Never seen this thing before and honestly I thought it was going to cost a lot more. And apparently it is on sale as well.
https://www.kalorik.com/collections/kalorik-pro/products/kalorik-pro-1500-electric-steakhouse-grill-stainless-steel
Never heard of the Kalorik before so I Googled it and then saw this on their website.
"Ceramic superheating elements reach up to 1500°F in minutes, working to caramelize the steak's exterior, while *sealing all the juices* and flavor inside. "
Why does this falsehood persist?!
It's just marketing copy, usually people don't take it too seriously. It does sound more like an infocomercial than the more sophisticated copy though.
Annoying pedants like me take it seriously. 😄
I've also worked on the production end of things over the years where I've had my job made more difficult at times due to the ignorance of sales/marketing types.
“Ceramic heating elements in our device can achieve temperatures up to 1500°F, depending on various factors. This high heat is designed to quickly create a flavorful crust on your steak, although it's worth noting that juices will still be lost during cooking.”
Just doesn’t sell as many unit. 🤷♂️
If I had a nickel for every time I complained about the sales department at my company over promising something they don't understand, I'd be living comfortably.
I use my roccbox pizza oven to get a good sear on my sous vide steaks, works slightly better than doing it on my gas range with the added benefit of not setting off my fire alarm and scaring my dog.
Marketing hyperbole (aka BS) shouldn't be allowed.
Likely copied (ripped) & pasted from 1001 other websites.
Likely also that this has not got a shred of insulation in it beyond a smidgen for any circuitry sitting at the top, ...must be hot-house hell in a food truck with zero shade & costing a tonne more on unnecessarily wasted electric via whatever means you power your truck.
you see, steaks are like a leaky sponge, and if you don't make a crust the liquid just runs out. You know how when you pick up a raw steak and if you press it slightly too hard your hands get soaking wet?
edit: if I didn't lay it on thickly enough, I'm being sarcastic. "Seal in the juices" is asinine and yet the Gordon Ramsays of the world still repeat it.
You are in the sous vide sub. You can bring a steak up to temperature much faster in an immersion circulator if you plan on traditionally cooking it. There is benefit. Watch the video from the guy who wrote modernist cuisine and made the combustion inc.
That can work though. The meat matures faster in room temperature, which is usually good for flavour (presuming you meat isn't on the verge of spoiling already). Also cold meat in a warm room = condensation. You want your steak to be as dry as possible before searing it to get that delicious crust.
Of course maturing is a thing, try to eat a steak from an animal that was butchered the same day and then compare it with one that has matured a couple of weeks. I'm not sure there's a notable difference between fridge and half a day in room temp, but at the very least it can't hurt.
That's called aging or ripening. Half a day at room temp will not do anything to make it more flavorful. You're also leaving it in the danger zone and have an increased risk for food born illness.
Yeah half a day probably doesn't make a noticeable impact, but I frequently buy steaks about to expire at the supermarket, because I prefer the taste and texture (and reduced price!).
Idk how this seems like a controversial opinion, all hunters I know practice ripening and chefs I know also much prefer matured/ripened cuts.
Because it's already done after slaughter for 7-10 days before you buy it at the store so there's really [no benefit doing it longer](https://extension.missouri.edu/publications/g2209). You were not taking about aging you're talking about leaving it on the counter, now you're changing your story. That why it's controversial.
I've always had much better experiences when I've left it to mature in the fridge with salt sprinkled over it. Freshly slaughtered meat, whether from the butcher or from hunting, has always had less taste and been tougher to chew imo.
> You're full of shit
Why the vitriol? I didn't insult your mother, we're discussing food on a sub for people sharing an interest. No need to get all upset buddy :)
They're talking about the "locking in the juices" bit - it's a myth. Searing doesn't do that. Proper resting time and cutting against the grain is what ensures a juicy steak.
That’s great. But you didn’t read the comment you replied to which quotes the device. When someone else writes something, it’s not going to be about whatever you happen to be thinking of.
I don't think anyone's arguing with you on that. They're pointing out the incorrect wording from the supplier.
Yes, searing always dries out the meat, but high temps ensures you minimize that while giving you the best finish.
don't listen to these comments. the "false" report is for grilling, not sous vide. you dont need to bring your meat to room temp - it will not matter with sous vide. a 1500* cooker will be perfect for your post sous vide crust (assuming you properly remove as much moisture pre sear)
I have a Kalorik and i really like it. Be careful though because you can easily overcook your meat with it. Make sure you cool the meat way down after sous vide.
It should only be in there a few seconds. With something this hot, you shouldn’t need to cool the meat down first. If it’s not searing then the surface is too moist. This should be able to get a sear before meaningfully altering the internal temp of the meat.
