Marca | ChefSteps |
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Número de modelo | CS10001 |
Color | blanco (White / Stainless) |
Dimensiones del producto | 33,02 x 10,16 x 10,41 cm; 580,6 g |
Capacidad | 10 Litros |
Volumen | 1 Onzas de líquido |
Potencia | 1100 watts |
Voltaje | 120 Voltios |
Material | Policarbonato |
Características especiales | Alcohol-Free |
Peso del producto | 581 g |
ChefSteps CS10001 Joule Sous Vide, blanco/acero, blanco (White / Stainless), 1
Tarjeta de Débito y Crédito
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Paga con tu saldo Amazon sin necesidad de una tarjeta bancaria.Pago en efectivo al recoger
Paga en efectivo y recoge al mismo tiempo en una tienda de Farmacias del Ahorro. Disponible sólo en Ciudad de México.La transacción es segura
Trabajamos duro para proteger tu seguridad y privacidad. Nuestro sistema de seguridad de pagos cifra tu información durante la transmisión. No compartimos los datos de tu tarjeta de crédito con vendedores externos ni vendemos tu información a terceros. Más información30 días de devolución sin costo
Devolución Motivo | Devolución Periodo | Devolución Política |
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Todos los motivos de devolución | 30 días a partir de la entrega | Reembolso completo o reemplazo |
Instrucciones de devolución
Leer toda la política de devoluciones
Opciones de compra y productos Plus
Capacidad | 10 Litros |
Vataje | 1100 watts |
Voltaje | 120 Voltios |
Peso del producto | 1,28 Libras |
Marca | ChefSteps |
Acerca de este artículo
- Más pequeño, elegante Sous Vide herramienta disponible, en solo 27,9 cm de alto y 1,3 libras. tan pequeño que cabe en su cajón superior.
- Rápida capacidad de water-heating en el mercado, con 1100 vatios de potencia y control de temperatura hyper-exact, precisa a 0,2 F/0,1 C.
- El lado de la base magnética y clip significa Joule funciona en cualquier olla y con una variedad de los niveles de agua y volúmenes, de sólo 3,8 cm todo el camino hasta 10 litros.
- No requiere equipo especial: uso julios con macetas de la ya tienes, el smartphone Android o iOS uso cada día, y cualquier ziplock-style bolsas congelador. sin necesidad de sellador al aspiradora.
Calificaciones de los clientes por característica
Comprados juntos habitualmente
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Información de producto
Especificaciones técnicas
Información adicional
ASIN | B01M8MMLBI |
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Opinión media de los clientes |
4.6 de 5 estrellas |
Clasificación en los más vendidos de Amazon | nº136,472 en Hogar y Cocina (Ver el Top 100 en Hogar y Cocina) nº26 en Máquinas para Cocinar al Vacío |
Producto en Amazon.com.mx desde | 28 octubre 2016 |
Fabricante | ChefSteps |
Más información del producto
Características premium
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Tapa y base de acero inoxidable duraderosLa parte superior y la base están forjadas en frío de acero inoxidable sólido para una máxima durabilidad y resistencia a la corrosión. |
Ahorra espacioLa mitad del tamaño de otras máquinas de sous vide, cabe en tu cajón de cubiertos. |
Recetas de doneness visual y probadas por chefLa exclusiva función Visual Doneness de la aplicación Joule muestra exactamente cómo resulta la comida antes de empezar a cocinar También incluye más de 100 guías de cocina, desarrolladas a medida para la comunidad Joule por nuestros chefs internos. |
Listo para Bluetooth y WiFiCocina solo con Bluetooth o controla Joule de forma remota con WiFi. |
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Sin equipo especialTu teléfono de confianza, una olla favorita, una bolsa con cierre de cierre y agua. Eso es todo lo que necesitas para cocinar. Con una base magnética y un clip versátil, Joule se puede fijar a casi cualquier recipiente, desde una cacerola pequeña hasta un enfriador. |
Rápido y precisoCon 1100 vatios de potencia, calienta el agua más rápido que la mayoría de las máquinas Sous Vide. Precisión de 0,1 °C. |
Funciona con Amazon AlexaControla Joule con tu voz usando la habilidad personalizada de Joule Alexa. |
Opiniones de clientes
Las opiniones de los clientes, incluidas las calificaciones por estrellas de los productos, son útiles para que otros usuarios obtengan más información acerca del producto y decidan si es el adecuado para ellos.
