Post by alexcs on Jan 9, 2015 14:32:35 GMT -5
Hello everyone;
Got my searzall just last week, practiced on toast before playing with a steak, im getting a grip on it and discovering heights and timmings, yesterday i did my first steak with it, 54˚c core, rest in the freezer for 5 minutes (too lazy for an ice bath...) 25 seconds perside on a smoking hot skillet with a bit of oil and a beautiful salt crust, finished with butter and thyme (i might just start off with this, normally i finish steaks basting with this this mix, it's just a matter of adjusting the technique, i was thinking of either starting the steak with this, OR! Pan sear the steak only with oil, melt the butter in the pan just after the steak, sear(zall) it and then finish with the butter OR! Pan -> sear(zall) it -> baste with the melted butter -> searzall it to finish so the butter gets into "Foamy" temperature, for service it would be amazing to have an insert of thyme butter with some added "caramelized" milk solids, i dunno yet) poultry and ribs are coming this weekend, chicken roulade and 72 hours SV short ribs.
Though... the point of this whole post it's; im noticing that the wire that surrounds the head is getting a bit dried (and i mean, its to be expected) i want to know if u guys (or anyone at booker and dax) would recommend to put some mineral oil on it, i know doing it on the screens is a BAAAD idea, but what about on it?
I can't wait to use the searzall in my restaurant, last night steak was out of this world, RED center, like TRULY RED and bloody (i worked out my pre vaccuum temperature and SV timming pretty good) . never had an steak like that, only once i tried to sear a steak with a naked torch and i swear i said it was the last time i used it for that, this thing is a game changer. just want to get a hold on it in a couple of things before getting it into service
Got my searzall just last week, practiced on toast before playing with a steak, im getting a grip on it and discovering heights and timmings, yesterday i did my first steak with it, 54˚c core, rest in the freezer for 5 minutes (too lazy for an ice bath...) 25 seconds perside on a smoking hot skillet with a bit of oil and a beautiful salt crust, finished with butter and thyme (i might just start off with this, normally i finish steaks basting with this this mix, it's just a matter of adjusting the technique, i was thinking of either starting the steak with this, OR! Pan sear the steak only with oil, melt the butter in the pan just after the steak, sear(zall) it and then finish with the butter OR! Pan -> sear(zall) it -> baste with the melted butter -> searzall it to finish so the butter gets into "Foamy" temperature, for service it would be amazing to have an insert of thyme butter with some added "caramelized" milk solids, i dunno yet) poultry and ribs are coming this weekend, chicken roulade and 72 hours SV short ribs.
Though... the point of this whole post it's; im noticing that the wire that surrounds the head is getting a bit dried (and i mean, its to be expected) i want to know if u guys (or anyone at booker and dax) would recommend to put some mineral oil on it, i know doing it on the screens is a BAAAD idea, but what about on it?
I can't wait to use the searzall in my restaurant, last night steak was out of this world, RED center, like TRULY RED and bloody (i worked out my pre vaccuum temperature and SV timming pretty good) . never had an steak like that, only once i tried to sear a steak with a naked torch and i swear i said it was the last time i used it for that, this thing is a game changer. just want to get a hold on it in a couple of things before getting it into service