Booker & Dax Torch Attachment, Pro Grade, Chef Certified, Polli da carne portatili, Perfetto per rosolare e sciogliere sottovuoto, per l'uso in ristoranti, barbecue, cucine domestiche e campeggio

Name: Booker & Dax Torch Attachment, Pro Grade, Chef Certified, Polli da carne portatili, Perfetto per rosolare e sciogliere sottovuoto, per l'uso in ristoranti, barbecue, cucine domestiche e campeggio
Brand: Booker & Dax
SKU: 0867072000006
Price: 124.10 EUR
Availability: InStock

Brand:Booker & Dax

3.4/5

€
124.10

I consigli dello chef

Quantity

Aggiungi al carrello Compra subito

EAN: 0867072000006

Categories: Casa e cucina, Cucina e sala da pranzo, Articoli da forno, Strumenti e accessori per la cottura, Torce da cucina,

I consigli dello chef

Brand	Booker & Dax
Country of Origin	China
Customer Reviews	4.4 4.4 out of 5 stars 2,860 ratings 4.4 out of 5 stars
Is Discontinued By Manufacturer	No
Item Dimensions LxWxH	5.25 x 4.5 x 4.25 inches
Item model number	SEARZALL \| Stainless Steel Culinary
Item Weight	0.25 Pounds
Item Weight	4 ounces
Manufacturer	Booker & Dax
Material	Stainless Steel
Product Dimensions	5.25 x 4.5 x 4.25 inches

5 Star

4 Star

3 Star

2 Star

1 Star

Scrivi la tua recensione

La tua mail non sarà pubblicata. Tutti i campi obbligatori sono segnati con^*

La tua valutazione

Scritto da: Brooke

Husbands gift

Bought for my Husband and he loves it! However it does take longer to sear items then we thought! But he loves it.

Scritto da: HeftyJo

Fire Good!

I guess there is plenty I could say as to the reasons one should give the Searzall less than five stars. Is this a contraption that anyone actually NEEDS per say? Would it be nice if this were in fact cheaper than $75? Sure I guess we could make that case either way. But this isn't the sort of item someone buys because they simply need it. It's about the experience and joy in cooking and trying new things. It's about the wild-eye excitement and cackling laughter you let out as one issues forth 15,000 BTU of raw flame and heat. So, in providing that level of emotion and uniqueness then I would say, yes, it is worth it. And besides who's to judge a company to decide how much they need to charge for a product in order to stay in business. After all, the bottom line for any business is to keep the doors open; not altruistically provide the people with cooking implements. The quality of the Searzall is high. I can tell the metallurgy is in line with handling extremely high heat. Mine came already mostly assembled. I just had to slide the sleeve over the tip of the TS8000 igniter, use the provided spacer to properly mount the attachment, and tighten the hex screw with the provided hex key. Then, after a 2 minute heat treatment I was done; took all of about 15 minutes. Shortly thereafter I was searing a bone-in strip steak that was sitting in a 131F sous vide bath for about 3 hours. The Searzall produced a splendid char on the outside of the steak. It did a great job bringing the smokey grilled flavors out of the ribbon of fat along the side and around the bone of the steak. I especially liked how i could adjust the sear to my liking and target the areas of the steak that were normally difficult when pan frying. Then, there was the incredible level of cook that the Searzall provided to the finished steak. I sliced into the steak to see the outside go immediately from a dark smoky char to a bright red, juicy, succulent center. I normally used an induction cooktop with cast iron pan to sear my steak. It worked well but it was difficult to control the level of cook to the inside of the steak because the induction cooker really blasts heat up and through whatever you are cooking. Hence the reason they are used in, cook-to-order, deli's because it supercharges whatever you are cooking. So, a steak that came 130F out of the bath could end up as much as 145F after searing on the induction cooker. Not to mention all the oil splattering all over my kitchen. With the Searzall, I'm getting the same level of sear on the outside but my internal temps are staying a good medium rare. In fact, there is a steakhouse near my house that sells what they call, "The CaveMan", which is a med-rare 14oz bone-in strip steak, charbroiled in the salamander, for $35. I was able to produce the same quality of cook on my $10 steak I got on special from the corner store. So, you can say the Searzall will pay for itself in a sense if you gauge it against what you'd be expected to fork out at a fancy restaurant. Thumbs up for unleashing my inner pyromaniac and making delicious food to boot.

Scritto da: Judy L.

A great tool to have handy, but not the best for all purposes.

