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Instant Pot Accu SV800 Sous Vide Immersion Circulator (120V, 800W)
|Price:||$89.00 & FREE Shipping. Details|
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- Accu SV800 Immersion Circulator Sous Vide prepares high-end restaurant quality dishes at home, turning home cooks into gourmet chefs. Food is cooked evenly edge to edge with no risk of overcooking, natural flavors are intensified, food is healthier, more tender, juicy and tastier
- Instant Pot Accu Immersion Circulator creates and maintain an even and accurately controlled cooking water-bath for perfect cooking results each and every time. Can be used on meat, poultry, seafood, eggs, vegetables, fruits, and desserts
- Sous vide cooks easily and with absolute accuracy for up to 72 hours to +/- 1°F between 104-194°F or 40-90°C in near silence
- Easy-to-Use, touch-screen digital controls, lightweight stainless steel with a rubber coating on the handle
- Clamps securely to the 6 and 8 Quart inner pot either in or out of the Instant Pot®, and can be used with or without an Instant Pot. The adjustable stainless steel clamp has a maximum clamp height of approximately 8”
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Accu SV800 Immersion Circulator Sous Vide by Instant Pot is designed for the gourmet who strives to create ‘restaurant quality dishes’ in the comfort of their home. The Accu cooks food at very precise temperatures (104°F to 195°F / 40°C to 90°C) for a period of time (up to 72 hours) to achieve succulent, nutritious and delicious meals. The circulator creates and maintains an even and accurately controlled cooking water-bath for perfect cooking results, retaining the vitamins and minerals from within the food, natural flavors are intensified, food is healthier, more tender, juicy, and tastier. The Accu SV80 works professionally, is versatile, easy-to-use, easy-to-clean kitchen appliance with an ultra quiet motor and temperature accuracy of 0.4°F/ 0.2°C. The circulator is ideal to use on meat, poultry, seafood, eggs, vegetables, and fruits.
Top Customer Reviews
I purchased my Anova Precision Cooker (Bluetooth version) back in June, 2015. So for the past fifteen months, I have used it to cook some truly excellent steaks, pork chops and fish. (I put a link to my review of the Anova in the Comments Section). It has been a solid, reliable performer since I purchased it and I think it works great! I'm pretty sure the fact that I own the Anova is why Amazon Vine offered me this Instant Pot SV800 to review.
After using the Instant Pot SV800 over the last month, let me give you the extremely short version of the comparision:
The Anova is a better immersion circulator.
Now, let me tell you why:
1. The Anova has a much stronger, directional circulator whereas the Instant Pot SV800 has a weaker, omni-directional circulator. Meaning that while the Anova circulates water very strongly in a specific direction which you can easily aim, for instance, to go around the walls of a pot or vessel, the Instant Pot has a much weaker, non-directional circulator that just sort of radiates out in all directions from the unit, including, unnecessarilly, behind it. While that in itself is not a problem, the Instant Pot simply does not circulate water as well as the Anova does. And the larger the vessel, the worse the Instant Pot will perform in keeping the water temperature uniformly heated in the vessel. So for larger cooks in larger containers, I'm not sure that the Instant Pot will be able to cope.
2. The Anova heats up water faster than the Instant Pot. This is not a big deal until you realize the implications of that go beyond initally heating the water to the required temperature for your cook. As a result of the fact that the Anova heats up the water faster, it can also keep up with the temperature changes of adding the (relatively) cold meat(s) to the vessel better and it helps keep the temperature of the water more constant during your cook.
3. Both the Instant Pot and the Anova have a timer function. The thing is that with Sous Vide cooking, you really don't want the circulator to stop maintaining the set temperature or circulating the water until the moment you remove the food from the water bath. Sous Vide, as a cooking method, is very forgiving in that you don't have to worry about overcooking something if it is cooking for an extra 10 minutes, or even an hour. But you do have to be concerned about maintaining a water temperature of at least 131°F lest bad things start to happen with bacteria below that temperature. As a result, I find the timer-to-shutdown function on both units to be completely unnecessary and potentially even risky. When I cook via Sous Vide, I use the timer on my phone, so there is no risk of having the circulator shut down before I'm ready to remove the food. But while using the timer on the Anova is completely optional, the Instant Pot sets a default three-hour timer each and every time you use it. When the timer goes off, the unit shuts down. So you'll have to set it longer if your food requires a longer cook time (which isn't typical) and the timer maxes out at 72 hours. But the fact that you cannot simply bypass the timer is annoying.
4. The Anova has a *much* stronger and more versatile clamp. The clamp for the Instant Pot bends as you tighten it and it does not hold the circulator strongly at all. Additionally, the Anova clamp allows you to set the depth of the immersion of the circulator regardless of the depth of the vessel, whereas the clamp for the Instant Pot only allows the circulator to rest on the bottom of the vessel. When I cook with the Anova, I usually set the clamp so the bottom of the Anova is just above the floor of the pot, but not touching it - I find that avoids any extra vibrational noise from what is a very quiet cooking method. That is not achievable with the clamp the Instant Pot includes as there is no way to control the depth of the circulator with it.