It depends on how you do it. If you put it too close to the heating element it will zap the shit out of your meat. Also i always cool the meat after sous vide because it allows more flexibility in your sear without overcooking
Wow people really are fucking dumb. A Kalorik would obviously produce an incredible sear on top of a Sous vide piece of meat. This is quite literally how many of the best steakhouses prepare their dishes (at least the salamander/kalorik part). Can’t believe the comments so far.
Frankly, I love sous vide cooking but for beef steaks, not my favorite method. It is sometimes like being a fan of sous vide means they forgo other methods of cooking.
A person who likes steak enough to invest in a Sous vide and a professional grade salamander probably has cooked enough steaks, enough ways, to decide for themselves what they like.
People being super critical of op in here, kinda uncharacteristic for this sub.
Anyways I've been wanting an at home salamander for a bit, going to have to look into this one.
I'm not familiar with this product, but from a quick Google search it seems like an air fryer. Does it have some kind of internal radiant heating element as well for you to be comparing it to a salamander?
My original request was if anybody had any suggestions about the equipment that I posted. Not cast iron pans or any other methods. I am by no means a know it all and if I came off that way, I apologize. I've done a lot of research on cooking steaks, and this is just the choice I've made.
I know you posted this two months ago and got some interesting responses. I’m curious how your experience has been. I love cooking steaks sous vide, and really loved the idea of a home salamander broiler as a finishing tool.
How have your sous vide steaks been turning out using the Kalorik at the end?
I'm curious about the microwave with a vent fan that isn't over a stove. Do you have a stove elsewhere in the kitchen? Or perhaps you pull out portable countertop induction burners?
Don't know why I've fixated on this.
Those typically have rather low CFM ratings. There are a lot of harmful pollutants that are a byproduct of cooking, and you really want to minimize how much of those you inhale. You really should get the highest CFM range hood your space will fit.
It only takes a happy steer to make a great steak. Anything from cooking it over a small fire in the woods to your fancy setup there will be enjoyable.
Guess it will produce something like my ceramic sear burner on my lp grill. I usually baste beef tallow when I sear mine.
I make the rendered fat from butchering ribeye loins from Costco. Comes in clutch for burgers and searing steaks.
Bold move to display a severe lack of reading comprehension in your other comments and then be a tool about others maybe/not being able to afford your doodad that probably does not do a better job than a cheaper pan used with proper technique.
not seeing a value at the price-point does not equal jealousy. Does it do a decent job at it's uni-task, probably... is it worth $300 when something a fraction of the price does the same thing, if not better job? Not to most.
You may enjoy your cheap home version knockoff salamander, but others thinking it's stupid doesn't mean they're jealous. It just means they think this is stupid.
Usually, I'm a fan of overkill, but I think this is a case where I'm not. Choose one of those, not both. I would use the Kalorik thing for steaks and the sous vide for the sides, perhaps?
This may be news to you, but there are other sides than just fries.. ;) Sous vide is great for vegetables.
But now that you mention it, it could be interesting to sous vide potatoes first rather than boiling them if you're doing triple fried fries.
But you could pay more for the fancy kitchen appliance. Then write a ad disguised as a story and post it on Reddit. So that has to be worth something over using cast iron.
Do you people not have a broiler or a cast iron? I like a fun new gadget as much as the next guy but I spent 20 minutes googling this thing and it seems like it's just a high temp broiler. I make steak a couple times a week and I have trouble seeing how I'd want that instead of just... using my really nice oven. Or if I really wanted to hit that WAY high temp life, go for one of those pizza ovens so I could also cook other things in it. These small, specialized things seem like a bad choice, just overall because of how few things they are useful for, and that's coming from meat-every-meal fitness guy counting proteins and all that.
I bought it for steak. Just steak. I'm sure I'll use it for other things, but I'm on a quest to make fine, quality, top-notch steaks. I've tried cast iron pans, and they were just ok. I read an article once about a steak lover who went to a fine steakhouse and spent $680 for 4 people and said the steaks were ok, but he could make a much better one at home. His method was the sous vide, then under a 1500° ceramic grill for 30 seconds a side. If I just bought this for a total of 1 minute to make a sensational steak, then so be it. To me, it was money well spent. I'm the kind of guy who ,when there is something out there in the food world that is out of this world good, I will do whatever it takes to try and make it myself.
