Post by Vidiot on Nov 17, 2014 17:07:03 GMT -5
Hi gang,
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?
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?
