Is a top heat gas grill, capable of 800°C / 1500°F perfect for pizza and sous vide steak? Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern) Announcing the arrival of Valued Associate #679: Cesar Manara Unicorn Meta Zoo #1: Why another podcast?What's a good choice of steak to use for a steak pizza?Dry sous vide steakFlank Steak Sous Vide - Blood Spots?How to Sous Vide Filet Mignon to Medium RareSous Vide Beef steaks look overcooked at 59°C and 56.5°CWhat makes meat overly juicey?Cooking sirloin steaks with Anova sous vide gave me leather tough steaksHow long is too long for sous vide steakHow to achieve a good steak crust with a blowtorch?How long to sous vide a tough cut of steak?
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Is a top heat gas grill, capable of 800°C / 1500°F perfect for pizza and sous vide steak?
Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern)
Announcing the arrival of Valued Associate #679: Cesar Manara
Unicorn Meta Zoo #1: Why another podcast?What's a good choice of steak to use for a steak pizza?Dry sous vide steakFlank Steak Sous Vide - Blood Spots?How to Sous Vide Filet Mignon to Medium RareSous Vide Beef steaks look overcooked at 59°C and 56.5°CWhat makes meat overly juicey?Cooking sirloin steaks with Anova sous vide gave me leather tough steaksHow long is too long for sous vide steakHow to achieve a good steak crust with a blowtorch?How long to sous vide a tough cut of steak?
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I am talking about something like this:
The biggest problem with home made pizza seems to be the lack of temperature, which dries out the dough. Professional pizza makers bake a pizza for under 2 minutes at about 400-450°C / 800-900°C.
I also appreciate this machine's capability to sear a sous vide steak, without creating a gradient.
Basically, this looks like exactly what I am looking for, a steak / pizza machine, which can do grilling as well.
At first I wanted to get a weber gas grill, but the problem is the low maximum temperature.
One downside of this machine is that it doesn't heat evenly at all. But I think I could get around that by turning the pizza.
Does this machine have any disadvantages compared to similar solutions, which are produced for home made pizza specifically?
The temperature checks out, but is it missing something critical? And also, would it actually produce crust without cooking the inside, similar to a torch, but hopefully a lot quicker?
If a grill existed, which could cover these two things (steak searing after sous vide and proper pizza) I would actually prefer something like a weber gas grill. But my understanding is, that these have trouble achieving anything above 350°C / 700°F.
pizza steak searing grill
asked 14 mins ago
user1721135user1721135
414211
add a comment |
I am talking about something like this:
The biggest problem with home made pizza seems to be the lack of temperature, which dries out the dough. Professional pizza makers bake a pizza for under 2 minutes at about 400-450°C / 800-900°C.
I also appreciate this machine's capability to sear a sous vide steak, without creating a gradient.
Basically, this looks like exactly what I am looking for, a steak / pizza machine, which can do grilling as well.
At first I wanted to get a weber gas grill, but the problem is the low maximum temperature.
One downside of this machine is that it doesn't heat evenly at all. But I think I could get around that by turning the pizza.
Does this machine have any disadvantages compared to similar solutions, which are produced for home made pizza specifically?
The temperature checks out, but is it missing something critical? And also, would it actually produce crust without cooking the inside, similar to a torch, but hopefully a lot quicker?
If a grill existed, which could cover these two things (steak searing after sous vide and proper pizza) I would actually prefer something like a weber gas grill. But my understanding is, that these have trouble achieving anything above 350°C / 700°F.
pizza steak searing grill
asked 14 mins ago
user1721135user1721135
414211
The problem with this for pizza is the top-heating feature. Best for Neapolitan pizza is a very hot surface that quickly cooks the crust, along with a very high ambient temperature that cooks the top.
– moscafj
57 secs ago
add a comment |
I am talking about something like this:
The biggest problem with home made pizza seems to be the lack of temperature, which dries out the dough. Professional pizza makers bake a pizza for under 2 minutes at about 400-450°C / 800-900°C.
I also appreciate this machine's capability to sear a sous vide steak, without creating a gradient.
Basically, this looks like exactly what I am looking for, a steak / pizza machine, which can do grilling as well.
At first I wanted to get a weber gas grill, but the problem is the low maximum temperature.
One downside of this machine is that it doesn't heat evenly at all. But I think I could get around that by turning the pizza.
Does this machine have any disadvantages compared to similar solutions, which are produced for home made pizza specifically?
The temperature checks out, but is it missing something critical? And also, would it actually produce crust without cooking the inside, similar to a torch, but hopefully a lot quicker?
If a grill existed, which could cover these two things (steak searing after sous vide and proper pizza) I would actually prefer something like a weber gas grill. But my understanding is, that these have trouble achieving anything above 350°C / 700°F.
pizza steak searing grill
asked 14 mins ago
user1721135user1721135
414211
I am talking about something like this:
The biggest problem with home made pizza seems to be the lack of temperature, which dries out the dough. Professional pizza makers bake a pizza for under 2 minutes at about 400-450°C / 800-900°C.
I also appreciate this machine's capability to sear a sous vide steak, without creating a gradient.
Basically, this looks like exactly what I am looking for, a steak / pizza machine, which can do grilling as well.
At first I wanted to get a weber gas grill, but the problem is the low maximum temperature.
One downside of this machine is that it doesn't heat evenly at all. But I think I could get around that by turning the pizza.
Does this machine have any disadvantages compared to similar solutions, which are produced for home made pizza specifically?
The temperature checks out, but is it missing something critical? And also, would it actually produce crust without cooking the inside, similar to a torch, but hopefully a lot quicker?
If a grill existed, which could cover these two things (steak searing after sous vide and proper pizza) I would actually prefer something like a weber gas grill. But my understanding is, that these have trouble achieving anything above 350°C / 700°F.
pizza steak searing grill
pizza steak searing grill
asked 14 mins ago
user1721135user1721135
414211
asked 14 mins ago
user1721135user1721135
414211
asked 14 mins ago
user1721135user1721135
414211
asked 14 mins ago
user1721135user1721135
414211
asked 14 mins ago
user1721135user1721135
414211
414211
The problem with this for pizza is the top-heating feature. Best for Neapolitan pizza is a very hot surface that quickly cooks the crust, along with a very high ambient temperature that cooks the top.
– moscafj
57 secs ago
add a comment |
The problem with this for pizza is the top-heating feature. Best for Neapolitan pizza is a very hot surface that quickly cooks the crust, along with a very high ambient temperature that cooks the top.
– moscafj
57 secs ago
The problem with this for pizza is the top-heating feature. Best for Neapolitan pizza is a very hot surface that quickly cooks the crust, along with a very high ambient temperature that cooks the top.
– moscafj
57 secs ago
The problem with this for pizza is the top-heating feature. Best for Neapolitan pizza is a very hot surface that quickly cooks the crust, along with a very high ambient temperature that cooks the top.
– moscafj
57 secs ago
add a comment |
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The problem with this for pizza is the top-heating feature. Best for Neapolitan pizza is a very hot surface that quickly cooks the crust, along with a very high ambient temperature that cooks the top.
– moscafj
57 secs ago