More than happy with my recent purchase. In general the sous vide method of cooking is superior and i love my machine. Excellent value for the money spent.
I had been shopping for a sous vide cooker, pricing on amazon and several other places. Then i was shopping at my local meijer department store and this particular cooker had been marked down to $49. I thought ‘you can’t beat that price’ so i bought it. When i got it home first thing i did was look up the reviews, so many people complaining about the temp not being accurate. So i filled it with water and let it get up to 160^f and checked it, and it was close enough to make very little difference. I think you need to think of this as a ‘conventional’ type of oven and the circulator sous vide machines as a ‘convection’ type of oven. There will be some difference in usage, you don’t have to worry about this going dry as it will work dry (like a slow cooker) while a circulator type of sous vide machine can be ruined if the water goes below the minimum. I have had a wonderfull time cooking with this. I purchased a eye of round roast (a very tough piece of meat) on sale at $2.
Hamilton Beach Professional Sous Vide Water Oven & Slow Cooker, 6 Quart Programmable, Stainless Steel (33970)
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- Dual functionality, twice the versatility
- Sous vide uses precise temperature control to cook food evenly and perfectly throughout
- Slow cooking gently cooks food over a long period of time, retaining its flavor and moisture
- 6 quart nonstick metal vessel
- Programmable controls
I like how easy it was to use. It shifts to warm when finished and holds the temperature.
This is a really nice slow cooker. The one that we replaced was a round faux-ceramic thing that took a long time to cook, stained really easily, and generally was small. The hamilton beach 33970 is just the opposite: it is larger, comes with everything you need, easy to clean, and very simple to use. Many slow cookers have two settings, but not this model. That’s because you can do more than just slow cook, making the 33970 also a sous cooker. While it works well as a sous cooker, it is too small for our family of five to really prepare a meal this way. Also, a side note to hamilton beach: don’t put stupid stickers on a boxed item like this. The stickers looked like they should be on a display unit in a big box retailer. If i am a consumer, opening this, i already purchased it, you don’t have to sell me on buying onecleaning is simple.
It’s way too pricey for a slow cooker, and for a single person, way too large. But okay, i was excited to have it for the sous vide feature, and that is plenty big enough for a single, although probably not big enough to sous vide for a family. My first trial, with a steak, went bad, because i used a ziplock bag. It was one of the thicker freezer bags. Even though many say you can use that, my experience was that at the end of the cooking cycle, i came back to find a waterlogged steak–basically boiled, and its juices mixed throughout the water. So ziplock method seems to be hit and miss. That doesn’t especially reflect on the cooker, but i just wanted to let you know, in case you are planning on using ziplocks. But i really really wanted to try sous vide cooking.
Hamilton Beach Professional Sous Vide Water Oven & Slow Cooker, 6 Quart Programmable, Stainless Steel (33970) : Since i wrote my initial review, i have continued to use this useful appliance both as a slow cooker and a sous vide cooker. It performs admirably in both roles. Amended november 4, 2017original review:note: i have not yet used the sous vide function. As a slow cooker, this works exceptionally well- it has easy to understand controls, and the non-stick metal cooking vessel is well sized and shaped for slow cooking, as well as being easy to clean. The glass lid seals well, and allows you to watch the progress of cooking. While it is a large appliance, it has a stylish appearance, with functional handles on the sides. From the perspective of slow cooking, this is well worth considering.
I have yet to use this as a slow cooker but the sous vide works amazing. I’ve been sou viding everydamnthing ever since.
This sous vide/slow cooker is very attractive. Reading what sous vide is all about, the recipes all seemed excessively full of fat and calories. We used this as a slow cooker. We cooked a brisket as a test. It came out moist, tender and flavorful as did the veggies it was cooked in. This unit is very attractive with the chrome and black finish. I’m not sure this will sell well at this price point unless yuou use it and are a fan of sous vide. A crock pot would do about the same as this slow cooker. One other thing, the lid did not fit tightly at all. There is a little play when the lid is placed on the cooker.
