Vpcok Direct Sous Vide Machine

Curated from 138 real Reddit conversations

Refreshed on: April 25, 2025

Vpcok Direct Sous Vide Machine

Brand: Vpcok Direct

Price: $59

Snoop Score:

6.3

Sentiment

7.2

Popularity

6.4

Technical

6.1

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Snoop's Take

The Vpcok Direct Sous Vide Machine is an immersion circulator designed to enhance cooking by maintaining precise temperatures for flavorful and nutritious dishes. Users have praised its ability to retain moisture, achieve perfect cooking temperatures, and prepare a variety of foods from meats to desserts, with comments like, "Pork chops are another one that tastes amazing in a sous vide and pretty much suck other ways." The product is particularly recommended for meal prep convenience and versatility, with many users finding it effective for delicate cooking tasks and enhancing the flavor of their dishes. In summary, the Vpcok Direct Sous Vide Machine is well-regarded among users for its efficiency in cooking and flavor enhancement, making it a solid choice for both novice and experienced cooks. Despite some concerns regarding texture compared to traditional cooking methods, the overall sentiment leans towards satisfaction with its performance. Therefore, it is recommended for anyone looking to explore sous vide cooking, as it offers reliable results at an affordable price point.

Not for you? Check out our other rated Sous Vide Machines

Pork chops are another one that tastes amazing in a sous vide and pretty much suck other ways.
Positive Feedback

You don't know that. Sous-vide stuff often looks undercooked even if the temperature is correct.
Negative Feedback

6.3

Vpcok Direct Sous Vide Machine

Buy on Amazon for $59

Gourmet Cooking

3 / 10

Meal Prep & Batch Cooking

6 / 10

Healthy & Nutrient-Preserving Meals

8 / 10

Hands-Off Entertaining

6 / 10

See how this compares to all Sous Vide Machines

What it does well!

Key strengths users can’t stop talking about.

Sous vide enhances flavor of dishes

“Pork chops are another one that tastes amazing in a sous vide and pretty much suck other ways.”➕

“Creme brulle, cheesecake, lemon Curd on anything. Hollandaise.”➕

“I make lemon curd for my mother this way and she raves about it. Mascarpone cheese is also amazing with SV.”➕

“I’ve wasted so much of my life not sous vide cooking steaks 2.5 hours at 137°, finished on lump charcoal.”➕

Versatile for desserts and sauces

“Another good use for the little mason jars and the sous vide are personal sized cheesecakes!.”➕

“I believe it was 185 for 11 hours in the can. Comes out as a great spreadable caramel sauce.”➕

“Made the chefstep pot de crème, took a bunch of small jars to a party and people still talk about years later.”➕

Great for delicate cooking tasks

“But anything involving potential curdling is where sous vide really shines.”➕

“180F for 45min. No risk of scalding.”➕

“Jeez that looks good.”➕

Sous vide retains moisture in cooking

“I've only had my sous vide a couple of weeks but I was under the impression it's virtually impossible to dry anything out in it.”➕

“Sous vide pasteurizes the beef, as long as your cooking it above 130 for at least 2.5 hours because you have to get the center of the meat to 130 for at least 2 hours.”➕

“Reverse sear will remove access moisture from the surface and allow a much better seer.”➕

“The only difference i can see is the amount of moisture being trapped with the meat.”➕

Sous vide can achieve precise cooking temperatures

“Sous vide basically pasteurizes it. So it would depend how long they held it at 135, likely not nearly as long as they needed.”➕

Sous vide allows for safe cooking at lower temperatures

“Well if it was cooked properly in a sous vide it would be safe due to pasteurization time.”➕

Durable and reliable over time

“I have another vpcok one that cost me around £70, had it for about three years and I've never had any problems at all, in fact I would highly recommend my model although I can't promise anything about the quality of any other of their models.”➕

Great for meal prep with variety

“Omg I need to try that next time. Meal prep once with variety and throw it into the freezer.”➕

“Try eggs next time. We do a dozen eggs poached for breakfasts. Crack one over your meal and microwave for 30 seconds for warm and yum.”➕

Effective for cooking chicken and pork

“chicken thighs at 155 for a few hours turned out great after finishing on the grill for 10 min.”➕

Affordable pricing compared to competitors

“Vpcok Direct. It’s $47.28”➕

Improves flavor of meat

“I think it often improves the flavor.”➕

“Roasts get pepper/salt/garlic and then some splashes of soy and Worcestershire.”➕

Vacuum sealing is manageable

“Vacuum sealing is not much of a hassle and once you get in the habit improves nearly all the meat you buy.”➕

“You actually don't even need to vacuum seal your food with sous vide, depending on what type of bag you're cooking in.”➕

Allows for meal prep convenience

“During weekdays balancing work schedules really helps to have some of the prep already done.”➕

“Plus you can go straight from the freezer into the bath.”➕

Where it needs some work!

