Gadgetory

hey there guys I'm Megan Willerton for seenot appliances here with the caso sous-vide Center model number SV 1000 so if you aren't familiar with sous-vide it's basically a fancy sounding name for sticking food in a vacuum seal bowl bag sealing it up sticking it in water heated to a specific temperature and letting it cook gently over an extended period of time so if you're someone who has a very specific way you like to prepare your steak but you have trouble getting it right every single time on the grill or in the oven this could help remedy that but there are a few drawbacks to this specific design first this thing is pretty big like the size of a small toaster oven so if you're just looking to dabble in sous-vide this kind of stainless steel cube is going to leave a pretty big footprint on your counter also it's really expensive it costs $500 so again if you're just looking to get an introductory course in sous-vide this is a pretty big price to pay we also notice that the target temperature say I wanted to cook something at 135 degrees doesn't actually match the temperature of the water in the cooker it's actually three to four degrees below that temperature so if you're expecting a certain result you'll be disappointed right away you'll need to actually adjust up so say 137 138 or even 139 degrees to get the result that you were expecting even with this temperature disparity this thing did a pretty good job of cooking it did cook consistently I made a bunch of eggs I made salmon steak and pork spareribs and everything came out fine but like I said slightly undercooked I also really like that it has a built-in vacuum sealer that's worked really well and a hose in the back so that you can drain the water instead of having to physically lift this thing up and dump it into your sink after each use I also really like that this cooker has a built-in circulator so it'll actually circulate the water around to help maintain a consistent temperature so even though it didn't stick at the perfect target temperature of say 135 degrees it did perfectly maintain 100 - or 131 so if you are looking to get into sous-vide for the first time I would actually suggest an immersion model like the ANOVA one this is a handheld device that you stick inside an existing stock pot so it won't take up as much space and it was just as accurate if not more accurate than this model if you do want a water bath model say you really are sure that you're going to cook regularly with sous-vide I would suggest looking elsewhere thank you for watching this review of the caso sous-vide supreme model number SP 1000 be sure to check out the rest of our coverage on CNET comm I'm Megan Willerton for Cena