I see people talk about torches and attachments like the searzall fairly often but never really see anyone mention using an oil sprayer to help crank up the heat transfer without just charring the surface. Does anyone else use them together when searing?
by tetrasodium
6 Comments
Do you mean spray oil on the meat, and then hitting it with the torch? Just making sure you are not using like a flame thrower
To sear, it is best to have the surface of the meat without moisture. Pad it dry before searing.
If you really want to add fat, you should use oil with a higher smoke point like avocado, sunflower or ghee (clarified butter). Extra virgin olive oil fume at low temp (unclarified butter too).
You can check this link for more info: [https://en.wikipedia.org/wiki/Smoke_point](https://en.wikipedia.org/wiki/Smoke_point)
Not necessarily an oil sprayer but I will apply a thin coating of a neutral, high smoke oil right before searing.
What is the benefit of oil spraying?
A torch temp will get significantly above the smoke point of any cooking oil. Seems like you would be carbonizing the oil
I have the exact same oil sprayer. I do love that I can use it to pour or spray, but I find the spray a bit too powerful so it tends to make a mess.. do you experience that too?