IMPORTANT! Everybody when I was editing this video I made typo on the Celsius! Instead of writing (75°C) I wrote (57°C) If you use Celsius please note the correct one is (75°C). Also for anyone asking for heat gun settings please check this video ruclips.net/video/9fd7Z_GES3g/видео.html
First of all, You already knew the result that's why you chose the heat gun. SECOND, i did both side of the chicken in the time it took you to sear one side of the chicken. Clearly the winner is the searzall!
Time is irrelevant when you are cooking with love. There is no rush when you want to get a good sear with crispy/proper results. Think of the end result when everyone partaking in the meal will enjoy it. A meal tastes better when it is made with love. That's what I tell my kids when they say it is good.
I never in my life would have thought this would be an experiment worth trying but this inspired me to get my heatgun from my storage closet and USE IT ON MY CHICKEN!
Hot air vs radiant heat. When cooking a steak you want the radiant heat to get the sear. When cooking chicken you want hot air so the skin can dry out without burning. Tha why chicken cooks better in a smoker than on a grill. It is also why steaks cook better on a grill than a smoker.
I think the reason why Ninja found the heatgun one better is because he didn't taste the same part. On the first bite, he took the fatty outer part of the thigh, and on the second bite, he took the darker, inner part. In chicken, darker = more flavorful.
I got a heat gun after the last video,we used it last night for a steak...it took a lot longer that a pan sear,but I liked the crust much more. Thanks for the tip SVE!!
Guga, I have a "beef" to pick with you! I have been watching your vids for a long while and now you are costing me money! First it was a Joule, then a searz all, now I got to go find a heat gun! Keep up the good work and the great eats!
Great competition. I am kinda against the Searzall anyway due to the reviews of burnt out screens. I like the idea that the heat gun was more concentrated. BUT, I would like to see this again with steaks. Go MauMau! 😂 😂 🤣 🤣 🐮 🐮 🐮
I know this is several months late, but from what I've seen the burnt out screens are a result of improper seasoning. The Searzall website has an instructional video on how to prevent that. I don't have one myself, but it's worth noting.
I like Mau-Mau's level of analysis of the flavors and textures of the foods in these videos. If we're going to buy the equipment (I did) and we're going to follow the videos (I do), we deserve to know more about the flavors and textures. Gaga DID give a helpful explanation at the end: lower temperature and longer time created a better crisp all through the skin, without drying the flesh. THAT is the kind of thing we learners need to know.
Wait a minute when did we figure out how to sous vide poultry I thought you were still having trouble with that did I completely missed that episode. Glad you figured it out. Love the great videos keep them coming!! have a great day guys!!
Good experiment guys. Gonna try it with steaks. The SVE pulled pork was a hit with the whole family yesterday...especially Mom. Thanks boys. 2 pork butts....NO LEFTOVERS!!!
Awesome!!!! I made churrasco (aka skirt steaks) that was the moms request in the family. But I really wanted pork butt... 😆😂🤣 but churrasco did just fine.
I Fu**ing LOVE you guys!! Just got my Sous Vide tonight and I'm cooking a 3.5 lb. 3 inch sirloin just to prove to my wife that a sous vide can ANY cut of meat AWESOME!
Yes hermano! Gracias Guga! Just got my whole sous video setup today and I want to say thanks so much for Inspiring me to elevate my cooking game! Of course I got the best steak known to man to inaugurate my machine. This picanha will be AMAZING! *Slams table in delicious tears of joy * Shout outs and love from Houston Tx to you, MM and the precise detail oriented Ninja! 😂😍👅🍖
As cool as busting a flame thrower out at Christmas Dinner probably looks, I will still always prefer searing in 700° F Cast Iron. I feel like you get the most uniform, attractive and most importantly enjoyable crust that way. But to each his own. Love your videos as always. I got my first SV for Christmas this year and I’m already in love.
"I'm gonna order some croquettas right now"....Haha...you guys are funny!!! Especially Ninja. I've been binge watching all of your videos on both channels for like the last 2 weeks but I feel like I've known you guys for a long time. Awesome videos..keep em coming!!!
Does searing the meats ever give it the flavor of the gas used? What's the best way to sear? I see in your videos that you use a torch but I see others use a cast iron skillet at a high heat and oil
I like the heat gun for indoor use on meats that can't be seared well in a pan because they are not flat. And there is less danger of fire since there is no flame. Thanks for doing this test.
