CI searing???

eggo

How do you sear on CI in the kitchen without smoking up the house? I do have a torch but it don't seem to do as good as CI.

Eggcelsior

You can't, really, unless you have a close to or actual commercial grade vent hood. Open the windows and take the batteries out of the smoke detector.

That's the biggest reason I bought a carbon steel griddle pan and eventually a Blackstone outdoor griddle. 

GATraveller

I have to sear with CI on my egg as my vent hood is not powerful enough to clear all the smoke.  I don't think there is another way than having a powerful hood.

fishlessman

put a dusting of salt in the cast iron dry and heat it up til it looks to be changing color, pat the steak dry and start searing. your still going to get smoke but not as much as you would with oil or butter. make sure the steak is wiped dry before searing and sear with salt only, no rub, no pepper

jhl192

I tried once and failed.  I always sear on the egg outside.  Results are great and the wife is happy.  

GATraveller

fishlessman said:

put a dusting of salt in the cast iron dry and heat it up til it looks to be changing color, pat the steak dry and start searing. your still going to get smoke but not as much as you would with oil or butter. make sure the steak is wiped dry before searing and sear with salt only, no rub, no pepper

That's interesting.  I've never heard of this method before.  Looks like I now have something to research tonight.  Thanks!!

eggo

Thanks, going to try that salt method. I'll post the results.

Davec433

I don't think it's possible. Last time I tried our Security alarm smoke detectors went off and I got a call from ADT.

Elijah

http://www.campchef.com/stoves/14-cooking-systems/explorer-two-burner-stove.html

Happy wife happy life.

Also is nice if you're into canning. Doesn't create a sauna in your kitchen mid summer.

Thatgrimguy

fishlessman said:

put a dusting of salt in the cast iron dry and heat it up til it looks to be changing color, pat the steak dry and start searing. your still going to get smoke but not as much as you would with oil or butter. make sure the steak is wiped dry before searing and sear with salt only, no rub, no pepper

Interesting. I'll have to try this!

fishlessman

swapping pans helps too, hard sear in one, swap pans and into a 400 degree oven, make your pan sauce or cook some mushrooms down in the dirty pan. i need a sauce with a stove cooked steak and like to smother them with mushrooms cooked and simmered with shallots, butter, a splash of wine and some thyme or sage

Chubbs

fishlessman said:

swapping pans helps too, hard sear in one, swap pans and into a 400 degree oven, make your pan sauce or cook some mushrooms down in the dirty pan. i need a sauce with a stove cooked steak and like to smother them with mushrooms cooked and simmered with shallots, butter, a splash of wine and some thyme or sage

Stop It. My stomach is growling

eggo

Tried the CI sear using a dusting of salt. I had three NY strips. Seared the first two with very little smoke and what there was, the vent took care of all of it. Took them off and added a little more salt for the third steak. More smoke this time but the vent took care of most of it. Thanks fishlessman for that tip.

NPHuskerFL

Ventilation is key. Most home kitchen exhaust systems aren't able to accomplish this task w/out giving the ole smoke alarm a test run  

DMW

NPHuskerFL said:

Ventilation is key. Most home kitchen exhaust systems aren't able to accomplish this task w/out giving the ole smoke alarm a test run  

I seared pork chops with a torch last night. Had the exhaust on as high as it goes. Smoke alarms still went off.

NPHuskerFL

DMW said:

NPHuskerFL said:

Ventilation is key. Most home kitchen exhaust systems aren't able to accomplish this task w/out giving the ole smoke alarm a test run  

I seared pork chops with a torch last night. Had the exhaust on as high as it goes. Smoke alarms still went off.

Home ventless exhausts w/ a mesh screen, a 2-3 spd blower and a light are a really a joke. A 1,000-1,200 cfm vented hood would be ideal. Fact is most home owners & builders skimp in that department. They'll pony up for cabinets, tiling, countertops, light and sink fixtures, appliances etc and maybe even a aesthetically pleasing sculpted hood that does little other than cool lighting. 

Photo Egg

fishlessman said, best sear will start with a dry steak. If you have a wet steak it will steam a bunch until the moisture is burned off. Very counter productive when wanting a nice crust/char. Salting the pan is great. If you salt your meat first it will just start pulling moisture from your steak and make a wet surface for the sear. Sear first then add your seasoning just before you toss back on for lower temp roast if needed. Most seasonings will smoke way more than the steak at high temps. Or make a cutting board sauce with fresh herbs and coat as you cut the steak.
I pissed of the wife the other night as I made a very strong garlic butter sauce to cook some shrimp and salmon on the stove top. Really stunk up the house but it was sooooo good.

henapple

All my cooking is done in the cave but you could pop outside for the sear.... 
I use it when the egg isn't going. 

Mickey

henapple said:

All my cooking is done in the cave but you could pop outside for the sear.... 
I use it when the egg isn't going. 

I would think you (of all people) would have an outstanding home hood kitchen vent?????????????????????????????????????????????????????????????????????

eggo

henapple said:

All my cooking is done in the cave but you could pop outside for the sear.... 
I use it when the egg isn't going.

This looks to be the answer for me. Ordered and it arrived yesterday. Will give it a try within a week.
Thanks for the suggestion.

4Runner

Yep. I do most of my smelly/messy cooking outside on the Egg, Blackstone, or propane burner.  Much nicer in house now.  

Skiddymarker

Elijah said:

http://www.campchef.com/stoves/14-cooking-systems/explorer-two-burner-stove.html

Happy wife happy life.

Also is nice if you're into canning. Doesn't create a sauna in your kitchen mid summer.

If you tossed your gasser with a side burner, the dual burner Camp Chef is a good choice. Often on sale for $100 or so. Once you wok on the Camp Chef, the egg doesn't see much stir fry. 
Last fall picked up the griddle top - it is awesome, not near as much control as the Blackstone, but still does the trick. 
Have a friend who uses an induction plate for CI sear - keeps the smoke outside where it belongs. 

Jeepster47

Is there a "warm" setting on the Waring single burner?  What is the lowest temp that the unit can be set at?

northGAcock

4Runner said:

Yep. I do most of my smelly/messy cooking outside on the Egg, Blackstone, or propane burner.  Much nicer in house now.  

Easier to cut one too........outside.