Reddit mentions: The best cooking torches

It's pretty fun, because (1) there are endless new toys to acquire (if you're into that!), and (2) it's actually fairly budget-friendly after you get the initial hardware out of the way (ex. KitchenAid mixer etc.)...I mean, a 50-pound sack of flour is like twenty bucks, and you can make a zillion loaves of breads & cookies out of that! I do get a few premium ingredients for specific recipes here & there, but mostly I just use run-of-the-mill ingredients & get really great results!

It's also really fun amping up both the quality of your results & the experiencing of your cooking & baking time. For example, I cook these amazing five-hour carnitas in the oven, which is one of the things that got me into using leaf lard (which then turned into other incredible things, like lard-based oatmeal cookies). But then the off-the-shelf tortillas were disappointing with those stellar carnitas, so I picked up a cast-iron tortilla press (for smashing, not baking!). I then combined that with a lard-based tortilla recipe and oooooh yeah that's an awesome combination of textures, flavors, warmth, and happiness, hahaha! So going down rabbits holes is quite fun with baking!

I do a lot with my 8-cavity mini-loaf pan, which surprisingly freeze well! Banana bread & pumpkin bread with sweet cream cheese spread, cornbread, chocolate chocolate-chip bread, the list is endless! I also bake excellent homemade Twinkies in various flavors on a regular basis. I was never an overly-huge Twinkie fan, but one of my favorite bakeries makes them in a million flavors with a million different fillings & coatings (chocolate-dipped, white-chocolate dipped & dark-chocolate striped, peanut-butter filled chocolate twinkies, raspberry cake coated with coconut, etc.). So endless variations are also quite fun with baking!

If you want to build up your skills on the more technical side, Bigger Bolder Baking is a fantastic website to check out. If you want a few top-notch (I'm talking like "WOW!") recipes to try out right off the bat:

• Chocolate-chip cookies with this specific dark chocolate (only for very special occasions, because $$$)
  
• Glossy fudge brownies with this specific pan ($$$ but will last forever) & this particular cocoa powder ($$$, but the economics actually aren't bad, once you calculate out the price-per-batch, haha!)
  
• Sour-cream pancakes (without blueberries) - great way to test your Danish dough hook!
  
  You'll discover a lot of little tricks over time. For example, which those chocolate-chip cookies above, whipping the cream & sugar & butter & eggs into something that literally resembled whipped cream is a really great trick to know about...most people just stir those together until combined, but they will actually change color, texture, and consistency when whipped long enough! Side note, if you have a KitchenAid, I highly recommend getting a SideSwipe blade (available on Amazon, be sure to get the right blade for your mixer!).
  
  On that topic, I also recommend getting a coated dough hook & an 11-wire whisk. Wait until you try homemade marshmallows! (super easy with that whisk attachment!) When it gets cold out, I cut those bad boys into 2" chunks, skewer them, heat up some water for the delicious Stephen's hot cocoa powder mix, and then torch the marshmallows. That combination came out so good that I started hosting annual hot chocolate parties, lol!
  
  You can get as creative as you want to with baking, too...like with cakes, you can airbrush them, do drip cakes, mirror glaze cakes, you can torch the tops of cupcakes, make cake pops, the list is endless! Depending on what stage you're at in life, especially in my case as a working adult with a family, I don't get a lot of opportunity for creative outlets due to a lack of free time (and energy, tbh lol), but my family has to eat, and baking is a fun way to amp up your enjoyment in life by making cool stuff you can eat & having fun doing it!
  
  Plus pretty much everything is actually really easy, no matter how complicated it looks...you're just following someone else's step-by-step directions, that they have painstakingly figured out for you through probably dozens of iterations to get it perfect (as Stella did when perfecting her lacy brown-butter cookies!), and that mostly boils down to (1) mix stuff in a bowl, (2) bake it, (3) don't burn it, (4) let it cool down & "set". That little four-step process yields amazing no-knead bread, pan pizzas, twinkies, cookies, brownies, you name it!

I'm not sure I'd do a steak in the air fryer, but if you really want to then I'd get a small cast iron pan that would fit in the air fryer. 275F for about 15-20 minutes (not in the cast iron pan yet, or if you want to do it in the pan be sure to preheat it for a while first), make sure to check the temp often so you don't overcook it, until you get the internal temp you want. 15-20 minutes should get you somewhere around medium, but that's just a guess since it seems like the air fryer just about cuts cooking time in half in most cases, and when I do this in a real oven I do around 30-40 mins. This is basically reverse-searing in an air fryer.

Then, crank your air fryer to max temp. It looks like a power air fryer gets to 400...that should be...maybe enough, but you're going to get a pretty decently-sized grey band inside. Put the cast iron in without the steak and let it get hot for a while, then put the steak back in and sear the outside until it's done to your liking. 400 isn't great for searing though, which is why I said you'll get a pretty big grey band once you cut into the steak.

One easy alternative if you don't have access to a grill or other means of heating your cast iron way high is to get a culinary blowtorch. They're cheap, usually $20 or less. I have this one and it works great: https://www.amazon.com/EurKitchen-Culinary-Butane-Torch-Cooking/dp/B0176TZO9E/ref=sxin_3_osp43-54ece20a_cov?ascsubtag=54ece20a-4da5-4166-a0fc-5f0c7895ec9d&creativeASIN=B0176TZO9E&cv_ct_id=amzn1.osp.54ece20a-4da5-4166-a0fc-5f0c7895ec9d&cv_ct_pg=search&cv_ct_wn=osp-search&keywords=blowtorch&linkCode=oas&pd_rd_i=B0176TZO9E&pd_rd_r=377824e9-23b7-4cdf-8505-ee6eebcb1ff3&pd_rd_w=jEqjK&pd_rd_wg=or7Wx&pf_rd_p=ecf33437-71b9-4523-8c89-d04c930d3865&pf_rd_r=TPKNV4PWQTQCQ58PY17T&qid=1566934604&s=gateway&tag=bgr0a0-20

Just get a butane canister (you can get these at lowe's or home depot, make sure it has a long stem and not a short one), fill it up, and torch the outside of the steak until it's seared to your liking after cooking in the air fryer @ 275F for 15-20 mins. I really like this method if there's no access to a hot heat source, since the torch won't overcook the inside of your steak and you won't get that grey band like you would if you did the whole process in the air fryer.

Be sure to let it rest for a few minutes after.

I love steak and cook it regularly, I'll try a few cheap ones in the air fryer and report back if I find a better method. I have used the small cast iron pan method to cook a burger in the air fryer though.

Anovas cool, theres also a third party app you can use to change the LED color on the scroll wheel. If you get bored on the color. https://play.google.com/store/apps/details?id=com.palagraph.anovaremote&hl=en

You can get a torch if you want, i have the TS8000 plus the searzall attachment. (http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO/ref=sr_1_1?ie=UTF8&qid=1450820865&sr=8-1&keywords=searzall) The searzall is nice cause its like a handheld broiler but its a gentler flame.Downside is it takes about 3-4 minutes for each side and youll end up feeling that heat. Its also nice to use on pizza, gets the cheese nice and melty.
Or you can get something cheaper like this torch, its smaller too.
http://www.amazon.com/Iwatani-Cooking-Torch-Professional-Culinary/dp/B00BBJC1CY

but you dont NEED a torch. Most of the time, i prefer to sear on a pan. So, you want to pat dry out your food once its out of the bag (paper towel), then i usually rub it down with oil (dont do EVOO though) or clarified butter, then sear in the pan and throw in aromatics. Usually sprigs of thyme or rosemary do well, and just baste the food with it for about a minute to minute and a half each side.

