Neovide Waterless Sous Vide Cooker

Buy your meat. Insert probe. Close lid. Set desired internal temp. Press start. That is all!That is all for perfect meat.. I bought two small to permit simultaneous cooking of meat to different temp levels.Limitation: Not designed for larger cuts of meat. That is the reason for 4/5 stars.

I am a truck driver and the Manuel says this thing pulls 700 watts or so. My inverter never tripped on the first use and the steak is perfect. I used my sear gun for a perfect crust and man am I happy!!!!😀🔥🔥🔥🔥‼️2 weeks after purchase still works great! Do Not Use Frozen Meat With Your machines Thermometer. The machine will overheat while trying to get to temp and accidentally overcook your food.‼️That was probably in the manual but I did not really read the Manuel, just the quick start guide.

I want to update my review. I tried to use it again and all the controls work now. Not sure what or why it didnt work out of the box, but it does work now. I used it several times since and it is really convenient to not have to deal with vacuum sealing bags. I also want to say thank you to the seller for reaching out when they saw my review. Overall, I will definitely recommend this. And if another buyer goes through what I went through, do the old unplug and plug back in.

Opted for the 3L version due to its compact footprint, which suits my kitchen perfectly. The capacity is just right. I've experimented with various steaks—thin and thick cuts—and the results have consistently been delightful. I particularly appreciate the built-in sear function, even though it might not match the intensity/speed of a cast-iron skillet. For everyday cooking, it is almost there for achieving the maillard reaction.

Compact, counter friendly, sleek (looks great). Works beautifully! Easy clean up. Downside: takes a long time (can't rush), thick meat takes longer to reach ideal temperature. Should come with a meat thermometer so you know the temperature you would like your meat cooked ex: rare, medium, well done. My husband loves it! Also, Amazon ruined this Christmas gift as it was not packaged in a nondescript box. Delivered timely though.

This machine only works with thin meats like fish filets.pork chops.shrimp and steaks.I tried cooking turkey legs and did a manual cook for 24 hours but when done the bottoms were the right temp but the tops were about 15 degrees below set temp. I reached out to customer service and they agreed that the meats need to be thinner and lower to reach right temp.If you sous vide in water you know you can cook from frozen but they do not recommend that as well.I was hoping to do long cook items in this but it does not work for that stuff. Guess I am back to using bags and my sous vide machine.Is a good concept and does work well for shrimp etc but I want some other cooks anything so this is not the machine for me but could be good for others.

The size is perfect. It’s easy to follow the instruction. Love it! Recommend it!

Works well for sous vide but could do with more heating power for searing. Cleanup is not difficult but does need to be done carefully to prevent smells developing.

Started cooking with sous vide the traditional way using vacuum bags, water, the little buckets (recently insulated) and loved the cooking style. Took a gamble on this one and it has replaced my legacy sous vide equipment. Being able to do the cooking with or without bags, open or closed, a sear with only a single pan to clean up....I'm sold. Period.

The idea behind this is great. A machine that allows you to cook sous vide without a bag and sear the food at the same time. Unfortunately, the product is unable to manage their loft ideas. Out the box, while it created a vacuum, it couldn't get above 120f°. I spent 3 and a half hours waiting for the temperature to rise and it remained the same. I ended up boxing this thing back up and putting it in the corner of my room so I can return it.

I've had this machine for 6 months now, and at first I was delighted to stop using bags. I use sous vide both for cooking and for reheating, as I live alone, so went through a lot of bags.While I found that this machine was ok at cooking most things, it was incapable of poaching anything like a butter poached piece of fish. It also was not as good as if cooked in a bag with long cooked items like a chuck roast (24+ hours).I also found it less good than a water bath at reheating food, causing it to become slightly drier.Finally, I could never get the app to work, and when I tried to contact the company, no response.

