I don't think it will make that big of a deal, searing with a blow torch is not as same as searing through oil, which I think will perform a better sear.
You said in the beginning without the screens you will get the propane taste. I agree. Why even recommend using a normal torch at the end if the video.
More precise but more time too. Figure 2-3 minutes a side, per steak once you get used to it. It's outer crust finishing vs additional cooking. I've become a fan of the BernzOmatic BZ4500HS. It was made for heat shrinking but it gives a happy medium between the two. You can also try a generic wide tip with a flame spreader.
Best searing method i've found is on a grate directly on top of a loaded up charcoal chimney. Doesn't take much time due to the intense heat, plus no gas flavor. My favorite indoor methods are directly underneath a super hot broiler, or a super hot cast iron grill pan.
I'm buying a heat gun. I did my research. It's less than $20, no fuels are involved (it's a high-powered electric blow dryer), and it does everything the Searzall does. A tiny bit slower, perhaps (not much when you're blowing 1000-1300°F hot air, depending on the model) but it's so much less expensive and less of a hassle. It's also a more versatile tool, with multiple power settings. No open flame, just a handheld encased electric heating element with a fan blowing air through it. No propane, no special tanks, no specific torches, no maintenance.
Vlican I'm currently using a Wagner (Furno 500) heat gun. Unfortunately for industrial heat guns thorough materials information is not available. However, I'm not much worried since it's just an electric heating element, as found in ovens, toasters, and $10 hot plates, with a fan blowing air over it. It's just hot air, and I don't expect much in the way of particles from the well-used heat gun I purchased. However, just to be super safe if I find myself using the heat gun regularly I will buy one of the heat guns designed specifically for lighting charcoal for grilling, which are the only consumer heat guns I know of made for culinary use. They're usually made in a longer wand shape. The most prominent brand is Looftlighter (used and endorsed by Alton Brown for searing after sous vide), which is a Swedish product I expect made to high production standards and not made of lead and mystery components. It's about $55 online. There's a cheaper competitor I think called ElectroLighter or similar which reportedly works just as well for $40. But if I'm buying it for peace of mind that it uses high-quality materials, I'll buy the name-brand Swedish product. My heat gun has a learning curve for sure, but so does the Searzall. It's a little less hot than the Searzall, which has advantages and drawbacks, but maintenance is far, far easier. Just plug it in, turn it on, it heats up in a minute or so, and let it cool down when done. Cools fully in 15 minutes, then I put it away until I need it again. No fuel. Check out the Sous Vide Everything channel where they cook chicken and steak with a heat gun and compare it to their Searzall, with which they have extensive experience. I'm satisfied with how my heat gun works on chicken skin after trying it yesterday. I'm looking forward to trying it on crème brûlée! I think I might still use a pan/griddle for steak since unlike the chicken it's flat and can better contact the pan. The Searzall likewise isn't the ultimate way to sear, but it has a niche. The heat gun is perfect for indoor smokeless searing, which the Searzall is also good for. If searing discreetly in a dorm room, I'd use a heat gun.
Paelorian you probably just saved me a bunch of money, I've had my eye on a Searzall. The Alton Brown indorsment is important. Thanks for the great comment!
A heat gun while getting to 1300 degrees in some cases will in the end take longer to sear then a torch will and you also won't get that light black crust. Also using a heat gun can be dangerous because since you aren't using fire and combusting the fat on the food in a controlled manner you are susceptible to uncontrolled combustion of the fat, combine that with fast moving air coming out of the heat gun and you could have flaming fat spitting all over the place.
A heat gun works just fine, I've used it. Way less expensive compared to the Searzall. I also own and use a Searzall and it works great too! It's the glitzy/wow method that your guests will like. However, a screaming hot cast iron pan works fantastic. But you have to clean that pan; a major drawback.
2:15 Lies! LIES I TELLS YA! jk "Amazing" is in the eye of the beholder, so if that looks great to you, more power. I just don't see it. So little golden brown color, and black. Who likes it that way?
Do a side by side; take off the torch attachment. The screens don't actually "burn off" the gas flavor. Also, you can move faster without the bulky attachment. This thing is crazy expensive. Do it cheaper and better without wasting money by using a stand alone torch.
The screen definitely doesn't burn off "gas flavor," you're right. But, even the makers of the device say that the problem isn't the gas but compounds created by the intense heat of a direct torch flame, which the attachment is designed to mitigate by spreading the heat wider and turning the screen into a radiant heat source. Maybe you could have similar results (much cheaper) with the flame spreader? www.amazon.com/Bernzomatic-Stainless-Steel-Flame-Spreader/dp/B0000DINGL
Do NOT simply try a regular propane torch, unless you want your food tasting of propane! Carla even said so at the start of the video! You need the Searzall special attachment, or some other flame diffuser, or you're going to get a propane flavor on your beef, chicken, pork, etc.
