Quote:
Originally Posted by Crimson92
Quote:
Originally Posted by glennQNYC
Picked up a 8000 series Bernzomatic torch to sear my proteins after I cook them with my sous vide immersion cooker. I've been using a screaming-hot cast iron pan to sear, but this gets wayyy hotter. Of course this means I had to also pick up some steaks to try it out! 🔥🥩😍
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Do post results. I've been doing the the hot pan method for a while. |
The best part of using the torch is there's no smoke; as compared to loads of smoke when I sear with my beloved Lodge skillet. This is a major advantage for an condo/apartment dweller like myself.
Also, the torch is wayyy hotter than the skillet. This is the 8000 series using mapp gas that burns at 3750 degrees Fahrenheit (2065 Celsius). This power lets you sear the outside without cooking the inside of the protein at all.
One more nicety is its easier to sear the edges with a torch. This is especially nice when your protein is irregular like a T-bone, or just awkward to sear in a pan, like a roast or tenderloin.
This was my first try...