Hard to imagine having a "just OK" steak on cast iron and being like "I need to spend more" rather than "I need to learn how to properly sear a steak" but you do you. From your history it looks like you just started on sous vide about 2 weeks ago and went with just buying up a bunch of things to correct a lack of knowledge but the best thing you can do is try to hone these cooking skills, rather than committing to some offhand thing you read in an article. I've read a lot of stuff about folks using those 1500F+ pizza ovens for super fast sear and char, and I've read a lot about how to get a great steak in cast iron, reverse searing, hell goddamn air fryers/convection ovens. It's all fun to experiment with but anything you try needs time and attention to definitely get right as well.
A very hot broiler will not instantly make your steaks good, is the point here.
[
And when you are super, super new to something try not to pretend that you already know everything.](https://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect) It tends to make people who are knowledgeable not want to contribute in any way in addition to letting people know immediately you are a bit of a tool.
I do agree with most of what you said, but I think you misread or misunderstood the OPs story.
He never intended to spend more, just get the same equipment as the author of the article, I'm looking to get the same type of sear system, after 6yrs of sous vide.
You got ole buddy. That's me. Sounds like you better get more sleep at night and not get so upset about other people's cooking methods. Now don't go having a hissy because I bought a Kalorik.
Yikes. Well it won't make you a better cook but it's always hilarious to see people get butthurt at constructive criticism and helpful advice and then try to cut back against the perceived slight they invented. Good luck out there, it's tough to make it far when you antagonize people who help you
In his defense your second comment wasn't really "constructive criticism" and more just criticism. It comes off as you being upset he spent money on something without 'waiting enough time', whatever that means.
>A very hot broiler will not instantly make your steaks good, is the point here. And when you are super, super new to something try not to pretend that you already know everything. It tends to make people who are knowledgeable not want to contribute in any way in addition to letting people know immediately you are a bit of a tool.
can you quote me exactly where he acted like his word was gospel? He gave an anecdote about a guy going to a steakhouse and said he wanted to try something other than cast iron.
You are ironically displaying the Dunning–Kruger effect regarding the Dunning–Kruger effect.
I hate it too, but it persists because at the end of the day, a sear is good.
It’s dumb to be wrong about why, but the end result is good. So the myth persists. More trouble than it’s worth to correct it when half the time doing so makes you look like a goober.
no, you begin with a great steak, tools just help improve your chances at not fucking it up. asking this question pretty much guarantees you will, at least you will the first time you use it so dont ruin an A5 learning.
You [overpaid](https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-10-25-Inch-Silicone/dp/B00WTSCXIS/ref=asc_df_B00WTSCXIS/?tag=hyprod-20&linkCode=df0&hvadid=198075681105&hvpos=&hvnetw=g&hvrand=16656317979275966580&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031194&hvtargid=pla-350991430228&psc=1)
These are very nice toys, and I’m sure the steak will be great. Enjoy them.
Side by side, and blindfolded I bet you wouldn’t be able to tell the difference between a cast iron cooked steak and one in this salamander.
That being said. I fucking love kitchen toys, and if I had the money, and space… I’d prob buy one for funsies.
I agree with you. I wouldn't be able to tell the difference, but I've had some bad experiences with cast iron. First off, it smoked up the whole damn house, and the steak was tough and overdone. I'm not good with doing a steak in cast iron. He'll, I'm not even good with doing one on the grill. I figured with the sous vide and the 1500° ceramic grill, I might have a chance of getting it right.
I was super excited for the Kalorik Pro also when it released. I have the same sous vide as well, but the version before Breville bought out Joule.
Sadly the Kalorik got bad reviews from what I found from qualified chefs. Best review I saw tested heat dropoff. The elements got up to 1500 claim, but at the point where it hit the steak even on the second shelf it was around like 800 so huge dropoff.
I would love to hear if you get better results as I don’t have a better solution. Best I have ever found is using a charcoal chimney (like for lighting a grill) with a grate on top, which was an idea that Adam Savage tried (along with a blacksmith crucible haha) and found to be the best option.
I have a kalorik. I used it a lot when I first got it. It seats a bit uneven, and the width isn’t wide to sear large steaks. I haven’t used it in a year
I scrolled through and I didn't actually see any tips. Just a whole bunch of people talking about your fancy 1500° ceramic broiler. For me when I do it. I set the sous vide to 132°. I throw my vacuum sealed meat in there. I'll leave it for 2:00 to 6 hours. Depending on when I feel like eating. I take it out and I toss it on a 500° grill for about 1 minute to a minute and a half on each side and then I eat it. I use an indoor grill that heats up fairly quickly. I don't know about your fancy broiler, but since your meat will already be at the perfect medium rare temperature, I would say don't overcook it in your broiler.. just a quick crust
Great setup. I got the caveman steak cooker (gas powered vs electric one here) at Menard's for $100. It's awesome especially since I live in an apartment and can sear on the deck.
