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[Monoprice] Monoprice Sous VideStrata Home by Monoprice Sous Vide Immersion Cooker

  • Last Updated:
  • Apr 28th, 2019 8:49 am
[OP]
Sr. Member
Feb 13, 2004
689 posts
102 upvotes
Vancouver

[Monoprice] Monoprice Sous VideStrata Home by Monoprice Sous Vide Immersion Cooker

Strata Home by Monoprice Sous Vide Immersion Cooker. Add promo code "SUPER6" to get pricing below. Price is in USD and may be subjected to duty when delivered.
1100W for $63.99
800W for $48.99

I purchased the 800W version in 2017 and its been great. It is know to be off by + or - by 1 degree, but not a big deal if you have a thermometer.
Last edited by Twism on Apr 26th, 2019 5:54 pm, edited 1 time in total.
23 replies
Newbie
Jan 2, 2019
8 posts
7 upvotes
Interesting. Thanks.
Does anyone else have experience with this? Most things I've read suggest sticking with Anova
Deal Addict
Nov 17, 2007
1806 posts
273 upvotes
Kitchener
Been looking for one of this type to try. Most I've seen are more expensive. Thanks OP, I'll see if the boss will let me buy one. What do you use for the bags, silicone? I'm wary of using regular plastic/sealable bags.
Deal Addict
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May 16, 2011
2830 posts
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Burnaby, BC
Need amerifriend or $20Usd for shipping plus possible duties
Deal Fanatic
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Jan 10, 2010
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Calgary
Tempting. My husband always complains about not being able to cook meat perfectly. Though he's pretty lazy so preparing for the immersion may seems to be a bit too much work for him.
Deal Expert
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Mar 18, 2005
18608 posts
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Niagara Falls
Interesting. I've only looked at the ANOVA ones, I like cheaper :) .

I'll have to read some reviews to see what people think of this brand.
Deal Guru
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Nov 18, 2005
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Kingston
Twism wrote:
Apr 26th, 2019 5:44 pm
I purchased the 800W version in 2017 and its been great. It is know to be off by + or - by 1 degree, but not a big deal if you have a thermometer.
+1. I LOVE my sous-vide steaks with this thing. Do them at 131*, 1 hour per inch of thickness with some steak spices. Then finish them in a cast iron pan with some butter on high heat in the BBQ (keeps all the smoke outside).

I use ziplock freezer bags and have had no problems.
Member
Feb 4, 2007
423 posts
238 upvotes
JWL wrote:
Apr 26th, 2019 6:22 pm
+1. I LOVE my sous-vide steaks with this thing. Do them at 131*, 1 hour per inch of thickness with some steak spices. Then finish them in a cast iron pan with some butter on high heat in the BBQ (keeps all the smoke outside).

I use ziplock freezer bags and have had no problems.
1 hour PER INCH sous vide? You have a lot of patience my friend :D
Deal Guru
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Nov 18, 2005
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Kingston
althetrainer wrote:
Apr 26th, 2019 6:14 pm
Tempting. My husband always complains about not being able to cook meat perfectly. Though he's pretty lazy so preparing for the immersion may seems to be a bit too much work for him.
I don't know how lazy your husband is, but this is the process (and it sounds like more than it is):
  1. put water in the pot (I start with hot water)
  2. Put the immersion cooker in the pot and set it to the desired temp (131* for med rare)
  3. Put the steak in a ziplock freezer bag, with some spices if you like.
  4. When it heats up (not long if you start with hot water),
  5. Lower the bag into the water. Open the top a bit to let most of the air out. Seal the bag.
  6. Wait 1 hour doing ....whatever you want. It will cook perfectly left completely unattended. The device circulates and heats the water.
  7. Take the steak out and finish the outside in a pan or on a BBQ or using a culinary torch if you have one.
Enjoy!
Deal Guru
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Nov 18, 2005
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Kingston
Mysticode wrote:
Apr 26th, 2019 6:25 pm
1 hour PER INCH sous vide? You have a lot of patience my friend :D
Yes you have to start earlier (an hour normally), but it is no work at all and creates perfect tender steaks. I suppose if you are a person who looks at their watch and says "I HAVE TO EAT RIGHT NOW", then this isn't for you.
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Jan 10, 2010
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Calgary
JWL wrote:
Apr 26th, 2019 6:26 pm
I don't know how lazy your husband is, but this is the process (and it sounds like more than it is):
  1. put water in the pot (I start with hot water)
  2. Put the immersion cooker in the pot and set it to the desired temp (131* for med rare)
  3. Put the steak in a ziplock freezer bag, with some spices if you like.
  4. When it heats up (not long if you start with hot water),
  5. Lower the bag into the water. Open the top a bit to let most of the air out. Seal the bag.
  6. Wait 1 hour doing ....whatever you want. It will cook perfectly left completely unattended. The device circulates and heats the water.
  7. Take the steak out and finish the outside in a pan or on a BBQ or using a culinary torch if you have one.
Enjoy!
Cleaning a pot after cooking is considered too much work for him. :lol:
Jr. Member
Nov 20, 2017
132 posts
129 upvotes
althetrainer wrote:
Apr 26th, 2019 6:48 pm
Cleaning a pot after cooking is considered too much work for him. :lol:
New identity: Hus-can't.
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Aug 26, 2002
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Toronto, ON
tasmar09 wrote:
Apr 26th, 2019 5:52 pm
Interesting. Thanks.
Does anyone else have experience with this? Most things I've read suggest sticking with Anova
I’ve had this for a couple of years and use it frequently. Works great and the tech is pretty much the same as the Anova just without the bells and whistles like wifi or Bluetooth. Other than that both works the same way.

Highly recommended at this price.
Newbie
Sep 10, 2016
17 posts
18 upvotes
Oh mannnn 7 different steps??? :0 and I’m assuming I need to chew the food too Pensive Face
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Mar 18, 2005
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Niagara Falls
man, everytime I load up monoprice the price goes up again. sigh. 800w is at 54.99 now and 1100w is at 69.99

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