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The $400 SousVant Circulating Sous Vide oven makes countertop sous vide look good, and packs in quite a bit of performance prowess. Click through to see the tasty results.

Caption by / Photo by Tyler Lizenby/CNET

Unlike other full-sized water bath sous vide machines, the SousVant looks good on your countertop.

Caption by / Photo by Tyler Lizenby/CNET

The 3-gallon tank gives you plenty of room for big cooks.

Caption by / Photo by Tyler Lizenby/CNET

The display on the base is simple and easy to use. The only buttons start and stop the cook, and adjust the temperature.

Caption by / Photo by Tyler Lizenby/CNET

Set the tank on the base, and it'll heat and circulate the water.

Caption by / Photo by Tyler Lizenby/CNET

The handles on the side make it easy to lift.

Caption by / Photo by Tyler Lizenby/CNET

Snap the lid in place, and you won't have to worry about evaporation, even over the course of long cooks.

Caption by / Photo by Tyler Lizenby/CNET

We started to test the SousVant with eggs.

Caption by / Photo by Tyler Lizenby/CNET

It successfully produced results at a variety of firmness levels. We wanted this one runny.

Caption by / Photo by Tyler Lizenby/CNET

These hit the middle, still nice and soft, but better able to hold a shape.

Caption by / Photo by Tyler Lizenby/CNET

These were at the firm end, but not overcooked.

Caption by / Photo by Tyler Lizenby/CNET

The next test -- salmon.

Caption by / Photo by Tyler Lizenby/CNET

Both fillets proved quite tasty, and were evenly heated to a uniform temperature.

Caption by / Photo by Tyler Lizenby/CNET

Finally, we tasked the SousVant with softening up a hardy flank steak over 24 hours.

Caption by / Photo by Tyler Lizenby/CNET

After the cook, I used a water bath to quickly chill the meat.

Caption by / Photo by Tyler Lizenby/CNET

I dried off the exterior.

Caption by / Photo by Tyler Lizenby/CNET

Then, I gave it a quick sear to finish the surface.

Caption by / Photo by Tyler Lizenby/CNET

Bon appétit.

Caption by / Photo by Tyler Lizenby/CNET
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