It does the job, just stick to not more than one layer of steaks. If you try to double layer it takes FOREVER to bring the top layer to temp and in doing so cooks the bottom layer of steaks to death. So, max loading is 3 twelve ounce ribeyes. If you are one person following carnivore diet, eating 2-3 steaks per day, this model gets you fixed up for one day. If you are more than one person, 4-6 steaks per day, you need to buy the larger machine they offer. Also, I find I need to lower the set temp approx 5 degrees from desired doneness otherwise it over cooks a bit. When machine pulls initial vacuum, it is a LOUD motor noise for about half a minute. BRRRRRRRRRRRRRRRRRRR.

cooks a mean steak, and has even turned a rump steak into a fillet in all but name. ive been using normal sous vide for some time but i can say this is a step up.you can also use this as a waterbath should you wish although ive not tried. i have found its reluctant to take temp up to desired level for quite some time, so if you want a 60c steak then i set it at about 63c and just stop when it reaches 60. also when it does reach desired temp, it de vacuums and holds temp; not sure why it removes the vacuum tbh; maybe something for them to change along with the temp thing.but after saying that i am, even at price, very, very pleased overall. the marinade works as does the searing. just dry off steak and add a toch of oil .. it heats quite fast and goes up high enough to sear well enough for me. that does add a couple of degrees to steak centre so be ware if you want a finished one at say 58, then aim for 56/7 while cooking.

What can I say, I've used this like 5 times and it cooks food beautifully, but compared to my Breville Smart Oven (900 series) it produces the same results mind you it won't be sous vide but the steaks or chicken come out just as juicy. But the price of the Neovide just isn't there for what it does... it vacuum your food and cooks it to a desire temp, that's it... you can't vac seal bags, you can't really cook cuz the pan is deep and just cumbersome to cook like a pan would be but it can sear meat etc. The technology it great, the app is great I just don't see the cost valid to what it does. I maybe just nitpicky but this is a $200-250 appliance not $450. The Breville was $300 and can handle way more cooking scenarios then the Neovide and for that I'll stick to the Breville. But it's a nice conversation piece of you do decide to keep it and looks very nice on the counter top, that you can't go wrong there.

I knew it would be convenient to cook sous vide without the need for an additional vacuum sealer and vacuum bags, eliminating concerns about temperature-resistant plastic bags. However, what I didn't anticipate before using this machine is how well it performs in cooking rice and some special hearty soups! The recipes provided by the official source have also given me a lot of inspiration, and on top of that, I've developed some personal "family heirloom recipes."Another noteworthy point is that I no longer have to go through the hassle of cleaning up after cooking, as now I can clean it like a regular rice cooker, which is very convenient.

I got mine as a Kickstarter backer and used it a few times. Nice option for waterless sous vide but the process just takes too long for my liking. Don't get me wrong, the item works flawlessly but I just prefer a low & slow reverse sear method on a grill if I'm going to be waiting on a steak that long.

When I placed the order, I was full of curiosity about this product, and Guga's video sparked enough interest for me. The machine seems to bring a significant revolution to Sous Vide, but I was unsure of how it would perform and if it would suit my needs. After having the machine for a month, during which I've cooked various proteins and vegetables, it has become an indispensable tool in my kitchen.As expected, it excels at cooking meat, especially steaks. For vegetables, having a more uniform shape leads to more ideal cooking results; otherwise, one would have to rely on steam generated by the juices for cooking. When ingredients aren't suitable for probe insertion, I opt for the Manual mode. This way, I can set cooking temperature and time according to traditional cooking habits, and the results turn out quite well.If I were to mention a drawback, it would mainly be the relatively limited inner space, but for our family of three, most of the time, its capacity is sufficient. After all, we also prepare other side dishes. Overall, it's a kitchen appliance that I really like, and it has been a permanent resident on my stove for a month now!

Game changer for meal prep. Cooked from frozen to seared perfection in one pan. Also the ability to sauté sides is a bonus. It’s like a little Sous vide Swiss Army knife, it does it all.

Does the job. Food comes out prefect.

