Searing

There is one important cooking technique that is impossible in my home kitchen, and that is searing. I can get good browning, but in order to sear you need your skillet super hot over the highest flames. In order to prevent my smoke detector from going off, I must also use my ventilation system, which is at the back of the stove behind the burners.

When the vent is on at the highest suction position, it literally pulls the flames out-of-place. Sideways.

Highest flame without vent. The vent is on the right of this burner, and this is the front burner.

And with the vent on.

You can see on the left the flames are practically non-existent, the flames are horizontal to the right, and at the front of the photo they’re all over the place.

Searing colors the meat and creates flavor from caramelization. Searing is important to me because it’s an important first or final step when cooking meat Sous Vide. The Sous Vide does the cooking, so all that’s required is searing the outside, without further cooking.

So if you’re trying to sear with my situation, the meat must sit longer in the skillet waiting for a sear, actually cooking the meat more. And this is wrong and practically defeats the purpose of using the sous vide.

I may have a found a solution for this problem, when I was reading a book called Mastering the Art of Sous Vide Cooking, by Justice Stewart. The book was recommended by fellow Sous Vide aficionado, Conor Boffin, of the One Man’s Meat blog.

I purchased the Kindle version of the cookbook; I was less interested in photos and food styling, and more interested in Sous Vide times and temperatures.

But there it was, at the back of the book, a photo of a Searzall attachment, that is placed on a butane torch.

We all own the little butane kitchen torch, I think use mostly for caramelizing the tops of creme caramel. But have you noticed that nasty butane odor? For that reason, I haven’t used mine for years.

Here is the description of the one I ordered from Amazon.

This thing sears without cooking, and doesn’t have the “off-putting aroma often associated with blowtorches.” Problem solved!

The photo on the left shows an example of a little torch like most of us own, compared to my new one. And on the right, the butane torch with the small Searzall attachment.

So to test it out, I seasoned a 24 ounce piece of beef called London Broil, and cooked it in my sous vide machine for 7 hours at 130 degrees F.

When I was ready to sear the beef, I wiped off all of the liquid and some of the remnant seasoning, and brushed on a little oil. And then I seared away!

In case you’re not familiar with a London Broil, it’s wonderfully tender, and a perfect cut to sous vide and share.

That night I served it alongside hummus and a tomato salad.

Notice that beautiful seared outside!

I’m so excited about this searing technique. I’m going to try it on shrimp next!