Booker and Dax food scientist Dave Arnold is launching a Kickstarter campaign on Black Friday (November 29) to manufacture his lab’s latest invention and first retail product, the Searzall. Attached to a blowtorch, the metal-and-mesh cone delivers focused, high-powered heat like a hand-held broiler without the bad tastes associated with a torch. Arnold credits a friend and researcher at UC Davis with helping him get started on a prototype: "She found out that it’s not the fuel that creates off tastes. The super high temperature of the torch focused on what you’re cooking creates new compounds that taste like fuel. The idea is to slow down and spread out the heat."
The Searzall excels at creating a crispy crust on proteins that have been cooked at low temperatures. However, Arnold’s Bill Nye-esque levels of curiosity mean he’ll test it on anything. “If anyone says, ‘What about that?’ we’ll try it. It is a Searzall, not the Searsome or the Searsmost. But the question is whether it does something more effective than an ordinary cooking appliance,” he explains.
While previewing the device in the F&W Test Kitchen this week, he shot flames at apple slices (held between his fingers no less) before getting to the mission: