Use this space to cheer the creator along, and talk to your fellow backers.
Have a question?
@BTO We haven't tried running two units in the same bath, but in theory, it should work! You might get a little bit of overshoot weirdness in that setup, but I'd be surprised if it was by more than a degree. However, each unit will pull 1000W. So, you'll want to make sure they're connected to two different circuits in your house. Most kitchen circuits are 10-15A, but most kitchens also have several circuits wired to them (so you can run your toaster and blender at the same time). Check your circuit breaker panel, or do some trial and error until you find two separate circuits.
@gryphonent Thanks so much for your feedback! We'll take all of this into consideration for future versions of the Sansaire. For now, we're laser-focused on getting machines certified, built and into our backers' hands on time!
@Scott: I think a no frills timer would be a great addition to the Sansaire. I for one never find my timer when I need it and a turntable timer could be easily added to the top part of your product. I'd like this more than the green light feature (blue looks nicer anyway).
As for Bluetooth and WiFi... why would anybody need this?
OK, I was wondering what would happen if I used a standard ice chest with two units in it. The insulation should help the fact that the space was a little larger than normally specified. Would two units work together like this? What is the power requirements of the device? Would two blow the standard kitchen fuse or circuit breaker? Is this at all a practical idea?
Thank you all for these comments - we're loving this discussion! Indeed, we've had very similar conversations amongst ourselves and in consulting with other folks who cook sous vide at home.
Although, as geeky gadget people, it's so tempting to add Bluetooth, WiFi, or other features that would light up software-based scenarios, we ultimately decided that those scenarios were a distraction from our ultimate goal: to bring great-looking, reliable, low-cost sous vide to home cooks. It's important to us to deliver on that promise, and to do so on-schedule. We may revisit them in the future, but our decision to add wireless features will be based on the value that can add to the process of cooking sous vide, as opposed to a pure coolness factor. Right now, the most compelling of those scenarios are around data logging, but that isn't a common ask from home cooks.
With regard to timers, @Jose and @Ashley are absolutely right. If the Sansaire turns itself off and you aren't there to either serve or chill the food, you introduce a very dangerous risk of pathogen development as the food sits in the dreaded "danger zone" of lukewarm temperatures. Instead, if the food continues to hold at its doneness temperature, pathogens aren't a concern (in fact, the food is pasteurizing!) and with all but a few foods, there's no loss of quality from even an hour or two of extra time in the bath. We also think you've probably got enough timers in your kitchen already, and we wouldn't want them to feel jealous of the Sansaire :-)
Thanks, all! Keep up the great discussion!
@Scott That is one impressive dedication to your backers. Thank you!
@Johan Let me assist on that one - the Swedish standard of 230 V is within the normal European specification for normal "hushållsel", so utilities that work within the the 220–240 V 50 Hz range are good to go.
On the topic of bluetooth and wifi... that would indeed be nice features to have, but keep in mind that according to the schedule is the device in "Final tooling, packaging and certification", so anything added this late would delay delivery (not to mention not being in the budget).
Re, timers, Bluetooth and wifi connectivity. I think if version one came out with all that stuff, I'd be waiting on the sidelines still thinking to myself "if they can do all that for $199, I'll wait for the cheaper version that strips out all the stuff I don't see adding significant utility." If the goal is the masses, I think a system that is narrowly focused best achieves that goal. The Sansaire Pro can have all that stuff and more -- but I'd vote for a basic version to start.
It's much safer to just hold the food at the desired serving temperature - even for a couple of hours- rather than having an off-timer on the Sainsaire and let the food sit for a long time in cooling water bath at prime pathogen development temperatures....
So for 99.9% of the cases the user should be the one turning it on and off when it's ready to serve - the Sainsaire is perfect for that.
