A few quick notes: 1) Subsequent to filming this video, I was able to get a 10% off coupon code on the Kitchen Boss products if purchased through my Amazon link in the description. Use code VR9BCO3C at checkout. This code is only valid until June 20th. 2) I will be doing a brief follow-up video in a couple of weeks, specifically testing a handful of the "recipe" presets on this unit. I was going to do it on this video, but it was already running way long. 3) Any of the preset "recipes" can be adjusted for time/temp and will stay that way. You can reset all of them back to their default within the set-up menu.
Great review Steve. I’ve already purchased this sous vide but was interested to see what you had reviewed. I love it and yes so well made. I was happy you liked it too. I think the play in the knob is because it’s detachable for cleaning. I’m definitely considering sending for the kitchen boss vacuum sealer now I’ve seen you test it. Thanks ever so much.
I have never used a sous vide but after watching your video. With meat prices sky rocketing could you test some sous vide recipes on the cheapest cuts of meat and show us to to do those? With prices going up I think there's some bottom round in my future. Thx Steve for all you do. You're a great inspiration!
@@GammaCharlotte I found a sous vide recipe for chuck roast on the Chef Steps RU-vid channel. They demonstrated cooking the roast for 24 hours in the sous vide then searing it on the grill (or can be done on "ripping hot cast iron" as SK Steve would say). They claimed it was every bit as tender and tasty as a rib eye, and it looked pretty darned good. I actually have it "cooking" on my counter top at the moment. I have the Kitchen Boss unit, first time out of the box, and will report back on my results!
@@nancycurtis3964 I saw the Chefs Steps video too. It looked delicious. I'll be waiting to hear all about it! Be sure to tell your thoughts on using the Kitchen Boss.
"It seems this dial has an accelerometer on it." How I'd say that, "Oh, spinning the dial faster makes the numbers go up faster! Cool!" Just one of the reasons I enjoy listening to you, Steve. Your vocabulary is inspiring! 😊
I don't see how anyone doesn't like your content. People can be such jerks! Keep doing what you're doing. You're bringing value to the keto community. Can hardly wait for the new channel LeanBodyMind to get going. Watched the intro video waiting for more.
I am like you in the rib area Steve. I never understood how people can say a less tender rib is better than one that pulls right off the bone! I am going to show this to my wife and suggest it for fathers day!
@Dawn Kennedy…I love the instant pot ribs as well. I just need to find a rub or seasoning with no Smokey or hot spice. My husband does not care for either.
Great breakdown of this brand. I personally have an Instant Pot sous vide stick and it does everything I need. I think I got it on sale for like $30. It's the only way I like to prepare steak and beef now (finish it with a short 45 sec-1 min sear in a skillet on all sides). I just did boneless skinless chicken thighs last week and they came out great as well. What a great invention and easy to do.
So, we ordered one of these based on your review but got the one without the knob. We’re using it for the first time right now. Yesterday, I went to the site and looked to see what the difference is between the one with the knob vs the one with buttons only and I don’t know if anyone has mentioned this yet but it appears that the knob is magnetic for easy cleaning. Like, it comes off. That is probably why it felt wiggly! Next time you have a video with the kitchen boss I’d like to see if that is true!
I've known about sous vide for decades,(my ex husband was a professional chef), and while the price of these appliances has dropped significantly, I just can't add another gadget to my kitchen. But I did really enjoy your review, and the recipes.
I'll add another note, I know those scrambled eggs are probably what my husband would love. But I noticed two problems with the sous vide ones... 1 - 30 minutes to make scrambled eggs and 2 - for me personally I wouldn't be able to get over the texture, lol I throw eggs into a hot pan and cook scrambled eggs until they are crispy brown and popping in the pan. It was the way I was raised please don't hate me for it. LOL But seriously, I can't imagine waiting 30 minutes for scrambled eggs and needing to knead them a couple of times would essentially cut out the delay time and have them ready and waiting for you when you get to the kitchen in the morning. They did look like French scrambled eggs!
I generally prefer the taste and texture of pan scrambled eggs as well. But for those who like the texture of double boiler scrambled eggs, this is a lower effort way to make them.
Great honest opinion review. Would like more kitchen gadget/appliance reviews or displays, especially ones you use regularly. Love the pogo whisk and have given them as gifts.
