I got a searzall and wanted to take it for a spin, and compare to other methods:
- Searzall (attached to a Bernzomatic TS8000 torch) for 1.5 min
- Propane torch (Bernzomatic TS8000 torch) for 1.5 min
- Butane torch (Iwatani torch)) for 1.5 min
- Lodge cast iron pan (heated to 400 as verified by infrared temperature gun, with combination of butter and olive oil) for 2 min.
Both images below show the results left to right (Searzall first).
A few conclusions:
- The surface texture after searing was best with propane or searzall, but I could not tell a marked difference between the two.
- Searzall distributes the heat a bit so easier to avoid burning. With butane or propane torch things go sideways fast.
- The pan searing shows obvious signs of overcooking (note the gray around the edge). I did cook it longer but that was necessary to get a decent reaction.
- Overall the result was not so impressive as to be a worthwhile tool. Will play with it more. One thing is that the filet is so lean it doesn't have a lot of natural fat. I wonder if adding some butter or high smoke point oil (grape seed? clarified butter?) might help get a killer maillard reaction when working with the torch/Searzall.
35 lb. whole pig, deboned (took 90 minutes!). Stuffed with apples, pineapples, and a parsely/sage/rosemary/thyme/fennel/fennel pollen/garlic/salt/olive oil blend. Roasted for 9 hours at 225. Could have gone another hour as the collagen hadn't totally gelatinized.
I shit you not. The rib eye cap. Get ye to the truth.
Bone in skin on pork should slow cooked at ~180 for 20 hrs. v1 of BBQ sauce recipe was good:
12 oz tomato paste
6 oz balsamic vinegar
8 oz pineapple juice
8 cloves garlic minced
1 bay leaf
3 sprigs thyme
3T veal demi glace
.5t sweet paprika
1t mustard powder
2 oz. dark chocolate (I used 82%)
1 chopped carrot
1 chopped celery stalk
1 chopped onion
.5C brown sugar
Combine all ingredients in stock pot, bring to boil, simmer for 4-6 hrs. Strain. The four key knobs to adjust taste: salt, balsamic for tang, sugar for sweet, and cayenne for heat. If you find you have too much vinegar, add a teaspoon of baking soda, stir until the bubbling stops, and test.
Combined with pork on toasted bun, topped with nappa cabbage, red onion, carrot, and daikon radish pickled with this:
2C seasoned rice wine vinegar
1t black peppercorns
1T red chilli flakes
New twist on porchetta from the same evil genius that did the original recipe. The recommendation is 36 hours at 155 followed by deep frying to crisp the skin. I did 31 hrs at 158 and then butane torched it. Key learnings: cook longer (more rendering would be good), and butane torching does not work on pork belly rind. It starts to burn before it actually crisps up. The comment section of the recipe says that thermal conduction of a butane torch is not good enough to crisp up skin.
Served with an awesome risotto loosely based on this recipe, and an arugala salad.
After toying with Tyler Florence's outstanding recipe, I came up with this, and it is darned good.
4-8 english (traditional) cut short ribs
clarified butter or other high smoke point oil (canola)
3 sprigs fresh thyme
1 bay leaf
2 carrots, quartered
2 stalks celery, quartered
1 large yellow or sweet onion, quartered
5 cloves garlic minced
2T veal demi glace
1 bottle red wine (cab)
2C beef stock
2T aged balsamic (10yr or more. ie sweet)
2T worcestershire sauce
1 jar high quality, no sugar added marinara sauce (e.g. rao's, batali's)
fresh ground pepper
Rinse short ribs, pat dry very well with paper towels. salt and pepper generously. Melt clarified butter in a large cast iron (Le Creuset) pot on medium high. Brown all sides of ribs well, being careful not to burn the carmelized bits in the pan (if they are starting to burn, lower heat or remote pot from burner). Add all other ingredients to the pot and bring to boil. Add additional water or stock to make sure the ribs are covered. Cover and bring the temperature down to low. Cook for 2-3 hours until the bones have fallen off and meat is fork tender. Remove meat (not bones) from the pot and reserve in a bowl under foil. Bring pot to boil and reduce sauce by half. Strain and separate fat and further reduce the sauce in a separate sauce pan. Salt and pepper to taste. Carve off remaining connective tissue where bone was attached to the ribs and then warm the ribs in the pan, covered with the sauce. Serve with parsley and mashed potatos.
Google Tyler Florence bistro short ribs. Bow tie pasta, arugula, toasted pine nuts, currants, whole grain mustard, olive oil
Veal chop with port sauce, scalloped potatos, and brussel sprouts with pancetta.
Recipe from http://www.epicurious.com/recipes/food/views/Grilled-Five-Spice-Chicken-105523
. Topped with cilantro and carrot/daikon/jalapeno rice wine vinegar pickle. The roll is key. The french role from Le Boulanger fits the bill. Would like to find a source on the peninsula of the acme torpedo role. Next time add some heat via sriracha.
With egg noodles. Brussel sprouts with panchetta.
Salmon brushed with honey/dijon, topped with Brie, wrapped in
prosciutto, and grilled. Roasted cauliflower, english peas, pancetta,
Fettuccine noodles, shallot, pancetta, parmesan, egg yolk, parsley,
dry white wine, lots of cracked pepper.
Pack ribs in a mixture of brown sugar, salt, pepper, a bit of cayenne, paprika, and garlic salt (mostly brown sugar). Wrap tightly in plastic wrap. Refrigerate for a few hours. The sugar will mostly melt. Remove them and let them come to room temperature. Thread them on the rotisserie and cook them on low heat with the hood open. 4 hours. They are ready when you can reach in and grab a bone and pull it off relatively cleanly.
I also made a sauce with remaining brown sugar mixture. Add a small amount of apple cider vinegar (just enough to dissolve it), honey, and enough tomato paste to thicken it. Oh baby.