I don't think that you should be holding the torch upside down like that because the propane bottle is completely inverted and you want to be burning the boiled gas not the liquid gas so you could probably get a nice hose for that that you put between the torch and bottle so you don't have to turn the bottle completely upside down
using direct flames are better to reduce the gradient of overcooked meat to rare meat. so this is good for like sous-vide and slow and low oven cooking
J.W the searzall in no way “cooks” the steak or whichever protein you’re searing. It works great. Much better quicker, cleaner and easier than a pan or skillet, more flavor and less drying than a heat gun and hotter than a propane grill.
christopher p - so go start your own “Statler and Waldorf” cooking magazine. Lots of people will want to read about how to yell at neighbor kids whilst grilling the perfect steak
You know everything about being useless it seems. 3 minutes?!!? What do you expect from a piece of meat with bone of that size. Why not go back to square 1A and something even you can possibly manage like boiling an egg?
So frustrating!! This isn’t a recipe - it’s a commercial for Searzall, which isn’t helpful if you already have a Searzall and are just wondering how long to use to it.
No more than a gas stove. Maybe less due to the more complete burning design. It's pretty negligible. I have a carbon monoxide alarm and I've done some crazy things in the kitchen. It is not easy to set off the alarm with the stove even with the burners on all day.
Brad at his desk in the background before he was famous lol.
Brad and Claire spotted in 0:23!
Carla has been at bon appétit basically forever.
The music ruins yet another video. Carla rocks as always.
After searing one side place it down on a rack not back onto a solid flat surface! You just steamed and softened the crust that was just made!
I never thought of that!
Literally was thinking the same thing
And make it levitate over your plate when you cut it so you don’t soften the crust you just made.
I don't think it will make that big of a deal, searing with a blow torch is not as same as searing through oil, which I think will perform a better sear.
I have one. It really is great. Even, controllable searing with no torch-taste.
Damn! Carla was smoking hot back in 2015
her chin has been receding the last few years, so fshe talkfs like thifs
@Man Yogurt ..ly honest?
@@brondellecummins4314 lmao
She reminds me more of Ina Garten now
😏🤗
young carla is
You said in the beginning without the screens you will get the propane taste. I agree. Why even recommend using a normal torch at the end if the video.
“There is literally no better feeling than cutting into a perfectly cooked piece of meat like this.“
Searzall isn’t a torch. It’s just the cone at the end that attaches to the torch. Make sure you get a torch that as a small enough end
Being stuck in a little apartment now, this would really come in handy for my tacos.
This is where it all began. History was made here.
great video except you're supposed to let the salt bounce down your forearm for the best taste experience
Tony F lmao
damn, carla looks cute af in this video
I was going to say the same thing!
@@kanger80 simp
their video is so different now, thank god
Anyone whow which model bernzomatic torch shes using?
did you rub it in oil before searing ?
I just got a searzall a few days ago. I haven't been able to get anywhere close to that kind of crust.
did you rub in oil ? also, did you mount searzall on TS8000 or TS4000 torch ?
that's not great for chicken... as we can see half of the skin is perfectly burned.
How does this compare to just doing a quick broil on both sides??
More precise but more time too. Figure 2-3 minutes a side, per steak once you get used to it. It's outer crust finishing vs additional cooking. I've become a fan of the BernzOmatic BZ4500HS. It was made for heat shrinking but it gives a happy medium between the two. You can also try a generic wide tip with a flame spreader.
great video.
Thank you for the video.
How do you store that propane cylinder?
Best searing method i've found is on a grate directly on top of a loaded up charcoal chimney. Doesn't take much time due to the intense heat, plus no gas flavor.
My favorite indoor methods are directly underneath a super hot broiler, or a super hot cast iron grill pan.
ctonyp - then start your own magazine. 🙄🙄
can u do one abt espresso/latte maker or machine for home??
Bravo chef....