Areas to watch—feedback on possible improvements.

Potential for undercooked appearance

“You don't know that. Sous-vide stuff often looks undercooked even if the temperature is correct.”➕

Concerns about power for larger water volumes

“Underpowered???? What are you cooking that needs more than 19 L of water to cover it?”➕

Concerns about plastic parts in construction

“The Anova had plastic recirculation parts, where the cheap brand was stainless steel.”➕

Concerns about texture compared to reverse sear

“Exactly texture and flavor is a lot different with sous vide”➕

“A Sous Vide steak has none of that. I’d imagine SV reverse can have more moisture remaining but the texture and flavor will certainly be different.”➕

“the texture just isn’t quite the same. I’ve experimented with different temps and times, and while many are great, the texture just never came out as good as reverse sear.”➕

“The method and results are very similar to Sous Vide, but they’re not the same.”➕

Sous vide may lack smoky flavor

“I never had sous vide. Is it worth it?”➕

Sous vide may not improve tenderness for wagyu

“I think so. I've done it both ways; I like it in a pan better. It's Wagyu, not like it's gonna get *more* tender with sous vide.”➕

Long cooking times can lead to undesirable texture.

“I hate my sous vide for prime rib. I have tried different times… 2 hours per pound, 12 hours, 24… temps ranging from 129, 133-135-137…”➕

“Long sous vide cooks are to turn stringy tough pieces of meat into tender pieces of meat.”➕

“26 hours is too long.”➕

“I've done 9 hours on rib-eye. complete texture change. Can't even describe it but ... not good.”➕

26 hours is excessively long for prime rib.

“26 hours? Where have you ever seen anyone do prime rib for 26 hours??”➕

“NGL not to pile on but this just seems like OP might not be aware of what a prime rib actually is.”➕

Concerns about vacuum sealing and texture

“sealing fat with the spices just caused the fat to become flavored but not the meat, it's most effective to skip the fat and put the spices in dry.”➕

Preheat function not working properly

“the temp seems to be stuck.”➕

Long cooking times can lead to undesirable texture

“Some things that are cooked by Sous Vide are in the bath for much longer than 6 hours - sometimes 24-36 hours or more.”➕

Compare On All Talked About Dimensions

Product Name	Price	Score	See Details	Buy Now
Inkbird WIFI Sous Vide Machine ISV-100W	$90	8.5	Details	Buy
Wancle Sous Vide Cooker 1100W	$43	8.2	Details	Buy
KitchenBoss Sous Vide Machine	$99	8.0	Details	Buy
KitchenBoss WIFI Sous Vide Cooker	$139	7.6	Details	Buy
KitchenBoss Sous Vide Cooker Machine	$89	7.4	Details	Buy
Anova Culinary Sous Vide Precision Cooker Pro	$208	7.2	Details	Buy
Anova Culinary Sous Vide Precision Cooker Nano 2.0	$68	6.9	Details	Buy
Anova Culinary Sous Vide Precision Cooker 2.0	$99	6.8	Details	Buy
Anova Culinary Sous Vide Precision Cooker Mini Lite	$33	6.8	Details	Buy
BLITZHOME Sous Vide Machine	$54	6.8	Details	Buy
Breville BSV600PSS Joule Turbo Sous Vide Machine	$249	6.7	Details	Buy
AnchorChef Immersion Circulator Sous Vide Machine	$349	6.6	Details	Buy
Inkbird Wifi Sous Vide Cooker ISV-200W	$89	6.6	Details	Buy
EVERIE Sous Vide Container 12 Quart EVC-12	$29	6.6	Details	Buy
Vpcok Direct Sous Vide Machine	$59	6.3	Details	Buy
Anova Culinary Sous Vide Precision Cooker 3.0	$125	6.2	Details	Buy
Hobsir Sous Vide Cooker Kit	$109	6.2	Details	Buy
MOPHOM Sous Vide Cooker	$58	6.1	Details	Buy
Outohomo Sous Vide Machine	$79	6.1	Details	Buy
SOUSVIDE ART Sous Vide Immersion Cooker Kit	$57	5.9	Details	Buy
Breville PolyScience Culinary CREATIVE Series Sous Vide Circulator	$279	5.5	Details	Buy
Anova Culinary Sous Vide Precision Cooker Mini	$45	5.4	Details	Buy
Wancle Sous Vide Cooker Immersion Circulator	$46	5.3	Details	Buy
Greater Goods Kitchen Sous Vide Machine	$98	4.8	Details	Buy
DASH Chef Series Stainless Steel Sous Vide	$145	4.0	Details	Buy

Core Power Plays

The specs and strengths that make it shine.