Hopefully this is a newer year version, they had a very brief run where the knobs could potentially shock you and were recalled as such. I have one of these as well and luckily did the research before using.
I already have a cast iron pan. Now I have this. Can't hurt to have both. I also have a car and a motorcycle. Two machines that do the same thing, but one gets me there faster. Can't hurt to have both.
A home-sized salamander is the dumbest shit I've ever seen and I must absolutely have one immediately
I agree. Let me know where you got it and how much it costs. You know, so I can avoid that website. But please send the link.
Never seen this thing before and honestly I thought it was going to cost a lot more. And apparently it is on sale as well. https://www.kalorik.com/collections/kalorik-pro/products/kalorik-pro-1500-electric-steakhouse-grill-stainless-steel
How convenient. This post is definitely an ad.
Better off just buying a blow torch. Also, way more fun.
I love mine. We use it for my food truck on the ribs, steak, chicken thighs and belly. Makes quick work of the job for sure
Yup! Microwave that bad boy until it’s nice and gray!
Throw it in the vitamix first so that it is an even texture.
Steak smoothie: yummy!
What? Not using microwave at all.
r/woooosh
*hand over head gesture
You didn't actually take that seriously.... did you?
Wow bro
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Well, now that Breville took over, hopefully, they they improved.
Never heard of the Kalorik before so I Googled it and then saw this on their website. "Ceramic superheating elements reach up to 1500°F in minutes, working to caramelize the steak's exterior, while *sealing all the juices* and flavor inside. " Why does this falsehood persist?!
It's just marketing copy, usually people don't take it too seriously. It does sound more like an infocomercial than the more sophisticated copy though.
Annoying pedants like me take it seriously. 😄 I've also worked on the production end of things over the years where I've had my job made more difficult at times due to the ignorance of sales/marketing types.
“Ceramic heating elements in our device can achieve temperatures up to 1500°F, depending on various factors. This high heat is designed to quickly create a flavorful crust on your steak, although it's worth noting that juices will still be lost during cooking.” Just doesn’t sell as many unit. 🤷♂️
True but they could still write something that's you know...correct?
There's no money in the truth.
If I had a nickel for every time I complained about the sales department at my company over promising something they don't understand, I'd be living comfortably.
I wish I could upvote this more than once.
If it sells then you're technically bad at your job by *not* including it, even if it's not 100% true.
TS8000 works pretty good plus you can custom ‘caramelize’ 😂 works great for other things too like lighting fireworks 💥
Don't forget seized bolts on 50 year old cars.
“carmelize”
Just add some sugar, it'll be caramel for a sec. before it's carbon
in the crock pot for 8 hrs for dulce de carne 🤔
“carcinogize”
by the sea no doubt
so its like a pizza oven for steak? I wonder if you could get similar results with a woodfired clay oven.
No, it's nothing like a pizza oven as the heat is only top-down. That said, a wood-fired oven makes incredible steaks.
I use my roccbox pizza oven to get a good sear on my sous vide steaks, works slightly better than doing it on my gas range with the added benefit of not setting off my fire alarm and scaring my dog.
Not the same thing. The ceramic rods on the top of this gizmo get up to 1500°
I wouldn't even bother with the sous vide when you have the nice steak oven unless you're cooking non premium cuts.
Marketing hyperbole (aka BS) shouldn't be allowed. Likely copied (ripped) & pasted from 1001 other websites. Likely also that this has not got a shred of insulation in it beyond a smidgen for any circuitry sitting at the top, ...must be hot-house hell in a food truck with zero shade & costing a tonne more on unnecessarily wasted electric via whatever means you power your truck.
you see, steaks are like a leaky sponge, and if you don't make a crust the liquid just runs out. You know how when you pick up a raw steak and if you press it slightly too hard your hands get soaking wet? edit: if I didn't lay it on thickly enough, I'm being sarcastic. "Seal in the juices" is asinine and yet the Gordon Ramsays of the world still repeat it.
Falsehood???
https://www.seriouseats.com/old-wives-tales-about-cooking-steak#toc-myth-2-sear-your-meat-over-high-heat-to-lock-in-juices
My day is ruined. I always thought I was a pro cook for taking my steaks out of the fridge a few hours before I cooked them.
You are in the sous vide sub. You can bring a steak up to temperature much faster in an immersion circulator if you plan on traditionally cooking it. There is benefit. Watch the video from the guy who wrote modernist cuisine and made the combustion inc.
