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Thread: Torch Advice

  1. #11
    I'll be getting the Sansaire sous vide machince once they're in production, so appreciate the suggestions in this thread!

  2. #12
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    Quote Originally Posted by bkultra View Post
    I would email the manufacturer and ask the differences between the three models. My guess is the are all pretty much the same minus small features (e.g. Hold/lock to keep the torch on with out holding the trigger down).
    Agreed... they all appear to be nearly the same specs with some minor feature variances. I'll report back if and when I get the differences figured out.


    Quote Originally Posted by Von blewitt View Post
    Have a look at the searzall, which should be available early next year
    Will do!


    Quote Originally Posted by toddnmd View Post
    I'll be getting the Sansaire sous vide machince once they're in production, so appreciate the suggestions in this thread!
    I'm also considering sous vide, so that is another motivating factor for me.
    Fudoushin Bujinkan Dojo: http://fudoushin.com/

  3. #13
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    After a bit more research, I purchased the Shinfuji Power Torch RZ-840 at my local DIY store for 3500円. It's rated at 3.5kW (11,952BTU). I just used it to brown a braised rolled pork belly and am very happy with the performance and results! Thank you everyone for the guidance!
    Fudoushin Bujinkan Dojo: http://fudoushin.com/

  4. #14
    2nd VonBlewit's suggestion to check out the searsall. I've ordered one.

  5. #15

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    Quote Originally Posted by JCHine View Post
    2nd VonBlewit's suggestion to check out the searsall. I've ordered one.
    Third! But you'll need to get a Benzomatic TS8000 or TS4000 (or thats whats recommended). The TS8000 is double the price of the iwatani though... but the searzall looks like its going to really transform what a torch can do.

  6. #16
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    Agreed! The Searzall definitely looks interesting!
    Fudoushin Bujinkan Dojo: http://fudoushin.com/

  7. #17
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    Two slices of braised rolled pork belly prior to the torch.



    Torch induced Maillard effect.
    Fudoushin Bujinkan Dojo: http://fudoushin.com/

  8. #18
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    So are you using the torch in lieu of a broiler and without access to a Sally ? I know it can seem a waste to kick the oven into broil but I'm guilty of it.
    Keep your love outta my sauce.

  9. #19
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    Broiler was not an option. I live in central Tokyo and like most homes here, we do not have an oven. That was part of the motivation to get the torch. That being said, a proper oven is high on my wish list!
    Fudoushin Bujinkan Dojo: http://fudoushin.com/

  10. #20
    Senior Member AFKitchenknivesguy's Avatar
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    This is what you seek:

    Jason

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