|
EAT THE EGGS RICOLA posted:Butter has a very high amount of water in it, try something else? I used grapeseed oil for my first time. I think the milk proteins may help with the browning, but I haven't used it enough to say that with any certainty.
|
#
¿
Oct 29, 2014 02:39
|
|
|
|
| # ¿ May 14, 2024 07:06 |
|
|
MacGyvers_Mullet posted:So what is the advantage to using a Searzall over just using the same torch without the attachment? Is it mainly more even heat distribution over a wider area? Yes, it's much more even and controllable. The other huge benefit is no torch taste -- or least I have not detected any. I didn't really use my torch much before, because I could always pick up a fuel and/or burnt taste.
|
|
#
¿
Oct 29, 2014 03:13
|
|
|
MacGyvers_Mullet posted:I know this is from a few days ago, but are you using either propane or butane for your torch? I use mapp fuel, which came recommended by Sansaire's website, and it doesn't have any taste I can detect at all, but I can taste a bit of propane on anything that was cooked on a propane grill. The nice thing about mapp is that it burns super hot so you only need 10 seconds max to sear a steak or burger per side, so overcooking the inside of the meat you're searing is a non-issue. The downside is that it burns way too hot to use a searzall with. I have the Iwatani and had been using it with butane.
|
|
#
¿
Nov 1, 2014 02:12
|
|
|
Ultimate Mango posted:Its okay, I ordered a two pack. One White and one Red. Did you see the latest update? https://www.kickstarter.com/project..._project_update
|
|
#
¿
Dec 4, 2014 01:14
|
|
|
Gorman Thomas posted:Are there any good guides on how to properly sear using a blowtorch? You're halfway to searzall.
|
|
#
¿
Jan 8, 2015 19:17
|
|
|
I sous vide and chill shrimp for shrimp cocktail. I find they don't shrink as much as other methods. I noticed they get a little mushy around where the heads are cut off. Kind of gross to think about, but I just run my finger over to remove.
|
|
#
¿
Jan 25, 2015 00:02
|
|
|
I don't understand why you're not buying an Anova or Sansaire.
|
|
#
¿
Jan 25, 2015 02:49
|
|
|
Ah, didn't realize how inexpensive the unit is. Also  hydroponics industry 
|
|
#
¿
Jan 25, 2015 03:09
|
|
|
Livin' on the edge with that canister 
|
|
#
¿
Feb 10, 2015 04:01
|
|
|
I like my Searzall if I'm eating alone, but I found it too slow for more than one piece of meat at a time. It's helpful when smoking-out your apartment with a pan isn't an option because it's below freezing outside.
|
|
#
¿
Feb 19, 2015 02:07
|
|
|
Plastic wrap works for me. As a bonus, you get to tap off the condensation, because that's strangely satisfying.
|
|
#
¿
Feb 23, 2015 15:48
|
|
|
|
| # ¿ May 14, 2024 07:06 |
|
|
Scinon posted:The SousVide Supreme Demi is on sale at their website for $179 total with free shipping with coupon code DEMI179. I wouldn't bother. Takes up too much room, doesn't circulate, and less capacity compared to the ANOVA/sansaire/etc.
|
|
#
¿
May 14, 2015 05:38
|
|