Something new from Adam's youtube channel, Tested.
Published on Jun 30, 2016
Summer is here, and it's time for some food science! We team up with Serious Eats' Managing Culinary Director J. Kenji López-Alt (and the author of James Beard Award-winning cookbook The Food Lab: Better Home Cooking Through Science) to test for an ideal way to sear a steak. Adam and Kenji discuss some misconceptions about steak searing, and test four searing methods at different temperatures.
For some reason they use souis vide steak, so this is just about testing and tasting the external texture. They use a new tool called a SearzAll, a charcoal grill, a charcoal chimney, and a 1200 degree aluminum forge.
Mmmm steak...
I found the SearzAll goes for between 60-100 bucks online.
It was apparently designed specifically to make sous vide food, back into something that looks edible! http://www.tested.com/food/459290-searzall-supercharges-your-kitchen-blowtorch/
I will stick to the BBQ, those steaks looked the tastiest!
i love steak!