4 ms·
Searing is just one step in the process. I have a pricey high tech anova sous-vide circulator which is great for getting steaks to the perfect done-ness, then
by showerst 11y ago
Searing is just one step in the process.
I have a pricey high tech anova sous-vide circulator which is great for getting steaks to the perfect done-ness, then I use a decidedly low-tech $15 lodge cast iron pan to get that perfect finish.
Right tool for the job, etc etc.
- pen2l 11y agoYou could use a blow torch for searing-- hell lot less hassle, and so much quicker.
- rdw 11y agoNot enough new tech involved! Consider getting a Searzall to solve that problem: http://www.bookeranddax.com/searzall/ http://www.bookeranddax.com/searzall/
- reverend_gonzo 11y agoI have a blowtorch and a bought a Searzall for it. While it's a really cool device, I've found I prefer blowtorching my steaks normally as it provides a higher temperature. I feel the Searzall works better for things like melting cheese, lightly toasting bread, or otherwise browning things without too much heat.
- pen2l 11y agoHow does the blowtorch work for things like melting cheese, toasting bread, etc.? Or is that just not feasible? edit: wait a minute, it seems that Searzall is basically just an addon to a normal blowtorch. So if you just take off the "Searzall" addon, you are left with a normal blowtorch. (Or am I misunderstanding something here? Please confirm!)
- reverend_gonzo 11y agoYeah, exactly, the Searzall attaches to a blowtorch. It reduces the heat and spreads it out over a larger space. For steaks, I prefer to get oil very hot in a cast iron, then put the steak in the cast iron, while torching each side for 30-45 seconds. (Also got that off a Kenji article.)
- newman314 11y agoSearzall FTW