I have tried both. Neither performed adequately in my humble and unsolicited opinion. If cooking for more than one, the first steak was not really warm by the time the remainder were finished-at least to my standards( which are admittedly very picky-in a geezer sort of way😁). I would rather under temp the souls vide by a degree or two and pan sear with butter and aromatics. However, I just received my Grill Blazer Su-V Gun ( purchased based on my above experiences, and your review). I have high expectations 🤔🔪🥃. Love the show. Thanks
I don't know if the heat gun took longer because of temperature, or if it was because of the surface area of the heat coverage. What is the heat gun's temp vs. the Searzall? This might give a clue to how each searing implement is actually cooking the meat/skin.
Shaun Stephens grocery store chickens and turkeys are raised in big and dark grow houses. Pigs are also raised in grow houses, beef is finished on feed lots. I raise chickens and turkeys on pastures, I also raise pigs (Duroc’s) in the woods. The quality and taste of the meat is superb to the grocery stores. Give it a try.
There actually is one where they try grass fed beef for the first time. If I remember right, they don't have a control because they're testing something else (maybe the salt experiment? Idk), but they say it's beefier and they really like the flavor
Grass fed beef is the best. So rich and full of flavor, depending on what type of grass the steer eats you can still get great marbling. I will give it a look. I raise pasture Broilers, Turkeys and forest Hogs on our farmstead. Due the immense quality and taste of the meat we are never going back to the grocery store or butcher shops again for our meats.
Adam Hoffman I'm in New Zealand where all of our beef is grass-fed and full of flavour. Now I understand why they put so much garlic powder, salt and pepper on their steaks - it's to ADD flavour, not compliment it.
Hi, thank you for all the interesting vids. I have watched you explain and introduce the MAPP blow torch and the Searzall and finally bought a blow torch and canister of MAPP. May I ask if you can confirm that it is ‘safe’ to use. I ask because the canister that I bought has a ‘warning’ that it is "cancer-causing". Would really like to know what you think. I googled cancer-causing for MAPP but couldn’t find any conclusive findings. Please help. Thanks.
Great video as always. A trick I learned is that you can dust soda bicarbonate to change the ph value of the skin and help it to crisp up intensely. However its easy to dust to much and get an off salty taste. But it works. :)
I suggest you do a heat gun vs searzall vs straight torch (TS8000). In my experience, TS8000 torch alone is better with less gradient inside the meat compared to searzall. Try it guys! I'd love see your expert opinion on this.
Love your channel and have learnt a lot about sous viding. Please, can you answer, what is your average time between taking the meat out of the sous vide and searing it and the time from searing to serving?
Oh man! I was waiting for this video! But chicken? Hahaha not my favourite unless deep fried. Steaks steaks steaks!!! By the way, I bought the sams exact heat gun after watching your previous heat gun video. It should be arriving today!!!!
I know you try to link to products but seriously, 22.77 for 2 propane tanks on amazon. They are $6.14 for 2 at walmart (at least in MN) in the camping/sporting goods section.
Hi Guga,Love all the videos, and I have a question. I know it's a time lapse when you sear, but how long does it actually take to sear something with the heat gun? I bought a heat gun after I saw this video and it works, but it seems to take forever. I wanted a searsall but they have gotten really expensive and hard to find.
The best part was when Ninja decided to pull the skin off to eat his first piece of chicken, totally defeating the whole purpose of the experiment, and Guga and MauMau then trying to convince him to try the skin without giving away the experiment lol. Another great video. I do think you have to try a head to head challenge again but with different meats - the chicken had skin, so maybe try steak, pork or shrimp (or all!!)
I just started Sous Vide cooking, I have an air fryer oven as well. How well do you think it would work instead of the torch or air gun. I normally cook chicken. It would be much easier and I would be more likely to use it....:)
I dont know.. heat-gun has lower temperature than torch. Can you measure the temps? I would bet that you can overcook the meat more easily with a heat-gun?
Have you guys tried searing with a grate directly on top of a charcoal chimney? If not I’d love to see what ya think. It is a way I’m interested in because I already have the stuff and wouldn’t need to purchase searzall or heat gun. Thanks!
