Condiments
Kewpie Mayo Takii Umami Togarashi
Put shrimp on a skewer on a flat cook top, salt pepper and cook. Kewpie strip on one side and add the togarashi seasoning and then blast it with the butane torch. Great, simple appetizer.
Blow Torch Butane
For doing a filet in the oven, I rub the meat with the Kewpie mayo, salt, pepper and garlic powder (I am going to try it with the Umami) insert the wireless meat probe into the meat, put it on a cookie sheet with a cooling rack and set the over for 350 degrees. It will take about 40 minutes or so to reach 122-124 degrees which will continue to cook until about 130-132 degrees, medium rare. Then on either cast iron skillet or Searzall, sear the top and bottom, about 30 seconds.
You can also add some fresh lump crab to the top of the steak and drizzle with Béarnaise sauce. (Three egg yolks in a blender with a table spoon or white wine vinegar …. and blend. Add one small shallot, diced, and fresh tarragon. On the stove, melt one stick of better and add to the blender. You now have a perfect pairing for the steak and crab.
Digital Meat Thermometer Instant Read
Sous Vide
Sous vide is sealing the food in a bag with either the vacuum sealer or vacuum chamber. I use the chamber because it is cheaper in the long run and gets a better seal. The bags with the vacuum sealer have to be those special bags which are expensive. The chamber uses bags which are cheap. You can also use a zip lock bag and lower the bag into the water and displace the air out of the bag in a pot of water. You can cook all proteins, fish, veggies, etc to the perfect temperature. You can finish the proteins off either in a cast iron skillet or with a Searzall blow torch for a nice crunch.
Searzall Handle Propane
Vacuum Sealer
Vacuum Chamber and Bags (you need the oil for the chamber)
Cooking Rack
Cast Iron Skillet Cast Iron Flat Top