I came across one of these quite some time ago now. It was a kick starter project on quite an amazing website which helps by getting ideas and dreams off and running. I know David Chang promotes the Searzall a lot and so do many other world-famous chefs, especially ones who Sousvide. It is quite a tool to have in the kitchen as it disperses the flame, rather than a concentrated blue flame which is a bit harder to control.



The Searzall actually works really well. The fear is once you Sousvide an ingredient whether it be meat or vegetables, that you are going to over cook it (picture below) trying to brown off the outside to get that all important flavor which you still obtain. I will certainly be using mine a lot in the kitchen that’s for sure!

On the left you can see the well done band around the piece of meat and on the right a perfectly cooked and sealed piece of meat

(Image supplied by Modernist Cuisine above)


In the Sousvide cooking

Searzall in action!


Result Number 1


Result Number 2




You need to do your self a favor and get one! Specially if you cook Sousvide, a lot of fish or make a lot of desserts. You get full color and flavor without the risk of getting that well cooked band.

Some links on cooking Sousvide from m favorites:

2 thoughts on “Searzall

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