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Yeah, it's not a mindblowing amount of heat output. It takes some time to develop a crust. That said, I don't think it's really slower than pan searing, you just don't have the luxury of moving away from it while it sears. I love it for fixing not-perfect spots (centers of ribeyes that always pull away from the pan and don't sear) and doing annoying shapes like SV chicken that plumps up too much to sear in a pan. Favorite way to do steak is to toss it in a pan, hit the top with the searzall, flip and continue searzalling. Really awesome crust and it halves the time in the pan. Also cheese.
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Oct 29, 2014 01:31
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geetee posted:I made a sous vide + searzall burger that came out really tasty. Getting better with the technique, but I think it's woefully inefficient if you want to cook for more than one or two. Even two is a stretch. Butter has a very high amount of water in it, try something else?
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Oct 29, 2014 02:16
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EAT THE EGGS RICOLA posted:Butter has a very high amount of water in it, try something else? I used grapeseed oil for my first time. I think the milk proteins may help with the browning, but I haven't used it enough to say that with any certainty.
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Oct 29, 2014 02:39
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Hypnolobster posted:Yeah, it's not a mindblowing amount of heat output. It takes some time to develop a crust. That said, I don't think it's really slower than pan searing, you just don't have the luxury of moving away from it while it sears. So what is the advantage to using a Searzall over just using the same torch without the attachment? Is it mainly more even heat distribution over a wider area?
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Oct 29, 2014 03:09
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MacGyvers_Mullet posted:So what is the advantage to using a Searzall over just using the same torch without the attachment? Is it mainly more even heat distribution over a wider area? Yes, it's much more even and controllable. The other huge benefit is no torch taste -- or least I have not detected any. I didn't really use my torch much before, because I could always pick up a fuel and/or burnt taste.
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Oct 29, 2014 03:13
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geetee posted:I used grapeseed oil for my first time. I think the milk proteins may help with the browning, but I haven't used it enough to say that with any certainty. I don't like the flavor of grapeseed oil, I use clarified butter and EVOO and don't get to much smoke. I finally got the searzall in today, I was thinking I would still use it with my cast iron pan just like I did with my other torch, I was going to give that a try this week.
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Oct 29, 2014 03:28
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Question: what about using oil and milk powder for searing? I've read about using milk powder as a way to get extra browning in roasted bones for soup stock (the proteins in it provide more fuel for the maillard reaction)
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Oct 29, 2014 08:59
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Anova just sent out an update with a link to a spreadsheet listing the expected shipping completion dates broken out by reward type. https://docs.google.com/spreadsheets/d/1LnAQr6c4GAk9vEoKnPJ7gQsPDij7r-v5iDtJ8N82jlI/pubhtml?gid=95126305&single=true I'm looking at getting mine right before thanksgiving.
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Oct 29, 2014 22:25
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Eesh, I'm never getting mine 
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Oct 29, 2014 23:02
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Yeah, so much for being able to use mine for thanksgiving dinner. Maybe by Christmas I guess.
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Oct 29, 2014 23:11
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DiverTwig posted:Anova just sent out an update with a link to a spreadsheet listing the expected shipping completion dates broken out by reward type. It has been so long I didn't even remember what level I was at. Just got the "update your shipping info" email an hour ago, I am in the first batch. 
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Oct 29, 2014 23:43
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Anova update: it is even more beautiful in person. Nice and sturdy, brings water to temp a bIt slower than is convenient, and water loss is more than I'd hoped but the salmon, eggs, and lamb all came out perfect. I just need to remember to to up my cooler at least once a day firing multi-day cooks. Fast evaporation probably has a lot to do with the usual dryness of my apartment.