So, when you say "test drive" you mean "advertisement"
*marketing wank
jk theyre actually pretty good
WELCOME TO INTERNET
(Avery
Laver b
0
And it does not sear anything, its useless
I'm buying a heat gun. I did my research. It's less than $20, no fuels are involved (it's a high-powered electric blow dryer), and it does everything the Searzall does. A tiny bit slower, perhaps (not much when you're blowing 1000-1300°F hot air, depending on the model) but it's so much less expensive and less of a hassle. It's also a more versatile tool, with multiple power settings. No open flame, just a handheld encased electric heating element with a fan blowing air through it. No propane, no special tanks, no specific torches, no maintenance.
what about the toxic metals commonly found in such tools? have you found a heat gun that is safe for culinary use?
Vlican I'm currently using a Wagner (Furno 500) heat gun. Unfortunately for industrial heat guns thorough materials information is not available. However, I'm not much worried since it's just an electric heating element, as found in ovens, toasters, and $10 hot plates, with a fan blowing air over it. It's just hot air, and I don't expect much in the way of particles from the well-used heat gun I purchased. However, just to be super safe if I find myself using the heat gun regularly I will buy one of the heat guns designed specifically for lighting charcoal for grilling, which are the only consumer heat guns I know of made for culinary use. They're usually made in a longer wand shape. The most prominent brand is Looftlighter (used and endorsed by Alton Brown for searing after sous vide), which is a Swedish product I expect made to high production standards and not made of lead and mystery components. It's about $55 online. There's a cheaper competitor I think called ElectroLighter or similar which reportedly works just as well for $40. But if I'm buying it for peace of mind that it uses high-quality materials, I'll buy the name-brand Swedish product.
My heat gun has a learning curve for sure, but so does the Searzall. It's a little less hot than the Searzall, which has advantages and drawbacks, but maintenance is far, far easier. Just plug it in, turn it on, it heats up in a minute or so, and let it cool down when done. Cools fully in 15 minutes, then I put it away until I need it again. No fuel. Check out the Sous Vide Everything channel where they cook chicken and steak with a heat gun and compare it to their Searzall, with which they have extensive experience.
I'm satisfied with how my heat gun works on chicken skin after trying it yesterday. I'm looking forward to trying it on crème brûlée! I think I might still use a pan/griddle for steak since unlike the chicken it's flat and can better contact the pan. The Searzall likewise isn't the ultimate way to sear, but it has a niche. The heat gun is perfect for indoor smokeless searing, which the Searzall is also good for. If searing discreetly in a dorm room, I'd use a heat gun.
Paelorian you probably just saved me a bunch of money, I've had my eye on a Searzall. The Alton Brown indorsment is important.
Thanks for the great comment!
A heat gun while getting to 1300 degrees in some cases will in the end take longer to sear then a torch will and you also won't get that light black crust. Also using a heat gun can be dangerous because since you aren't using fire and combusting the fat on the food in a controlled manner you are susceptible to uncontrolled combustion of the fat, combine that with fast moving air coming out of the heat gun and you could have flaming fat spitting all over the place.
A heat gun works just fine, I've used it. Way less expensive compared to the Searzall. I also own and use a Searzall and it works great too! It's the glitzy/wow method that your guests will like. However, a screaming hot cast iron pan works fantastic. But you have to clean that pan; a major drawback.
"You actually have to hold it closer to the meat than you... think. About an inch away"
I am buying that. I wonder where you can refill that tank?
theyre like 20 bucks at the hardware
Where can i buy one of that?
The music is annoying.
carla, claire, AND brad
im sorry this is too much of a throwback for me to handle
Are you watching l,ike me, to see when it got good and when they lost the magic?
Propane and propane accessories. I tell you what.
Hwat*
aware
Ooh fiire!
Carla is so pretty
2:15 Lies! LIES I TELLS YA! jk "Amazing" is in the eye of the beholder, so if that looks great to you, more power. I just don't see it. So little golden brown color, and black. Who likes it that way?
The steak looks good, but the chicken looks burnt and blotchy!
I want to buy this but can’t find stock.
Searzall is finally back in stock! Check it out on Amazon!
I like how the title was edited to get more guess views... And here I am.
Was the T SVed before searing?
ImpactoDelSur Enterprise no - she said it was slow roasted in the oven
my searzall does a blue flame instead of red....
You beautifully sear the steak and left the fat unrendered ???? Hack!
p.s. the music is so annoying
This is a commercial, not a video...
Sold me
Got the Searsall....now I want the food and the chef.
RIP Bon Appetit
LOL Great video!
Heat gun also works
If... that's what you think an inch looks like, your husband must be enormous! :D
In all seriousness, just got one, looking forward to using it!
re: the discrepancy between holding the torch 1" away versus what's shown in the video - what's been your experience? Thanks!
Carla walked so Amil could run.
I'm hungry!
Do i need to griil the steak first???