Para calcular la calificación global por estrellas y el desglose porcentual por estrellas, no utilizamos un promedio simple. En cambio, nuestro sistema considera aspectos como la fecha de la reseña y si el autor compró el artículo en Amazon. También se analizaron las reseñas para verificar la fiabilidad.
Más información sobre cómo funcionan las opiniones de los clientes en AmazonOpiniones con imágenes
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Opiniones principales
Las mejores reseñas de México
Ha surgido un problema al filtrar las opiniones justo en este momento. Vuelva a intentarlo en otro momento.
Es demasiado facil de usar. La precisión con la que cocina es impresionante.
Los platillos quedan Deliciosos! Definitivamente es una excelente compra.
Mejores reseñas de otros países
The benefits 1) very little prep 2) no clean up 3) Best of all, meat done perfectly every time,4)so compact have packed it for travel 5) so easy to use my husband uses it all the time
This is actually the second sous vide I have purchased - needed a special gift for friends.
The pro's
- it is more powerful than most of the others, so it heats water quicker.
- it is small and compact and fits in the drawer
- it is sleek and modern looking, doesn't look like an appliance
- the app it comes with is an excellent source for times and temperatures, plus some recipes
Con's
- There is no user interface on the unit, other than a button on top you press to make the initial connection to wifi, which can also be used to power it off. It is controlled completely by your cell phone. For some this is problematic. My take is the unit has less moving parts, less things that can break, and allows for the smaller compact size. I find the phone app very easy and intuitive, and don't miss having controls on the unit itself. It's likely easier to choose and set what you want with the phone app than if you had to spin dials and press buttons on the device. Plus the app has helpful graphics on preparation.
- The real main con with this product is connectivity. Please read all the way through. Often it will delay to connect, and sometimes you have to restart the app or the phone to get it to connect. It has had this problem for a long time - I know because I bought one when they first came out. It is frustrating, and why they let this problem go for so long is beyond me. Now, most of the time it works fine. I find if you open the app after you plug in the Joule, it works better. With that being said.....I just received my second one. Even with the connection issue, the pro's I mentioned outweighed the con's to where I still preferred this over the other options. I've had it about two weeks now, and I can say the connection issue has gotten much better. It is still there, but less frequently and for shorter periods of time. I'd say overall the connection issue has improved about 50%. They do update the app and the device from time to time over the wifi. Also, the other products that have a wireless connection have their share of complaints about them
Common to all Sous Vide circulators
- they all do a good job of maintaining less than 1 degree variation (that's for circulators, not instant pot type sous vide which is questionable for sure)
- They cook the same so your results will be the same. Note that meat cooked sous vide may look like it is less cooked, but it isn't, it's just the evenness of the cooking. You can always adjust the temperature for more doneness. Also, if you are searing afterwards, you can go one temperature lower (if you want medium, set it for medium rare), since it is already heated all the way through, searing will quickly bring it up to the next temperature.
Hope that helps.
I got my Joule 3 weeks ago, and I am compelled to write this. On the day it arrived, and anxious to try the new toy, I scavenged the freezer and came up with a rather sad, most likely somewhat freezer-burnt pair of boneless, skinless chicken breasts. I religiously buy meat fresh from the butcher, so these had been sitting there so long I did not remember when. They were in a ziplock, not vacuum sealed, so I did not expect much. What the heck I just want to experiment. I grabbed the 6qt stainless liner from my Instant Pot, filled it with hot tap water, clipped the Joule on the side and plugged it in. I had already loaded the app on my phone, so I followed the tutorial and got Joule renamed and running on my WiFi. It had me do a control test and heat some water from the phone, worked great and quite fast. I then selected the app’s Guide (their term for recipe) for chicken breast and followed the steps. I selected the “juicy” temp setting of 149°F, looking at the visual doneness videos to choose. I described the breast to the app as frozen and about 1.5 inches, and from that info the app chose the cooking time, and Joule began to heat the water. A few minutes later, my phone notified me the Joule pot was up to temp, and I could put the food in to cook. Since this was an experiment, I took one rock hard frozen breast, dropped it into a 1 gal Ziploc freezer bag, and dumped in some Kosher salt, fresh ground pepper and olive oil. I then slid it into the pot, evacuating the air from the bag by submersion, and zipped it shut. I took the other breast, and left it to thaw, so I could try other things like pounding it to equal thickness, and trimming to shape before cooking. I then left the kitchen and Joule to hopefully do something impressive.