A very good way to get the chicken skin crispy is to apply some table salt to it and let it sit for about an hour or so. The salt Pulls water from the skin making it way easier to crisp up.
have you thought of utilizing both platforms to get the desired result. As I see it, the heat gun would be great drying out the wet surfaces and finishing it off with the searzall to get that uniformed crust. I’ve tried it with a hair dryer instead of patting it dry and then getting a nice dark crispy crusts on steaks with the searzall
considering the heat gun dried better both sides of the skin, is it right to think that for steaks we'd rather use the searzall to avoid drying the outerlayer of a steak... or would it actually make it better?
Guys I would like to start by saying that I love watching your videos by the way!!!! I have a question for you please? I have just purchased the Bernzomatic TS8000 and the Searzall torch attachment after watching your videos. I was really disappointed though at how slow it seared my steak? Am I doing something wrong buddy or does it literally take 4-6 mins per steak side? Any help or tips would be much appreciated!
another fun video! However it left me wondering of the results would have been different if the Searsall had been held further away to sear more slowly and deeper. Overall if you could only have ONE method of searing, what would it be?
Damn I just ordered the Searzall yesterday. I wonder if the results would have been better for the Searzall if you weren't as close to the meat when searing and took a little more time?
Great video! I wonder thu how the heat gun compares to a regular torch (without searzall) on a steak. I think those 2 options are the most logical for an indoor good searing
maybe it is just me, but i havent seen the Searzall in stock at Amazon whenever I've checked... And with the heat gun you can use it to take paint off the doors when you're not cooking haha.
Pausing the clip at 0:31... the heat-gun wins. Just a crazy guess.... based on the fact it's "hair-dryer" action will blow away water, hence will allow the grease/fat to heat/cook the skin without leaving any carbon like fire does when burning water (carbon comes from burnt water/vapor)
The minus of the Searzall is it blows with yellow flame instead of blue, means uncombusted fuel ends up in your food. You need to have dark blue flame to avoid that, but it will be much hotter. The second minus of Searzall is you have to refuel it. On the plus side you can take and use it anywhere without electricity. The plus of the Heatgun is a controllable air stream which can cook through and not burn the outer layer, it is on the cleaner side with nothing extra ending up in food. The plus is you don't have to refuel it, just plug in and use, on the minus side it is not portable, can't use without electricity. Both tools have their use cases. Go with Heatgun for home cooking, go with Searzall for outdoor cooking.
Yo GUGA I went on OfferUp the app where people sell their stuff I found a new searzall for $55 and a touch for $15 I ran to the store and bought some steaks I smoked them and then I searzalled them up man every time I see your guys face and you guy make noises like it’s heave I felt that today 😂😂😂😂👌🏽👌🏽👍🏽👍🏽
Hello guys from Greece.I am fun of the channel and recently i just saw(in ather channel) that the time of cocking in SV can decrease from 3 hours to 1 hour.is it corect? for more juicy meat Thanks you are deeeeelicious
IMPORTANT! Everybody when I was editing this video I made typo on the Celsius! Instead of writing (75°C) I wrote (57°C) If you use Celsius please note the correct one is (75°C). Also for anyone asking for heat gun settings please check this video ruclips.net/video/9fd7Z_GES3g/видео.html
First thought: 57°C ? Edible but...
Great Video!
Greetings from Germany!
You should try 62°C and 6 hours instead. You will get a much better result, maybe ninja will change mind and actually like the chicken.
What temp was the heat gun set at? Maybe I missed that in the video.
Hey man what's up with ordering the searzall right now? Really want to get one. Any chance you can look into this for us?
Sous Vide Everything lol are you trying to kill us with salmonella 😂?
First of all, You already knew the result that's why you chose the heat gun. SECOND, i did both side of the chicken in the time it took you to sear one side of the chicken. Clearly the winner is the searzall!
I did notice that in the video. The Searzall was sped up faster then the heat gun making it seem like its that much faster.
I do believe they where sped up the same amount. The heat gun did only one side of the footage. So the flamethrower is twice as fast.
