I want to get one of those cool little torches to sear steaks after they come out of the sous vide but I know nothing about them. I see a searzall on amazon for $75 but that seems silly. Why can’t I just use my propane torch from the garage?
The searzall will spread the heat out more and not leave the taste the propane would just from the touch. Atleast, that's how I understand it. I just use my grill to do the searing.
The key to using the one in your garage is not to get your blue flame too close to the meat and to constantly move the flame. I get no propane taste at all. I'm too cheap to buy the searzall so I make do with what I have. Perfect steaks as long as you fo thise two things.
This thread is some metrosexual cook on cook action. Grill it or put it in a pan. Imagine John Wayne boiling a steak. Buncha panty wearing mumbo jumbo around here. "Steak doesn't go in water kid!"
You obviously don’t want the best steak of your life then. Filet minion at 129 for 45 min then onto the big green egg at 650 for 2 min per side....fork tender.
I wish there was a "This Guy F&#%ING gets it you bunch of commie ass homo's" button. I would have punched it. But there isnt. So I hit the like button. In this case assume the like button says "This Guy F&*@ING gets it you bunch of commie ass homo's" And if you start with good meat and cook it right, it will be fork tender. A man should only boil, potatoes, beans, veggies and pasta. Not cut meat. Homo's
All you homos on here are the ones that got me started on the sous vide in the first place, so I don’t want to hear it! I usually do the charcoal chimney method but it takes too long. I’ll repost the video with Kenji that all this came from in the YouTube thread.
There's no better way to cook a steak to the exact temperature you want, every time. I can't eat a steak at a steakhouse anymore, the Sous Vide has ruined me and everyone I know.