Everyone complaining about chicken not looking good. Looks fine to me i would definitely eat carla's chicken all day
Do a side by side; take off the torch attachment. The screens don't actually "burn off" the gas flavor. Also, you can move faster without the bulky attachment. This thing is crazy expensive. Do it cheaper and better without wasting money by using a stand alone torch.
The screen definitely doesn't burn off "gas flavor," you're right. But, even the makers of the device say that the problem isn't the gas but compounds created by the intense heat of a direct torch flame, which the attachment is designed to mitigate by spreading the heat wider and turning the screen into a radiant heat source. Maybe you could have similar results (much cheaper) with the flame spreader? www.amazon.com/Bernzomatic-Stainless-Steel-Flame-Spreader/dp/B0000DINGL
It takes halfway to forever to sear a steak with this thing. It's great for chicken skin, though.
Javelin!
Hank Hill approves of propane usage.
I don’t hear Gugas searing music
Do NOT simply try a regular propane torch, unless you want your food tasting of propane! Carla even said so at the start of the video! You need the Searzall special attachment, or some other flame diffuser, or you're going to get a propane flavor on your beef, chicken, pork, etc.
I don't think that you should be holding the torch upside down like that because the propane bottle is completely inverted and you want to be burning the boiled gas not the liquid gas so you could probably get a nice hose for that that you put between the torch and bottle so you don't have to turn the bottle completely upside down
Can we use that on dreams
we didn´t want to render the fat?
chicken was not seared right
carbonized chicken skin... looks awesome and must be delicious too
This feels like an ad…
when your done "experimenting" and ready to go BIIIIGGGGG
.......lol
Didn't seer the fat on the edge of the steak 🥺
why not just use a pan
using direct flames are better to reduce the gradient of overcooked meat to rare meat. so this is good for like sous-vide and slow and low oven cooking
if your steak is not thick enough you will very likely to overcook your steak
@Eden Sharma this method is reverse sear. Slow roast or sous vide, then sear either in a screaming hot cast iron (or other ) pan or use this torch.
J.W the searzall in no way “cooks” the steak or whichever protein you’re searing. It works great. Much better quicker, cleaner and easier than a pan or skillet, more flavor and less drying than a heat gun and hotter than a propane grill.
THe chicken doesn't look amazing, it looks horribly burned.
ads
Carla was fine back then
The chicken seems over sear！
Lol she said "evenly"
White fat on a steak is repulsive. Either chop it off or burn it up.
should have rendered the fat on the steak
I’ll sear my steaks the old fashioned way, I like torches for other uses in the kitchen though.
christopher p - so go start your own “Statler and Waldorf” cooking magazine. Lots of people will want to read about how to yell at neighbor kids whilst grilling the perfect steak
BurnZall
there are many things that offer a 'better feeling than cutting into a perfectly cooked steak'
Thats a big inch 😕
i use an oxy-acetylene torch 😏
sorry but that fat around the side of the steak looks gross. this is one time when a cast iron skillet would do a better job
They edit out the fact that it takes forever (3 plus minutes) to sear properly each side of the steak. This is a useless item.
You know everything about being useless it seems. 3 minutes?!!? What do you expect from a piece of meat with bone of that size. Why not go back to square 1A and something even you can possibly manage like boiling an egg?
Ugh the vocal fry on this one.
That poor chicken
OOOOH baby dont ever say torch infront of me
So frustrating!! This isn’t a recipe - it’s a commercial for Searzall, which isn’t helpful if you already have a Searzall and are just wondering how long to use to it.
I’m so glad that Bon Appetit hasn’t really continued this kind of videography, NOT a fan
If you really think about it, cooking food with a blow torch is a terrible idea
nah theyre good if you sous vide the meat, you dont actually cook with it
So no one is worried about the carbon monoxide eh?
No more than a gas stove. Maybe less due to the more complete burning design. It's pretty negligible. I have a carbon monoxide alarm and I've done some crazy things in the kitchen. It is not easy to set off the alarm with the stove even with the burners on all day.
Sounds well and good but can I cook salmon with this while dressed like Austin Powers?
Looks burnt to me, not really crisp or nicely crunchy. I think that is the problem with this gadget.
Good for waxing
Damn, Carla got old in the most recent videos...
So...a weed burner?
Leah Laushway didn’t think it was possible, but this was such a lazy comment that you actually make pot heads look even dumber than they already do
You burned the chicken, nitwit.
That chicken is far from "amazing"
That propane flavor stinks
Doesn't sear sides how can you call yourself a chef. Downvoted out of disgust.
Marry me already