When I sous vide chicken it's usually breast and I just put it on the grill to get the marks. Still want it to be juicy at
Maumau. STOP being a sore loser 😂🤣😂🤣😂🤣😂🤪😂🤪😂🤪😂🤪😂🤪😂🤪😂🤪😂🤪😂🤪😂🤪😂🤪😂🤪😂🤪😂🤪😂🤪😂🤪😂🤪😂😂🤪😂🤪😂😂😂🤪
Time is irrelevant when you are cooking with love. There is no rush when you want to get a good sear with crispy/proper results. Think of the end result when everyone partaking in the meal will enjoy it.
A meal tastes better when it is made with love. That's what I tell my kids when they say it is good.
Could y’all do the same but with steak? Comparison, time, etc.
Really? You sure?
Sous Vide Everything, I’m asking if you could please redo the same experiment but with steak. I think that’d be quite helpful. Thanks guys!
YES! I want to know if the heat of the hot air gun penetrates the thickness of the steak or just the outer surface.
Agree !
Guga, do you think steak will not turn out as good with the heat gun?
We want to see... sous vide EVERYTHING, my friend 👍
I never in my life would have thought this would be an experiment worth trying but this inspired me to get my heatgun from my storage closet and USE IT ON MY CHICKEN!
Hot air vs radiant heat. When cooking a steak you want the radiant heat to get the sear. When cooking chicken you want hot air so the skin can dry out without burning. Tha why chicken cooks better in a smoker than on a grill. It is also why steaks cook better on a grill than a smoker.
Can you put the searzall head to head with the heat gun on a steak instead of chicken
I think the reason why Ninja found the heatgun one better is because he didn't taste the same part. On the first bite, he took the fatty outer part of the thigh, and on the second bite, he took the darker, inner part. In chicken, darker = more flavorful.
Can you guys do a vacuum sealing machine comparison? Chamber vac, vs food saver. Vs ziploc straw bag
I got a heat gun after the last video,we used it last night for a steak...it took a lot longer that a pan sear,but I liked the crust much more. Thanks for the tip SVE!!
This channel is one of the greatest things in the history of our society.
Guga, I have a "beef" to pick with you! I have been watching your vids for a long while and now you are costing me money!
First it was a Joule, then a searz all, now I got to go find a heat gun! Keep up the good work and the great eats!
I think we need the comparison on Picanha. Great video as always
I saw the heat gun takes longer but I’m almost convinced in getting one because you said it sears streaks really good. Do another experiment with it.
Awesome video as always.
Its It's fantastic how you listen to the community for ideas and suggestions.
Keep up the great work.
always!!!!! Thanks for the support.
Great competition. I am kinda against the Searzall anyway due to the reviews of burnt out screens. I like the idea that the heat gun was more concentrated. BUT, I would like to see this again with steaks. Go MauMau! 😂 😂 🤣 🤣 🐮 🐮 🐮
I know this is several months late, but from what I've seen the burnt out screens are a result of improper seasoning. The Searzall website has an instructional video on how to prevent that.
I don't have one myself, but it's worth noting.
So glad I don't have to buy an expensive Searzall now. A heatgun is something I definitely need though :D
I like Mau-Mau's level of analysis of the flavors and textures of the foods in these videos. If we're going to buy the equipment (I did) and we're going to follow the videos (I do), we deserve to know more about the flavors and textures. Gaga DID give a helpful explanation at the end: lower temperature and longer time created a better crisp all through the skin, without drying the flesh. THAT is the kind of thing we learners need to know.
Importante e maravilhoso ! Gratidão por tantos conhecimentos. Sucesso, felicidades.
Wait a minute when did we figure out how to sous vide poultry I thought you were still having trouble with that did I completely missed that episode. Glad you figured it out. Love the great videos keep them coming!! have a great day guys!!
Squad up bois!
Thanks for the quality content again! (I didn’t even watch the video yet but I know it’s great like always)
Thank you so much. I appreciate the support.
Another amazing video as always haha. Could you please make barbacoa. Everyone loves barbacoa.
Good experiment guys. Gonna try it with steaks. The SVE pulled pork was a hit with the whole family yesterday...especially Mom. Thanks boys. 2 pork butts....NO LEFTOVERS!!!
Awesome!!!! I made churrasco (aka skirt steaks) that was the moms request in the family. But I really wanted pork butt... 😆😂🤣 but churrasco did just fine.
