Thank you so much; this was quick and easy… I needed to know if I could use one, in a pinch, and if it would be safe. I appreciate your succinct and incredible advice :-)
I got a simple butane burner, its 4.8kW and really quite scary. no ignition so i need to light it through the kitchen gas stove. is it safe to sear inside? would you store this burner inside or outside on the balcony? i have nightmares of it exploding in my face.
I'm calling B.S. sous vide IMO is for people who can't cook. Even if you use the crack torch to brown it you will never get that charcoal/wood grill taste.
Frank Drackman incorrect. I make a mean steak in a cast iron pan but even better when i sous vide / touch. You won’t be able to breakdown the connective tissue / fat as good as you can with sous vide, especially with cheap steaks. Worth a try imo
@@Tecknut75 I agree I can't grill the right temp for the life of me. Sous vide made it so much easier, and honestly better than most restaurants. That being said, you can still sear on a charcoal grill after the sous vide, and to make sure you don't overcook the inside while searing, just stick your meat after the sous vide into the fridge for 15 minutes before searing. Works great.
@@AshA-ww8hc I think putting the bag into water is a faster way to cool it, even if it's just room temp water (but there should be a lot of water otherwise the water will just get hot)
+progwrx Anytime :) I've tried this once a long time ago and it seemed too much effort. I get better results just using a nice cast iron pan and getting it real hot and searing that way.
svtcontour it depends on your definition of effort... you have to grease the pan, heat it up, flip the steak, wait for the pan to cool, clean the pan and put it away... In my opinion, torches are just easier and more precise. You can get into uneven surfaces perfectly without any cleanup afterwards.
@@cookiecookiecookie LOL. I know. It was more of a tip, not a dig against the video. After re-reading it I can see how it came across a bit crass.. For clarification: This video was done very well. Kudos to the chef.. From the video you can see how perfectly cutting across the grain will make your meat look. That makes it a lot more tender when you devour it like a carnivore. . ;-)
sadly, this technique destroyed the Result of the sous vide, because the inside of the steak was warmed up to mutch. I would use a littlebit smaller one.
the searing method is for finishing steaks, such as first cooking it in oven/sous vide, it's what you use for getting a good crust after cooking the steak.
Beautiful artwork with a torch I love it
Thank you so much; this was quick and easy… I needed to know if I could use one, in a pinch, and if it would be safe. I appreciate your succinct and incredible advice :-)
nice job. Which torch?
I got a simple butane burner, its 4.8kW and really quite scary. no ignition so i need to light it through the kitchen gas stove. is it safe to sear inside? would you store this burner inside or outside on the balcony? i have nightmares of it exploding in my face.
Whats the point using sous vide if you take the steak to medium-well/well-done?
You may aswell have just pan fried it and saved a couple of hours
I'm calling B.S. sous vide IMO is for people who can't cook. Even if you use the crack torch to brown it you will never get that charcoal/wood grill taste.
Frank Drackman incorrect. I make a mean steak in a cast iron pan but even better when i sous vide / touch. You won’t be able to breakdown the connective tissue / fat as good as you can with sous vide, especially with cheap steaks. Worth a try imo
@@Tecknut75 Sous vide has a completely different effect that can't be attained through any other method of cooking.
@@Tecknut75 I agree I can't grill the right temp for the life of me. Sous vide made it so much easier, and honestly better than most restaurants. That being said, you can still sear on a charcoal grill after the sous vide, and to make sure you don't overcook the inside while searing, just stick your meat after the sous vide into the fridge for 15 minutes before searing. Works great.
@@AshA-ww8hc I think putting the bag into water is a faster way to cool it, even if it's just room temp water (but there should be a lot of water otherwise the water will just get hot)
Wont it absorb some of the taste of the torch fuel? Honestly curious.
+progwrx The flame is a result of the fuel being consumed. There should be no residual fuel going anywhere.
+svtcontour thanks!
+progwrx Anytime :) I've tried this once a long time ago and it seemed too much effort. I get better results just using a nice cast iron pan and getting it real hot and searing that way.
svtcontour it depends on your definition of effort... you have to grease the pan, heat it up, flip the steak, wait for the pan to cool, clean the pan and put it away...
In my opinion, torches are just easier and more precise. You can get into uneven surfaces perfectly without any cleanup afterwards.
Cast Iron pan works great but runs a higher risk of cooking the meat more than you want. Also produces a lot more smoke.
how about the smell
These torches burn cleanly. There is no smell. This is the primary reason that indoor forklift engines are either electric or propane powered
That steak looks too watery on the outside no crust and it looks like it's overdone
Make sure you cut across the grain. It will make your meat a lot more tender.
Nice video though.
Steaks are already cut across the grain.
@@cookiecookiecookie LOL. I know. It was more of a tip, not a dig against the video. After re-reading it I can see how it came across a bit crass..
For clarification: This video was done very well. Kudos to the chef.. From the video you can see how perfectly cutting across the grain will make your meat look. That makes it a lot more tender when you devour it like a carnivore. . ;-)
Ts8000 is the king of the sear
Tip looks like a 4000.
Weekend Handyman yes that’s a common “mod” but a lot of places have discontinued that knob separately.
sadly, this technique destroyed the Result of the sous vide, because the inside of the steak was warmed up to mutch. I would use a littlebit smaller one.
A lot of trouble to overcook a steak
You cooked that steak till it turned into a lump of charcoal.
Meat ended up fucking raw inside -_-
the searing method is for finishing steaks, such as first cooking it in oven/sous vide, it's what you use for getting a good crust after cooking the steak.
@@scars1081 hahaha, Thanks for being patient enough to respond to the idiot. That's why I come to the comments section.
You are a moron... With all due respect of course. Haha