ironmanerik
is Blowin Smoke!
- Joined
- Jan 19, 2013
- Location
- melbourne fl, adirondack native
Did a search but everything I found was a couple years old. What are you sous vide pros using for a blowtorch?
I've seen a couple of videos where the use a torch called a Searzall.
I think I'll stick with charcoal and wood coals. :mrgreen:
Here's what I've found since doing a review of the InkBird Sous Vide cooker:
https://www.bbq-brethren.com/forum/showthread.php?t=275794
Harbor Freight blowtorch is the way to go for beef hands down IMHO. For chicken with skin go with a heatgun. The hg does not heat the skin as fast. If you use the ft it will heat the skin too fast and char the outside and just melt the fat under the skin. The hg brings the temp up evenly.
Good Luck!
This must be for putting colour on the anemic looking cooked meats?
Ed
Color, texture, and most importantly, flavor are all involved in a good sear.
I use a variety of devices:
Charcoal grill, especially if it is already lit for other cooking. Weather dependent.
Cast iron or steel pan for indoors on flat surface items (great for a steak, less so a rack of lamb)
Weed burner for large and irregular shaped items.
Salamander broiler as another indoor option that is an alternative to a metal pan or using a big torch outdoors (weather)
An electric heat gun for searing in my office at work.
The first four are all great options with slight differences. The heat gun is like the Searzall, too slow but better than nothing in a pinch.