Bests & Worsts Reviews from Amazon

For several years I've been hankering for an immersion circulator to try sous vide cooking at home. I didn't have the $2000 plus for a complete PolyScience unit, or even the $900 or so for a pro quality circulator head. So without expecting too much, I bought the oddly, sweetly named DorkFod DSV Temperature Controller and teamed it up with a 7 quart manual crock pot I found on sale at a local discount store for $19. Much to my surprise, the combination totally rocks. The DorkFood unit is solidly built, easy to use, and holds the temperature I set within about 0.2 degrees Fahrenheit. The natural bottom to top convection of the crock pot, even without an additional circulator, has provided even heat for my sous vide creations. If you've never had leg of lamb cooked under vacuum for 36 hours you don't know what you're missing: a mild, non-gamy flavor with the buttery texture of filet mignon. Lobster tails cooked with garlic butter - unbelievably tender and sweet. Restaurant quality duck confit becomes child's play! Cure duck legs (with thigh) overnight with salt, thyme and crushed juniper berries - rinse and pat dry the next day - seal under vacuum with 1 tablespoon of rendered duck fat per leg and cook at 167 degrees for 30 hours or more for the most succulent duck you've ever tasted. After cooking I cut off the skin and fry it under a cast iron weight (affectionately known as a "pig") and top the duck leg with a crispy duck bacon "cracker." There are so many free resources on-line and great books at Amazon for sous vide coooking - it's easy to get started. And for a total of $118 - including the crock pot - DorkFood exceeded my expectations. Although I have a good vacuum sealer (VacMaster VP112) many sous vide dishes can be prepared using carefully sealed freezer quality ZipLoc bags. This product really lowers the bar for getting into the wonderful world of sous vide. Nature may abhor a vacuum, but adventurous chefs love it!