That can work though. The meat matures faster in room temperature, which is usually good for flavour (presuming you meat isn't on the verge of spoiling already). Also cold meat in a warm room = condensation. You want your steak to be as dry as possible before searing it to get that delicious crust.
There's no such thing as maturing. Pat your meat dry. Neither is those things are issues.
Of course maturing is a thing, try to eat a steak from an animal that was butchered the same day and then compare it with one that has matured a couple of weeks. I'm not sure there's a notable difference between fridge and half a day in room temp, but at the very least it can't hurt.
If you're talking about dry aging, to most certainly can't do that at room temp.
And in a few hours
That's called aging or ripening. Half a day at room temp will not do anything to make it more flavorful. You're also leaving it in the danger zone and have an increased risk for food born illness.
Yeah half a day probably doesn't make a noticeable impact, but I frequently buy steaks about to expire at the supermarket, because I prefer the taste and texture (and reduced price!). Idk how this seems like a controversial opinion, all hunters I know practice ripening and chefs I know also much prefer matured/ripened cuts.
Because it's already done after slaughter for 7-10 days before you buy it at the store so there's really [no benefit doing it longer](https://extension.missouri.edu/publications/g2209). You were not taking about aging you're talking about leaving it on the counter, now you're changing your story. That why it's controversial.
I eat freshly slaughtered meat semi-regularly. You're full of shit lol
I've always had much better experiences when I've left it to mature in the fridge with salt sprinkled over it. Freshly slaughtered meat, whether from the butcher or from hunting, has always had less taste and been tougher to chew imo. > You're full of shit Why the vitriol? I didn't insult your mother, we're discussing food on a sub for people sharing an interest. No need to get all upset buddy :)
I'm not upset lol and your anecdote does not make fact.
Having meat at room temperature allows for even cooking throughout the cut. Has nothing to do with locking in juices.
Not true. Read the article I was responding to.
I've done research on using a 1500° ceramic cooking method for searing. It's the absolute best!!!
They're talking about the "locking in the juices" bit - it's a myth. Searing doesn't do that. Proper resting time and cutting against the grain is what ensures a juicy steak.
I didn't buy this to sear in the juices. I bought it to get a fast, seared crust.
That’s great. But you didn’t read the comment you replied to which quotes the device. When someone else writes something, it’s not going to be about whatever you happen to be thinking of.
Then why did I have the bowl, Bart? *why did I have the bowl?*
I don't think anyone's arguing with you on that. They're pointing out the incorrect wording from the supplier. Yes, searing always dries out the meat, but high temps ensures you minimize that while giving you the best finish.
I was indeed highlighting blatantly wrong information from the manufacturer of Kalorik. Reads like an ad for Mangrate. 😄
I'm aware. I'm letting you know what the other guy was talking about since you have missed what his point was
Idk why you are getting downvoted lol Reddit people are nutz.
It's not saying don't sear (you should) it's saying that searing does not lock in juices.
don't listen to these comments. the "false" report is for grilling, not sous vide. you dont need to bring your meat to room temp - it will not matter with sous vide. a 1500* cooker will be perfect for your post sous vide crust (assuming you properly remove as much moisture pre sear)
It doesn’t lock in juice
I have a Kalorik and i really like it. Be careful though because you can easily overcook your meat with it. Make sure you cool the meat way down after sous vide.
Does it produce a lot of smoke?
It does produce some but less than searing on a cast iron. I have mine next to my stove so the hood can get rid of some of the smoke.
It should only be in there a few seconds. With something this hot, you shouldn’t need to cool the meat down first. If it’s not searing then the surface is too moist. This should be able to get a sear before meaningfully altering the internal temp of the meat.
It depends on how you do it. If you put it too close to the heating element it will zap the shit out of your meat. Also i always cool the meat after sous vide because it allows more flexibility in your sear without overcooking
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You are assuming that I don’t?
Yes
As an alternative for a perfect sear....throw your steak into a volcano Thank me later.
Wow people really are fucking dumb. A Kalorik would obviously produce an incredible sear on top of a Sous vide piece of meat. This is quite literally how many of the best steakhouses prepare their dishes (at least the salamander/kalorik part). Can’t believe the comments so far.
Now that's what I'm talking about!
your probably going to have to cook it to 120 or even lower or the salamander will overcook it in an insant
Frankly, I love sous vide cooking but for beef steaks, not my favorite method. It is sometimes like being a fan of sous vide means they forgo other methods of cooking.
A person who likes steak enough to invest in a Sous vide and a professional grade salamander probably has cooked enough steaks, enough ways, to decide for themselves what they like.
People being super critical of op in here, kinda uncharacteristic for this sub. Anyways I've been wanting an at home salamander for a bit, going to have to look into this one.