I've got an Anova and an Inkbird sous vide circulator. They are both great. The Inkbird for the money is my choice if I get another one. And sous vide meat is great!
I bought an Anova sous vide machine on Facebook marketplace really cheap. I have used it for a few things, a large beef roast, steaks, chicken thighs. I was so pleased to find this video, I now want to use it a lot, especially with the fuel issues here in the uk, I am hoping that sous vide and finishing in the air fryer will be much more economical than oven roasting. Keep up your excellent content.
I bought a Kitchen Boss sous vide a few weeks ago. The unit I bought was the G300. It doesn’t have the same display on top. It’s a flat surface with a digital display. I have only used it once so far to make steak and it was awesome. And I did notice that the temp fluctuated up and down a smidge as well. But it’s very very quiet. I actually commented to my husband that it doesn’t make any noise. Thanks for doing a demo/test. I’m happy that I bought it. Love your channel. Cheers.
Great review! I have had ny Anova sous vide circulator for sbout 5-6 years and love it. There are so many things you can do. I also have not found much success with sous vide poached eggs (technically they are soft boiled as the shell comes in contact with the water, not the whites and yolk)
Looks like a nice unit. I have the Anova and it works great. I bought a cheapie Seal A Meal vacuum for $50 on sale at Kroger 3+ years ago and it's still working.
I've only known about sous vide for about 4 years and it's been on my wish list ever since. When I saw the Kitchen Boss won the Red Dot Award for its design, I purchased one but it still sits unopened because I still wasn't sure I made the right choice. That is, until your review. Thank you so much for your unbiased review. I cannot wait to start cooking with my Kitchen Boss sous vide!
I was impressed with your presentation! I looked for a sous vide unit during Amazon Prime days and was surprised to find the kitchen boss discounted by nearly a third from about 150 down to about 103. I went ahead and pulled the trigger. Haven’t used it yet but will update you as I use it.
Thanks!! I’ve been curious about this cooking method but haven’t stopped to research it. Your explanation was very easy to understand and the demonstrations were very helpful. I can see where this way of cooking would be great.
I've been tempted several times to buy a sous video unit, but just can't justify another higher priced kitchen gadget. Thanks for the demo and review. I'm still on the fence. That compact sealer...I need that.
I had never heard of sous vide until your earlier videos. Since then I've wanted one. I don't have the vacuum sealer either. This looks really good. I sent it to my son as a hint. (My husband's opinion on reading directions...'that's their opinion.🤣😆😁) thanks, Steve for expanding my knowledge. 👍 My son really likes steak🤞
I use my sous vide almost daily! I have been looking into trying to use it make keto fried chicken where you cook the chicken sous vide first and then batter and fry it! That way you don't have to worry about getting the chicken cooked through and instead separate the process of cooking chicken and crisping/frying. @Serious Keto, not sure if you like fried chicken but sous vide fried chicken sounds like a kitchen hack you would like!
Before I was keto, I used to sous vide chicken before breading and frying it. That worked very well. I used a KFC copycat breading. Haven't gotten around trying it with a ketofied breading, but "fried chicken" of any variety would be an infrequent affair for me now. PS: When I eat chicken thighs, which is infrequent now, I do sous vide them and finish them with a torch or on the grill instead of grilling them all the way through.
@@CarbageMan Its pretty infrequent for us as well. I have only ever seen my wife eat fried chicken while pregnant! and guess who is pregnant! Im thinking I will find a keto breading recipe and give it a try on some sous vide chicken.
Hey Steve, you mentioned you didn't like the dial knob, well it's magnetic and removable for easy cleaning, that may be why there's play in the turning because it's not really attached. They were thinking better utilization! Just thought you should know since you did state you didn't read instructions and probably overlooked at that as a feature instead of a flaw. I hope you read this before your follow up 👾 Love your channel 💕
Great review! The egg segment was interesting and the scrambled eggs looked delicious BUT, I've got my omelette done, eaten and cleaned up in the time it took for the water to come up to temperature 😉. The Kitchen Boss unboxing presentation was impressive. The overall quality appears to be top notch as you mentioned. Now they just need to find a new name cause "Kitchen Boss" is really lame. In fact, the name alone would cause me to NOT take this product seriously when researching sous vide devices. Your video was, as always very enjoyable. I hope this comment doesn't get deleted by the dreaded RU-vid algorithm 😉 Oh, BTW, according to the Amazon product page, that wiggly knob is magnetic and removable for easy cleaning.
