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Post by searzballer on Nov 17, 2014 19:18:00 GMT -5
Please share photos of what you're searing here!
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bam
New Member
Posts: 8 
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Post by bam on Nov 17, 2014 20:23:25 GMT -5
Chicken thighs prepared Sous Vide @ 145 for a couple of hours. Then towel dried. Shown before and after searing. I used the Searzall with my stainless fry pan since I can walk out on my patio to sear. The scorching on the 'after' photo is the pepper. I should have peppered after searing.
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Post by coffeemike on Nov 17, 2014 21:22:21 GMT -5
Inaugural WINGS, salt and pepper, with a soy-peanut sauce; Grilled salad; Pork chop on shallot/Szechuan peppercorn green beans. |
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Post by coffeemike on Nov 17, 2014 21:23:20 GMT -5
Oh - and actual in-action shots are surprisingly awkward to take.  Attachments:
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bam
New Member
Posts: 8
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Post by bam on Nov 18, 2014 10:29:13 GMT -5
Perhaps a little duck breast seared crispy just before plating!
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Post by caruso on Nov 18, 2014 18:27:48 GMT -5
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