You can get some recipes/info here in case you need it. Kenji does a great job on his recipes
http://www.seriouseats.com/tags/sous%20vide

Chefsteps has some awesome stuff as well.
https://www.chefsteps.com/sous-vide

and you can find recipes on the anova site as well.
http://recipes.anovaculinary.com/

The "My First RDA" Mechanical Mod Kit

Nemesis Clone Mechanical Mod - Great price, great features, an awesome place to start without breaking the bank.

Green Sony VTC4's - I would suggest at least 2, I prefer 4.


Nitecore Intellicharger i4 (Or the i2 if you only have 2 batteries) - Great premium safe charger. What's worth more? The few bucks you save on a cheapo charger, or your house which you burned down by overcharging your batteries on a cheapo charger.

IGO-W2 or IGO-W - The IGO-W is a go-to for many, however it will likely require drilling the air holes out. The W2 costs a few more bucks, and has a different pin configuration internally, but has adjustable airflow. If you go with the IGO-W, you will also need some kind of mini screwdriver. Here's a super cheap kit

A Drip Tip - You'll need one to go with your IGO, style is up to you. You can get them pretty much anywhere, I just linked to this store because if you are putting in an order there anyway, you may as well save on shipping.

That will get you setup with your mod/RDA. Now you are going to need your building materials. Here's what I suggest.

Rebuilding Materials

An Ohm Reader - Do not skip out on this. Knowing the resistance of your coils keeps you out of harms way.

28ga Kanthal - This seems to be the preferred gauge for RDA's.

Chefs torch - This isn't necessary, but is hugely helpful for making microcoils

This cheap grooming kit - What you need from this are the nail clippers, tweezers, and scissors (also the pouch it comes with is handy for keeping your rebuilding tools in)

Cotton Balls - You can get sterilized cotton from most pharmacies. I use plain old 100% cotton balls. Just make sure to read the package and check of additives. You don't want any makeup-remover or anything like that. Just pure cotton.

Drill Bit Kit - For wrapping your coils. 1/16th seems to be everybody's favorite standard, so if you're prone to losing small things this might be a better kit for you.

1. Got this basic wand on sale at Amazon when was on sale 1000watts. I felt that w-fi/bluethooth was overkill ~ check any product rating before you order using: https://www.fakespot.com/
   
2. For container with lid, I got for under $7 @ Homedepot large white plastic paint mixing bucket, cut U-shape to fit my wand. Couple of old towels around bucket for insulation. A few sizes are available from 8-18qt.
   
3. You can use ZipLock freezer bags: link to article
   
4. or I got this vacuun sealer on sale @ Amazon, came w/a few bags and 2 widths of rolls to make custom sized bags with sealer. Very good customer service dept.
   
5. After finding fakespot F ratings for many bags/rolls, ordered brand that I'm very happy using, usually make a double seal just in case: see link to bags/rolls
   
6. Torch after some research attaches to camping stove cans
   
7. Sounds very intimidating when you start looking around, but very easy and fun ~ family loves results. Not just for meat, I do veggies and deserts too. World-wide-web has great resources for almost anything to cook. HAPPY SOUS VIDING :)

Well variables as in there’s thousands of usable glass pieces on DHGate. What you choose will to a high level depend on personal taste/preference. Once you do that, then begin the variables. Do you want/need an ash catcher (wet/dry), drop down, joint size conversion, banger (type? Core reactor, type p, evan shore, you like inserts? Torch or enail? Cold or hot start? On and on and on lol. You just don’t know what you don’t know without immersing yourself in it. I mean, any of this stuffs viable.

That being said, if you genuinely don’t find that part interesting or just want something that viable and about 1/10 the cost. Here’s my suggestion.

This rig is considered just about universally as one of the best chinglass dab rigs out there. From the one of the best dhgate artists (bao t /mlglass)


https://m.dhgate.com/product/new-double-backwater-glass-bong-factory-direct/412113164.html?invitorid=6nmAzyfe

Pair that with this banger combo (from the best banger manufacturer on dhgate). This will give you a banger, insert, and carb cap that all go together. You want this in a 90 degree 14mm make configuration to go with that rig linked above.


https://m.dhgate.com/product/xl-xxl-double-walls-quartz-banger-carb-cap/393806017.html?shareToken=2931004AF5E64F13F298E346CDF2E768330AD55A7799C7D9118A9FA459F73E1B15AD87881C3082915654E59E043572D64AA8C0309CF2F97B


This torch is a classic as far as reliable bang for the buck.


https://www.amazon.com/dp/B07S7NPPJX/ref=cm_sw_r_cp_api_i_i2vNDbR69Z1DM


I’d use that setup to get started. Personally, I’d recommend researching “cold start dab” techniques and start there for the most forgiving technique.

Best of luck!

I have a different one from Yama but it is pretty much the same thing. I would say that the coffee it makes is definitely much better quality, but it takes a lot of time to clean up so it won't be able to replace a morning routine. that being said, it looks beautiful and makes for a great show when serving coffee for guests!

one thing for sure is that you want a different heat source with more control. a butane burner.

https://www.amazon.com/Yama-Butane-Burner-Tabletop-Siphons/dp/B002YP3AY2/ref=pd_sim_79_1?_encoding=UTF8&psc=1&refRID=ZA7A0SP6JWA1XSMG5XB9

Sous Vide - $100

Basically, it's a precisely controlled water-oven, where it keeps water at a very precise temperature. Your food goes in a vacuum sealed bag (or use water-displacement method). You can make some amazing rare steaks, or make cheap cuts of beef turn out tender and juicy with a long-term cook (24-72 hours).

It's also good for cooking a variety of other things, where precision temperatures, and ensuring something is fully and evenly cooked are important.

I have zero complaints about the above Sous Vide linked. If you want something a little pricier, the Joule ($200) is a very nice one.

Vacuum Sealer $70

Vacuum Sealer Bag Rolls $18

This vacuum sealer is okay, no real complaints. Seems like there are probably better ones, but probably not at this price point.

A grill works great for finishing meats after sous-vide them (they're fully cooked at that point), but some people use a food-torch, like this one to finish after sous-vide.

A meat thermometer is also very important/useful for ensuring you don't overcook meats. Always use a digital thermometer, not a mechanical one, and preferably one with good ratings.

Digital Thermometer ~$10

An electric smoker is another good option if you're into that.

I looked in my gig bag for inspiration - it turns out that I just have way too much shit in there, most of which is under £15. Cheaper DIY options offered where applicable:

• The snark SN2 clip-on tuner. Absolute must-have.
  
• A decent multi-tool
  
• Allan Key Set if the multi-tool doesn't have the right sizes (metric is normal unless you play something made across the pond, but in case you need imperial, and have lots of space in your gig bag)
  
• Dunlop strap locks are a solid addition to any bassist's set-up
  
• Some fret-fast (I'm too lazy and disorganised to get new strings very often - you could just sub a rag and white mineral oil, but this is a convenient little package)
  
• A couple of spare 9V batteries for your bass, or your (more likely your guitarist's) pedals
  
• A fold-away bass stand that you can take to practices, comes in just over budget, but is a good addition and folds up to about the size of a tube of Pringles
  
• Some cheap bric-a-brac like electrical tape, gaffer tape, write-on-anything pens - all good additions
  
• A decent set of ear-plugs to protect your hearing
  
• Foldaway music stand if you ever play with sheet music; alternatively, if you have a car or are near public transport then this guy might be more bang for your buck; light in case you have one and play in dark venues sometimes and bag in case, like me, you're always leaving the house on gig-day carrying too much
  
• Patch cables if you use several stomp-boxes or rack units
  
• Cable ties to stop your cables getting mangled (can always use zip-ties instead - less neat but much cheaper)
  
• A cheap soldering iron is not essential, but it will be good to have one for that odd occasion where you need it - I've actually been in situations where I've saved some poor soul's night (occasionally mine) by having one of these on my person
  
• Owning a padded guitar strap has saved me much back pain over the years.
  