There is a meal delivery group (RealEats) that all of their food is all sous vide. The food is delivered in vacuum sealed pouches. You can reheat them using a hot pot with water. What I really appreciated is that the sides are all packed separately. That way I could keep Keto with the delivery by just giving my non-keto hubby the potatoes and such. So definitely reheating works well.
I think my little Dash sous vide (for eggs) is the extent of my using one of these and that is very minor. But it is interesting and I appreciate your diving into this for us. Thanks.
Very informative. It's honestly great to get insight on a kind of cooking I've never utilized. Each video I see you do on Sous Vide gets me that much closer to buying one. Anyway, I hope you continue doing these more niche videos in regards to your cooking process/device usage.
I had heard of it but never knew what iit was. (A tank heater with a fan) I guess I am old fashioned but it's not something I think I would use but the vacuum sealer was way more powerful than the one I have. Mine never smashes tight to the meat like that one did.
I'm perfectly happy with the Anova immersion circulator that I've had for a while now. If I ever need to replace it though it won't be with a Joule since I detest the lack of physical controls. My Anova has bluetooth on it but I've never really found the reason to use the app for it. Thanks for this review though, I would keep it in mind if I need to replace my Anova. The big screen on this Kitchen Boss makes me question the longevity though. Electronics and humidity don't generally go well together so I hope the seal is VERY good. I had a Keurig with a color touch screen that ended up breaking way too quickly (but after the warranty period ended of course :-( )
Great video Steve! I too am a big fan of Sous Vide. I started with a Dork food unit and a crock pot back in 2013 but upgraded to the Anova about 4 years ago. I have 2 units and 3 vessels with lids from Lipani. I also use the stainless steel separation racks too. I'm kind of a fanatic with stuff like this. I also have had a foodsaver since the mid 90's and did have to have it replaced once but I found that the last failure was just the gasket and since I had the original Foodsaver unit the gasket was no longer available. About 5 years ago I upgraded to the Foodsaver Gamesaver which is a pretty heavy duty unit and haven't a single issue with it. I may have to do steak again tonight Cheers!
Like you, my boyfriend and I were early adopters of sous vide, with the Anova, around the time you started using it. We saw the water bath being used on Food Network cooking competition shows. We followed Chef Steps, who put out a lot of great information about sous vide back in the day. We had to explain our enthusiasm for it to everyone because they had never heard of it! I have a Joule, and I love its performance but I hated the Android interface because it took 10-15 minutes to make it connect properly and get started. Once I got an iPad, there was no issue with any of that. Works great. I make the most incredible steaks with it. Thanks for the ribs information! I've never thought to do that, I will now! One thing that I love to do sous vide is chicken breast for salads, like tarragon chicken salad. They come out like velvet, so tender. Per the Anova temperature guide, 145 degrees F. Freaks people out that it's not cooked through, but it is!
I remember the first chicken breast I cooked sous vide. I kinda freaked out like it was not cooked too. I'm like, "chicken breast is supposed to be dry and chewy". 😄
Thanks for reviewing this product. My Anova is getting on its last leg so been shopping around for unit to replace it. Ordered this one through your link, it's on sale for Prime Day as well so that was a bonus. I noticed the other Kitchen Boss products are on sale for Prime Day too if anyone is interested in them.
Thank you so much for this review I love kitchen gadgets I'm not always ready to dive in when they're a little pricey, But this looks like one I'll probably get
If anyone hasn't tried sous vide egg bites here's an easy recipe : 6 - 4oz Mason jelly jars 6 large eggs 1/2 cup cottage cheese 1/2 cup shredded cheese (sharp cheddar/swiss/gruyere etc) 1 tbs diced shallot (optional) 1 tsp salt 1/2 tsp pepper 1 tsp dried herbs... I like a parsley/chives/tarragon (go very easy on tarragon) mixture. Mix all thoroughly in a blender. You really need a blender to get the smooth consistency. Spray or grease the jars (a must) with the fat/oil of your choice. After filling jars only tighten the lids until you feel resistance. This allows steam to escape. Sous Vide at 168 F for one hour. To remove from jar run a butter knife around the edge and invert onto a plate. These are great warm or cold. You can also add a small piece of cooked bacon to the bottom of the jar before filling as a bonus. 🤘. These refrigerate well and you can heat them up right in the jar (lid removed of course) in your microwave for 30 seconds. Make a batch and have them all week in short order.
