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Have you done a chuck roast yet? That’s my favorite cheap meat. 132f for 36-48 hours. Poor man prime rib.
Same times and temps for short ribs.
Then of course chicken 142f for 2 hours is the best breast I ever cooked. (I sous vide because I cannot cook protein with any skill.
Hey everyone. Can anybody recommend a torch for searing/ cooked no food. I was looking at Amazon, I would like a torch that a could sear, cook and adjust to food and size.
I do modern day cooking, practicing molecular gastronomy.
I cook Asian, Italian, Mediterranean and American. I mostly been on the Asian kick for a while, and looking to make Fusion Chinese and all sorts of dim sum.
Big shot blazer
Nah haha I think they’re called su v torch attachments that you’re looking into. Tbh I only use a torch for light searing
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Hi Cheebs
Does the wide round cone head make a difference? Or just a regular nozzle?
Thanks for reply.
To be honest the largest model torch head I have used myself is a ts4000 handle on some map gas. Although I do use a fusion torch currently I do use it for the light searing when I do it lately.
I’m sure the larger cone head torches meant for seating like this put off a consistent heat alongside the area of coverage allowing for a more even distribution of both flame and heat to finish off the cook then allow to rest.
I haven’t seared any meats since last year though, air fryer stepped up somethings
Also good looks amazing! Making me want some dumplings and miso
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What great reply! Thank You.
I have a small torch for light searing, but when it comes to multiuse and power, the heating element on top of the map is perfect.
I make awesome dumplings and dim sum. Studying books on mordern cooking and molecular gastronomy. Trying recipes for food and cocktails. Put the Rotovap to some use. Ha
BTW, the Air fryer is a awesome tool. I use it a lot , also my vacuum oven.
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6 hours on low in a 13qt crockpot beef roast taters and all.
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I made some home made butter for the first time. Some good jersey cream cultured with kefir as the starter and then churned. It’s the best butter i’ve ever had!
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I’ve been curious if some of y’all that have fuges ever played around making butter with one lol.
Would it not give the same effect/ process ?
Spread tonight.
Whole pork loin, air fryer, 40 minutes at 380 on rotisserie. Also baked sweet potatoes w brown sugar sweet cream butter not pictured.
That myoglobin is from the rest for 15min after. This blizzy was moist & tender as fuuuuuuuck. 
Had a total stoner moment as well, if anyone enjoys the “Bobbie” from capriottis grab 2 pieces of sourdough, put brown sugar butter on one side & regular butter with pepper & 2 step to taste on the other side drizzle bbq on side with seasonings, drizzle honey mustard on side with brown sugar, layer on pork slabs to fit bread, add sweet tatoe mash. Enjoy. Fuckin surprisingly amazing.
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God damn homie 
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I was thinking about tagging you, remembering what you said this weekend.
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