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Post by zippygiggleshort on Nov 17, 2014 17:22:50 GMT -5
Hey guys,
Any ideas on technique to sear chicken without it scorching/burning the breast? I've only gotten harden dried out blacked out sears on chicken breast and would like to try to get a golden brown moist layer instead.
Maybe coating the chicken with oil before searing? any advice?
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Post by creede on Nov 17, 2014 17:28:26 GMT -5
Yep, I find that oil is a must if you are searing poultry.
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reub
New Member
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Post by reub on Nov 17, 2014 17:41:17 GMT -5
@zippy - Things I've found that are really essential for searing protein: 1) Make sure it's dry. Steam is your enemy. 2) As creede mentioned, at least a very light layer of oil is necessary. I may keep a small mist pump with neutral oil with my searzall and rotating cake stand 3) Dave mentioned his technique is analogous to welding. Move the Searzall in small circles, keep from staying on any one spot for too long. Work an area until "motion" or bubbling appears. Try to spread out the work into two passes, allowing areas to settle down before finishing them with the second pass. Getting #3 right seems to be about figuring out the right height and time for your given food but it seems to come pretty easily with a little practice imho. |
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Post by radiantheat on Nov 17, 2014 18:16:16 GMT -5
I agree with everything that reub said... you need it to be like "Starry Night" ---- circles and swirls.
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hoot
New Member
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Post by hoot on Nov 18, 2014 11:41:12 GMT -5
@zippy - Things I've found that are really essential for searing protein: 1) Make sure it's dry. Steam is your enemy. 2) As creede mentioned, at least a very light layer of oil is necessary. I may keep a small mist pump with neutral oil with my searzall and rotating cake stand 3) Dave mentioned his technique is analogous to welding. Move the Searzall in small circles, keep from staying on any one spot for too long. Work an area until "motion" or bubbling appears. Try to spread out the work into two passes, allowing areas to settle down before finishing them with the second pass. Getting #3 right seems to be about figuring out the right height and time for your given food but it seems to come pretty easily with a little practice imho. Do you have a link to the cake stand you're using? I'd love to have some sort of turntable (preferably with its own grate if possible), but the cake ones that I've seen are all plastic. Those wouldn't really enjoy the amount of heat I'm going to be spraying their way.  Ideally one like they used in the Searzall kickstarter pics/videos would be awesome:  But I'm having trouble finding anything like that. |
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reub
New Member
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Post by reub on Nov 18, 2014 14:08:25 GMT -5
hoot - That's what I was going for. Mine has a little less height between the tray and the wire rack but that hasn't been much of an issue. Here are the parts I ordered. 12" Stainless steel wire rack - www.foodservicewarehouse.com/schneider/156130/p1495908.aspx14" Stainless steel serving tray (also works well as a serving tray, go figure) - amzn.com/B001VZ6S3G12" Revolving cake stand (similarly, works as a cake stand) - amzn.com/B00099I15IAll together it works as expected. I'll try to get a picture together for you later.
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hoot
New Member
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Post by hoot on Nov 18, 2014 14:54:39 GMT -5
reub - Nice, thank you for the shopping list! I would definitely like to see what your setup looks like all together.
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reub
New Member
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Post by reub on Nov 19, 2014 23:06:43 GMT -5
hoot - here's a picture. One important correction. I listed the wrong wire rack. The one I have (that fits, ahem) is the following:http://amzn.com/B000HLO8XM 
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bam
New Member
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Post by bam on Nov 23, 2014 20:26:39 GMT -5
I found this 'fish cooker' at a local Asian market. Cost about $9.00.
I'm not exactly sure how its supposed to work but its perfect with my Searzall. I've included a little French bread for reference. With the handle its almost as good as a 'lazy susan' circular one. I've used it with everything from steaks to toast.
 
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