Timers and connectivity would really only be used by those interested in niche experimentation, who'd like to put it into more complex scenarios, for example combining chilling and cooking. (which I hope may be a poor man's version of a blast chiller)
@jocelyn: i cant speak on behalf of the sansaire (though it doesnt) but in regards to timing- if you're cooking a rack of lamb @ 60c for 1.5hr it does not really matter if you hold it at 60c for 1.5hrs, 2hrs, 2.5hrs etc as you're not increasing the cooking temp so it wont overcook but in saying that- if you hold it at the temp for far too long then, depending on what you're cooking, it may turn out a little strange (too soft, etc).
Dah... Autocorrect, I meant indefinitely.
@Jocelyn On the front page, under the FAQs, the developers already stated there would be no "extra" features like a timer or Bluetooth, etc... so that they can have the Sansaire do one job really well... heat a water bath to a specific temperature and hold it there definitely.
Hope that helps.
Oh yes. Reading these comments reminds me to ask if indeed Sansaire has timer features like a bread maker in terms of commanding it to start at certain time or switch off after certain cooking time So we do not forget? Thks
I agree with Nick on providing future connectivity options (I had a comment about that already), and will probably try to hack something like that myself.
It's not just to tune the PID - which is probably pretty good already - but to do things like like having a timer for the Sansaire. This way I could leave the sealed bags of food in plenty of ice water (or in a future, a water chiller) in the morning and set it to heat up and be ready for eat in the evening...
...or maybe a system with little bardcode stickers that would set the time and temperature for a given pre-prepared bag. This way anyone (read - my wife) could just scan it without digging around temperature/thickness charts ...
Several ideas for things to do with this connectiviy and maybe somthing you can think about for v2.
However the important thing is getting the current one out in time, adding communication ports would certainly delay FCC certification.
Wifi and Bluetooth - with different specifications and regulations across the world - are even worse, certifying something using that is a major undertaking in itself.
That said it would be nice to know any test or serial points on the current board ;-)
@Scott: While I am at it, despite the fact that I respect the notion of creating a device that does one thing and does that thing well, and the fact that you want to ship a product on time without any unnecessary addons, I would still urge you to consider some form of connectivity options for the future - it not in this generation of the Sansaire. Being able to read the temperature via wifi or bluetooth, and forward that information - and possibly set the temperature via the same methods - would make the Sansaire such a valuable (even more than it is now) addition to the Connected Kitchen, which has started to descend from a crazy sci-fi concept to real products on the verge of being released on the market.
No dealbreaker if not included, but it would be such a sweet option and extend the lifespan of the product with years.
@Scott: As yet another swedish backer, hearing that you guys are taking the hit for import fees is fantastic news for us international backers. Huge thanks! I do second the idea of local - e g European in this case - distribution hubs, both for the sake of your backers and for yourselves. Other Kickstarter projects who went that same path didn't have to deal with custom fees and taxes upon their backers receiving their items. For instance, my $100 Pebble cost me $40 in fees and taxes, whereas my $300 Oculus Rift cost me $0 in additional fees.
Regardless, you already had me as a fan - now even more than before. Keep up the great work!
@Scott Thank you for the quick answer. Sorry, I have just one more question to ask: if you live in a country (Sweden) which uses 230 V 50 Hz, the 220/240 V will work?
@Johan After the Kickstarter funding window closes, we'll send out a survey to our backers allowing you to select your choice of LED color, operating voltage (110V or 220/240V) and to confirm your shipping info. Thanks!
New to Kickstarter, did I miss to choose color somewhere?
@Erik In our latest version, we've removed the glow from the buttons on top. They were a little too bright, and we worried they'd become a nightlight :-)
@Bjorn Thanks so much for the information. We're working closely with an experienced international logistics company to manage the taxes, customs and import fees worldwide. We're prepared to eat those fees for our international Kickstarter backers - we appreciate your support, and we want to make it as simple as possible for you to get your Sansaire!
@Richard That's right, sous vide recipes don't [shouldn't] vary across types of circulators. The only exception is for improvised sous vide (like beer cooler sous vide) where you intentionally overshoot the starting water temperature because you expect it to drop during cooking.