I Fu**ing LOVE you guys!! Just got my Sous Vide tonight and I'm cooking a 3.5 lb. 3 inch sirloin just to prove to my wife that a sous vide can ANY cut of meat AWESOME!
you guys are amazing! i love watching your videos. makes me want to pick up sous vide!
Yes hermano! Gracias Guga! Just got my whole sous video setup today and I want to say thanks so much for Inspiring me to elevate my cooking game! Of course I got the best steak known to man to inaugurate my machine. This picanha will be AMAZING! *Slams table in delicious tears of joy * Shout outs and love from Houston Tx to you, MM and the precise detail oriented Ninja! 😂😍👅🍖
Btw, always love your videos Guga!!
As cool as busting a flame thrower out at Christmas Dinner probably looks, I will still always prefer searing in 700° F Cast Iron. I feel like you get the most uniform, attractive and most importantly enjoyable crust that way. But to each his own. Love your videos as always. I got my first SV for Christmas this year and I’m already in love.
This was a funny one. Yall are the best!
Guga ! You're the trickster !!!! LOL Thanks for this guys. I really wanted the comparison.
WE WANT PICANHA VS WAGYU SO NINJA CAN SUFFER!!!!
😆😂🤣 soon....
Jhade Baniqued omg yes I have been waiting for that to happen since I first saw a video about picanha on this channel 🙈
Why not a wagyu picanha? Wagyu is just really high grade beef, so you could butcher a picanha out of it so why not?
@@mchammurabigaming9940 💵 💵 💵
"I'm gonna order some croquettas right now"....Haha...you guys are funny!!! Especially Ninja. I've been binge watching all of your videos on both channels for like the last 2 weeks but I feel like I've known you guys for a long time. Awesome videos..keep em coming!!!
"That's not a hint, thats a question!"
Had me dying
You are both winners!!!
Great experiment guys! Never thought about using a heat gun for searing. Love watching your vids!!! Always entertaining!
First time I ever saw a sous vide searing episode that's the first thing that popped into my mind... I still prefer a charcoal grill though...
You guys are awesome. Great video
You guys are awsome! Love the show!
Does searing the meats ever give it the flavor of the gas used? What's the best way to sear? I see in your videos that you use a torch but I see others use a cast iron skillet at a high heat and oil
I like the heat gun for indoor use on meats that can't be seared well in a pan because they are not flat. And there is less danger of fire since there is no flame.
Thanks for doing this test.
Looks fantastic! Any oil before searing? Have you tried searing with air fryer?
Hi, great video, I wonder how well the heat gun perform compare to AirFryer.
Is there a video comparing the flame thrower to the chimney starter searing methods? If not, I’d love to see one.
I have tried both.
Neither performed adequately in my humble and unsolicited opinion.
If cooking for more than one, the first steak was not really warm by the time the remainder were finished-at least to my standards( which are admittedly very picky-in a geezer sort of way😁).
I would rather under temp the souls vide by a degree or two and pan sear with butter and aromatics.
However, I just received my Grill Blazer Su-V Gun ( purchased based on my above experiences, and your review).
I have high expectations 🤔🔪🥃.
Love the show. Thanks
I don't know if the heat gun took longer because of temperature, or if it was because of the surface area of the heat coverage. What is the heat gun's temp vs. the Searzall? This might give a clue to how each searing implement is actually cooking the meat/skin.
Try local farm raised meats vs the grocery store meats. You can really taste the difference in quality and flavors.
Where are the grocery store meats raised?
Shaun Stephens grocery store chickens and turkeys are raised in big and dark grow houses. Pigs are also raised in grow houses, beef is finished on feed lots.
I raise chickens and turkeys on pastures, I also raise pigs (Duroc’s) in the woods. The quality and taste of the meat is superb to the grocery stores. Give it a try.
There actually is one where they try grass fed beef for the first time. If I remember right, they don't have a control because they're testing something else (maybe the salt experiment? Idk), but they say it's beefier and they really like the flavor
Grass fed beef is the best. So rich and full of flavor, depending on what type of grass the steer eats you can still get great marbling. I will give it a look.
I raise pasture Broilers, Turkeys and forest Hogs on our farmstead. Due the immense quality and taste of the meat we are never going back to the grocery store or butcher shops again for our meats.
Adam Hoffman I'm in New Zealand where all of our beef is grass-fed and full of flavour. Now I understand why they put so much garlic powder, salt and pepper on their steaks - it's to ADD flavour, not compliment it.