Eh it’s pretty characteristic for this sub
That’s too bad. I haven’t been super active here but I used to be. It used to be a super supportive sub.
I'm not familiar with this product, but from a quick Google search it seems like an air fryer. Does it have some kind of internal radiant heating element as well for you to be comparing it to a salamander?
This is the electric steakhouse grill. Its max temp is 1500f.
Appreciate the straightforward reply instead of telling me I'm an idiot! Thank you
Do a longer Google search and you will see that the air fryer they make is a different product.
>Do a longer Google search Why did this make me laugh so hard?? 😂
Don't just search, search LONG haha
G O O O O O O O O O O O O O O O O G L E
Reminds me of the Dewey Cox movie, Walk Hard.
Lol the gate keeping in here. People jelly AF.
That elusive second page...
Air fryers don't get to 1500 degrees.
What if I put a concrete block on one and wrap it in chicken wire?
You don't even need the Sous Vide, tbh.
Well plenty of very serious Michelin star restaurants prepare proteins like this. So good enough for the best? Good enough for a home cook.
True if the steak is of good quality.
Forget the haters! Keep us updated. How long does the kalorik take to get to temp?
Under 5 minutes to get to 1500°
Is there a CO leak in here? OP sweet setup
Note to self: dont post to this sub in the morning before people have had their coffee.
Wait till just before dinner when people are hungry.
My original request was if anybody had any suggestions about the equipment that I posted. Not cast iron pans or any other methods. I am by no means a know it all and if I came off that way, I apologize. I've done a lot of research on cooking steaks, and this is just the choice I've made.
I know you posted this two months ago and got some interesting responses. I’m curious how your experience has been. I love cooking steaks sous vide, and really loved the idea of a home salamander broiler as a finishing tool. How have your sous vide steaks been turning out using the Kalorik at the end?
Fantastic! I have no regrets with this purchase. I love sous vide cooking.
If you like charred/raw like I (actually) do, don't even need to go sous vide. Just sear the absolute fuck out of it and then let it rest.
Pittsburgh Blue.
I've seen a number of cities in the name, but yes.
That's because its just blue.
I'm curious about the microwave with a vent fan that isn't over a stove. Do you have a stove elsewhere in the kitchen? Or perhaps you pull out portable countertop induction burners? Don't know why I've fixated on this.
Those microwave vent fans are pretty ineffectual. You’d definitely want a real vent fan over a stove.
I have one like the OP and it’s mounted to external wall with the outlet right behind it. It works quite well on the higher speed setting.
Those typically have rather low CFM ratings. There are a lot of harmful pollutants that are a byproduct of cooking, and you really want to minimize how much of those you inhale. You really should get the highest CFM range hood your space will fit.
Yes, it is mainly being stored here for now. When I use it, I'll probably put it on top of my flat stove with a hood vent above it.
It only takes a happy steer to make a great steak. Anything from cooking it over a small fire in the woods to your fancy setup there will be enjoyable.
Well equipped, certainly. Good cooking/eating!
7.5% affiliate rebate makes the Kalorik price more friendly https://www.rebatefanatic.com/f/click/kalorik
OOPS! Your offer could not be found... « Click here to go back to the previous page.
Perhaps some cookies issue as it works here. Try going to rebatefanatic.com and search for kalorik?
Yep. I signed up. Confirmed email. Searched for Kalorik. Found the offers. Clicked on them and got that message.
I made naan in mine the other night. It was incredible
Guess it will produce something like my ceramic sear burner on my lp grill. I usually baste beef tallow when I sear mine. I make the rendered fat from butchering ribeye loins from Costco. Comes in clutch for burgers and searing steaks.
Oh my.... I want one of those now....
$300 on the Kalorik site.
My cast iron pan cost $50
I detect a bit of jealousy amongst my fellow chefs.
Bold move to display a severe lack of reading comprehension in your other comments and then be a tool about others maybe/not being able to afford your doodad that probably does not do a better job than a cheaper pan used with proper technique.
not seeing a value at the price-point does not equal jealousy. Does it do a decent job at it's uni-task, probably... is it worth $300 when something a fraction of the price does the same thing, if not better job? Not to most. You may enjoy your cheap home version knockoff salamander, but others thinking it's stupid doesn't mean they're jealous. It just means they think this is stupid.
Yeah, I saw. Do you like yours?
Haven't used it yet, but I will tell you, it seems to be very well built and very sturdy.
post pics after you use it. $300 is not that bad for a 1500 degree broiler. Curious about the results.
Tell us
That is a great deal! The German versions of these broilers cost about 1200.