My phone alerted me that Joule was done, and also that I could leave it for up to 2 more hours without over cooking. I got back to the kitchen and set my trusty cast iron skillet on to preheat for searing. I waited for my smoking hot pan, threw some olive oil in there, and opened the Ziploc, fresh out of the Joule. I patted the breast dry, seasoned, dusted with flour, and pressed it into the hot pan. I gave it about 2 minutes, and I had a great crisp brown crust. I transferred it to the cutting board and made a half-dozen bias slices. I noted almost no juice loss from cutting, but when I picked up a slice in my fingers, it was soft and a slight squeeze produced glistening juice. I popped it in my mouth and was treated to an exceptional mouthfeel of soft juicy chicken and crisp skin. Literally amazing…I enlisted 3 more family members to taste and they were all completely impressed at how perfectly this was prepared. My son put it best, he said, “I would be impressed if I tasted this at a fine dining restaurant, to taste it in our kitchen with you experimenting with a new toy you have no experience with…just crazy good.”
Since then I have cooked probably 20 sous vide meals, my favorite was a dinner party for 4 using Chefsteps Filet Mignon guide with broccoli puree and radicchio salad stack. Plated with puree, then salad, and topped with the meat, cutting down through it all for one great bite is astounding! Puree is silky smooth, flavored with English cheddar, the shredded salad is balsamic, oil and dijon with fresh chives and blue cheese microplaned frozen into perfect flakes of flavor. The sous vide method IMO is the optimum method to do justice to a fine filet, finished with a roaring hot cast iron pan sear in butter and fresh herbs. My guests raved and I just can’t see the point of going to a spendy steakhouse when I can guarantee these repeatable results with sous vide.
Probably the most impressive thing I have done so far is cook a 3lb, 2in. thick chuck steak for 48 hours sous vide. I finished it with a sear like the filet, and this cheap chunk of $5@lb meat had a mouthfeel like $45@lb tenderloin, plus a superior beefy taste tenderloin would never have. Understand, the chuck looked red and juicy, not grey like pot roast or beef stew. I may buy a second Joule just for long cooks like this…
In conclusion, after 40 years of gourmet cooking, and an extensive knowledge of food chemistry and techniques, literally thousands spent on training, all manner of gadgets to major high-end appliances, I have found something that I am really excited about. I can legitimately say that cooking a protein by any other method will probably not be as good, and absolutely not as reliably consistent. I love the fact that instead of fretting over expensive meats using high heat methods, then having to let them rest, etc.; you can let Joule go past the done time by a couple of hours with no ill effects. It is just holding the meat at a consistent finished temp of say 129°F, waiting for you to finish by a quick sear and serve. Sous vide steak does not need to rest because it is already at temperature equilibrium, and its juices have not migrated…they have remained in place and keeping every morsel equally and perfectly juicy. You have to try this, the results speak for themselves.
OK, I will go so far as to say if you are not cooking sous vide, you are not getting all the goodness you paid for in your food…and constantly putting your food at risk of cooking errors by traditional high heat methods. Plus, it is difficult if not impossible to duplicate the exquisite mouthfeel of sous vide. Remember this technique was invented in France in the 70s, initially to cook foie gras with less waste. It resulted in a 20% savings and a much higher profit for the restaurant, given the Rolls Royce pricing of foie gras. French cooking has always been about an obsession with perfection…sous vide cooking is exactly that.
One other thing, I have read a number of comments with people concerned about cooking in plastic. My reaction is the sous vide results are so good, I would consider the risk for myself and my family mitigated. There is currently no documented hard corollary between cooking in BPA-free food safe plastic bags and direct health risks…UNLIKE the direct connection that charring food, especially meat, is carcinogenic. Now beyond government regulation, food purity and safety is always a personal choice…For me, I’ll chance my black grill marks and crisp corners…and I demand the thrill of eating sous vide.