I have had this appliance for several months and absolutely love it. I was a bit skeptical when i purchased it and a bit hesitant about the length of cooking time. I have researched multiple sites for recipes ( which are easy to find) and found that cooking times vary greatly and use my best judgement and common sense in that respect. I have checked the temperature with a separate thermometer and mine is accurate. It does take a bit of time to come to temp but i allow for that in planning. The more i have used it, the more it has become my go to method of ensuring a tender cut of meat even when using cheaper cuts. I do sear the meat when done – makes for a nicer appearance. I like the fact that it is all enclosed and have no need to worry about evaporation. I haven’t used it as a slow cooker so i can’t comment on that and have used it predominantly for meat. It’s not overly large but i have not found anything that has been too large for it to accommodate.
Haven’t used enough to say, but seems like it is fine.
I’ve been curious about sous vide for a while, just never wanted to spend the money on one of the pricier units. A friend of mine in boston swears by it, so when this came up, i had to give it a shot, since i love slow cooker meals and we slow cook things all the time. This way i could test the waters of sous vide (no pun intended) and still have a unit i could use for other things if i didn’t care for it. As a slow cooker, it’s pretty much on par with anything you’d expect to see out there. Multiple heat and timer settings, and then keeps things warm. I had an oval slow cooker that i used often that worked well, so that was passed to my mom, who had one that broke and didn’t heat evenly anymore, and i got to keep this one. This one is a bit more granular than that one though, since it works in 30 minute increments, whereas the one i gave her had just four timer settings, two for low (8 and 10 hours) and two for high (4 and 6). Having the rectangular shape is odd for me, since i’m so used to the ovals now for my slow cookers over the decades. Fit and finish is fine, i’m not sure i’m a fan of the chrome. And they shipped this with two large stickers covering most of the sides on the front, and while one peeled off alright, the other came in pieces, necessitating way too much work to clean up. I will never understand the thought process of stickers on boxed items. I can see doing it for a display model, but for things already in boxes that people already decided to buy, i hate that ‘spam. ‘selecting the mode and the settings are easy enough. The metal rack for the sous vide is a bit irksome for me as well.
It’s too soon to tell about results of the food, but i’m a little disappointed with the initial impression. I just unboxed this, filled it with water, and ran the temp up to 160 degrees f and let it stay there for 30 minutes. I then inserted three different instant read thermometers out of my kitchen in the bath, and they all read 143 degrees +/- 1 degree. Stirring the water and retesting, testing in different quadrants, high and low in the water column. Has anyone else had the same problem?.
Sous vide stuffed burgers and poached eggs, slow-cooked pulled pork and cassoulet–i’ve had this for just a few weeks, so time will tell with durability, but whatever i try it on so far comes out beautifully. A snap to clean; light and easy to throw around, especially for a 6-quart cookspace. I’m still getting the hang of the keep warm setting, which takes some button-twiddling and seems to decide when it feels like shutting off. But the versatility of this baby is thrilling.
Possibly one of the best items we’ve ever purchased. It is impossible to ruin a steak with this appliance and every single steak we’ve cooked since we got the sous vide has been cooked to perfection and has been mouth wateringly good and so tender it melted in our mouths. This appliance will make you kick your grill to the curb and never buy another bag of barbecue briquets again. One other advantage to a sous vide is you can really plan your meal and not worry about when it will be ready to eat. You can keep your meat at temperature for hours and it won’t get any more done. When your ready to eat, take it out, sear it in hot oil or butter for a couple of minutes and serve. It’s ready to eat when you are. The only drawback is that everyone will need to like his or her meat cooked to the same level. You’ll need separate sous vide’s for each degree of finish your diner’s prefer. So, either train your family to all like medium rare, or stick with the outdoor grill. And expect to ruin steaks from time to time.
