rotuts

@OlyveOyl like that top plate . would you share where you got it , if possible ?

my Lust interest in a larger Cuisinart continues. bit larger than a 1/4 sheet pan , 50 % taller. Im not saying my eyes popped out when I saw the 500 . I though the front length was more or less the same as the CSO I and the unit was taller. . the CSO seems to have had a much better track record than the Anova Oven. and does a few essential things the AO does not : steam clean.

it still seems to manage to toast to a style no other toaster can match. and steam-cleans . rare properties on the counter top.

@blue_dolphin you are of course correct. odd their marketing dept didn't see the advantage of an additional inch or two getting to a standard 1/4 sheet pan and a smidgin. and sell in USA et al

Cuisi seems to have moved the ' control ' area previously on the R side to the top . the inner ( usable ) height increased slightly . and this version is at least available in some markets the older : not.

in comparing these inner dimensions to the CSO I there is not a significant difference . am I missing something ? OK , it has a porous ' air fryer ' tray .

If you choose to treat FS as tender , then you slice it very thinly if you treat at tough , and cook it accordingly to tender , then you can slice thicker. very rare , sliced thinly , is a revelation .

TJ's used to have then 4 packs Frozen Damm good they were.

@ElsieD Thank You. looks like a real ' find ' too bad not for sale in USA.

Indeed along with the dimensions of the various pans that come with it ? and slide in and out. ?

@ElsieD Wow ! its real !

but CostCo Canada does ? and they wont ship from a CAN account ie ship to ... USA ?

Wow . Dot.CAN.Gov knows how to collect Tax !

@ElsieD So . $430 CND ? Im assuming your CostCo wont ship to USA from your account ie send to ... BOS ?

@ElsieD what was your delivered cost to yout home ? tax . etc ?

Yo ! Friends in Canada , eh ? buy as many as you can from CostCo . please what would it cost to send S of the Boarder ? "" No longer made """ only out for a year ? something going on here , for sure .

@Shelby , et. al . : Rice cooking the rice by boiling no doubt works. if cooking w measured water method , might be less rice flavor lost to the abundant water via the boil method. ie making rice soup . maybe ?

@TdeV I think SV , ie low and slow w/o a vac-bag is a different process resulting is an entirely different result : Steam , in contact w the meat , is a bit like water in contact w meat : ie making a stew or soup. the tasty bits wash off into the stock , and its the stock that makes the dish , no longer really the meat. In the Bag , nothing is washed off. and at lower temps , the meat contacts less , so more jus and falvor remain in the meat. my 10 cents on the differences. after all Sous Vide means ' under vacuum ' which is a bit of a misnomer .

My work w the IDS suggests there are large temperature differences between the top-back and the lower front . significant ones that require rotating from time to time. and these are notable when the setting is 225 F I would think the differentials are greater as the selected temp increases. but this can be worked with.

@JoNorvelleWalker Well , I hope , size , inside and out being , being atractive it would be easy a la CSO to steam clean , then later just wipe down. that simple.

@TdeV I used to grill , after marinating 24 hrs , on a very hot grill . just to get a quick but decent char on each side , then rest . then slice thinly . the meat was rare , but sliced thinly , was tender and extraordinarily delicious .

@TdeV I concur w @KennethT sometimes the ends of the FS are quite gnarly . consider minimal trim there. when torching , make sure the surface is dry , or flash sear in a hot pan.

@KennethT thank you for taking us along , and sharing so many pics.

@ElsieD did you get it @ 329 CDollars ? that seems like quite a deal. how many spares are you getting ? Im sure Zeus will enjoy the new box.