ChefSteps 4186JW120B Joule Sous Vide, 1100 Watts, All White, 11 x 1.9 x 1.9"
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Availability:
Only 1 left in stock, order soon!
Arrives
Thursday, Oct 15
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Color: White
Features
- Smallest, sleekest sous vide tool available at just 11 inches tall and 1.1 pounds, with streamlined white body and finishes.
- Saves space: Half the size of other sous vide machines, its small enough to slip into a top drawer.
- Heats up fast: 1100 watts of power for hyper-fast water heating. Operating Requirements: Frequency 50 to 60 Hz, single phase
- Perfect results: Visual Doneness feature in the Joule app displays exactly how food cooks. Dinner comes out predictably perfect, every time.
- Wifi and bluetooth ready: Works with iPhone or Androidconnect with Bluetooth alone, or cook from anywhere with Wi-Fi.
- Voltage warning: Works with 120 V outlets only. Due to our precise heating technology, voltage transformers and converters can damage your Joule, and use outside of North America voids the warranty.
- Note: The package might say ChefSteps Joule Sous Vide. Chefsteps is owned by Breville and the product is the same.
Description
Joule is the smallest, most powerful sous vide tool available. It heats water faster than any other immersion circulator or precision cooker and holds the temperature with absolute accuracy to ensure perfect results every time. Controlled exclusively by a groundbreaking app that empowers sous vide veterans and novices alike, Joule gives you the freedom to cook from anywhere.
Product Dimensions: 1.85"D x 1.85"W x 11"H
Capacity: 1 liters
Wattage: 1100 watts
Voltage: 120 volts
Item Weight: 1.3 pounds
Brand Name: Breville
Unit Count: 1 Count
UPC: 855869006010
Number of Items: 1
Global Trade Identification Number: 10
Included Components: sous vide circulator
Item Type Name: Slow Cooker
Manufacturer: ChefSteps
Model Number: 4186JW120B
Part Number: 602135
Wattage: 1100 watts
Voltage: 120 volts
Control Method: App
Upper Temperature Rating: 185 °F
Item Dimensions D x W x H: 1.85"D x 1.85"W x 11"H
Capacity: 1 liters
Item Weight: 1.3 pounds
Material: Polycarbonate
Color: White
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Thursday, Oct 15
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
Color: White/Stainless
I am not one who is easily impressed. While I admit a lifelong love for cooking, and the associated collection of kitchen tools, I can tell you I have sent a number of supposedly high-end items back because they did not live up to the hype. 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.
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Reviewed in the United States on April 10, 2017 by Kevin Doyle
Color: White
I have both the Anova WIFI cooker and this Joule cooker. I love both cookers, but the apps for both leave a lot to be desired, which is the reason for the 4 stars. Comparing the two sous vide cookers, both have their advantages and disadvantages. 1 - The Joule cooker is 1100 Watts vs. the 900 Watts of the Anova. So the Joule will heat the water more quickly than the Anova. Joule wins 2 - The Joule cooker has a magnetic bottom that will hold it up in a pot that is magnetic such as a cast iron pot, and the Anova must be secured with the clamp attachment. Joule wins. 3 - The Joule cooker has a clamp that works only on thin rimmed containers, and the Anova has a clamp attachment that will accommodate thick rimmed containers. Anova wins. 4 - The Joule cooker must be controlled with the app as there are no controls on the device, and the Anova may be controlled manually for temperature and time settings on the device without the use of the app. Anova wins. 5 - The Joule cooker requires a minimum 1.5 inches of water to operate and the Anova requires 2.75 inches minimum of water. Joule wins. 6 - The Joule cooker can heat up to 10 gallons of water, and the Anova can heat up to 5.5 gallons. Joule wins. 7 - The apps for both cookers do not have much in presets that would be used for everyday meals. Most of the time, the manual modes would be used, A draw for both cookers. 8 - When setting temperature in time for both cookers, the temperature must be attained for the Joule cooker before the timer is set since the timer countdown starts as soon as it is set and before the cook temperature is reached. For the Anova cooker, the timer doesn't start until the cooking temperature is attained. In this case, it is sort of a draw as the food shouldn't be put into the water until the cook temperature is reached, The plus with the Anova is that an ice bath can be used to keep the temperature down for longer and the cook time won't start until the cook temperature is attained. In this case, the Anova wins. Whether or not the Joule or the Anova cooker is best for you depends on your uses and your availability to the apps. Both have their advantages and disadvantages. I generally use the manual modes for both as the presets don't allow for many of the foods that I cook. In addition, the presets are for store bought meats and we us only pasture fed and pasture finished meats that take less cook time. As mentioned previously, both apps leave a lot to be desired, but both cookers are excellent if you do your research and use the manual modes. UPDATE 717/18 I have been using this sous vide cooker for about 7 months, and tend to gravitate to the Joule more than than the Anova. The Joule is much easier and faster to clip onto a cooking container than having to install the screw on holder for the Anova. Although the Anova can be used manually without the use of a phone app, I use my cookers in a second kitchen, and use the phone apps to check on progress from the main kitchen. With the phone apps, I can easily flip back and forth between cookers. I often have the meats for more than one meal cooking at a time, and have them timed so they are finished on the day the meal is planned for as some cuts of meat can take as long as 72 hours to cook. So far I have sous vide cooked chicken (whole and cut in half), roasts (pork, beef, and bison), ribs, tuna steaks, and a few others. I have never been disappointed with the results. I have also found that it is easier to set the timer after the sous vide cooker has come to temperature than to try to get the food in at the moment the timer starts. So, the timer issue mentioned above isn't a problem for me. I have also found that one of the best features of the sous vide cooker is rewarming foods. How many times have you cooked the perfectly cooked roast, and rewarming overcooked the leftovers. This won't happen with sous vide cooking even if the leftovers are frozen. Simply set the temperature for your desired doneness, and the leftovers won't cook more than the temperature set. As an experienced cook, I have methods to cook the perfect steak and perfectly cooked fish, but have never found a method to cook tuna steaks as perfectly as when they are done with the sous vide method. By cooking them sous vide, they come out a light pink inside and so very moist - never dried out. Another thing that I really love about sous vide cooking is that foods don't get overcooked if you leave them in the cooker until the rest of your meal is ready. This isn't true with any other cooking method. If you are running late, you can leave food in the cooker to keep warm until you are ready for it without fear of overcooking it. I do love the Joule sous vide cooker for the speed that it get the water to temperature and for the consistency of temperature control. UPDATE 08/14/18: Other than the Mellow sous vide that I have, the Joule cooker has become my favorite sous vide cooker. I like the Mellow because it is small and convenient to keep handy on the counter, but the Joule is always the cooker that I use for larger portions, like roast and ribs, since I can use a larger water container. This cooker is small, but it heats up a large amount of water much faster than many cookers, and keeps the temperature extremely accurate. If the app contains the meat you are cooking, it shows pictures of what the meat will look like at each different doneness, and describes them so you can choose what you would like best. If you find one of the presets that works for you, the cooker will set the time and temperature for you. If you work and want to set up a meal before you go to work, you can add ice cubes to the water to keep the meat cool until it is ready to cook. I like the Joule app better than the Anova app because it has presets for meats, poultry, and seafood rather an recipes that do nothing for me when planning the cooking of a protein.
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Reviewed in the United States on February 13, 2018 by Judy L.