Wancle P00252 Sous Vide

I received the Wancle sous vide circulator in a timely manner. The quality and build of the device is excellent and I'm pleased with the purchase and the price I paid for it. So far, I've prepared three entres using sous vide recipes. The first entre was a New York strip steak from Sam's Club prepared at 129 degrees F for 2 hours in a vacuum sealed bag. I seared the steak on the grill for about 1.5 minutes a side. The steak was disappointing. While red, the steak was tough. I don't know if it would have been more tender if cooked longer. The second entre was boneless country pork ribs. These I cooked at 140 degrees F for 8 hours. I seared them on thr grill for 3 minutes a side. The results were good. The ribs were tender and I think if I had left them in sous vide for 12-16 hours they would have been even better. The last entre, so far, was salmon filets. These I cooked sous vide at 140 degrees f for 25 minutes. I finished them in a cast iron skillet for 30 seconds a side. My wife and I really enjoyed the fish which used an Asian seasoning. The big disappointment was the steak. Sam's Club beef has always been disappointing to me and my wife. Costco meats have been better. However, I thought that the sous vide method would make for more tender steaks no matter what. Maybe I'm wrong or maybe I did something wrong. As for the Wancle, it has performed flawlessly so far.UPDATE: This machine is still working although twice now the electronic touch-pad controls did not work right. However, after tinkering, i.e., unplugging, removing the circulator from the water bath and allowing the water to drain out of the machine, I was successful in getting it to work properly. There is no trouble-shooting section in the directions. When I encountered the problem, the lights on the controls flashed red and blue along with a loud beeping sound. The motor also seemed to be turning off and on. I use this machine often with a variety of different foods/recipes. I cooked a chuck roast sous vide for 48 hours and the resulting roast was much like a medium rare prime rib. It was cooked at 129 degrees F. I also did an eye of round roast, cooked 30 hours at 129 degrees F. It was extremely tender and made for excellent sandwiches. Bottom line is that I use this sous vide method of cooking often.UPDATE 12/12/20: I now own two of these machines! One for the house, and one in the RV! The Wancle sous vide is my go-to for so many things and I cook virtually all of my protein in it. Technical advice: You MUST set the time first and the temperature last. If you try temperature first, then the machine goes nuts! Unfortunately, the unit's instructions, due to language differences, is not clear on this. Anyway... the machine is now two-plus years old and continues to work well. For Thanksgiving, 2020, I prepared a boneless leg of lamb in the sous vide with a vacuum sealed bag. The cook was 24 hours and the time was 136 F. Best, most tender leg of lamb I've ever had. I used a mustard-based marinade as others say that the mustard eliminates any "gamey" taste. They're right and there is no mustard taste to the lamb. I also used fresh herbs, thyme and rosemary plus a bit of garlic. I've also cooked prime rib several times with supurb results--129 F for four hours. Hamburgers, sous vided, often still frozen are great too... cooked 134 F for about 2.5-3 hours. They come out perfectly medium rare every time. I torch all my protein with a propane torch these days with good results. I've not tasted any propane aftertaste with this device. Anyway, I'm totally sold on the Wancle. I like not having hi-tech stuff like blue-tootch, wi-fi etc., just a good, accurate sous vide circulator.

The Wancle sous vide machine is a very capable unit. Despite some reviews, I found it extremely easy to program both time and temperature. I love that the control settings are on the unit instead of requiring a phone app to operate. If you are new to sous vide, you are in for a great cooking experience. This unit makes perfect poached eggs (YouTube America’s Test kitchen-other recipes leave the whites very runny). Steaks, poultry and seafood including octopus all come out at the perfect temp and very tender. After you finish cooking in the sous vide, you just sear your meat on a very hot grill or cast iron skillet for 1 minute on each side-perfection! I have used the Wancle for fifteen meals so far-almost a month and I am very happy with my purchase. It is easy to program and operate (I use an 8 quart stock pot), it holds a very accurate temperature, + - 2 tenths of a degree, it is very forgiving (as are all sous vides-set it, submerge and clip your food, then pull it out when the alarm goes off) and It is super easy to clean. I am very pleased with my purchase because of its great performance and great value. I highly recommend the Wancle Sous Vide.

I got interested in Sous vide cooking after watching a few videos on Youtube. It sounded very interesting. One of the main difficulties of cooking medium rare or even rare meat is to keep the cooking temperature under control. It is very easy to undercook or overcook.The main benefit of sous vide cooking is that it never goes above the max allowed cooking temperature, so you have no chance to overcook anything, even if you leave it to cook for much longer than expected. The standard way is to place a probe in the meat and stop the cooking once the probe reaches the expected temp.This will mean various layers of cooking from expected temp in the middle, and more and more above expected temp as you near the outside surface of the meat.In clear, if you like it medium rare, you will only have medium rare in the middle and the rest will range from medium to well done.It is not at all that way with sous vide since the temp will never go above the temperature you set to be at the core of your meat. All layers will be cooked the same. In order to achieve that, the counterpart is that you have to give it much more time so if it took 30mn to cook a roast beef, it may take you 2 to 3 hours.Last but not least, you will still need to grill the outside quickly with either a torch or in a pan to give it a nice look, otherwise the roast does not look to appealing.There are very fancy and expensive sous vide cookers on the market. I was looking for a simple but efficient one and the Wancle Thermal immersion circulator looked good enough.Here is what I think about it:What I like:- Very reasonably priced.- Simple to use (you set the temperature (check the guide), set the time) press start and wait for it to be done. Of course this is after you have immersed both the meat (in a sous vide bag) and plunged the Wankle in the water. Use in large containers to allow for water evaporation.- It is very silent, except when it beeps to warn you that it has reached the time or temps.- It has a large clamp to attach to most recipients.- So far, so good. I have used it half a dozen time with no issue.- You can set it in Celsius or Fahrenheits- It is supposed to conserve the nutrients of the food since there is no overcooking (perfect for veggies).I could not find any con.In conclusion:Ignoring the main limitation that you have to wait much longer for your food to be ready than with conventional cooking methods (true for every sous vide cooker), this thing is perfect.5 stars.

It stopped working and page for support on Amazon leads to a dead link. So now I have to chase after this. Not worth the money.Update. They were very kind and gave me a full refund. Thank you

I can make the best yogurt with this little gadget.Very accurate and easy to use.

I find it difficult to use because of the design. Hard to use. Also. I have not yet had a perfect soft poached egg. Which I why I purchase it.

I used it 6 times and the heat element crapped out, terrible product

The steak was as tender, moist and delicious as advertised.