No hay artículos en el carro
No hay artículos en el carroDavid Bolton
Comentado en Australia el 26 de enero de 2023
Good quality works well
Nicole Angelis
Comentado en Canadá el 21 de septiembre de 2021
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.
Peter chew
Comentado en Singapur el 19 de noviembre de 2020
It works great as advertised. But I thought it comes with spare replacement screens as I saw in a video showing unboxing and how to use the Searall.
MamaValentino
Comentado en México el 2 de enero de 2020
No me venía el repuesto de la mallaMe hace pensar que la robaron porqur vienen incluidas 2 mallas
Helix
Comentado en Alemania el 25 de septiembre de 2020
Die Montage auf dem Bernzomatic TS8000 ist denkbar einfach. Ich verwende die Kombination mit Propangas. Der Searzell ermöglicht eine professionelle und geschmacksneutrale Bearbeitung von Lebensmitteln. Besonders für Souvide gegartes Fleisch oder Fisch ist er der perfekt Krustenbilder. Man kann z. Bsp. auch die Côte de boeuf vor dem low-temperature garen auf dem Grill abfackeln und so die Poren verschliessen, damit der Saft drin bleibt. Ein rundum perfektes Instrument das vielschichtig eingesetzt werden kann. Wer Ideen für den Einsatz braucht findet diese auf Youtube.
Kevin
Comentado en México el 18 de diciembre de 2019
La verdad no me gusto nada el producto...Lo compre por el canal de sous vide everything ya que lo recomendaban.Pero al colocar este cabezal, siento que se pierde muchisimo calor y no hace el efecto que promete tipo “broiler”.La verdad muy decepcionado... lo intente usar una vez y lo deje tirado en casa ya que no siento que se pueda devolver debido al proceso de instalacion que debes dejar calentando como 10 varios minutos entonces quedo todo quemado el producto.
Martin
Comentado en México el 25 de agosto de 2018
Muy bueno
Manuel
Comentado en México el 15 de agosto de 2018
Excelente para ayudar en la cocina y más específico en el sellado de la carne
CARLOS M RODRIGUEZ ORTIZ
Comentado en México el 30 de diciembre de 2018
Funciona muy bien
Francisco Saiso
Comentado en México el 8 de octubre de 2018
Es una maravilla de herramienta para tener en tu cocina
HeftyJo
Comentado en los Estados Unidos el 26 de febrero de 2016
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.
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