Cooking Torch

Have you ever used a torch for searing meat after the water bath? We are interested for the novelty of it - and I see there are several brands in a HUGE price range

Searzall $100.00

SearTeq $15.00

"lotus fire-breathing head" $40.00

I was just interested if anyone has had any experience with these.

Thank you!

Find more posts tagged with

What About Tools?

Comments

montebello1964

Skip the Searzall, to slow, although it is useful if you want a lower, even heat (like for duck skin or melting hard-to-melt cheese on your sous vide burger).

Get a TS8000 or TS4000 torch, extension hose (makes things easier and safer), and the squat (not tall) green propane tanks, all from Bernzomatic, all available at Home Depot. Adjust the flame so it is yellow not blue.

Forget the Tim Allen types you see online grunting with pride about their weed burners as they carbonize steaks. That's just pathetic.

Or just get a cast iron skillet, crank the heat really high, and turn on the exhaust fan.

FrankM_3301

For searing meat, any torch is sub par when compared to a grill or a cast iron pan. I like my Searzall, just not for searing proteins. It's a nice tool to have to melt cheese, toast bread, or tighten a sauce without pre-heating a broiler.

tshewman

Agree on the Benzomatic etc. Where the torches do shine is in either odd shaped proteins or precooking a large roast (again for the hard to reach places).

Lorraine_Esterling_1040639

Hi @Ann_Schultz_1098680,

Here’s a link for the TS8000 torch: https://amzn.to/2WI604O and a link for the propane fuel: https://amzn.to/39bW7kQ. We use this in the ChefSteps kitchen.

ASHMIT_768564

yes, you know it sears... all