Hi, thank you for all the interesting vids. I have watched you explain and introduce the MAPP blow torch and the Searzall and finally bought a blow torch and canister of MAPP. May I ask if you can confirm that it is ‘safe’ to use. I ask because the canister that I bought has a ‘warning’ that it is "cancer-causing". Would really like to know what you think. I googled cancer-causing for MAPP but couldn’t find any conclusive findings. Please help. Thanks.
Great video as always. A trick I learned is that you can dust soda bicarbonate to change the ph value of the skin and help it to crisp up intensely. However its easy to dust to much and get an off salty taste. But it works. :)
Thank you guys!!
No problem.
I suggest you do a heat gun vs searzall vs straight torch (TS8000). In my experience, TS8000 torch alone is better with less gradient inside the meat compared to searzall. Try it guys! I'd love see your expert opinion on this.
I think the TS4500 HS beats up the TS800.
It is the Sansaire torch.
Yo Guys what temp you running that heat gun at? Love your videos mate!!
Guga, what are you using a few months later? Still the heat gun or the searzall? I don't know which to get!
Love your channel and have learnt a lot about sous viding. Please, can you answer, what is your average time between taking the meat out of the sous vide and searing it and the time from searing to serving?
Looking good MauMau! Keto diet?
Oh man! I was waiting for this video! But chicken? Hahaha not my favourite unless deep fried. Steaks steaks steaks!!! By the way, I bought the sams exact heat gun after watching your previous heat gun video. It should be arriving today!!!!
Hello...would you do air gun for a pork shoulder? Instead of the searzall?...Thanks...and saludos from Vallarta
Hi. Is heatgun over searsall only when it comes to chicken or it is also better for pulled pork ?
Looks deliiitious bro! When i cook i sear with a powerful fire of olive wood, and vinewood works fine too! Keep doing amazing foods 👏🏻👏🏻👏🏻
I know you try to link to products but seriously, 22.77 for 2 propane tanks on amazon. They are $6.14 for 2 at walmart (at least in MN) in the camping/sporting goods section.
Hi, thanks for posting this comparison video. What make and model heat gun are you using please? thanks
Check it out on the description of the video. I list everything there.
Thanks dude!
Oh and what temp did you set the air gun to please? Thx Guga!
Maumauuuuu I'm back from my holiday, I want to take you to a fancy restaurant for the lost time 😘😳😂😂😂😂
😆😂🤣😆😂🤣😆😂🤣😆😂🤣😆😂🤣😆😂🤣
Oh brother.. I thought you were too quiet for the past few weeks.
SVE MauMau love you bro! Keep up the good work as always.
Good to have you back 👍
Hi Guga,Love all the videos, and I have a question. I know it's a time lapse when you sear, but how long does it actually take to sear something with the heat gun? I bought a heat gun after I saw this video and it works, but it seems to take forever. I wanted a searsall but they have gotten really expensive and hard to find.
The heat gun is an interesting alternative. The Searzall is 80$, if you can find one, a 1100°F heat gun will come at 50$.
what temp do you put the air gun at? And do a picahna airgun vs searzall. Id be curious to see how the airgun works with the fat cap
The best part was when Ninja decided to pull the skin off to eat his first piece of chicken, totally defeating the whole purpose of the experiment, and Guga and MauMau then trying to convince him to try the skin without giving away the experiment lol. Another great video. I do think you have to try a head to head challenge again but with different meats - the chicken had skin, so maybe try steak, pork or shrimp (or all!!)
Agree with Ninja? Would love pheasant! Any suggestions how you cook entire pheasant (with filling?) Sous vide?
what website do you use, or how do you know what temp/length of time to cook the different things?
Show Guga! Será que faria diferença no sabor com carne vermelha?
I just started Sous Vide cooking, I have an air fryer oven as well. How well do you think it would work instead of the torch or air gun. I normally cook chicken. It would be much easier and I would be more likely to use it....:)
Awesome and the heat gun is much cheaper than the searzall!
I dont know.. heat-gun has lower temperature than torch. Can you measure the temps? I would bet that you can overcook the meat more easily with a heat-gun?
So to clear this up the heatgun is better for skin and the searsall is better for exposed meet?
