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Post by oddball on Nov 20, 2014 8:19:52 GMT -5
I don't believe it's possible to get evenly seared food any faster than the Searzall provides. Temperature, time, and distance are all intertwined and if you dramatically increase temperature and decrease distance, you will get little black specs/carbonized food. So the only variable left is time. I wasn't expecting it to be any faster than it is and find the convenience and portability to be completely worth it.
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Post by azbuckeye on Nov 20, 2014 9:43:40 GMT -5
I did a fairly light pre-sear on a hanger steak with a little browning, then sous vide, then post-sear for a nice crust. It seemed to make the post-sear quicker and easier.
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Post by bfranklin on Nov 23, 2014 14:28:15 GMT -5
Just did my first steaks last night, and I was also surprised by a) the immense amount of flame lap with the searzall, and b) how slow the sear is. My initial observations for improving performance:
- Get waaaaay closer than you ever would with just the torch. You want the safety cage near kissing your steak.
- Brown wherever you start with the torch before moving it. Let that first section of the meat get up to searing temp before moving on.
- Move on slowly. Don't hop from a hot area on the steak to a cold one.
- I sear everything on an inverted baking pan. It doesn't spin like a lazy susan, but it does fine for getting all around the steak you're searing.
Ended up with a spectacular crust on the steaks I did, but it did feel like it took quite a while. Hoping some Booker and Dax folks drop in to give some bonus tips.
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hoot
New Member
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Post by hoot on Nov 24, 2014 12:21:38 GMT -5
Hoping some Booker and Dax folks drop in to give some bonus tips. I wouldn't hold my breath. If we're going by how quickly their responses were to inquiries before the Searzall shipped, I wouldn't expect a huge flood of help from them after shipping. Unfortunately I feel like we're mostly in this on our own. At least they were kind enough to setup this forum so that we can attempt to just help each other instead. |
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Post by searzballer on Nov 25, 2014 17:36:34 GMT -5
Hoping some Booker and Dax folks drop in to give some bonus tips. I wouldn't hold my breath. If we're going by how quickly their responses were to inquiries before the Searzall shipped, I wouldn't expect a huge flood of help from them after shipping. Unfortunately I feel like we're mostly in this on our own. At least they were kind enough to setup this forum so that we can attempt to just help each other instead. We answer every email that comes through searzall@bookeranddax.com. If you have a question, please email us at searzall@bookeranddax.com. This forum was built for Searzall owners to share ideas and techniques. |
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hoot
New Member
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Post by hoot on Nov 26, 2014 9:34:27 GMT -5
I wouldn't hold my breath. If we're going by how quickly their responses were to inquiries before the Searzall shipped, I wouldn't expect a huge flood of help from them after shipping. Unfortunately I feel like we're mostly in this on our own. At least they were kind enough to setup this forum so that we can attempt to just help each other instead. We answer every email that comes through searzall@bookeranddax.com. If you have a question, please email us at searzall@bookeranddax.com. This forum was built for Searzall owners to share ideas and techniques. That's great to hear. But it would seem to me that since you put forth the effort to create this forum and communicate it out to everybody, that it would be much more efficient for you to also offer support on here as any support given could benefit a number of people instead of a single person. If you only support people that email in, all you're doing is making more work for yourself and offering a lower level of overall support to the rest of your users. |
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Post by Admin on Nov 26, 2014 11:37:29 GMT -5
Hello all,
Regarding speed, the 8000 is much faster than the 4000. You can see the difference in the video posted on the kickstarter where we compare the speeds of various torches in real time. Also, for those of you with the 8000, some flame coming out of the front is not a problem, if you throttle back you will compromise speed.
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Post by coffeemike on Nov 26, 2014 13:02:49 GMT -5
Here's an interesting observation. I just finished trials on a rack of pork back ribs, 56C for 24 hours and 48 hours. (Set aside that I probably shouldn't have brined them first. Searing them hid the grey!)
Using the same technique on both, with a TS-8000, I will say that the ribs at 48h browned significantly faster than the ribs at 24h. No other differences; they were both pulled, dried, coated with light oil, etc. exactly the same.
Just a data point,
Mike
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Post by mrubenzahl on Dec 9, 2014 16:25:45 GMT -5
Slower than I would like but I watched the video before I got the unit and knew that it takes minutes, not seconds. I find that it's super-important to dry the item first. Dry, dry, dry. Second, hold the Searzall very, very close to the item and move it slowly as the item chars.
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Post by holmes4 on Dec 9, 2014 20:06:30 GMT -5
Yes, you do have to hold it close. The instructional videos reinforced this - one inch at most. I found it worked at least as fast as other methods I have used if not faster, and the results were better.
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zavod
New Member
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Post by zavod on Dec 10, 2014 9:20:31 GMT -5
I too found it to be slower than expected. (painfully slow before I got my TS4000, much better afterwards)
What I did for some slow-cooked ribs recently was to pop them under the broiler for a few minutes, then take them out and do the finishing work with the Searzall. (the edges that the broiler couldn't reach)
That way I used the large surface of the broiler for the big chunk of the work, and the Searzall for the finishing touches. (best tool for the job, and all that)
I haven't done any sous vide cooking since I got the TS4000. I'm curious to see how well it works.
On the whole I'm slightly disappointed on the speed, but... well... physics! I don't see how it could work faster without scorching the food.
What I did do for finishing last night's chicken was push a butter knife under the skin to separate it from the meat, before searing. That worked well.
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oren
New Member
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Post by oren on Dec 10, 2014 15:51:39 GMT -5
Make sure you get your Searzall super close to your protein! Makes a huge difference!
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