I got a Searzall as a gift for my mother, who's an avid home cook but who doesn't do sous vide, low-temp, or any other modernist techniques (though she's curious.) We're sharing the Searzall, and while I've ordered an Nomiku 2 immersion circulator via Kickstarter, it won't get here till March at the earliest.
Any ideas/recipes/suggestions for what to do with the Searzall till I can sous-vide, or ideas for my mom to use it? We've bruleed a sugar topping on a cheesecake, seared steaks before grilling them quickly, browned twice-baked potatoes, and made some great Parmesan crisps. And of course melting cheese on tuna melts, raw oysters, etc sounds great. I'm also looking forward to searing sushi-grade tuna or salmon, or scallops, and roasting bell peppers.
What else do you do with your Searzall, if you don't have an immersion circulator?
Post by johnthebastard on Nov 17, 2014 19:06:50 GMT -5
This doesn't answer your question directly, but if you have a slow cooker with an analog temp control (I have a West Bend Versatility Cooker) and a little Polder probe thermometer, it makes a decent ghetto fab sous vide for small projects. It's just a bit fidgety getting the temp initially set.
I'm also looking forward to a pair of Nomiku 2s in March.
Post by coffeemike on Nov 17, 2014 21:08:23 GMT -5
No joke - salad. Romaine or other firmer lettuces are great grilled, and basically you're grilling indoors. Char the lettuce, maybe toast croutons if that's your thing, and you're off to the races. See
Post by davidchango on Nov 18, 2014 14:49:39 GMT -5
You can always take a pot with a candy thermometer hooked to the side and get your water to the desired temp. To help stabilize the temp while cooking I drop in a couple of ice cubes if it gets too high.
I like sunny side up eggs with the yolk very runny but the whites well cooked; I spray a little cooking oil on the eggs while they are in a hot pan and use the Searzall to cook the top of the whites to perfection without overcooking the yolks.
For the past several years I've roasted a prime beef roast at 250 for several hours - this is similar to sous vide and cooks it wonderfully even and tender, but the outside is unappealing. So in the past I would use a propane torch to do the searing, with the downsides noted in the promotion for Searzall. This year I used a Searzall and it was not only faster and easier, but the results were much better.
I have an Anova 2 coming this week, and Nomiku next year, so I expect the Searzall will get more of a workout.