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Originally Posted by asianthree
Have used commercial sous vide over 10 years. We pick up our quarter beef, season, and vacuum before freezing.
Our steak can be seared on our cast iron griddle, but a culinary torch adds a whole different crust, in 30 seconds and zero cleanup. I do sear on oval cast iron individual platter that sits on a wooden rack, similar to fajita pans. Or place cast iron in 400 degree oven place steak on pan, flip one minute then 2 minutes for great sear, remove to serve
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Where do you buy a good culinary torch? We got one on Amazon a year or so ago and couldn’t use it even once it was so weak. We’d much rather torch to sear our steaks than sear in a pan because of the smokey odor build up in the kitchen.