Post by Famous Mortimer on Nov 17, 2014 17:10:53 GMT -5
I do a lot of sous-vide meats, which was my primary interest in the Searzall. Traditionally I have finished steaks, etc. in a screaming hot cast-iron pan for about 30 seconds a side.
My first attempt with the Searzall took several minutes per side. I towel-dried as much as possible and got up very close to the surface (so close in fact that I got some burned flavors), but it was still slower than I had hoped. I found a couple of YouTube videos that seemed to show similar performance. I am using the TS4000 since it was less expensive - would the TS8000 with the adjustable flame thingy work faster?
I continue to be impressed with the Searzall. That written, I prefer to use the Searzall in combination with Kenji's torch method (http://www.seriouseats.com/recipes/2013/03/dry-aged-sous-vide-torched-and-seared-bone-in-ribeye-recipe.html) for the best results.
It definitely takes longer than if you're searing with just the straight flame out of the torch, but that's because the heat is dispersed out, which is the point of the Searzall. I don't have a problem with the extra time it takes, as I do enjoy the more even sear that I can get on the surface of the meat.
But I'm having a hell of a time getting the edges of the meat seared, I'm not sure how to do it without one of the turntable grill things that they used in the Searzall preview videos.
I'm still getting a feel for it, but when I've used it for proteins, I've found that it may take a minute or two per side, but I get a perfect crust (and one that I have pinpoint control over) without overcooking the meat "inside." With my home stove, even on a pre-heated cast-iron skillet, I can't do that.
Post by smellssogood on Nov 17, 2014 18:42:58 GMT -5
I've noticed that it's a "gentle" heat, and requires a little bit of patience when searing SV'd beef. the first time i did it i slathered too much butter on the steak on one side and it slowed me down a bunch. the other side i did without adding anything, and moved the searzall slowly across the surface and got a nice result. This was a 3/4" thick piece of NY strip.
next time i think i will brush a little bit of grapeseed oil before the searzall treatment. I think this will be the ticket for steaks.
There is surely a learning curve to this, for me it's been a very controllable thing; searing sugars, cheese, and anything else i could find to sear.
Post by johnthebastard on Nov 17, 2014 18:56:54 GMT -5
It's definitely slower than I anticipated (and I'm using the TS8000). I've mostly used it on sous vide steaks. I can get a perfect sear, but it takes about 5-6 minutes per side, and by the time it's done, the center of the steak has dropped pretty much room temp. I can speed it up a bit, if I crank up the propane, but at that point combustion is happening outside the screen, which seems like it probably defeats the purpose somewhat.
I've also done a couple grilled cheese sandwiches, mostly for practice, but they take about three times as long as they would just cooking in a skillet.
I'm still looking forward to see how it works searing raw fish and foie gras.
I've found distance from the torch to be the major factor when searing meat and chicken. 15 seconds to get the Searzall warmed up, then up close and personal with the heat. By close I mean just a smidgen away from the safety cage. More than an inch or two seems to have a substantial fall off in temperature.
Post by coffeemike on Nov 17, 2014 21:03:19 GMT -5
I've been using the Searzall at full blast on the TS8k; yes, it flames out past the cage, but even so it disperses the flame. I've had the best luck drying off meat and getting right up close, but then backing off a couple or three inches as it reaches browning temps - browns more evenly that way. I'm not convinced it's the best way, but it has given me a more even sear than I got waving the torch across at super-close distances.
Regardless, none of the trials have been inedible.
Post by radiantheat on Nov 18, 2014 9:19:23 GMT -5
What we need is a nice "control" item because chicken, pork, steak, etc will all vary slightly when it comes to moisture content and whether or not we dry it off enough individually, and many other variables. So maybe a good control item would be sliced cheese of a very common brand and then we can use this to test whether or not it is a matter of BTUs or it is a matter of technique when assisting others.