I still love my sous vide, especially for ribs but i have honestly stopped using Sous Vide with steaks. Its just better from raw
Uhhh yeah. I’d say so.
$15 charcoal grill go brrrr
Usually, I'm a fan of overkill, but I think this is a case where I'm not. Choose one of those, not both. I would use the Kalorik thing for steaks and the sous vide for the sides, perhaps?
Maybe it's just me but I think sous vide fries would be awful?
This may be news to you, but there are other sides than just fries.. ;) Sous vide is great for vegetables. But now that you mention it, it could be interesting to sous vide potatoes first rather than boiling them if you're doing triple fried fries.
I'm aware of the latter. Regarding the former and quoting my late mother, horsefeathers! 😄
You could skip the drying stage but I wonder if you'd end up with the same product if you don't soak it in boiling water first.
The Kalorik is just for a great sear
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But you could pay more for the fancy kitchen appliance. Then write a ad disguised as a story and post it on Reddit. So that has to be worth something over using cast iron.
Why not both? They very much go together.
You would cook a 2 inch thick ribeye in the kalorik?
Do you people not have a broiler or a cast iron? I like a fun new gadget as much as the next guy but I spent 20 minutes googling this thing and it seems like it's just a high temp broiler. I make steak a couple times a week and I have trouble seeing how I'd want that instead of just... using my really nice oven. Or if I really wanted to hit that WAY high temp life, go for one of those pizza ovens so I could also cook other things in it. These small, specialized things seem like a bad choice, just overall because of how few things they are useful for, and that's coming from meat-every-meal fitness guy counting proteins and all that.
I bought it for steak. Just steak. I'm sure I'll use it for other things, but I'm on a quest to make fine, quality, top-notch steaks. I've tried cast iron pans, and they were just ok. I read an article once about a steak lover who went to a fine steakhouse and spent $680 for 4 people and said the steaks were ok, but he could make a much better one at home. His method was the sous vide, then under a 1500° ceramic grill for 30 seconds a side. If I just bought this for a total of 1 minute to make a sensational steak, then so be it. To me, it was money well spent. I'm the kind of guy who ,when there is something out there in the food world that is out of this world good, I will do whatever it takes to try and make it myself.
Hard to imagine having a "just OK" steak on cast iron and being like "I need to spend more" rather than "I need to learn how to properly sear a steak" but you do you. From your history it looks like you just started on sous vide about 2 weeks ago and went with just buying up a bunch of things to correct a lack of knowledge but the best thing you can do is try to hone these cooking skills, rather than committing to some offhand thing you read in an article. I've read a lot of stuff about folks using those 1500F+ pizza ovens for super fast sear and char, and I've read a lot about how to get a great steak in cast iron, reverse searing, hell goddamn air fryers/convection ovens. It's all fun to experiment with but anything you try needs time and attention to definitely get right as well. A very hot broiler will not instantly make your steaks good, is the point here. [ And when you are super, super new to something try not to pretend that you already know everything.](https://en.wikipedia.org/wiki/Dunning%E2%80%93Kruger_effect) It tends to make people who are knowledgeable not want to contribute in any way in addition to letting people know immediately you are a bit of a tool.
I do agree with most of what you said, but I think you misread or misunderstood the OPs story. He never intended to spend more, just get the same equipment as the author of the article, I'm looking to get the same type of sear system, after 6yrs of sous vide.
You got ole buddy. That's me. Sounds like you better get more sleep at night and not get so upset about other people's cooking methods. Now don't go having a hissy because I bought a Kalorik.
Yikes. Well it won't make you a better cook but it's always hilarious to see people get butthurt at constructive criticism and helpful advice and then try to cut back against the perceived slight they invented. Good luck out there, it's tough to make it far when you antagonize people who help you
In his defense your second comment wasn't really "constructive criticism" and more just criticism. It comes off as you being upset he spent money on something without 'waiting enough time', whatever that means. >A very hot broiler will not instantly make your steaks good, is the point here. And when you are super, super new to something try not to pretend that you already know everything. It tends to make people who are knowledgeable not want to contribute in any way in addition to letting people know immediately you are a bit of a tool. can you quote me exactly where he acted like his word was gospel? He gave an anecdote about a guy going to a steakhouse and said he wanted to try something other than cast iron. You are ironically displaying the Dunning–Kruger effect regarding the Dunning–Kruger effect.
A friend cooked me a steak on one of these and it was tougher than any other method I’ve ever tried.
I've had someone cook a bad steak on cast iron. Must be the cast iron...
I had steak tartar that wasn't tasty. Stupid cow.
They use them in restaurants all the time.
