{"id":16205,"date":"2014-10-25T21:11:11","date_gmt":"2014-10-26T01:11:11","guid":{"rendered":"http:\/\/www.scottedelman.com\/?p=16205"},"modified":"2014-10-25T21:11:11","modified_gmt":"2014-10-26T01:11:11","slug":"in-which-i-use-my-searzall-for-the-first-time","status":"publish","type":"post","link":"https:\/\/www.scottedelman.com\/wordpress\/2014\/10\/25\/in-which-i-use-my-searzall-for-the-first-time\/","title":{"rendered":"In which I use my Searzall for the first time"},"content":{"rendered":"

Remember the Sansaire immersion circulator<\/a> I bought earlier this year, which I used to prepare the best steak I ever cooked<\/a>? I loved all the food it helped me sous vide, but there was one relevant issue which prevented 100% satisfaction.<\/p>\n

Food cooked via that method ends up pale and unappetizing on the outside, and requires searing to develop a nice crust. I was using a hot pan to achieve this, but in addition to that being messy, not all food is flat, so it’s difficult to reach all the nooks and crannies of a chuck roast, for example. <\/p>\n

Something more was needed. That something is my new toy, the Searzall.<\/p>\n

\"ScottEdelmanSearzallSelfie\"<\/a><\/p>\n

The Searzall, which I’d backed on Kickstarter<\/a>, is a cone that attaches to a blow torch head, basically turning it into a radiant broiler, achieving much higher temperatures than can be reached in a home oven broiler. Additionally, the Searzall is meant to protect the meat from what’s known as “torch taste” which can sometimes occur with an open torch flame. For both of those reasons, I signed on for a Searzall as soon as I heard of it.<\/p>\n

It arrived Monday, so I started a 72-hour brisket Tuesday so it would be ready last night for friends. But before my Searzall could be used, it had to be pre-seasoned by firing it for two minutes aimed straight down while being held four feet off the ground. The instructional video<\/a> prepared by Booker and Dax<\/a> was quite clear that failing to do this properly could damage the device. <\/p>\n

Apparently, not everyone listened<\/a>. But I did.<\/p>\n

\"ScottEdelmanSearazllPreSeasoning\"<\/a><\/p>\n

Here’s what brisket looks like after being removed from its vacuum-sealed bag after 72 hours in a 144-degree bath. It’s beautifully moist and tender, but not so appetizing.<\/p>\n

\"ScottEdelmanSousVideBrisketPreSearzallSear\"<\/a><\/p>\n

And so I fired up my Searzall and set my brisket to sizzle. Take a look as I sear up one of the two halves.<\/p>\n