a flat bag of coins to use as a weight...worked fine. I've also seen folks seal fishing sinkers, dull kitchen knives...just get creative! I guess if you are reading this you can tell I've in love and having the time of my life! No matter if it's this unit or another sous vide appliance, you've got to try it! BTW, here's the sealer I bought.... Avid Armor Vacuum Sealer System A100 Stainless Construction, Clear View Lid, Commercial Double Piston Pump Heavy Duty 12" Wide Seal Bar Built in Cooling Fan Includes 30 Pre-Cut Bags and Accessory Hose A little pricey, but I've read so much about how the popular home brands last for about 1 year, and I use the heck out of the sealer so wanted heavy duty that will last! My husband has even sealed up some of his rarely used tools to keep them from rusting!

I originally bought this unit because it seemed like the best of both worlds. It heats food like the SousVide Supreme AND has a built-in circulator at the bottom (which uses magnets to spin, so there's less chance for mechanical breakdown), like the immersion circulators everyone is familiar with. So, I was happy to try it out. I've made 10+ meals with the device, and each one came out perfectly. It's extremely easy to use, and the temperature is extremely accurate. It's also stainless steel (great!), so it's easy to clean. It has a glass lid (nice!) so you can peak inside and make sure your food isn't floating. The device is very pretty and the large display is very nice to look at. On to some negatives: The circulator at the bottom sticks up about an inch or so. The rack that goes into the device is built in such a way that it sits about an inch above the circulator. That's two inches of space, off of the bottom of the device, that you are losing, because of this design. This may not be a problem for a lot of people, but I've found it to be a bit of a burden. On top of that, in many cases after the device gets up to temperature, it can take a long time (between 30-60 minutes!!!) to get back up to temperature after I drop in some food. So, I always have to increase the timer by about another hour, just to compensate. I don't know if that's normal for immersion circulators, but I suspect that it isn't. I doubt the SousVide Supreme takes that long to get back up to temperature, too. I'm still giving it 4 stars because overall, it works great. I don't know if the amount of time it takes to get back up to temperature is normal (no other reviews here seem to mention it), so in the event that it is, I'm just a little too impatient for it. As for losing around 2 inches of space on the bottom of the device due to the circulator/rack design, that definitely annoys me, but it might not annoy someone cooking smaller portions of food. If the makers of this device came out with a larger product, or put the circulator on one of the walls, instead of the bottom of the device (so that the rack could be designed in such a way that let the food come closer to the floor, and thus, you have a little more room in the device), I'd be much happier with it. Feel free to ask me any questions and I will do my best to answer them.

Well, having gone through three of the wand-style devices I can say that they either the heating element/thermostat quits or the impellers get gummed up when (not if) you have a bag leak. Anova sent me one to replace a failed heater and that one failed 3 months later. A Gourmia I bought after eventually quit heating as well. It lasted longer than the Anova's though. The Dash water oven is light-years better than the wands. The Dash is a perfect size for two people. But I can do steaks for up to 6 people with it. The tub is super easy to clean. There are no moving parts aside from the magnetic impeller that is removable, cleanable, and replaceable. It's impossible to gum up. The cover keeps 100% of the water inside for days (no refilling... ever, until you are cleaning the unit). The only negative is it takes a few minutes longer to heat up than the wands. Bonuses for me are that I keep it on the counter and I can defrost my lunch with it in a few minutes. I make small one-person meat and veggie portions and seal them. Then I come home and defrost the portions super fast in the Dash and then cook up the ingredients on the stove to make rice or soup dishes. It saves me lots of money. I use the Dash almost every day and it's been several years with no fails so far.

We had a sous vide Supreme for 15 years and we're always happy with it, but it gave up the ghost after 15 years. Thought I would try this as it actually circulates the water where the sous vide Supreme worked off of convection. So here's the comparison of the two models. The sous vide Supreme was a slightly larger unit and could hold a more packages but was very slow to heat up and tended to vary outside of one or two degrees while cooking. Otherwise , it was silent and got the job done. This unit of course is slightly smaller and for the packages that we usually sous vide we get one less in the unit. Not a big deal as our family has shrunk as the kids have moved on. There is a circulator on the bottom of this unit very much like a stair plate which gently keeps the water mixed temperature wise. It heats up much more quickly than the previous unit probably due to the convection caused by the stir and what seems to be a more powerful element. I checked the unit against a scientific grade calibration thermometer and it is dead on. The control of the water bath temperature appears to occur at less than 1° f as opposed to the SUV Supreme which appeared to be greater than one degree Fahrenheit. Overall I feel that this unit is superior but it also has 15 years of Technology over the previous machine. We started in SUV when there were no recipes or really instructions and I was working off of professional chef literature and scientific papers. Now the recipes are everywhere in the process is very common and this machine is capable. The sous vide Supreme is probably put together a little better than this in the body but the lid of this unit is far superior to the SUV Supreme. I don't see why I shouldn't get another 15 years out of this unit as the only moving part is the stair plate motor and that is a well-developed technology going back eons. Very happy with the purchase and have been using it regularly since we received it.

So glad I bought this. Sous vide chicken breast is heavenly, pork too. Reverse sear on BBQ for steaks in summer. Had so much good use, and very happy.

I did not use my Dash Chef Sous Vide in a timely matter . So My Son came for the 4th of July. And he showed me how easy it way to use it , And how Safe it was it use. Well our Steaks were over cooked. Luck had it he Brought his. My Machine was off by 10 degrees . The out side was so hot you could not touch it, I called Amazon and explained what happened , The Man told me they had to ask some one because it was past 30 days. I told him I hadn't used it he Said someone will call you in 24 hours. This was the 4th of July. I used it I called the 5th Today is the 11 th of July. I have not heard a WORD. I spend a lot of money at Amazon. So i'm not Happy .

This is our first Sous Vide machine and I do not know how we lived without it. We now use it nearly every day. The steaks are amazing, fish outstanding and we made the tenderest Osso Bucco I have every tasted!!! The machine circulates the water perfectly and everything is heated evenly. It seems study enough and the controls are simple to operate. I am particularly happy that the the temp and timer are not restricted in range, meaning you can go very low (for pasteurizing our fresh chicken eggs) or very high as required. You can also set the timer to any setting you wish. Overall I would recommend this style of cooking to anyone who enjoys food and this particular sous vide is perfect for the job

Es buen aparato cumple con las expectativas pero es de poca capacidad

It came with a no British plug

Used it for the first time today and it performed amazingly! I have been cooking sous vide for 20 years. What a joy having a self contained unit as opposed to using stick circulators and plastic bins or pots. Highly recommend!

I wanted this oven style years ago when there were limited options and all were expensive. I settled on a wand style and it served it purposes. But for 1-3 people this little oven is great. Better insulation than a wand on a pot, great turbulance from the magnetic pill. I havent measured against the sensor to confirm the accuracy but this is essentially and inexpensive lab water bath. Its great for cooking and non critical lab use

i use it most days Very good i would recommend it for someone with the space for it.