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Oct 30, 2014 03:08
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geetee posted:I used grapeseed oil for my first time. I think the milk proteins may help with the browning, but I haven't used it enough to say that with any certainty. If you're using butter, be sure to let the water boil off first and let it brown a bit. I've found margarine is great for searing. I got tired of my kitchen smoking down from scorching hot oil, so I've started pan searing at lower temps for longer with either butter or margarine. Butter tastes better, margarine browns better, both leave nice bits for a pan sauce. Searing lower and slower might leave a thicker zone of overcooked meat, makes little practical difference for me. You'd probably notice it more in a photo than in the mouth.
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Oct 30, 2014 11:13
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My Codlo arrived this week. I tried to use it yesterday but my unit is defective. Repaired one coming tomorrow though.
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Oct 30, 2014 13:17
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pogo posted:My Codlo arrived this week. I tried to use it yesterday but my unit is defective. Repaired one coming tomorrow though. I understood the DIY crockpot sous vide when commercial products were ~$400 for an appliance and immersion circulators were ~$800-1000. Now that there are good circulators that are under $200 what is the appeal of a $150 PID controller?
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Oct 30, 2014 15:34
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Test Pattern posted:Anova update: it is even more beautiful in person. Nice and sturdy, brings water to temp a bIt slower than is convenient, and water loss is more than I'd hoped but the salmon, eggs, and lamb all came out perfect. I just need to remember to to up my cooler at least once a day firing multi-day cooks. Fast evaporation probably has a lot to do with the usual dryness of my apartment. Cover whatever container you're cooking in. I used to loose a lot to evaporation but since I hacked a hole in the top of a cooler for my Nomiku the drop in water has been unnoticeable in weeks.
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Oct 30, 2014 17:41
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I use ping pong balls and was able to leave a cook going for 48 hours without being monitored, it ended up not needing extra water for the remaining 24.
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Oct 30, 2014 17:46
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FireTora posted:Cover whatever container you're cooking in. I used to loose a lot to evaporation but since I hacked a hole in the top of a cooler for my Nomiku the drop in water has been unnoticeable in weeks. This is the plan. Sadly, the one issue with the Anova 2 is it's footprint at the lip. I'm going to try and hit up a friend with an appropriate tool this weekend and figure out the best placement (either on the hinge side and sand down the hinge-pins like in that well-known Nomiku hack or in the corner where I have it and just cut out that corner.)
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Oct 31, 2014 11:42
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Test Pattern posted:This is the plan. Sadly, the one issue with the Anova 2 is it's footprint at the lip. I'm going to try and hit up a friend with an appropriate tool this weekend and figure out the best placement (either on the hinge side and sand down the hinge-pins like in that well-known Nomiku hack or in the corner where I have it and just cut out that corner.) Why not just get a cambro with a lid, they are pretty cheap? Then you don't have to worry about a hinge or cooking something at high temp and warping a cooler.
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Oct 31, 2014 15:21
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dotster posted:I understood the DIY crockpot sous vide when commercial products were ~$400 for an appliance and immersion circulators were ~$800-1000. Now that there are good circulators that are under $200 what is the appeal of a $150 PID controller? I ordered it long ago when Sansaire/Anova were not available. I probably wouldn't have made the same decision now.
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Oct 31, 2014 17:56
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dotster posted:Why not just get a cambro with a lid, they are pretty cheap? Then you don't have to worry about a hinge or cooking something at high temp and warping a cooler. I have the cooler, it has the exact right footprint and I'll be able to mod it just fine if I can borrow a friends appropriate tool (which a cambro lid would also require).
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Oct 31, 2014 19:25
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dotster posted:Why not just get a cambro with a lid, they are pretty cheap? Then you don't have to worry about a hinge or cooking something at high temp and warping a cooler. Also, Cambros are more expensive and less insulated than coolers. They're worse in basically every way.
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Oct 31, 2014 22:39
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a foolish pianist posted:Also, Cambros are more expensive and less insulated than coolers. They're worse in basically every way. ...but they look fancy.
