The Searzall certainly does what it says on
the label. Invented by chef David Chang and author-gastronaut Dave
Arnold, it attaches to a blowtorch to turn it into a handheld
griller by diffusing the flame and removing the tang of propane,
giving you 15,000 BTUs of even heat (more than twice what your
stove can manage at home). Though the original idea was to use it
to brown meat that had been cooked sous-vide, chefs are finding all
sorts of uses for it, whether in restaurants, at home or even at
the bar, as Luke Ashton demonstrates here, at Sydney's This Must Be
Photograph Rob Shaw
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