This is a good tool for searing some foods, but I find it to be too slow for others. I think the most practical use for this Searzall attachment is for more delicate foods such as fish that you want the sear to be even and not quite as severe as using the torch directly. I have the Bernzomatic TS-8000 and use the 14.1 ounce propane cylinders rather than the 16.4 ounce suggested by many reviewers. So far, I haven't had any problems with the smaller tank tipping over, and the I feel the 16 ounce tank would be too wide for me to hold in one hand. For me, the smaller propane tank is much easier to handle. Since I tend to always be in a hurry when preparing dinner, I find that the Searzall attachment is too slow for some foods such as sausage. Using the torch without this attachment is generally much faster, and, so far, I haven't had any of the uncombusted gas smell described by some when using the torch. I think the trick here is to make sure the blue part of the flame is on the food. I have been increasingly using the sous vide method of cooking, and most of the time, I use the torch without the Searzall attachment. Where the Searzall comes in handy is for things like melting cheese or searing fish. As mentioned previously, it's a great tool to have handy for times that you need it, but it's not the best for everything that you might want to sear. I thought I might also mention that it's a good idea to watch some of the YouTube videos when you initially get this attachment. The screen on it needs to be seasoned properly so that you don't burn it out. I didn't find the instructions supplied to be clear enough. UPDATE 9/14/18: Since I have been sous vide cooking for a few months, I, personally, have found that browning of meats is not always necessary. Let's face it, when you sous vide a roast, only the outer layer can be browned. When you slice the roast,this browned layer hardly shows. When making meals, I am usually playing "beat the clock", and the extra step of browning the outside of the roast takes more time and is hardly noticed after sliced. I now skip this step for roasts. You may want more exterior color for steaks and other proteins, but, for the most part, I have found the added time isn't worth the effort.

Scritto da: Nicole Angelis

Awesome product!

The Searzall is a pro kitchen tool that is very easy to use. The results are fantastic and provide a perfect sear with zero propane taste imparted on your the. The wide head allows for even distribution. Easy to setup but be sure to follow the setup instructions to the letter.

Scritto da: Amazon Customer

It's a fun accompaniment to a sous vide as it can provide ...

It's a fun accompaniment to a sous vide as it can provide on the spot broiling. The good - Works really well with chicken, pork and lamb. Anything that needs a light sear, this is your tool - Easy to setup (read the instructions!) - Recommended use of the camping propane tanks a plus because it is cheaper and more readily available The bad - I found with steaks it takes a lot longer time to sear, whereas I can sear it in a cast iron pan in at least half the time. Heavy sears I wouldn't recommend this tool - If you are trying to sear for a prolonged time, the setup does get heavy. Some recommendations I can suggest is to use this in conjunction with a cast iron pan. That tends to work well I find. Remember to prep your Searzall before first use (read the instructions). Also remember to tighten all the screws as heat will tend to expand things and could cause the attachment to fall off (happened to me). Remember to use propane tanks (green camping ones) only, and not MAP gas

Scritto da: BigMo

Steak Seared Perfectly

I purchased the SearzAll by Booker and Dax from Amazon.CA in order to create that perfect sear on steaks that I witnessed on the Guga Foods YouTube videos. I watched several YouTube videos on assembling and seasoning the SearzAll when attached to a Bernzomatic TS8000 torch. I have used the Searzall on steaks, roasts, French onion soup with loads of cheese, garlic toast and sunny-side-up eggs. Very pleased with the control I have over the degree of sear/doneness on my target foods. I was confused by the word 'Small' that Amazon uses when describing this product on their website. There is only one size of SearzAll available. I am happy with my purchase and the quick delivery, no concerns.

Scritto da: mike c

Great Searing torch - plus a small wooden stick

Works as intended, definately gets the job done. I wouldnt try and sear a sous vide steak with this unless your eating alone, however its great for creme brulee, french onion soups and other browning requirements that you really need a salalamander for - the one thing that I would want to provide feed back for is your spending good money on this Searzall, and on the instructions they stress the importance of a 1/8" clearance when installing onto a torch. Great, but the special item they include to ensure this clearance is correct? - essentially a wooden match stick with the head gone. Seriously, this vital clearance could of easily been built into the unit with no issue, why those to toss a small wooden stick in instead i dont know. Luckily its simple to adjust, so i don't expect any issues and look forward to having it around for a while (the searzall not the little wooden stick - lol)

Scritto da: Ross Klock

Another great tool for those to love to cook....

I bought this for braising sous vide cooked roasts and steaks and finishing creme brulee deserts. Be sure to burn off the protective coating outside or under good ventilation first before using on your food. The results have been outstanding. The broad even radiant heat that this unit provides makes it a pleasure to use. This is the second one I have bought to give away as a gift to those in our family who love to cook and present great food.