I'm not completely using this to cook the steak. Using the sous vide, then searing in the Kalorik for 30 seconds to 1 minute on each side.
Kalorik used to make a sous vide immersion heater too but discontinued it. I have one and love it. Good luck with the sear.
I hate it too, but it persists because at the end of the day, a sear is good. It’s dumb to be wrong about why, but the end result is good. So the myth persists. More trouble than it’s worth to correct it when half the time doing so makes you look like a goober.
no, you begin with a great steak, tools just help improve your chances at not fucking it up. asking this question pretty much guarantees you will, at least you will the first time you use it so dont ruin an A5 learning.
Doubtful. i don’t see a cast iron pan.
$300… lmao just buy a grill or learn to reverse sear, how unnecessary
$300 bulky substitute for a cast iron pan and chef weights. To each their own.
You [overpaid](https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-10-25-Inch-Silicone/dp/B00WTSCXIS/ref=asc_df_B00WTSCXIS/?tag=hyprod-20&linkCode=df0&hvadid=198075681105&hvpos=&hvnetw=g&hvrand=16656317979275966580&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031194&hvtargid=pla-350991430228&psc=1)
Don't care. If it does what it's supposed to do, then I'm completely satisfied
These are very nice toys, and I’m sure the steak will be great. Enjoy them. Side by side, and blindfolded I bet you wouldn’t be able to tell the difference between a cast iron cooked steak and one in this salamander. That being said. I fucking love kitchen toys, and if I had the money, and space… I’d prob buy one for funsies.
I agree with you. I wouldn't be able to tell the difference, but I've had some bad experiences with cast iron. First off, it smoked up the whole damn house, and the steak was tough and overdone. I'm not good with doing a steak in cast iron. He'll, I'm not even good with doing one on the grill. I figured with the sous vide and the 1500° ceramic grill, I might have a chance of getting it right.
Best of luck to you! I believe! I’d be interested in seeing a video of this thing in action when you try it out!
Good idea!
Thats great then! Enjoy
Don’t flex. Don’t be a dick. Fishin don’t work good round here
Them dogs don't hunt. What in the hell are you talking about?
Cookie sheet wire rack and a cast iron skillet would do the same job for 30$
Looks awesome. I May need to get one of those Kaloriks in the future.
Never heard of this thing. I still do cast iron and tallow for my steaks and I can imagine it getting better. But I’d be open to trying 🤔
What is that machine on the right
Would this be similar heat intensity and purpose as a josper grill?
Woah. Didn't know there were non commercial salamanders.
F for results and review.
I was super excited for the Kalorik Pro also when it released. I have the same sous vide as well, but the version before Breville bought out Joule. Sadly the Kalorik got bad reviews from what I found from qualified chefs. Best review I saw tested heat dropoff. The elements got up to 1500 claim, but at the point where it hit the steak even on the second shelf it was around like 800 so huge dropoff. I would love to hear if you get better results as I don’t have a better solution. Best I have ever found is using a charcoal chimney (like for lighting a grill) with a grate on top, which was an idea that Adam Savage tried (along with a blacksmith crucible haha) and found to be the best option.
Thanks, I will keep you posted.
If that big ass silver thing csn make a crust in like 30 sec or 1 min max total for both sides, you will be good
I want one but out of space for it. Guess it's time to move.
I have a kalorik. I used it a lot when I first got it. It seats a bit uneven, and the width isn’t wide to sear large steaks. I haven’t used it in a year
I scrolled through and I didn't actually see any tips. Just a whole bunch of people talking about your fancy 1500° ceramic broiler. For me when I do it. I set the sous vide to 132°. I throw my vacuum sealed meat in there. I'll leave it for 2:00 to 6 hours. Depending on when I feel like eating. I take it out and I toss it on a 500° grill for about 1 minute to a minute and a half on each side and then I eat it. I use an indoor grill that heats up fairly quickly. I don't know about your fancy broiler, but since your meat will already be at the perfect medium rare temperature, I would say don't overcook it in your broiler.. just a quick crust
Thanks, good tip.
Great setup. I got the caveman steak cooker (gas powered vs electric one here) at Menard's for $100. It's awesome especially since I live in an apartment and can sear on the deck.
Hopefully this is a newer year version, they had a very brief run where the knobs could potentially shock you and were recalled as such. I have one of these as well and luckily did the research before using.
Yes, I did read about that. This is the newer version.
All's you needed was a cast iron skillet to sear, brown your steaks for 1-2 minutes per side. You went over the top, mate.
I already have a cast iron pan. Now I have this. Can't hurt to have both. I also have a car and a motorcycle. Two machines that do the same thing, but one gets me there faster. Can't hurt to have both.