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Oct 31, 2014 23:08
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a foolish pianist posted:Also, Cambros are more expensive and less insulated than coolers. They're worse in basically every way. They're way more useful for day-to-day kitchen usage? You can use them for loads of stuff, a cooler isn't really great for storing food in your fridge or whatever.
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Oct 31, 2014 23:21
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a foolish pianist posted:Also, Cambros are more expensive and less insulated than coolers. They're worse in basically every way. Except that you can see your water level and whether any of your bags have decided to float up at a glance without having to open the lid.
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Oct 31, 2014 23:57
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What is a general maximum thickness for cylinder shaped objects? I'm thinking of breaking down my turkey for thanksgiving this year and making a porchetta to sous vide, and probably a second skin on breast so I have two. I've got a 25+lb bird on order however, so it might end up being an awfully thick porchetta, although I suppose I could meat glue some of the big birds breast meat onto the probably smaller second one.
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Nov 1, 2014 00:41
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Hypnolobster posted:What is a general maximum thickness for cylinder shaped objects? I'm thinking of breaking down my turkey for thanksgiving this year and making a porchetta to sous vide, and probably a second skin on breast so I have two. Check Baldwin's Guide to Sous Vide Cooking for details, but generally about 3.5-4" is the maximum thickness you want, depending on the temperature you're cooking at.
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Nov 1, 2014 00:54
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Baldwin always manages to confuse me. I don't know of I should infer from his tables that certain things don't have a safe pasteurization time past a certain size, or if he's just assuming that they don't exist past a certain thickness. He maxes out at 70mm(2.75"), 149f 3.75h for poultry. Table 2.2 maxes out to 95mm(3.7") 6hr for cylinder shapes, and that's just 1 F less than bath temp. Can I assume that something 3.7" thick will reach the bath temperature in 6 hours regardless, and then just add in the pasteurization time (sub-4 minutes) and a good percentage of extra time for some leeway, or should I just not cook chicken over 2.75" thick?
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Nov 1, 2014 01:24
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geetee posted:Yes, it's much more even and controllable. The other huge benefit is no torch taste -- or least I have not detected any. I didn't really use my torch much before, because I could always pick up a fuel and/or burnt taste. I know this is from a few days ago, but are you using either propane or butane for your torch? I use mapp fuel, which came recommended by Sansaire's website, and it doesn't have any taste I can detect at all, but I can taste a bit of propane on anything that was cooked on a propane grill. The nice thing about mapp is that it burns super hot so you only need 10 seconds max to sear a steak or burger per side, so overcooking the inside of the meat you're searing is a non-issue. The downside is that it burns way too hot to use a searzall with.
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Nov 1, 2014 01:35
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MacGyvers_Mullet posted:I know this is from a few days ago, but are you using either propane or butane for your torch? I use mapp fuel, which came recommended by Sansaire's website, and it doesn't have any taste I can detect at all, but I can taste a bit of propane on anything that was cooked on a propane grill. The nice thing about mapp is that it burns super hot so you only need 10 seconds max to sear a steak or burger per side, so overcooking the inside of the meat you're searing is a non-issue. The downside is that it burns way too hot to use a searzall with. I have the Iwatani and had been using it with butane.
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Nov 1, 2014 02:12
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Hypnolobster posted:Baldwin always manages to confuse me. I don't know of I should infer from his tables that certain things don't have a safe pasteurization time past a certain size, or if he's just assuming that they don't exist past a certain thickness. It's especially confusing because almost everyone suggests much shorter cooking times than his tables indicate. If you cook thick strip steaks for several hours they go mushy and gross. At Thanksgiving I did an 8.5 lb ham that was well beyond the maximum sizes on the tables, following the Serious Eats instructions, and it was at temp when I served it after only 3 hours.