Have you guys tried searing with a grate directly on top of a charcoal chimney? If not I’d love to see what ya think. It is a way I’m interested in because I already have the stuff and wouldn’t need to purchase searzall or heat gun. Thanks!
Rob Rybin try it it works great also Adam Savage did one on a test it video
A very good way to get the chicken skin crispy is to apply some table salt to it and let it sit for about an hour or so. The salt Pulls water from the skin making it way easier to crisp up.
have you thought of utilizing both platforms to get the desired result. As I see it, the heat gun would be great drying out the wet surfaces and finishing it off with the searzall to get that uniformed crust. I’ve tried it with a hair dryer instead of patting it dry and then getting a nice dark crispy crusts on steaks with the searzall
That is interesting. Thank you for that. I might just get a new heat gun.
thanks for the video
considering the heat gun dried better both sides of the skin, is it right to think that for steaks we'd rather use the searzall to avoid drying the outerlayer of a steak... or would it actually make it better?
Could you guys do a cocoa spice rub steak video?
Guys I would like to start by saying that I love watching your videos by the way!!!! I have a question for you please? I have just purchased the Bernzomatic TS8000 and the Searzall torch attachment after watching your videos. I was really disappointed though at how slow it seared my steak? Am I doing something wrong buddy or does it literally take 4-6 mins per steak side? Any help or tips would be much appreciated!
Since the heat gun is not made for cooking food, could there be issue on heath and stuff? Just to be safe
another fun video! However it left me wondering of the results would have been different if the Searsall had been held further away to sear more slowly and deeper. Overall if you could only have ONE method of searing, what would it be?
2:14 Impression on point
Damn I just ordered the Searzall yesterday. I wonder if the results would have been better for the Searzall if you weren't as close to the meat when searing and took a little more time?
Question: How do you keep the SV bags from floating to the top?
Vacuum
Great video! I wonder thu how the heat gun compares to a regular torch (without searzall) on a steak. I think those 2 options are the most logical for an indoor good searing
That was very cool. How about a head-to-head heat gun versus searzall with steak?
That would make ninja happy lol
maybe it is just me, but i havent seen the Searzall in stock at Amazon whenever I've checked... And with the heat gun you can use it to take paint off the doors when you're not cooking haha.
Where can I get a searzall??? They have been out of stock since before Christmas. Are they discontinued?
I said "YES!" Before the video loaded! 😲😍
How about you do a new temperature for each stake it might be hard to cook all at once though
Pausing the clip at 0:31... the heat-gun wins. Just a crazy guess.... based on the fact it's "hair-dryer" action will blow away water, hence will allow the grease/fat to heat/cook the skin without leaving any carbon like fire does when burning water (carbon comes from burnt water/vapor)
The minus of the Searzall is it blows with yellow flame instead of blue, means uncombusted fuel ends up in your food. You need to have dark blue flame to avoid that, but it will be much hotter. The second minus of Searzall is you have to refuel it. On the plus side you can take and use it anywhere without electricity. The plus of the Heatgun is a controllable air stream which can cook through and not burn the outer layer, it is on the cleaner side with nothing extra ending up in food. The plus is you don't have to refuel it, just plug in and use, on the minus side it is not portable, can't use without electricity. Both tools have their use cases. Go with Heatgun for home cooking, go with Searzall for outdoor cooking.
You seem to favor the heat gun to sear chicken but always use your searzall for steaks. Does the heat gun not do a good job on steaks?
Yo GUGA I went on OfferUp the app where people sell their stuff I found a new searzall for $55 and a touch for $15 I ran to the store and bought some steaks I smoked them and then I searzalled them up man every time I see your guys face and you guy make noises like it’s heave I felt that today 😂😂😂😂👌🏽👌🏽👍🏽👍🏽
you can tell that ninja is making it all up
Good video! Can't wait for the beef showdown! picanha a la pistola de calor...
Results= Use BBQ grill for best skin on chicken. Got it, thanks!
Hello guys from Greece.I am fun of the channel and recently i just saw(in ather channel) that the time of cocking in SV can decrease from 3 hours to 1 hour.is it corect? for more juicy meat Thanks you are deeeeelicious
Good video, guys. But please do a comparison with steak between Searzall and heat gun.
Question
Can you use the juices in the bag to make a sauce or something?