• A decent torch for last-minute backstage repairs and adjustments, lighting your pedalboard, etc
  
  Conspicuous consumerism at its finest, ladies and gents.

Coasters are definitely a good place to start for a beginner!

You'll want the resin itself - I use ArtResin which is nice because it's 1:1 (one part resin to one part hardener), non-toxic, and has a nice long curing time - you have about 45 minutes to work with it, so you have a bit of time to play with colorants and such. Here's a smaller amount - it should get you a few coasters, depending on how thick of a layer he uses. https://www.amazon.com/ArtResin-Epoxy-Resin-Respirator-Needed/dp/B01BX6893Y/ref=sr_1_3?crid=19EAF82YR2XDD&keywords=artresin+clear+non-toxic+epoxy+resin&qid=1554142344&s=gateway&sprefix=artresin%2Caps%2C128&sr=8-3

You'll need some molds - search on Amazon for 'silicone coaster molds'. Baking molds are fine! Look for ones that have a shiny bottom, as that's how the resin will come out. https://www.amazon.com/s?k=silicone+coaster+mold&ref=nb_sb_noss_1

He'll want a way to measure and mix - here are some plastic cups with measurements on it that I use: https://www.amazon.com/Disposable-Graduated-Clear-Plastic-Mixing/dp/B06Y3ZXS7P/ref=sr_1_6?crid=VG6YC7K9WUVL&keywords=mixing+cups+for+epoxy&qid=1554142453&s=gateway&sprefix=mixing+cup%2Caps%2C134&sr=8-6

Some thin wooden sticks for mixing: https://www.amazon.com/Loew-Cornell-Simply-Craft-Picks-1021200/dp/B0041D7O92/ref=sr_1_49?crid=3UC9ISF75I68N&keywords=popsicle+sticks+thin&qid=1554142569&s=gateway&sprefix=popsicle+%2Caps%2C133&sr=8-49

You may want to grab some latex gloves and/or breathing masks (can't be too careful).

Last, whatever he'd want to use to decorate, like colors or objects to cast inside! Alcohol inks are great and can do those cool petri dish effects but can run a bit pricey for a lot of them (but if that's what he wants to do, make sure you get white along with whatever other colors he'd want to use). Powdered pigments are a bit cheaper, but I haven't used them myself before so someone else will need to speak to that.

Edit: for getting bubbles out, he COULD use a straw, but a small kitchen torch will do the job MUCH better so that isn't a bad addition: https://www.amazon.com/Culinary-Tintec-Refillable-Adjustable-Soldering/dp/B07BRT4ZNV/ref=sr_1_3?keywords=kitchen+torch&qid=1554143056&s=gateway&sr=8-3

I have the joule, it's easy to use and small. Rated the best by America's test kitchen.
You can save $50 by opting for the non stainless steel version. The internals are exactly the same, just cosmetic on the caps.

I personally opted for the Rubbermaid Commercial containers
https://www.amazon.com/Rubbermaid-Commercial-Container-12-Quart-FG631200CLR/dp/B000R8JOUC/ref=mp_s_a_1_3 the 18qt is perfect for most cooks. For long cooks you might want some insulation, like a wrap or something. A 12qt is likely too small for a turkey. My 18qt can barely fit a small one.

I don't use a rack very often. It can be good if you cook a lot at once.

Don't forget a searing method! I have an iwatani torch, https://www.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI/ref=mp_s_a_1_3
A good cast iron skillet, and a homemade yakitori grill (most just use a starter chimney).

The basic foodsaver is good enough, though some don't have enough sealing power for wet foods. Some models have a wet/dry setting. All else fails you can get an impulse sealer. I use mine to double the seals on Ziploc bags, which their quality has been questionable and leak sometimes.
So long as the sealer has an accessory port, you can get a handheld attachment later. I actually don't recommend the fancy models with auto seal or bag detect, they tend to have more issues and less control over the process.

If you're looking to do a whole turkey, you'll need to get a big bag, or a vacuum sealer with at least 15in width. Cheaper just to get a big bag.

I have been using one of these kitchen blowtorches which I thought would be perfect as a (non-portable, leave-at-home) solution. Thing is, I feel it heats too fast.. it's just too hot. It'll make my OG click in about 3 seconds flat. Point is, you only have to heat for a tiny bit too long and you can get combustion, which is not what you want.

I've been using just regular ol' Bic lighters, with much better success. As a plus, 'overheating' is a lot more controllable - which is great for me, as I like hotter thicker clouds. Downside is, the cap gets a bit sooty. As you've mentioned stealth, maybe also worth noting that a regular flame lighter doesn't have that roar sound you get from jets.

I suggest, try out some options. Don't go spanking £20 on some amazing jet lighter til you've tried something a little more tame for £1 from your local garage.

• Cookbook ... This is one of my favorites: Zov: Recipes and Memories From The Heart - The author, Zov Karamardian, has a successful bistro in Southern California. This is a collection of Mediterranean recipes and, of the dishes I've tried, they're delicious. $35
  
  
• Personalized Cutting Board (price varies depending upon where you buy it ... check Groupon deals. Also check Etsy)
  
  
• Ramekins with a Torch (for dishes like Creme Brulee) $28.50 - you can add a can of Butane Fuel for $6.75
  
  
• Personalized Chopsticks ... Found this company
  
  
  Hope that helps a bit. =)

Instant Pot Oxtail Pho. serves 4

Broth:
1 pound brisket
2 pounds marrow bones
2 pounds oxtail
1 large onion
2 inches peeled ginger
3 tbsp fish sauce
Pho spice pack

Garnish:
1 onion
5 green onion
Half a bunch of cilantro
1 bunch Thai Basil
1 bunch culantro
1 bunch bean sprouts
1 lime
1 large jalapeño

Noodles:
2 packs of fresh Pho noodles.

Blanch bones, oxtail, and brisket in boiling water for 10 minutes. Discard water and wash bones and meat in cold water. This removes impurities.

Roast halved onion and peeled ginger til slightly blackened. I use a 25 dollar amazon blowtorch for this. You can also use a broiler or your stove top. Roasting the veg adds toasty flavors.

Put everything in the instant pot and fill almost to the top with water. High pressure for 1:30.

Remove brisket. You must remove at 1:30 or else it becomes too soft to cut. This brisket is so flavorful and perfectly tender. Adds a lot to the broth and is delicious when sliced thin and added to the bowl.

Fill water back up to replace volume of removed brisket.

1:30 more high pressure.

Remove marrow bones and oxtail. I usually eat the bone marrow at this point on toast. The oxtail is saved for eating in the bowl. Oxtail is so uniquely delicious. Discard onion and ginger.

Refrigerate oxtail, brisket, and broth overnight. This helps solidify fat for removal and lets flavors mingle longer.

Next day, 1 hour before eating, reheat broth. Add spice mix. Simmer with spices for 1 hour. I use an Asian market store bought spice pack that has Star anise, cardamom, cassia bark, fennel, coriander, clove all inside. You can find this on Amazon. Sieve the broth. Taste for seasoning. I usually add 4-5 more tbsp of fish sauce. The broth should be 1-2 tbsp beyond perfectly flavored ie. too salty. When the broth is added to the bowl all the other ingredients dilute the saltiness.

