Serious Eats: Talk
The beer cooler steak posts have inspired me to take the sous vide plunge. Though I had already been contemplating getting a torch for cooking, I am very tempted to see what my heat gun (top gear = 1100°f) can do. I tried it once on lamb shanks & it didn't work very well, but they were raw & cold, not already pan-seared.
Has anyone tried this? I figure the worst that can happen is I wind up with a pan-seared steak. Or I blow grease out into the flame & start a fire.
On the same subject, I assume a hardware store propane torch will do just as well or better than a cute little "kitchen" torch?
thanks in advance!