Steve, you're killing me man! I am going to have to take out a second mortgage to afford all the new kitchen toys I have purchased just watching your vids. I kid. I really enjoy the content. I am a newbie to sous vide and will be getting my KitchenBoss tomorrow. Wish me luck!
Regarding presets on any appliance, I rarely use them. I prefer my eggs cooked very hard, my green beans or collards melting into the bacon or ham, and pork or beef roast literally falling off the bone. It's just what I've grown up with at family meals. No crunchy green beans for me. I'm too old to change now.. Getting an instant pot was a big step for me. 😊
Awsome episode as per usual Steve. Great to see the sou vide working well. And you showing people how easy and efficiently they work. 1 tip if you don't mind. Please don't whisk your eggs as much, you will find that you get a better scrambled eggs consistency. Thank buddy for all that you do...
I have a Joule, but it stopped communicating and I could never get the WiFi to work again so it is entirely useless. I definitely prefer one that can be controlled directly on the device now so as to avoid that issue. Thanks for the review! I have an Anova that serves my purposes, but I’m over here eyeing that vacuum sealer. I have a FoodSaver, but it is on its last leg. I love that this one isn’t as bulky. Thanks for all you do!
the last steer we bought we requested they vacuum seal all the cuts in the sealed plastic bags rather than wrapping in butcher's paper. they all have labels marking what they are. so a little hot water and a few seconds to remove the label and I pop this original bag into my sous vide unit. saves a tone of time when buying beef in bulk to have it sealed rather than wrapped. costs a tad more for this but i never need to refreeze or handle the beef until I am ready to cook it.
That's a great suggestion. I'm smaller scale than that, but recently I started portioning and vacuum sealing all of the meats we'd buy in bulk from Costco. I figure getting the air out of there should help with freezer burn or drying out.
Great review! Not sure I have room in my little space for one of those but it looks fun. I would not use it for eggs, no patience for that - but those ribs surely looked perfect to me, and I do love my steaks. Thanks for showing this one!
I use the Anouva sous vide system. No presets but I could use it either via Bluetooth or it has a dial that allows for an accurate temperature setting. It has a similar bracket system that the kitchen boss has. One thing I like about my Anouva unit is that I will do a rack of ribs or a brisket for 24 to 48 hours in the sous vide. It will maintain a constant temperature over that length of time whereas where as the Joule, struggled in reviews I read. I would like to hear how the kitchen boss stands up to a 24-48 hour cook. Agree with you on the foodsaver comment completely. I would love to see how the kitchen boss vacuum sealer holds up doing several wet vacuums. That is where the food saver fails for me. If any moisture gets in that pump it dies.
Thank you for doing this video ! I just received one of these for Christmas haven't used it yet but I'am fixen to . Never heard of sous vied until I saw it on RU-vid . And I'am like you on the ribs I like them tender not chewy . I can't wait to give it a try I will try your scrambled eggs first Thank You again and wishing you a Happy New Year !!
Thanks for this review! Recently become aware of sous vide and researching thru podcasts. Personally can't see using for eggs unless looking for French scrambled. But what I've seen for meat looks great! And what you found reheating those ribs could be a gamechanger. After a few more months of podcasts, maybe this will go on my Christmas wish list! Thanks for what you do! Love and blessings to you and your beautiful family!
I've been using it the last few days to do low temp pasteurization and canning of the peppers coming out of my garden. The cool thing about using sous vide (vs traditional canning) is that you can really easily scale it. I can do a single jar in a pot of water or I can do dozens in a big Igloo cooler.
I’ve never wanted one of these til now. Great video! I’m like the others in that I probably wouldn’t be able to afford both unless they have a good bundle price... 💋🧚🏻♀️🇺🇸❤️
Looking on Amazon and the G321 and G322 are $20 cheaper and don't have the dial that Steve didn't like. I haven't looked further into them yet but that stood out to me so wanted to mention it.
Awesome review!!👌 I was drooling 🤤 almost the entire video!! I am SO impressed-I am DEFINITELY getting both of these! Every time you made suggestions about different applications, I was like, "Oh, yeah! I could really use that!" Thank you very much for taking the time to do this review; I was enjoying it so much, I didn't even notice it ran long until you said something! 😂 Sooooooo....discount code, maybe??? 😊
Not sure if anyone has mentioned this before or not, but around 10:30 sec's into your video you express a certain degree of disappointment with the control knob on the unit. The control knob is magnetic, so it can be easily removed for cleaning purposes if necessary. I'm sure you've figured that out already, but I thought I'd mention it just the same, because it hasn't been edited from the video.