Slice white onion paper thin.
Slice green onion, use just the green parts.
Slice jalapeño thin.
Finely chop cilantro.
Quarter the lime.
Wash and serve the culantro, basil, and bean sprouts
Put all garnish on a plate.

Slice brisket thin and reheat in boiling water. I hold it in a sieve over a boiling pot.
Reheat oxtail in similar manner.
Plate these.

Cook the Pho noodles and add to bowls.

Let people add their own garnishes and meats at the table. Bring the boiling Pho pot to the table and ladle it over each persons bowl.

Enjoy!

Some people swear by this
http://www.amazon.com/gp/aw/d/B00L2P0KNO/ref=redir_mdp_mobile?pc_redir=T1


But I use this. Works perfectly, and is more convenient.
https://www.google.com/shopping/product/7703789581971919845?q=heat+shrink+torch+kit&client=safari&hl=en&biw=320&bih=460&prds=paur:ClkAsKraX4Bs9jI7W5Gg6iWsXU-w08XNbu8FlSBB5ducpXHC7WScW45AciNbPxlIkc-eAs8T4V5fJQup5wCfrWk_TIDyjOJ-VPM4igbkdeRPN3UI4d7EBt0h6BIZAFPVH73oRU7lMu9VeQ2h-ZGLe3DV1fa-Kg&ei=XUy_VNbiLoufgwSNooKYDg&ved=0CHYQpiswAA

Either way, make sure to use map pro gas, it burns much hotter than propane.
http://www.ntxtools.com/network-tool-warehouse/VCT-0916-0122.html


If you use a regular focused torch head it can burn the steak and cause an off taste. These two attachments spread the heat out better. Also only salt before the sear, season right after because the torch will burn pepper and garlic.

If you have a hard time justifying the cost remember there are a lot of uses for a push button torch in the kitchen. I use it to sear roasts, melt butter onto food, melt cheese on hamburgers, warm plates, heat spoons (so fat doesn't stick to them), solidify the tops of eggs so I can flip them easier or eat the sunny side up. Its the most used tool in my kitchen.

Absolutely. The final step with any sous vide cooking (of meat anyways) is to take the fully cooked steak/chicken/whatever out of the bag and then sear it. For a steak I generally use a cast iron pan with olive oil just below the smoke point. You cook it just long enough to get nice browning on both sides and all the way around the edge. Obviously this differs a bit for fish. I'd give it 30-45 seconds in a broiler on high. Chicken is a bit different as well because you might have some fat that you want to render out. Experimentation is half the fun.

There are other options as well. You can sear the meat on a grill, though I wouldn't bother with charcoal. Why heat up all that charcoal just for 30 seconds of cook time? Propane works great there. I just got a [Searzall] (https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO) for Christmas that I'm excited to try out.

Like swisher said, for flower, you can't really go wrong with the stereo matrix, but I would also suggest the mobius scope as an option

http://www.dhgate.com/store/product/mobius-scope-oil-rigs-glass-bongs-water-pipes/378478025.html

http://www.dhgate.com/store/product/mobius-stereo-matrix-2015-new-34cm-heights/245686309.html

http://www.dhgate.com/store/product/advance-booking-2015-new-high-quality-glass/218127444.html

As for an oil rig, since the budget is permitting, I would actually suggest the fab egg or klein recycler

http://www.dhgate.com/store/product/8-quot-tall-glass-egg-fab-bongs-egg-fab-oil/394591716.html

http://www.dhgate.com/store/product/8-quot-mothership-glass-klein-bongs-mothership/384857106.html

From there, you just need to figure out which nail you want. Hymanquartz has a few that I would recommend: 4mm, 3mm, and thermal p bangers. He also has carb caps for the first two (thermal p comes with one), some of which have dabbers as part of it. Some other vendors like volcanee have 25mm bangers as well.

Here are some more carb cap (1, 2, 3, 4) and dabber (1, 2) options.

You could also get a a reclaim catcher (1, 2, 3) or a dropdown (1, 2) but they're absolutely necessary, it'll just keep dabs from leaking into your rig. I do think it's good to have an extra piece of glass between your piece and your nail, though.

Oh, and you'll need a torch (1, 2) and butane, though I'm not quite sure which butane you should get.

I need a good torch for my Dynavap M 2019.

The one that came with mine seems to be defectuous (the flame continues for a few seconds after releasing the trigger)

So I bought the cheapest one on Amazon with one-day shipping.

It works, but I'd love to switch to something better.

> Price Range: About 50$ would be my max

> # of Participants: Solo.

> Environment/Form: I'd like something that could easily fit in a pocket.

> Location: The worst province in Canada when it comes to weed: Quebec!

Cigar lighters are nice for traveling, but for home? BOOM (or something like it)

I picked up a couple creme brulee torches for like $5 a piece a few years ago and they're awesome. Hold about 30x the fuel and never have any problems at all with em.

Thank you for the suggestions! Those sent me down a rabbit hole of searching and I eventually came upon this guy which seems pretty awesome! I think I’m going to order it! You really are the China glass god, haha. I’ve gone through this entire process based off of your suggestions.

I'm a huge Kenji fan myself. I've cooked nearly half of the Food Lab book, and dozens of his recipes from the website, great stuff!

My thoughts on gifts

Lavatools PT12 Javelin

A Nice carbon steel wok

A good Dutch Oven

A torch for searing, or Creme Brulee

An awesome knife

Another awesome, but cheaper and well rounded knife

The list could go on, and on, and on....just some thoughts though.

I wonder if the Searzall from David Chang and his culinary skunk works would allow you to use a hand torch more evenly. It works great for food and might in this application too. Here's an Amazon link for the tool. http://www.amazon.com/gp/aw/d/B00L2P0KNO/ref=mp_s_a_1_1?qid=1458918635&sr=8-1&pi=SX200_QL40&keywords=searzall&dpPl=1&dpID=41LBZGN%2B97L&ref=plSrch Whoa... That's a huge link. I need to learn to do the reddits better.

I had to look up a vapcap, seems pretty cool. The lighter depends on price point, from $15 to $35+. It seems like the type of lighter you are after are cigar lighters, because they cover a large surface area and put out a lot of heat. Vector is a good brand that offers low to mid range. The Vector Delta -https://www.lightersdirect.com/Delta.2771/Vector+Delta+Black+Matte+Cigar+Lighter.24138.html?osCsid=8edf80ab416f0e3a1bedc7051d3f8642 is a good option, see through tank, refillable and has dual flames that point inwards. Vector make decent quality lighters IMO.

If you want the look of a zippo but the functionality of a butane lighter, the z-plus double insert -https://www.famous-smoke.com/z-plus-double-torch-insert/item-58961 can be considered, all you need to do is just replace the zippo insert with this one.

​

Ive also heard of people using kitchen brand handheld torches like this one- https://www.amazon.com/Culinary-Tintec-Refillable-Adjustable-Soldering/dp/B07BRT4ZNV/ref=sr_1_26?keywords=butane+lighter&qid=1563114846&s=gateway&sr=8-26 , although i would not know from personal experience.

​

hope this helps

Let me know how it goes!

Lots of different things to experiment with. I personally like using turbindo sugar on top :)

Also... if your planning on doing a lot of creme brulee, I really recommend a blow torch. It’s easier to control than broiler.


Skip the gimmicky little ones from bed bath and beyond (though they work) and get something like this:

https://www.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI/ref=mp_s_a_1_9?keywords=cooking+blow+torch&qid=1562865412&s=gateway&sr=8-9

I think there's the foundation of a good idea here, but I think it needs more work. One of the attractions of al pastor is that it's broiled on the trompo, so the bits of meat are seared at high heat, which lends them a lot of flavor. I think it's great that you're smoking the meat, but after it's cooked, I still think you're missing out if you skip the sear. You could hit it with a Searzall, ideally, or just a plain propane torch.