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Nov 1, 2014 02:38
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[quote="Straker" post="436464282"] Hi, I came to post that Anova is finally shipping, meaning I should have my five cookers in the next month or so assuming everyone is still interested! I saw someone already said this but had some other things to say! 1) I like shopping and already have everything I want so I feel like I should get a Searzall, if I don't already have a torch what exactly is best to use it with in terms of gas + torch? 2: Sous vide corned beef is loving amazing, I've done that more than anything else besides ordinary ribeyes, just leave it in the bag with seasoning etc (don't buy one of the ones that puts the seasoning in a little packet) and throw it right in the pot out of the fridge/freezer, no need to repackage, it is literally as easy to cook as a hot pocket or kraft dinner but tastes a million times better and isn't revolting. [/quote Thanks for the reply! I got one of the pre corned pieces from our butcher (awesome butcher btw! Quality is always fantastic), washed the excess salt off, resealed it with a few peppercorns and a bay leaf, 24 hour cook. I pre cooked corn, carrot batons, broccoli, potato and sweet potato in butter for an hour at 80c, chilled them and did the silverside at 60-65 for a day, and in the last hour reheated the veg. I also made a three cheese white sauce, with a good sprinkling of smoked Hungarian paprika which really lifted the whole dish. So good! I think we are doing it this week again too. We have pork ribs on at the moment, I did a dry rub on them so I'll see what they need post cook. My thought is to sear them in a pan like a steak just to get that nice Maillard reaction going on the outside
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Nov 1, 2014 17:41
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McSpergin posted:I like shopping and already have everything I want so I feel like I should get a Searzall, if I don't already have a torch what exactly is best to use it with in terms of gas + torch? The intended torch is a TS-8000 with the 16.4oz camping size propane tank.
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Nov 1, 2014 20:59
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a foolish pianist posted:Also, Cambros are more expensive and less insulated than coolers. They're worse in basically every way. Cambros are about $20-30 USD, often cheaper than a decent cooler They don't warp when you cook stuff at 180F+ like many cheap coolers will When you are done you can store all of your sous vide kit in them without taking up a bunch of space You don't need insulation for a container with any decent circulator unless you are going way beyond its rated capacity Cambro lids are easy to get on and off and cut without getting insulation everywhere, many lids on coolers are not insulated and will trap water inside the cooler lid making a mess when you open and close.
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Nov 3, 2014 20:29
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dotster posted:Cambros are about $20-30 USD, often cheaper than a decent cooler  This post brought to you by Big Cambro...
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Nov 3, 2014 20:49
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The Midniter posted:
Guy made an intelligent response to a post that said cambros are "worse in basically every way." Where was the rolleyes and dumb "Big Cooler" joke for that one? If only there was a rolleyes vomiting rolleyes I could post in response to you.
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Nov 3, 2014 20:59
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Choadmaster posted:Guy made an intelligent response to a post that said cambros are "worse in basically every way." Where was the rolleyes and dumb "Big Cooler" joke for that one? Sarcasm.
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Nov 3, 2014 21:02
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A cambro basically offers no advantage over vizzling in a stock pot you already own if you use aluminum foil to make a lid. If you already own a cambro, go nuts! If you don't, buying one is silly (unless you need to vizzle and use the stock pot at the same time, then w/e). A cooler offers the advantage of insulation over a cambro. That means your temperature is more stable, your IC's heater is on less, and you're dumping less money into your anal retentive cooking method.
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Nov 3, 2014 21:09
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I use a big cambro, the advantage of which is a shitload more space than a stockpot would have. Granted, I got it with my PolyScience IC, but even with my Sansaire, a stock pot doesn't have a ton usable space left. The lid to my cambro is cut to fit the IC, resulting in minimal loss during long cooks (I've never had to top it with 48 hour cooks). I a fleece blanket around it when I want to insulate it.
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Nov 3, 2014 21:14
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Coolers suck because you can't see your little steaks swimming around like they're in a beef aquarium ***** Real talk: honestly who gives a poo poo Steve Yun fucked around with this message at 22:20 on Nov 3, 2014 |
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Nov 3, 2014 22:06
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