This is no ordinary sous vide cooker. With this machine, the sous vide process is moved directly into a vacuum chamber. Sous vide cooking is vastly simplified. This is revolutionary, and it just works.I've had the machine for about 2 weeks and I’m hooked. No more water immersion bath, no bag, no vacuum, definitely hassle free. Oh there is vacuum, the machine does that for you, automatically - inside the tray/inner pot/chamber. I put food in the machine, mostly right out of the fridge. Touch a few buttons, I can then go out and walk my dog. With the phone app, I can remotely control the machine anywhere there are cell signals. I only need to monitor the temperature progress.The internal temperature probe doesn’t sound very exciting, but it helps get the job done. It allows real-time monitoring of the internal temperature of the food, which is not possible on traditional sous vide.The results have been good, perfect doneness everytime. Meats are juicy and tender, salmon is moist, tender and flaky; shrimp and lobster (yes, lobster in shell, why not?) are tender, slightly springy and succulent.Ribeye and seafood dinner? No problem, I have done it too. Put them both in at the same time, set the lower temperature one first. Take that out when it’s done, then continue on with the other one. You can do the same if Donny came for dinner, and he prefers his well-done instead of bloody red.I was skeptical about the heating at first. But, not to worry. The heating seems even, however it’s done. I have tried 4 NY strips at the same time, 1 1/4 inch cut, double stacked, perfect doneness all around, no problem there. And the same goes for 6 salmon steaks.I swear I’ve read somewhere that the machine is better in retaining moisture of the food, that is, compared to the traditional sous vide. I don’t have a way to test this scientifically, but I can confirm the foods came out of it are always deliciously tasty and juicy.For the last few years, I only cooked sous vide in the weekends. Now it's sous vide for dinner every day. There's no going back.If you are new to sous vide cooking, you may or may not realize that sous vide cooking is not limited to steak. Most if not all, are just better at certain temperatures, usually at the lower than boiling point. Think, “overcooked/under-cooked” in terms of internal food center temperature. As it turns out, once you get a hang of it, the possibility is endless. To help get started, there are 20 recipes in the mobile app, which is specifically developed for the device. Most of them can be done in less than an hour.In Neovide Mode on this machine, where you set a target internal food temperature. When the preset temperature is reached, the machine goes into “keep warm” mode and the display shows “Hold” and time. The vacuum is retained at this point by the way, it won’t release the air until you pressed the “Start/Stop” button on the machine, or the “Finish” and “confirm” on the mobile app. I’m not sure “keep warm” is the right term in this mode. The temperature can drop a couple of degrees (f), but it seems to me that the machine is still working hard to maintain the food's preset internal temperature, which is how it should be at all time.Depending on what you are cooking, the preset temperature can be reached before the required pasteurization time. I leave it on “hold”, or change to manual mode and let it continue. If you change mode, air is released, the machine then vacuums again and restarts in the other mode. I don’t know whichever way is better, but I do make sure it passed the recommended pasteurization time.With sous vide in general, as in all forms of cooking, food safety is very important. It should be emphasized here again. It’s a good thing as it forces me to source my food wisely. That is stored, handled and prepared properly at all times, and I make sure pasteurization is achieved before serving.The machine can do searing, which is nice. I have not gotten to it yet. In this regard, my cast iron is doing a fine job. On the other hand, I like how I can preheat the cast iron before the foods are taken out of the machine.The machine is sturdy and sleek looking, good material, very well built. Again, the machine requires no bag. With the money I save from it, I expect to make it back in no time. Sous vide grade vacuum bags are expensive these days. Furthermore, I understand good quality vacuum bags are capable of handling the intense sous vide cooking. However, questions remain in the back of my head when cooking tougher cuts for extended periods. Now, no bag, no plastic.The volume is a little limited perhaps, if you have a big family. In my case, I rarely need to make more anyway.“Sous vide”, is a French term for “under vacuum”. Here, under vacuum and precise low temperature control is the name of the game. This machine has done it and done it well. As far as I can tell, it is the one and only machine today. But if you are looking for a slow cooker, or an oven for that m...

It looks good and sounds good but for that price I stick the old fashion way and use water and bags. To me this is like reverse searing way. You cook at low temperature in the grill to get the right temp and then sear at high.But if the price would be halve for what it is I might think to buy it. But not now.

I was one of their Kickstarter backers. Have a sous vide circulator and liked the idea of not needing the bags and being able to sear. I've cooked steaks, chicken, onsen eggs, burgers, pork chops and lots of fish. Helps if you know what internal temperature you like for sous vide, but this is easy to use and love the results.