I'm new to Sous Vide so have a question about time and temp. If someone says cook Salmon at 47.5C for 1:02, is that basically true for all/most Sous Vide circulators?
For those with troubles with FoodSaver type vacuum sealers:
Hello! Really looking forward to diving into the world of sous vide, and thank you for making it possible at a reasonable price! And, for making the device look so good. :)
Considering possible nasty suprises in the field of sales tax added and even customs fee, can you assist with some details on how and from where the boxes will be sent (China directly?), and if the full value will be stated on the content. In my case is Sweden the destination, and there will be a sales tax add of 25% plus customs fee of 5% on the value off a package from China. If there are many backers in Europe, maybe you can consider shipping a container to a distributor within Europe and have them distribute as it then will be free of additional sales tax and customs fee, and possibly less costly for you on the overall shipping cost.
I think this product for vacuum will be a great adition to Sansaire! It as great design and quality
Hi. I am so happy with this project you started. Great work! I got a question about the green display. Will the buttons glow in green to or still be blue? Thanks again.
@Michele Yes, the Sansaire includes a sensor that stops the unit from running in the event of a low water level. The motor and heating coils will turn off, and the display will read "reset". Refilling the water level and pressing a button on the back will allow you to continue cooking.
@Jocelyn, There are lots of ways to go about packing foods for cooking sous vide, depending on how much equipment you want to add to your kitchen. For almost all foods, a Ziploc bag is all you need. You can remove the air from the bag by "water displacement" - place the food in the bag, then lower the bag into your water bath while allowing the air to escape through the top. Then, zip the top closed.
If you want to go one level deeper, you can use a FoodSaver or other edge-style vacuum sealer. They have built-in vacuum pumps to remove the air from thicker-gauge bags. They get out more air than the water displacement method, but liquids and wet foods tend to be their Achilles' heel.
The ultimate method for packing foods for sous vide is a chamber vacuum sealer. These machines are beefy, and generally start just under $1,000. They remove the air from an entire chamber before sealing the bag. Unlike edge sealers, chamber vacuums seal bags of liquid with ease. And, because they pull such strong vacuums, they enable you to do other techniques like vacuum compression and instant pickling. But, they're a major investment.
If plastic bags aren't your thing at all, you can put smaller foods (or cubes of food) into mason jars, and top them off with olive oil or some other flavorful liquid. Then, tighten the lid and drop the whole jar in the sous vide bath. It'll take longer to cook, but there's no plastic involved. Also, eggs can go straight into the water (shell-on). We can thank nature for that one :-)
With regard to evaporation, yes, cling wrap works great. I float a layer of ping pong balls on top of my water bath, which reduces evaporation, but still allows me to reach into the bath to add or remove foods. For shorter cooking times, evaporation isn't much of an issue. But for 24-hour+ cooking, either of those methods will help considerably!
I live in HK. My friend has a SV but the vacuum chamber unit he bought to vacuum pack the food is extremely pricy & bulky. Need to find other effective vacuum pack options for SV that is more cost effective & saves space etc.
qn: Sansaire rises well above pots. Do we need to cling wrap to create a sort of "cover" to prevent too much evaporation?
Thks. Any advise on good value vacuum packing unit else I can play w the Sansaire when it comes immediately! Pls help? Thks
@Ben Thanks very much! Actually, the name "Sansaire" is a loose play on words ("without air") plus an "e" at the end for fanciness. If we had named the Sansaire after our favorite Game of Thrones character, it would have been Daenerys Targaryen. "Khaleesi" certainly has a nice ring to it.
There should be an order form sent out after the Kickstarter project is funded in 6 days. At which point you can indicate color preference along with a choice for regional voltage.
Congratulations on reaching the latest stretch goal!
Okay - real geek question: "Sansaire" sounds to me very much like "Sansa". Is the drive named after Sansa Stark because she's your favourite Game of Thrones character, or is this just coincidence?