I use the ziplock method, I tried doing a vacuum sealer but it got expensive and the ziplock method actually ends up working better. Couldn't get a good seal with the cheap vacuum sealers on amazon. No problems, I use a searing attachment on a propane torch (https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO) and it sears beautifully. I've also done a sear in a really hot cast iron pan and that works really well on fattier steaks like ribeye. The pan tends to cook the meat a bit but the torch keeps it medium rare throughout the entire steak.

That’s cool! It’s funny cause I have a mini book in my equipment too. It’s the SAS Survival Guide, Pocket Edition. It’s the perfect book to carry, considering it has everything from building multiple types of shelters, to what’s edible vs poisonous. I highly recommend it to people, not just for backpacking but for your SHTF/BUG OUT BAG!!

For those interested:

https://www.midwayusa.com/product/1014388885/sas-survival-guide-pocket-edition-book-by-john-wiseman


Edit: I read your comment below about a fire-starter. One thing I heavily advise having, is a small, hand-held Butane Torch Lighter. Mine lights up with an adjustable flame (up to about 1.5”) in ANY weather. I’ve tested it in 15+mph wind and 6°F temperatures. I have a water proof case I keep mine in, along side with some water-proof matches & kindling that will light in a pile of Snow even. I carry more of that kindling in my BOB, along with a refill bottle of Butane. It fits easy enough.

Butane Torch Lighter. https://www.amazon.com/dp/B07DPSSVHT/ref=cm_sw_r_cp_api_i_oHuVCbTTV7S49

Mine is more compact than this one but IDK the brand of mine of the top of my head. I actually got it at a Gas Station somewhere in Oregon, on the way back from Klamath Falls.

Hey, off-subject, but I was following your post history to see if I could find the drama, and noticed the bit about culinary torches?

I think this is the answer to your problem.

The Kickstarter is long over, but the page gives an excellent overview of what it is, what it does, and why.

It's now on Amazon.

If you thought /r/slowcooking was fun, wait until you get a load of /r/sousvide!

https://www.amazon.com/dp/B07QQ1RYK1/ref=cm_sw_r_em_apa_i_q1UHDbKH3XG75

With the disc, I find a medium sized torch super easy to use and super fast to get vapor. Just don't put the blue part of the flame too close to the intake

It's one of those kitchen tools that you don't use very often. I got it as a gift, so I've found a few occasions to use it. It's good for toasting marshmallows or meringue. Also good for melting and toasting cheese on top of french onion soup.

https://www.amazon.com/Iwatani-CB-TC-PRO2-Professional-electric-Stabilizing/dp/B01HVZR3DI/

1. I've heard this before from people, but it's nonsense. I can easily make things bitter from too much smoke if I want to using my Traeger. But there's no way I can go back to a non-pellet smoker giving the convenience. Sometimes I have a lot going on and the smoker is only part of that day, not the center of it. The hands-off nature achieves that. And the smoke flavor is plenty enough.
   
   
2. I wouldn't recommend trying it. I can get mine up to around 500F on a hot day, which is not nearly enough (and it takes a while). If you're just looking for something that will put a high-temp sear on a piece of meat (like for finishing it off, searing scallops, etc) you could try something like a Searzall. You could also just use the broiler in your oven (it's basically just an upside down grill). Or if you want to be a little more traditional, just put a cooking grate top of a charcoal chimney starter.
   
   I cook a lot of things sous vide the last few years. I've found myself searing the meat that comes out of the bag in a cast iron skillet on a portable butane burner that I can take out onto the back porch if I'm searing something like steak. I also sometimes will use that to put a crispy exterior on things that have come off the smoker. It's only 11K BTU, but it does a very good job at making the cast iron extremely hot.

Whipped cream siphon. Homemade whipped cream is great, and you can do a lot with flavors, or get into more exotic recipes.

A Searzall torch lets you apply direct flame to food without scorching one tiny spot. I like it for when I don't want to flip something but want the top to cook, like an omelette that's a little too thick.

This thing gives you perfect control over the sear:

https://smile.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI/ref=sr_1_2?ie=UTF8&qid=1525957494&sr=8-2&keywords=iwatani+torch

I like it better than the cast iron searing methods. It's very precise and a lot less smoke and hassle. The butane is cheap at asian supermarkets.

https://www.amazon.com/gp/product/B073W5ZJV8/ref=ox_sc_mini_detail?ie=UTF8&psc=1&smid=A6HSD6AJB2KHU

This is my personal preference, because I like the way the fuel (which is not included) comes. It can also be fuel for a nice little one burner stove. You can also store them separately, and it's super obvious when there's no fuel attached.

However, if smaller is better, then I'd go with https://www.amazon.com/dp/B018WQNX8E/ref=psdc_678532011_t1_B06XDZBYV1.

Or

https://www.amazon.com/dp/B06XDZBYV1/ref=sspa_dk_detail_5?psc=1

I wouldn't scrimp on pricing. You're either going to be below 20 (with fuel included), or it'll be better good quality (and safer).

Two of these come in just under 20, but when you add in the price of the butane, it'll knock you to like... 26.

Your title is confusing. From what I've seen on this subreddit I think the Sansaire searing torch is just a BZ4500HS torch painted white and branded for Sansaire.

The Searzall appears to still be available (from 3rd party sellers including Booker and Dax) for $75 from amazon but like /u/afrayed said, you still need a torch to use the Searzall. The TS8000 would work just fine with the Searzall... http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

As I was typing this one of the page keeps changing so maybe they don't have any more left. You might try contacting Booker and Dax directly to see if they know when they will have more available on Amazon for the normal $75. Here is a link to their seller page http://www.amazon.com/sp?_encoding=UTF8&asin=B00L2P0KNO&isAmazonFulfilled=1&isCBA=&marketplaceID=ATVPDKIKX0DER&orderID=&seller=A3MJLCUZ9F3OOJ&tab=&vasStoreID=

I highly recommend something like this

Never ever need to refill, just pop the empty can off, put the top on a new can and you're good to go.

This right here is your new best friend.

What to give the man that has everything? Something rare, something he probably won't think he needs...

1. Guava Wood! some darn hard wood for smoking. Great with pork and chicken as it is a fruit wood. Ok with beef. http://www.hawaiiguava.com/
   
   
2. a TORCH.. why not? Make creme Brulee, caramelize that sauce etc.
   
   Get the TS8000 and this :
   
   http://www.amazon.com/Booker-Dax-Searzall-Blowtorch-Attachment/dp/B00L2P0KNO/ref=sr_1_1?ie=UTF8&qid=1419274787&sr=8-1&keywords=searzall
   
   
3. How about if he wants to cold smoke some cheese:
   
   http://www.amazon.com/A-MAZE-N-AMNPS5X8-A-maze-n-Pellet-Smoker/dp/B007ROPJ1M/ref=sr_1_1?ie=UTF8&qid=1419274936&sr=8-1&keywords=wood+pellet+smoke+tray
   
   

That's a great action shot!

I love to sous vide and 'invested' in one of these and these. It's not cheap, but if you cook meat sous vide a lot it's worth it as you don't get that butane flavor you get with the smaller hand-held blow torch.

I've had mine for over two years use it at least twice weekly. pork, Steaks and Chicken. my most recent success story homemade french onion soup sous vide. had to buy a Searzall to accompany it and some Cast Iron Pans. Cooking has never been so fun and delicious.

