Kitchen Boss - Sous Vide G320 System Tested and Reviewed

A few quick notes:
1) Subsequent to filming this video, I was able to get a 10% off coupon code on the Kitchen Boss products if purchased through my Amazon link in the description. Use code VR9BCO3C at checkout. This code is only valid until June 20th.

2) I will be doing a brief follow-up video in a couple of weeks, specifically testing a handful of the "recipe" presets on this unit. I was going to do it on this video, but it was already running way long.

3) Any of the preset "recipes" can be adjusted for time/temp and will stay that way. You can reset all of them back to their default within the set-up menu.

Amazing - super helpful and clear review. Thanks. My kitchen boss is arriving today and I’m trying to prepare.

❤

"Ready for some steak?" "Too slow, here gime that!" 😂😂😂

Never thought of reheating. Thanks

Enjoy your reviews

Thank you for the review, I like how you cooked things other than a steak to test it out which most reviewers tend to do.

Thank you for the well thorough review. Is there any update on the long-term durability?

Steve I bought the sealer and I noticed you removed the tape over the seal bar. I didn't read the directions (guy thing) I also removed it. Worked great the first time. But when I pulled it out for the 2nd use it would not seal correctly. I checked a lot of other videos and it seems they all leave it on. Did you have any problems with yours? Luckily I got it from Amazon and they are replacing it. I am going to look at the setup instructions on the new one or maybe just an issue with mine.

Could you recommend a container that fits with the Kitchen Boss?

Thanks Steve, never heard of this contraption before, it’s not big yet in the UK. Might pick one up and give it “wurl”.

I bought an Anova sous vide machine on Facebook marketplace really cheap. I have used it for a few things, a large beef roast, steaks, chicken thighs. I was so pleased to find this video, I now want to use it a lot, especially with the fuel issues here in the uk, I am hoping that sous vide and finishing in the air fryer will be much more economical than oven roasting. Keep up your excellent content.

I think the play in the knob is because its removable :)

Way too much trouble. After 2 or 3 tries I gave up, the Sous Vide is now in a box somewhere! It was pricey too. My Ninja Grill does a better job, produces that crust you like and cooks it perfect in minutes. My daughter tried to warn me but I just had to try it! She put hers in Good Will. But different strokes for different folks.

Good manners!

Forget the BBQ purests! Rib meat should come off the bone.

Thx - I haven't gotten a Sous Vide cause I didn't want to use the app and everything else was big bucks. Hadn't come across this one. I will buy this

america's test kitchen has a sous vide poached egg recipe now that looks great. daughter tried it and says it works great!

We are definitely from the same planet. 👽💗🥰

And then there are 💯🗽

The button “wiggles” a bit because it’s a floating button design to allow it to be removed easily for cleaning.

Fantastic video. Just subscribed and I’m buying this product.

Love your brilliant video. The kitchen Bose sous vide is on a lighting deal, Amazon UK, I am sold. 👍

I didn't look to see if anyone mentioned it, but sometime around the 11 minute mark, you mention the knob wobbles. It's magnetic and removable.

Thank you for this info! One question the plastics… are they safe to cook with?

Well done!

Thanks, Steeeve!
💃🏼💞

I need to watch your homemade Bbq i love Ribs but the fake taste of my sugar free bbq sauce yuck

The knob is magnetic and is removable thats why there is play.

CANNING JARS……I am testing out my system which is an ANOVA precision sous vide along with the cooker container with a sirloin steak. I put it in a wide mouth jar ( salted and peppered it first) and used my foodsaver jar sealer to draw out all of the air. I covered with water and got he machine set at 130 and will check after two hours to see how it turned out. I want to be able to use glass rather than plastic and I will get back to you and let you know how it turned out. I have been taking notes and pictures all along the way

There's an easier way to do the poached eggs. It's a Japanese method and works a treat. Just pour boiling water into a stormwater casserole pot. Put whole egg with shell in. Put lid on and leave for 20 mins. Yolk and white will be runny if that's what you're after

🤡🤡🤡

It's been about 5 months since you reviewed this, any updates? Asking because we had 2 sous vides and one just died this past weekend. We have an Anova and the one that died I don't remember the name it was a gift. Anyway in the market for another and curious how you feel about the boss after some time using it? Also my husband loathes our food saver, would you say kitchen boss vacuum sealer is better?

A note about the knob, you mentioned that is a bit "wobbly", it's because its removable actually, it's "magnetically" attached to the body ;)

Great review. Really glad I bought this machine ❤️

Looks like my Anova ....

I'm new to the idea of sous vide. So how do you know what temperature and time to use?

I’ve had several Foodsaver models and I will say something about the company - if you buy it directly from the company’s website and not on Amazon or Walmart, they warranty it for five years. My last one failed after four years and they replaced it not only with no questions, but they upgraded me significantly since the old model was unavailable. I’ve had that one for three years. Wait for a sale or find a coupon code though. Mine usually last at least a few years with just regular use.

Bought one, but in anger as apparently you can't temper chocolate, minimum temperature is 40° Celcius, and doesn't allow to set anything below 😰😰😰😰

Have you researched bacterial growth during sous vide below 140°?

Steve, you're killing me man! I am going to have to take out a second mortgage to afford all the new kitchen toys I have purchased just watching your vids. I kid. I really enjoy the content. I am a newbie to sous vide and will be getting my KitchenBoss tomorrow. Wish me luck!

Just placed my order for the sous vide!

I've only known about sous vide for about 4 years and it's been on my wish list ever since. When I saw the Kitchen Boss won the Red Dot Award for its design, I purchased one but it still sits unopened because I still wasn't sure I made the right choice. That is, until your review. Thank you so much for your unbiased review. I cannot wait to start cooking with my Kitchen Boss sous vide!

Thanks for this review! Recently become aware of sous vide and researching thru podcasts. Personally can't see using for eggs unless looking for French scrambled. But what I've seen for meat looks great! And what you found reheating those ribs could be a gamechanger. After a few more months of podcasts, maybe this will go on my Christmas wish list! Thanks for what you do! Love and blessings to you and your beautiful family!

Ours arrived yesterday....have yet to try it out....thanks for the video

I think you have me sold on the Kitchen Boss Sous Vide system. Aaaannnd yet, another thing I will be looking forward to when I leave Korea in November

For features and technique... Serious KETO, c'est très chic!

However, this episode is above my head and pay grade!! 🤔😃🙈😅😆😁😂🤣 But fun to watch ⌚⌚⌚! Kinda like the 21st Century version of The Galloping Gourmet!! Steak "en graisse de canard" --. Wow!!