I am hoping some of you have information and opinions about a new tool I have been reading about--the Searzall. I sous vide often--mostly meats, and I sear them afterwards, usually with an Iwatani torch, sometimes in a skillet or on a hot grill.
The Searzall is apparently not yet available, but coming soon.
Good, even great reviews.
A bit pricey--around $70, plus a butane tank and a torch (they recommend Bernz-O-Matic TS8000, around $60 on Amazon). They recommend against using the Iwatani for what sounds like very good reasons.
Here's a link to the Booker and Dax website. Click on the Searzall, About, and FAQs links for more info.
Thoughts?
Dcarch, can I make one with a tin can and a sieve?
Here is a link that might be useful: Searzall manufacturer website
dcarch7 d c f l a s h 7 @ y a h o o . c o m
plllog
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