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Searing food is fun. The sizzle drums up excitement, the aroma makes mouths water, and the sight of a crusty steak? Well, that’s priceless. And then you slice into the dish and wow man, how did it end up dry and overcooked?
Chefs have discovered the solution for that. Ladies and gentlemen, Searzall.
Born out of the genius mind of Dave Arnold by way of Momufuku’s food lab, Booker and Dax, Searzall is a more intense version of your kitchen torch. Instead of a concentrated flame, Searzall diffuses heat, producing a more consistent burn. Plus, it does its duty without giving off that propane-y flavor you often get with a kitchen blowtorch.
Restaurateurs Erwan Heusaff, Margarita Fores and Mark Tan of Allium Restaurant are already playing with this professional-grade hand-held broiler. And it won’t be long before every food aficionado who wants a good, proper sear on their grilled cheese sandwich, pizzas, foie gras and S’mores gets one.
The Searzall torch attachment is priced at US$75 (or about PHP3,500) on Amazon.
Header photo: bloomberg.com/ inserted photos: bonapetit.com