Once you get used to using this method there is no going back. Perfect repeatability plus you can ice bath to store & bring it up to temp in 30 minutes later with near zero impact on quality. Speaking of awesome costco meat:

137 degree sirloin for sandwitches. ice bath after cooking and sliced cold.

134 degree rack of lamb.

134 degree lamb chops - sadly no interior shot.

All finished with the searzall - does an great job of providing even intense heat from a torch head.

Iwatani butane torch works great. Plenty of power and easy to use. It uses smaller canisters of butane rather than the bigger green bottle. https://www.amazon.com/gp/aw/d/B01HVZR3DI/ref=psdcmw_678532011_t1_B07FFNKQVD

dont forget to get this https://www.amazon.com/EurKitchen-Culinary-Butane-Torch-Cooking/dp/B0176TZO9E/ref=sr_1_2_sspa?keywords=torch&qid=1557257617&s=gateway&sr=8-2-spons&psc=1 super fun searing the steak haha

I use this torch. Got the fuel from a local Asian grocery store. Works perfect as a compliment to a grill sear. Use it to crisp up the side not facing the grill and also to spot render fat as needed.

Doctor Penfield, I smell burnt toast!

Spent the day doing the most Canadian thing of all...slaving in front of the TV/radio/computer checking up on free agent frenzy day in the NHL. However, I don't think that makes me uniquely Canadian, because I'm sure several million people were doing the same thing. How about the fact that I seem to be the only person that moved AWAY from Alberta for work? Hah. Anyway, thx for doing this! Linklink

If you heat the window and the cool it quickly you should be able to get the crack to disappear, this is the way most windshield repair services work.

Get yourself a blow torch and heat all along the crack, its important that the glass is red hot evenly along the crack. Quickly cool the effected area with a bucket of water (and ice if you have any), voila, easy window repair.

As the other posters have said, 139.5 is too high for an end result of medium if you are going to sear in pan or grill to finish. Either of those methods are going to add a good bit of additional heat to the steak.

I would recommend trying 131 degrees if you are going to use the sear method you described. I prefer medium rare, and have my steaks at 125 and then sear hard and get a good medium rare result.

If you want something that doesn't transfer as much heat into the meat, you can try finishing with a torch. Allows a crust formation with almost no additional cooking inside the meat. I have this one. Some people taste uncombusted fuel with the torch method, your mileage may vary. I prefer my steaks seared in pan, but use the torch on other things like lamb and lobster.

Might wanna work on a heavier, hotter sear there. did you dry off all the liquid before searing?

I have a culinary torch I bought on Amazon for not much. I can get the butane refills at Smart and Final. Using that in combination with a bbq or cast iron will ensure you get the heat on quickly.

https://www.amazon.com/Iwatani-CB-TC-PRO2-Professional-electric-Stabilizing/dp/B01HVZR3DI/ref=sr_1_10?s=kitchen&ie=UTF8&qid=1501225076&sr=1-10&keywords=culinary+torch

That over cooked ring is still way too large. You need to sear hotter and faster. This is more of what it should look like.

I got a sous vide a few years back and use it at least once a week.

I'd suggest doing it with the chimney starter itself, al la Alton Brown, or get yourself a torch and a Searzall

I like using the torch at the table because it impresses all my drunk friends.

I've got a few decent lighters that fit the bill:

Here is my table lighter.

Here is my more portable version. Bonus points for flame-free hot air lighting.

Neither is pocket sized.

Typically a blow torch with the Searzall is recommended around here, I have one and it works great!

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

Better than a plain torch is the Searzall Torch Attachment which is designed specifically to provide wide and even heating for cooking purposes.

This is a good complement to sous vide.

https://www.youtube.com/watch?v=JB1x0O-bhrw

https://www.youtube.com/watch?v=HS5oW_LNbA8

Ah! It's that kind of siphon. Check out siphon burners on Amazon. You can get different types that should fit under there, just make sure the diameters match. Most use alcohol or butane for fuel and prices vary based on complexity/convenience.

Here's a butane burner.

Here's an alcohol burner.

Edit: posted some links above

SEARZALL Best I've found!! Compact and fast!

Late to the party here but...

You have to make sure there's some type of fat/oil protecting the food from the butane flame. Check out J. Kenji López-Alt's article:

http://www.seriouseats.com/2013/03/ultimate-best-steak-ever-bone-in-ribeyes.html

This is the effect you want where the heat from the pan also helps combust the fuel.

I use an Iwatani CB-TC-PRO 2 Professional Chef Torch for steaks, veggies etc. Lacking oil, if you're careful and keep the flame away from the food (and unburned fuel away from the food) you can avoid the fuel-taste, but this takes a while and, IMO, you're better off just heating a cast iron pan to 500F and fast-searing.

I haven't heard much good about the Searzall; people rave for a few weeks then find the novelty wears off. YMMV.

This Searzall blowtorch attachment might interest some of you. I use it sometimes to even out / thicken the crust. It's also useful on pizza.

They'll likely try to sell you an expensive (80-120$) Vector brand one. They are better quality; i have one myself; but the ones from BB&B are just as good. http://www.amazon.com/BonJour-Cr%C3%A8me-Br%C3%BBl%C3%A9e-Professional-Culinary/dp/B001DITG5S

Even cheaper at the store I think.

Bro, it's time to up your game: Get a Searzall. It's a torch attachment that gives your food all of the searing heat, none of the gas fumes, and it runs off standard gas blowtorches. Fantastic for adding browning to anything cooked in a wet environment. Or just getting that toast just right.

Actually this one is the one I have. Highly recommend. It’s a beast, much better built than most. Although mine is about 25 years old so I can’t actually vouch for the build quality of a modern one.

i really want to get a sous vide machine, the only thing is i like a good searing, but i think with one of these it work out well.

• Here's some cheap bulk dab tools that i got and work great
  
• Cheap cool recycler rig or any other glass on DHGate is pretty dope
  
• Concentrate slicks can be found on amazon for cheap or unbleached parchment paper works perfect IMO
  
• Theres tons of torches online. I wouldn't skimp too much when it comes to a torch because there's nothing more disappointing than a torch breaking mid dab sesh
  
• Domeless Ti nails and carb caps and such can be found online but be careful of the grade or quality you are purchasing.
  
  Anything I missed?

This one. Looks like the price dropped, I paid $27 as a lightning deal. Well worth it.

They might not last forever in storage. You might want to give them to someone to use up before the seal deteriorates.

I ended up with a half dozen or so camping style propane tanks from a friends project. I have been using them for starting my charcoal grill over a few seasons. The seal has started to deteriorate and the last ones no longer seal when removed from the torch.

Treat yourself and get one of these!!

https://www.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI

I absolutely love the Blazer Micro --

https://www.amazon.com/Blazer-GB2001-Self-Igniting-Butane-Micro-Torch/dp/B07B42VMSF

The footprint of the base is slightly larger than your standard coin envelope.

Dude! Sous vide is your move.

Then find a place around you that sells Ribeyes in Prime quality. I'm lucky because my local Ralphs, (Krogers-owned in Irvine, CA) sells both Prime ribseyes and ones that they dry-aged right there in the grocery store.

For the Maillard sear, I use a Searzall, but a cast-iron skillet is also an option.

Thank me later.

Iwatani PRO2 Culinary Butane Torch for sous vide, crème brulee, pastries, camping and so much more https://www.amazon.com/dp/B01HVZR3DI/ref=cm_sw_r_cp_api_2nKYAb01YBMXB

We use them to heat thin pork belly slices to order, they work pretty well.