Hi Scott. How can we indicate our choice of Colour for the LED display? I want blue. And can u recommend a good value vacuum packing solution to use for yr SV unit. Was waiting to find that before backing yr SV but in the end got too excited to wait & figured u can help w advise on vacuum packing. Thks!
Green it is!
Good!, Matt S
Can't believe I was the 3,000th backer and that my pledge put this over the $600k mark! I am really excited to be a part of this project.
Scott congrats on being the highest funded food Kickstarter project.
And your baby chickens for free?
I WANT MY GREEN SOUS VIDE
(Money for nothing-LOL)
I did not quite catch if there will be a low water alert?
@Richard Yes, the power cord for the Sansaire will have a grounding pin for the US version. So, it'll be a 3-wire plug.
@Anthony We're using a commercial-quality power cord, similar to what you'd find on other high-wattage kitchen appliances. Touching the side of the pot will not be an issue - sous vide cooking temperatures are much lower than on a stovetop or an oven, well below boiling.
@Scott: Richard's question about grounding made me think of something—what temperature is the power cord rated for? E.g., will it be an issue if it leans against the pot (or, even, falls in), when you're at 85°C?
I looked at your DIY Sous Vide and it didn't look like it had a 3 wire plug in the US. Does the SanSaire have a 3 wire plug for the US version?
Looking forward to the details. Extremely cool that this thing will serve so many purposes! With this and a copper heat exchange coil stuff like cheesemaking will be possible too!
And it looks almost certain that we're gonna get to pick the green display too! Go Sansaire go! What's the stretch goal for next week?
@Ben The front of the Sansaire has two [subtle, but visible] indicator marks to show the minimum and maximum fill lines. We recommend attaching the Sansaire to your container first, then adding water to reach the right level. There's roughly 4 inches between the min and max lines, so quite a wide margin to account for the displacement when you add your food to the water bath.
@Guy Thank you so much for your support!
@Chris We'll release more details on connecting to the water outlet in a future post, but it won't require any sophisticated engineering - standard size tubing fits into the outlet hole quite nicely.
Good answers, Scott! I've got a recently retired copper coil that can be retooled into an insert into my mash tun. So what sort of connector is on the Sansaire's water out port? Can a length of tubing just be attached to it, or will some engineering be required to make the connection work?
In case folks are interested, here's a link to a message board that the Sansaire CEO answers some questions: http://forums.egullet.org/topic/145471-new-sainsaire-199-sous-vide-circulator-on-kickstarter/
Scott, congratulations on your successful fundraising. This is the first project that I've ever funded. The models looks great and your long standing interest in the area is comforting. I think the Kenji review pulled me from the sidelines to active supporter. Good luck on this journey.
(BTW, one other small thing, the 'International Support' section of your website still mentioned that 220V support is a stretch objective. Why not update that to reflect that the international version will now be available?)
So, hopefully a very dumb question, but is the clip positioned in such a way that you won't overfill your pan if you only fill it up to where the clip meets the housing? Or will we need to accurately measure the height of the water to ensure we don't flood the electrics?
@Chris: the housing will be made from a durable, BPA-free polycarbonate, very similar to a Nalgene bottle. We expect that it'll hold up well to household abuse!
Unfortunately, we have to recommend against circulating anything but water directly in the Sansaire. Although the motor is plenty powerful to circulate other liquids, sugars and particulates can leave unwanted deposits on the heating coils. Instead, for applications like homebrewing, we recommend using the Sansaire to heat a pot of pure water, but connect the water outlet port on the Sansaire to an immersion coil (a length of coiled copper tubing) that you put in the wort. These are commonly sold as "wort chillers" but fundamentally function as a heat exchanger. Instead of using it for chilling, the Sansaire can pump temperature-controlled water through it for heating.
Another question comes to mind as well. How well will the guts be able to handle solutions rather than pure water? I'm thinking of a brewing experiment where the clarified wort drains into a pot with a Sansaire in it, which then heats it to a particular temperature and is then poured back onto the grains. Step mashing made really simple... if running sugary solutions through the device won't hurt it.