All-in-one Sous Vide Cooker, Waterless, Bagless, with Built-in Probe, Preserved flavor, Shape and Texture, The Space Neovide, NSV100

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 matter, I’m sure there are better options elsewhere.

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.

The media could not be loaded.  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.

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.

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!

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 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.

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.