I have the same problem myself, and all the suggestions here are spot on. One alternative you can try is the Searzall torch attachment: http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

It was developed by the chefs at Momofuku so they could try to perfectly sear a piece of meat without having to use any oil or directly torch a piece of meat. Of course you would have to buy a torch with the attachment, but if you plan on searing a lot in your apartment it may be worth it.

This is a great solution to your problem: http://www.amazon.com/Booker-Dax-Searzall-Blowtorch-Attachment/dp/B00L2P0KNO

I just got one because I work in a kitchen without a broiler and I love it. It sounds like a jet engine too.

Something like this or a brulee torch should do the trick nicely. Try on some test pieces first to get the hang of how the torch burns.

wow wut.. do you have this one?

A residential oven won't get hot enough to do what you're looking for. Assuming no other available options I would use the torch with the proper attachment:

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO/ref=sr_1_1?ie=UTF8&qid=1506646765&sr=8-1&keywords=searzall

If you put the meat in the freezer with a fan blowing on it for like 5 minutes you reduce the grey band going around the outside to be even smaller.

SEARZALL

https://www.amazon.com/dp/B00L2P0KNO/ref=cm_sw_r_cp_api_i_454PDbPTZAGH4

It ain’t cheap, but it’s good.

I have a torch I use it on any area that needs extra attention, it's amazing at rendering fat

im curious what a lotus hit with a searzall on a propane torch would be like

what torch do you use? I was looking on amazon and found this

also looking at coils and I found this which looks like it will last forever

Benzomatic TS8000 with the large camping propane tanks and if you really want to do it right, add a searzall.

Kenji's steak advice (Step 10A) is to use the torch WHILE finishing on your castiron - Which i find helps a LOT.

I don't find that the halogen light burners work that well. They're good for theatrics, I suppose, but they're inefficient heaters.

Most of the butane burners I've seen for siphons are the same model, originally made by a company called Rekrow. Here's a link to the burner on Amazon in the US for reference: https://www.amazon.com/Yama-Butane-Burner-Tabletop-Siphons/dp/B002YP3AY2

Some market it as a Yama burner, but as you can see in the image they're labeled as Rekrow. You may be able to find the same product online or at coffee shops near you. Edit: Found this on Bol.com https://www.bol.com/nl/p/rekrow-micro-brander-voor-syphon-circa-35-tot-60-minuten-branden/9200000058787922/?suggestionType=typedsearch

Oh man. The marbling on those steaks is insane...had it once, way too rich, but I can see why people love it. Open flames are bad enough for Delmonicos...I can't imagine what inferno would come with those.

Alternatively, you could blow torch the steak.

I have been using this Iwatani torch for my searing and have been quite happy.. It is well under 1/2 the cost of the Searzall. I get the butane from Walmart for much cheaper than online. You can also find it in camping stores as well.

I have this one and it's fantastic. It's a bit over your 20$. They sell the same one and gas at my local asian market for half the price of amazon. Gas is like 2$ a can and lasts dozens of uses. The size is also very convenient.

Yeah, we use it for brulee, marshmallows and pork crackling. It was the cheapest one on Amazon! https://www.amazon.co.uk/gp/aw/d/B0001IWYIC/ref=mp_s_a_1_1?ie=UTF8&qid=1494440396&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=kitchencraft+torch&dpPl=1&dpID=41lXAwVplML&ref=plSrch ...can't find it on Amazon US for you tho, weirdly!

You need one of these. It will improve your grapefruit experience immensely.

Then when you're ready for varsity level grapefruiting, buy one of these, sprinkle some brown sugar on top, and Brûlée that shit.

The one that's always highly recommended by everyone is the Bernzomatic TS8000. It's $65 on Amazon, so I'm not sure if that's affordable to you... you should also be able to pick it up at a Home Depot. It's worth the investment.

Then you'd just buy a canister of propane (the dark blue bottle, don't go for MAP or whatever else there is). The folks behind the Searzall (which you attach to the TS8000) recommend the fat stubby cylinders (ones you'd use for camping) so you don't have to worry about your torch falling over, but I don't even use my Searzall at all, and have been using a standard propane cylinder since it's what I first bought at Home Depot.

A micro torch like this one is the size of a lighter but can heat up to 2500 deg (F) in a matter of seconds. We're not talking about making a coin hot to the touch here. We're talking full on solid red glowing chunk of metal.

I've had great results with the following container

http://www.amazon.com/gp/product/B002NQB63E/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

it held 8 turkey breast halves and 8 turkey tenderloins, 3 quarts of bagged cranberry sauce for reheating, and for a brief period also held 3lbs of butter and sugar poached carrots for reheating before glazing

I stuck to pan and grill searing for a while and held off on getting a blowtorch but finally caved and bought a bernzomatic TS8000 and a searzall for post-searing

http://www.amazon.com/gp/product/B0019CQL60/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1

http://www.amazon.com/gp/product/B00L2P0KNO/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1

Done this method from Savage, so great! Now I want one of those super expensive Searzall torch adaptors too

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

From my experience safflower oil is among the best, so it's not as much of an issue. I generally don't add the oil until it's to heat as you don't want it reaching smoke point too early. As for the overall, perhaps invest in a Searzall? You already sous vide so you only need to develop the crust on the outside. This method takes a tiny bit longer as it's not full coverage like a pan, but you are in total control and don't risk burning the meat.

Yes. Some people use a Searzall attached to a Bernzomatic TS8000.
See here: http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

It does take more time than a quick sear on a grill or cast iron pan.

Others just use a creme brulee torch.

I use the Searzall propane attachment when I want to reduce charring. It's not that cheap, but it's easy to store and transport (I used it at a friend's Thanksgiving dinner last year). The one annoyance is that it does take a bit longer that oven/pan searing. Link: https://www.amazon.com/gp/aw/d/B00L2P0KNO/ref=mp_s_a_1_1?ie=UTF8&qid=1497378167&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=Searzall&dpPl=1&dpID=51LOGrFXs-L&ref=plSrch

Use something like this.

https://www.amazon.com/BonJour-Chefs-Professional-Culinary-Br%C3%BBl%C3%A9e/dp/B001DITG5S?ie=UTF8&ref_=cm_cr_arp_d_bdcrb_top

This is the one I got from Amazon and it just connects to a big canister of butane you can also get from Amazon. The canisters seem to last a long time because I bought a three pack awhile ago and the one I am using still feels really full.

http://www.amazon.com/Iwatani-Cooking-Torch-Professional-Culinary/dp/B00BBJC1CY

Only one solution, brother. Brulee torch.

For others who are curious: http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

To be fair, brulee torches are typically a specialized item.

Nope.. used a torch that burns the butane fuel for those little portable stoves. Like this....

Iwatani PRO2 Culinary Butane Torch for sous vide, crème brulee, pastries, camping and so much more https://www.amazon.com/dp/B01HVZR3DI/ref=cm_sw_r_cp_apa_y9GdAbWZ1GKPF

Searzall Torch Attachment, Small, Stainless https://www.amazon.com/dp/B00L2P0KNO/ref=cm_sw_r_cp_api_4n2RBbQ47F6Y2

Bernzomatic TS8000 - High Intensity Trigger Start Torch https://www.amazon.com/dp/B0019CQL60/ref=cm_sw_r_cp_api_ro2RBb8R7FEDH

Searzall Torch Attachment, Small, Stainless https://www.amazon.com/dp/B00L2P0KNO/ref=cm_sw_r_cp_apa_1BEvzbX2FFW43

You need a searzall attachment which eliminates the gas taste.
https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

It's a blowtorch attachment for searing meat.

