Yes we do have a broiler in the oven, but we've been wanting to try something that allows us more control. Especially for food item that have different thickness. Is it necessary? Probably not :) Doesn't mean we can't still try it. It's a handy kitchen tool to have around for us.
I know Dave Arnold mentioned using the Searzall to finish off a sunny side up egg, but it's honestly a terrible idea. It tends to dry out the whites and overcook the yolks. Better to just let it steam in it's own vapor for the last few seconds with the skillet lid on and you'll get a nice silky cap and not a rubbery mess.
Yes we do have a broiler in the oven, but we've been wanting to try something that allows us more control. Especially for food item that have different thickness. Is it necessary? Probably not :) Doesn't mean we can't still try it. It's a handy kitchen tool to have around for us.
0:19 A proud Rob in front of his new gadget XD ......Great video as always!
Yep. Couldn’t be happier! Plus it was a present from my Mom
It’s a great tool - but for steak finishing, try the Sous Vide Gun. Searzall best on more delicate foods.
Thanks. I’ll have a look for that!
Yes! The Sous-VGun is much faster on steaks.
So after a year, what’s your impression? I’m putting in a steam oven so I don’t have the luxury of a gas broiler.
We still love it. So convenient to just grab it and finish off a dish. This would be a great companion to a steam oven.
I know Dave Arnold mentioned using the Searzall to finish off a sunny side up egg, but it's honestly a terrible idea. It tends to dry out the whites and overcook the yolks. Better to just let it steam in it's own vapor for the last few seconds with the skillet lid on and you'll get a nice silky cap and not a rubbery mess.
I agree that if you’re not careful the searzall can overcook the egg but I find if you go around the edges you can get a nice crispy bit that I like.