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Question: Does it heat up fast?  I would like to continuously cook items so I am wondering if taking cold things in and out will make a difference in temp?
Document: Does a perfect job. Capacity can be a bit small at times for large items... but the Supreme is only 2 liters greater and not worth the price difference for me. If you need something bigger, make your own with the info and parts you can find online.
I almost marked it down a notch because there's a bigger one, which would work better for some things, and there's a rack that you can buy separately that makes a world of difference and comes with the bigger model, but not this model.But I can't avoid giving it 5 stars, because it does exactly what it's supposed to, which is makes amazing meat every time.
I like not having to worry about the done-ness of my chicken when I sear it, and I love the moist pork chops and the soft boiled eggs. I find that I am eating more vegis now.UPDATE: After only two weeks of use, I was about to take it off the counter. I was tired of the things I could cook in it and I really didn't like wasting so much water to cook just a few things.
In terms of size, you can get the dimensions from the specs above, but it seemed like it would take a couple of small whole fish, or 6 inch-thick salmon steaks. Again, not great for big families.Fifth, the lid and (optional) heat mat (which looks/feels like a mousepad) do a nice job of conserving heat in the unit. There's no steam and water at 130 degrees F, for medium-rare meat, just isn't that warm.
Great for the home Chef wanting to explore the Sous Vide cooking avenue. Holds selected temperatures within 1 degree! I maked steaks from eye of the chuck that looked and eat like the finest tenderloin! Chicken breast that are juicier than anything you have every eaten. Salmon that is so moist and the flovor profile you would only expect from the best Chefs. This way of preparing food can make a "CHEF" out of anyone. Give it a try, you will be delighted you did.
There are only so many things that taste good coming out of a crock pot.We always now have cooked chicken in the fridge. A simple heat up and grill on both sides to finish them and a quick veggie saute and dinner is ready. It takes me 5-15 minutes to put dinner together now. I love it! !
But to cook them in series--one after another--will take hours. Like your dinner at 11pm?In summary, its not possible to do a complete meal in the SVS. 1 component of a meal per day. What would you cook in there? If you did steak, you would also need to finish it with a sear on the stove top. Thats not a reduction of "effort". And I prefer mine grilled on charcoal Weber, FWIW).
What does a Kitchenaid do? It saves you time and gives you consistent results. That's the way I look at this Low Temp Cooker. The ability to do Sous Vide in my own kitchen has changed the way I think about cooking and meal planning. It allows me to focus on the other dishes and not worry about timing the meat. It allows me to serve meals on a weeknight that would otherwise not be possible. Assuming it lasts a long time, it will be money well spent.
).I have an older FoodSaver that I use to prepare the food, sealing in whatever herbs or spices I want. If you need a little extra fat (like with a turkey breast, etc. ), just add in a tablespoon or so of butter or duck fat. Occasionally I season and seal up the raw food items, then freeze them.
So you end up having to skip around a lot. Not a huge deal, though.The temperature seems to heat up pretty slowly, which is also another minor gripe I have.The black pad that comes on top has kind of rubbed off on the lid and smells like a mouse-pad (not the modern thin mouse pads, but the thick foam kind).
Answer: You really need to analyze your work flow. While I could see cycling a few items in and out overlapping their preparation, it's not ideal. You are going to have swings in temp, especially if you are putting frozen items in. I've used sous vides for years in a restaurant environment and one of the best things about them is how they mostly remove time as a cooking factor.  If you were going to make steaks for a group and had a few people arriving at 6 and a couple of people that couldn't make it until 8, you could put all the meat in at the same time and there would be almost no difference in the outcome. Extended cooking times break down and soften meats but a small variance of a few hours won't do much. I love my SVS because it sits on my countertop and I use it four or five times a week. That being said, the Polyscience circulating units are much more powerful, precise and better suited for cycling items in and out of the bath because they actively circulate the water. They are very compact and portable and allow you to use a vessel of your choosing.  On the downside, they cost a lot more, require setup and most people don't have them insulated as well as a SVS. (Ping pong balls are the best trick in the world if you go with a Polyscienc type unit, if you cover the top of the water with them, you bath will be well insulated and it's effortless to get things in and out.) Sorry for yammering on... Seriously though, get a sousvide and it will open up a whole new world of culinary possibilities. Just don't get on the "everything is better out of a sousvide bandwagon, it's just not true."