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

[This] (http://www.amazon.com/BonJour-Brushed-Aluminum-Chefs-Torch/dp/B000G9OYX4/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=YFAIB8TWHS24&coliid=I3S0O73XGSEYA3) is probably the most important thing on my list. I've been wanting to do some cooking business on the side and I've been wanting one of these FOREVER. I also nanny kids, and would love to have this to roast marshmallows for them with this. My favorite color is light blue and grey. People think that's kind of weird, but whatever.

That torch is pretty decent, but I prefer this one

good news/bad news. I got my email notification that they were available yesterday at 1025am PST. Jumped onto Amazon and was able to get a unit ($75), should be arriving tomorrow. Bad news, just checked and they're already sold out again. Here's the link to the amazon page if you want to keep an eye out for it...

http://www.amazon.com/gp/product/B00L2P0KNO

Can't go wrong with this creme brulee torch!

I wanna get a blowtorch to use occasionally when making old fashioneds and other occasional cocktails, is there any reason not to A cheap one like this? Would there be a reason to go for a more expensive one? Like I'm thinking fire is fire either way but I don't know if there's a particular heat or something.

its 25 at amazon right now. I know its above your max.
https://www.amazon.com/gp/product/B00BBJC1CY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Amazon price history shows they are $65 fairly often here

I think you should consider using a propane torch after roasting to brown the bacon, especially on the sides and bottom. You can get a Searzall attachment for $75, but it's really not essential.

I did the blowtorch thing for a while. Didn't really like the results. I had one of these and it would take forever to make any impact on beef, pork, or chicken. It worked well for fish.

Dass de one you want mang.

Crème brulee torch - "Caramelizes sugars, browns meringues, and melts cheese on gratins"

Butter will yield

While we're at it, I found this little accessory

Here is the desktop version of your link

http://www.amazon.com/BonJour-Brushed-Aluminum-Chefs-Torch/dp/B000G9OYX4/

this is the one I have, same torch but with a finger grooved grip

22 with prime, so less $ after shipping.

Get this one 😎

https://www.amazon.com/Jo-Chef-Kitchen-Torch-book/dp/B078N94T26/ref=mp_s_a_1_1_sspa?hvadid=78340254154783&hvbmt=bp&hvdev=m&hvqmt=p&keywords=hand+torch&qid=1567019044&s=gateway&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExRTZaTktZRUQzR0pVJmVuY3J5cHRlZElkPUEwMTA4MDM1MzVTVlRWSEFQMTc5WSZlbmNyeXB0ZWRBZElkPUEwNjg1MjEzMjdBR0hQUjBBMDJUSCZ3aWRnZXROYW1lPXNwX3Bob25lX3NlYXJjaF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl

Searzall

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

Get a culinary torch. Being able to control exactly where and how much to sear is a game changer.

There is a butane can-mounted option as well as bulk cheap shit, which is what I use. I usually only use this for shitty small stuff or my nectar collector, camping and etc. But they work fine, just always have a spare if one conks out. You can see the butane level, high capacity, lock the torch on or off, and the ceramic around the flame helps stop the heat from damaging the lighter.

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

I have been using charcoal too. Anyone use a Searzall? https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO/ref=sr_1_2?ie=UTF8&qid=1523192420&sr=8-2&keywords=searzall

A direct link to not have to click on this spammers referral.
https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO/

It's hit $65 a few times in the last year but never cheaper according to Camelx3

that's a little blow torch; these are made for cooking.
it has a little blue flame that stays on until you turn it back off...
http://www.amazon.com/BonJour-Chefs-Torch-Brushed-Aluminum/dp/B000G9OYX4/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1267356573&sr=8-1

Not OP, but:

torch

tank (can be had much cheaper at any home supply or hardware store)

Searzall

ribs or similar are the kinds of things you need to finish in the oven..

you cook em in the IP.. then broil for 10 mins to char and caramelize the sauce..

​

you can do this on the BBQ too.

​

or you can do it with a cooking torch

https://smile.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI/

Im talking about this http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

use a blow torch with a Searzall

or try one of these https://www.amazon.com/Iwatani-Cooking-Torch-Professional-Culinary/dp/B01HVZR3DI

zero sound from 15 ft away

https://smile.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI

https://www.amazon.com/Iwatani-Cooking-Torch-Professional-Culinary/dp/B00BBJC1CY/ref=sr_1_2

Oh for crem brulee, and french onion soup. Yea it's butane.

http://www.amazon.com/BonJour-Cr%C3%A8me-Br%C3%BBl%C3%A9e-Professional-Culinary/dp/B001DITG5S

Could you not just order it from Amazon.com?

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

U need this

usually dry it off, moisten it with EVOO and blast it with the Searzall.

???

Searzall, apparently.

searzal

Upgrade!

Here is the mobile version of your link

This is a BonJour Creme Brulee Pro Culinary Torch with Fuel Gauge.

Same head contour,same teardrop gauge.

http://www.butanetorchshop.com/bonjour-creme-brulee-pro-culinary-torch-with-fuel-gauge/

https://www.amazon.com/gp/product/B001DITG5S

Quality control seems to be an issue in the latest iteration of this model.

https://www.amazon.com/gp/product/B073W5ZJV8/

https://www.amazon.ca/gp/aw/d/B00L2P0KNO/ref=mp_s_a_1_1?ie=UTF8&qid=1497492860&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=searzall&dpPl=1&dpID=51LOGrFXs-L&ref=plSrch

Were you checking .com?

cleaner URL: https://www.amazon.co.uk/dp/B0001IWYIC

Don't mind me. I've got a compulsive thing about messy amazon URLs...

Sounds like your problem is a crappy electric stove. A good, high-output torch can help a lot with that. Check out the Iwatani. It puts out a ton of heat. Get your cast iron pan as hot as you can. Throw in some fat and drop in your steak. While one side cooks, torch the opposite side. Flip and repeat.

There's nothing in the rulebook that says I can't use a blowtorch in the office. ;)

I use something similar to the iwatani torch. No one's said anything so far, and there's plenty of other flames burning in our office- space heaters, and a small gas stovetop (which I set my food on to torch).

Bro https://www.amazon.com/EurKitchen-Culinary-Butane-Torch-Cooking/dp/B0176TZO9E/ref=mp_s_a_1_1_sspa?keywords=eurkitchen+culinary+torch&qid=1574909505&sprefix=eur+kitche&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzRjhLTlQ5MkU3SlZLJmVuY3J5cHRlZElkPUEwMTY4MTg0Mlo5UE1WSDVWWkhUNSZlbmNyeXB0ZWRBZElkPUEwNzYyMDY1WFRQNEs3M1RXRVgxJndpZGdldE5hbWU9c3BfcGhvbmVfc2VhcmNoX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
Only 20 bucks I bought one 4 months ago and still works like the day I bought it idk if your using a shitty torch from a gas station or something but those last about a week.

No issues if you use one of these.

Salt, pepper, garlic powder, cayenne pepper (just a tiny bit) with dry thyme and rosemary in the bag, didn't have any of the fresh stuff.

The sear was just with a simple butane kitchen torch. I normally do torch and pan with oil and butter sear but was being lazy and didn't want to clan another pan.

Edit: The torch i used
https://www.amazon.com/gp/product/B00BBJC1CY/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

Most of the complaints I've seen about the AMNPS are specifically related to lighting it. With torches as cheap as they are, I don't see why this should be an issue for anybody.

Examples (non-affiliate links):

Amazon

Lowes

I use this.

https://www.amazon.com/gp/product/B01HVZR3DI/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

One can last me about 25/30 times.


https://www.amazon.com/gp/product/B0022BUT2O/ref=oh_aui_search_detailpage?ie=UTF8&psc=1


At $2.00 a can it is cheap as hell.