I’ve had several Foodsaver models and I will say something about the company - if you buy it directly from the company’s website and not on Amazon or Walmart, they warranty it for five years. My last one failed after four years and they replaced it not only with no questions, but they upgraded me significantly since the old model was unavailable. I’ve had that one for three years. Wait for a sale or find a coupon code though. Mine usually last at least a few years with just regular use.
Do you really need to cook steak more than searing the outside anyway? In my opinion, no. lol I'd eat it live if they would grow cows with a salty crust on the outside.
Thanks as always for the video. I have a sous vide device and have never used it, seems to take so long to do anything that it hardly seems useful! 2 hours + for a steak sounds excessive! But, I do trust you and your methods, maybe I'll pull it out and give it a go.
What do you use or how do you do egg bites? PersonallY my food saver failed to, tired of buying them so I will try this since it comes with one. Hopefully it won’t fail at the year.
I love their 2 Dutch oven method for poaching eggs in bulk (it works flawlessly 95% of the time). I’ve yet to find a sous vide method that gets the yolks and the whites how I like them. I’ll have to check out the ATK method.
can pasteurized whole eggs sous vide for mayo or any other recipe that calls for raw egg. Got an anova sous vide stick a while back and after many years going strong no issues. Just wish it had the bluetooth option.
Another great video. Will consider buying. BTW the knows are magnetic and removable for easy cleanup. That's probably why it seems it has too much wiggle to it. (Found that out on the Amazon dite) Quick suggestion: I need a smoker tutorial. Hubby and I have a masterbuilt electric smoker and have only used it a few times. We are just too intimidated to use it regularly. Any recipes, tutorials would be great!!
I’ve also seen suggestions about a lower temp and longer time, then briefly finishing in boiling water, which doesn’t sound like it’s saving any time or work.
I think I have seen something like this on chopped. Very interesting. Thanks Steve Jennifer 😄 we know Mr. Crab's would be to cheap to buy this for his restaurant LoL
Very interesting! I have the Joule and I do love it. Would definitely not be up for replacing it. But if I hadn't bought it yet this item would have been a top contender. It does look like a very well built appliance. I like that it comes with a vacuum sealer. I think it looks like a great product. If Joule dies, I will consider the Kitchen Boss. Eggs ... i have only ever done "sous vide eggs" a la Starbucks. They came out great (didn't make great leftovers tho) If I am going to eat scrambled eggs it is probably because I want a quick meal ... and that means i am getting the little frying pan out. I have been doing soft cooked and hard cooked in the Ninja on pressure cooker setting I am having deja vu. Did I already tell you all that? Anyway, personally I wouldn't use a sous vide for eggs. But steak, chicken, seafood ... yes.
@@SeriousKeto sorry to be 'that person'. I was watching the video and didn't pause to read all the comments. I've had my G320 since Christmas. Was delighted to find your video.
Bought a Kitchen Boss model G322PT after watching this review. I was very happy with it until recently when the temperature control system failed resulting in water close to boiling temperature regardless of the setting. I'd estimate I used it less than 50 times and of course it was out of warranty when it failed. Kitchen boss offered to fix it for free assuming I covered shipping to and from China or provide me with a 15% off coupon toward the purchase of another unit. However I don't think I will buy another Kitchen Boss product. I love sous vide cooking and would be interested in recommendations for a higher quality unit.
If you want a rock solid, wonderfully performing sous vide immersion circulator with a great mobile app, I suggest the Joule: amzn.to/3I7G61s It's expensive, but I was part of the kickstarter for it and that was at least 10 years ago.
@@SeriousKeto way too expensive for the purpose. I also don't understand why anyone wants WiFi connectivity. More to go wrong. Just let me set water temp and a timer and last for years. Thats all I want.
I didn't know what a Sous Vide was until I watched your deviled egg video, then RU-vid suggested this video to me. I am much more edumacated now. Oh, in the the devil egg video you revel the knob is loose because it's a magnetic, removable knob for easy cleaning. One last thing, those ribs made my mouth start watering!
