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Post by caruso on Dec 6, 2014 19:34:47 GMT -5
For me it was leftover turkey skin and an open faced turkey and cheddar sandwich. Both yummy.
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zavod
New Member
Posts: 5 
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Post by zavod on Dec 9, 2014 16:31:54 GMT -5
Chicken skin. The thermometer said the meat was done, but the skin hadn't browned as much as we'd like, so a few minutes with the Searzall and the skin was bubbling and crisp. I can see this becoming our most-frequent use of the thing.
The most recent use was ribs: We slow-cooked them all day, then moved them to the broiler to finish them off. Things looked pretty good at that point, but I used the Searzall to give a bit of additional browning to the surface (before slathering in sauce), and especially the fat that was still soft on the edges. Yum!
That's a use I'm a fan of: The fatty edges of a steak brown up nicely with the Searzall.
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Post by holmes4 on Dec 9, 2014 20:01:44 GMT -5
Prime rib roast that had been cooked at a low temperature.
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Post by mormonsniper on Jan 29, 2015 19:11:26 GMT -5
I 've been using the Searzall for just about everything I cook sous vide. The last thing I seared with it was a hamburger. 50/50 ground chuck (80/20) and ground sirloin (90/10). Burgers are tough as they are "wet" seared (looking for better terminology here). They leak fat so the surface appears to boil, and it does. It will sear though. I use a rather thick commercial stainless steel perforated pizza pan over a small roasting pan to catch the drippings; all on a cake turntable (Note: I have not had a flame up... yet; like a fire). Before that I seared a turkey breast roll (I sous vide cooked it in it's sealed shrink wrap plastic) (applewood flavoring too) while it was in a Lodge cast iron skillet, the one with the raised ribs for markings. Easy on the stovetop. The Searzall will not hurt cast iron... ever. I like my hot food hot so I have to make adjustments when I sear with the Searzall. Basically, I just make sure everything is ready for the searing before I remove the food from the in the water oven. Dry it quickly then sear it! The faster the better. I've seared a 6lb stand rib roast (cooked at 137°F for 8 hours or so). I think that if you had two Searzalls and someone handy with their hands, you could really accelerate the process, especially if you had multiple dishes to sear. Something to consider would be to let your guests sear their own with a Searzall. Make sure a fire extinguisher is handy of course. This would be a great way to introduce folks to sous vide cooking! Give the Searzall as Christmas gifts, then invite them over for dinner!!!
Blessings to all!
ms
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