To be honest with you i never heard of sous vide cooking before. I am familiar with slow cooking, and have a good slow cooker, but this opens up a whole new slew of possibilities. I have been focusing during the past year on making larger quantities of food and either shrink wrapping and freezing, or using a pressure cooker/canner and storing in ball mason jars. This is a new twist to the food saver shrink wrap techniques. It is not just for meats, but rather for cooking vegetables as well. Food saver has a complete cookbook on the method. the foodsaver sous vide cookbook: 101 delicious recipes with instructions for perfect low-temperature immersion cooking. (sous vide gourmet slow cooking)the huge advantage to this method of cooking is that you can slowly cook your food which makes it a lot tenderer. What i have been doing in the past in order to cook my chicken without the skin was to put it in a glass pyrex ware rectangular tray, add a little water to the bottom, season it with some rosemary, and cook it in the oven at 275 degrees for 2 1/2 hours. When it came out of the oven it would flake apart with a fork.
I finally got a chance to try out my new sous vide equipment, touted by hamilton beach as the ‘no fail’ method of cooking. But i can’t lay the blame on hamilton beach. As with any cooking approach it does pay to research a little about the right way to go about things. It turns out that thin, cheap cuts of beef that have been marinated three days are not the ideal cut to cook in a sous vide device. They still turned out ok, and were remarkably tender for london broil, but those cuts would have been better on the grill. But i’m here to critique the hamilton beach device, not my own mistakes. I don’t own another sous vide cooker so i have nothing to compare it to, but it does a fine job of keeping your water bath at the specified temperature and my first attempt at using it was a success insofar as the equipment worked quickly, easily, and the way it was supposed to. In fact, the whole set-up was remarkably easy.
This is the 4th slow cooker we’ve owned in the past several years. We went with the crock pot brand for our first two, but they both stopped working within a year or so of purchase, so we went with a comparable hamilton beach model that we’ve been using for many years now without any issues. When i saw this model, i thought it might be a nice upgrade. For the most part, the slow cooking features work as well as our old model. The cleanup is easier due to the nonstick ‘vessel,’ but i’m always a bit wary of using nonstick cooking surfaces. I use stainless steel pans and our old slow cooker has stoneware. Also, the lid doesn’t seal the way our old version does, rather, it just rests on top of the nonstick vessel. It seems to cook just fine that way, but i’m used the lid being tightly sealed. I’ve yet to use it in sous vide mode, but hope to do so soon. It’s not a big selling point for me, but my wife thinks it will be a useful addition.
One at my main house and one at our vacation home.
I guess this is a good way to see if you like this method of cooking. It heats slow, difficult to program. It was my intro tool to the cooking style, now i have better units but use this for small items when others are working. Price is right, much cheaper on ebay. For the money it’s okay i guess.
Hubby and i decided to make chocolates for christmas and were trying to find the easiest way to keep chocolate in temper. Well, everyone raved about sous vide and since we needed a new crock pot, we tried this one. We use it as a double boiler for doing our chocolates, works great. And this produced the best cooked steak i have ever had. It didn’t look as great as the grilled one, to the point where we were convinced it would be the worst tasting. If you are starting with a great cut of meat with lots of marbling, this does a fantastic job. We tried less marbling and it tasted like unmarbled steak. But cooks a nice piece of meat very nicely.
I have the highest respect for hamilton beach appliances, i have a number of their appliances already. I have not used this appliance yet because i am waiting to receive my 78220 vacuum sealer which should arrive wednesday 08-08-2018. I was not financially able to purchase them both at the same time. I will have to get back to you on this evaluation.
My wife uses a slow cooker all the time to cook things. I thought it was pretty cool that i was offered to try one out that was a little bigger then the one we have. I hate having to cram stuff into a pot and so does she. This thing pretty much holds whatever you want to put into it. You get a little more ability to control how long your food cooks with this one over other slow cookers. The one we have has basically one setting, cook, you get a few more with this one. The food cooks well and comes out really good, i have no issues with the slow cooker. I havent tried the sous cooking yet but i do have the ability to do so and will do so in the future and leave a not on how well the thing works. Hamilton beach makes some pretty decent stuff and i havent really had any issues using the various items for any length of time.