Discussion on various sous vide brands and their features

“Best Sous Vide Machine right now? Hey everyone,”➕

“Inkbird. It's relatively cheap, works great and is super quiet.”➕

“Inkbird is a good choice as long as you don't care about using the app.”➕

“I got mine several weeks ago, and I absolutely love it. Can't compare the noise since it's my first, but it's ridiculously quiet.”➕

Discussion on sous vide capabilities

“Wow. That sounds incredible. Do you think they could be steamed if you didn’t have an immersion circulator?”➕

“You put it on stuff, here i am with a spoon and a can! …thank you for the time and temp.”➕

Comment about the appeal of sous vide

“m8 this makes me wanna commit sousvide”➕

Hidden Hero Hacks

Unexpected tricks and side‑door uses you’ll love.

Creative recipe sharing

“Recipe please?”➕

“Spread on bagels, crepes, or anything else. It’s basically unsweetened solid whipped cream.”➕

Mention of experimenting with different sous vide brands

“I recently bought the InkBird ISV-200W to dip my feet into sous vide and made ribeye steaks tonight at 135F for 2 hours.”➕

Discussion on cooking methods for wagyu

“Would these be a waste to sous vide? Was planning to sous vide and finish on carbon steel pan, what would you guys recommend?”➕

“If you can’t eat too much of it because it’s fattiness is overwhelming (like eating a stick of butter), you just need to salt it a bit more.”➕

“Would love to recreate it with this sous vide Waygu”➕

Discussion about sous vide techniques and methods

“It also is about saving time on prep.”➕

“any moisture loss was negligible and more than offset by the increased flavor.”➕

Creative methods for seasoning and marinating

“it’s like self marinating”➕

Buyer’s Cheat Sheet

What to check before you click ‘Add to Cart.’

Discussion on sous vide cooking times and temperatures

“I was having this conversation about chicken with someone a while ago. He said a little pink in the middle is ok and I was like "nahhh bruv" because everyone knows that undercooked chicken is deadly, right?”➕

Discussion on various sous vide brands and experiences

“What are your thoughts on these 2, anyone have any experience with any of them and which one would you suggest?”➕

“I've had that Wancle for about 5 years and it's still going strong.”➕

“I have a wancle and she hasn’t failed me yet in the 2 years I’ve had her”➕

“I’ve been wanting a sous vide for a while but the owner of the house was well against it because she doesn’t want another expensive electrical item running the electric up, even though I told her that it’s not that much more to run than a slow cooker.”➕

Discussion on seasoning retention when thawing

“So question how does this work when u thaw it to cook it? Do you not loose some of the seasoning?”➕

Discussion on starting with sous vide

“Considering purchasing the Anova Precision Cooker 3.0. Has anyone used this Sous Vide, and if so, what are your honest thoughts?”➕

Discussion on cooking techniques and preferences

“Isnt searing it after a sous-vide still basically a reverse sear?”➕

“Sous-vide is a reverse sear, yes. The reverse sear method means to cook through then sear at the end”➕

General interest in sous vide community

“It'll transform the way you cook steak at a minimum, absolutely worth it if you ever have steak at all.”➕

Uncertainty about sous vide cooking process

“I don’t think the water is supposed to boil.”➕

Cautionary Callouts

Know the pitfalls before they catch you off guard.

Humorous takes on sous vide cooking methods

“Left in the sun, on both sides for 3.3seconds to give it the perfect sun kissed flavour.”➕

“Kidding aside, in almost all cicrumstances I agree.”➕

Discussion on E4 error troubleshooting across different brands

“Two different sous vides giving out an "E4" error and refusing to heat up water.”➕

“For my Anova, the E4 error was when I didn't put enough water in.”➕

“My manual said something similar, but the water is definitely past the fill line on both.”➕

“No idea, my friend lent me this a month ago, so I'm still working through it.”➕

Discussion on brand recognition

“VPCOK Sous Vide A friend gave me one of these he used only once. I’ve never heard of the brand.”➕

Skepticism about Amazon reviews

“Brands to look at Can anyone recommend brands that are worth looking into?”➕

“I am skeptical of Amazon reviews”➕

Vpcok Direct Sous Vide Machine

Curated from 138 real Reddit conversations

Vpcok Direct Sous Vide Machine

Snoop's Take

Vpcok Direct Sous Vide Machine

Gourmet Cooking

Meal Prep & Batch Cooking

Healthy & Nutrient-Preserving Meals

Hands-Off Entertaining

What it does well!

Where it needs some work!

Compare On All Talked About Dimensions

Core Power Plays

Hidden Hero Hacks

Buyer’s Cheat Sheet

Cautionary Callouts

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