5. The Anova accomodates changing the set temperature easier. Just dial in a change at any time and it adjusts (literally, with the mouse-wheel type dial). While you can change the set temp of the Instant Pot, you have to first press the "M" button, make the temp change, and press the start button. I usually set the initial temperature of the water to be a few degrees higher than the cooking temperature, because I usually stop the circulator when I put the meat in the water (because I use ziplock bags with the water displacement method, and that works best if the water is not circulating when you do it). That slightly higher starting temperature will typically drop by a few degrees by the time I have the bags sealed up and secured to the side of the pot. So when I restart the circulator, I set it to the real cooking temperature, which is typically very close to where the water is at that point. It's just easier to do that with the Anova.
6. The display of the Anova always shows both the Set Temp and the Actual water Temp at all times. The Instant Pot does not. It shows one or the other, but not both and it can be confusing as to whether it is displaying the Set or Actual temp. That is because half of it's display is taken up by the unnecessary timer.
7. The Anova has a lower minimum water level and a higher maximum water level. Not by much in each case, but it is notable. This allows it to be slightly more versatile than the Instant Pot. That plus the difference in clamps, allows the Anova to be much more versatile.
8. The notification beeper on Instant Pot is barely audible - it is really low and far too polite. Whereas you can definitely hear the Anova when the water reaches your Set Temp or you use the Timer (which I don't).
Now, you might think that with all of what I listed above that the Instant Pot doesn't work. It fact, it does work perfectly, just not as well as the Anova does. With the price of these circulators so close, (within $20 at the moment) there is no world in which I would choose the Instant Pot over the Anova given these facts. The Instant Pot SV800 definitely needs some work or a major price drop.
Don't forget to check out my review of the Anova (link in the comments section). Lots of Sous Vide info and tips in that review.
The Sous Vide method changes all that. The steak is cooked in two stages. In first stage the steak is sealed in vacuum and placed in a precisely temperature controlled water bath. By precisely controlled, we mean to within less than one degree tolerance. In the past, this meant very expensive almost scientific grade professional cooking devices that places Sous Vide out of reach for the average home steak eater.
Now, the market has changed and there are several units available to do Sous Vide. I purchased this one and have been delighted.
First, I set up a 12 qt. container three quarters full with water. I wanted to test the device. I turned it on and set to 133F. Within a few minutes the device indicated it was up to temperature. Over the next two hours I used my digital thermometer to test temperature in all areas of the water bath container. It was within one tenth of one degree difference. Water was circulating freely.
Now to test some meat. My goal in this was to be able to buy more affordable Select grade beef and have it high end steakhouse tender and flavorful. I had two steaks. Each were cut to a very thick 1 3/4". My target was medium rare and I set the device to 130F. The two steaks were sealed in a FoodSaver bag with all air removed. When the device indicated the water was up to 130F. I dropped the two steaks into the bath. They sank to the bottom.
Two and a half hours later. I removed one steak. I had on my stove a cast iron skillet that I had heated smoking hot. I dried off any moisture from the steak and coated it with olive oil then salt and pepper. With my stove vent running I dropped the steak on the smoking hot skillet for 30 seconds, then flipped it. In the last 10 seconds, I hit the pan with a gob of fresh butter.
I removed the steak and placed it on my cutting board. I had a few judges ready and we sliced the steak into bite size pieces. The steak was uniform pink all the way through but not bloody. It tasted very good, better than most steaks from an average steak joint. Not chewy but firm.
Now to the second steak. I let it go to 4 hours at the 130F temp. I removed the steak and heated the cast Iron up again. Same searing procedure. Then on to the cutting board and call in the judges. We sliced the steak into bite size pieces. The color was the same. Slightly reddish pink uniformly all the way through. But the taste was AWESOME.. !! Almost buttery tender and melt in your mouth. This was a clear winner.
Upon reflection, I believe my next Sous Vide steak will be at 129. I like my meat bright pink and tender.
The IP device was flawless. I highly recommend it. This is all you need. It is more than powerful enough to circulate water in the 12 quart commercial polycarbonate container. Greater circulation is not needed and may create turbulence. the IP temp control was to within one tenth of one degree in all corners and center of the water box. I know others advertise Wifi and Bluetooth. But at a higher price point. This type of cooking is not something that needs "controlling" you want simple easy to use stability. IP delivers very well. Now I can buy less expensive Select grade meat and have $35 steakhouse tenderness. If you have any questions, message me.
Most Recent Customer Reviews
Being new to sous vide this seemed like a decent deal. I kind of wish I had spent a few more dollars on the anova after reading more reviews, but...Read more