Blow Torch for Sous Vide Finishing Work

[Wingman]

I have seen folks using butane cooking torch's to do a finish sear on their Sous Vide cooked meats. I picked one up on Amazon to try out. After three uses so far I have to say I'm not impressed at all. Flavor and presentation wise I feel either a high temp sear on the grill or in a CI Skillet with some EVO in both cases produces much more favorable results. Just my opinion. Here's my last and final attempt at torching food. Chicken tenders cold smoked with Alder then seasoned with some onion powder, garlic powder, Montreal Chicken seasoning and allot of MH HAW then vacuum sealed and hot tubbed @ 146 F for 5 hours. Super tender and great flavor. I made these the other day with a sear at the end in my CI skillet and it looked and tasted better (outer part) in my opinion. I will be retiring the torch for now....

[Richtee]

I too have tried this. Lacking... IMHO. Use that Vortex or the CI pan rocket hot.

[Fishawn]

Thanks for the review Rob. I will save meself the pain.

[Mark R]

Yea, I tried that too, vortex much mo betta!

[barkonbutts]

If ya did not try you would not know.... thanks for trying so now we all know!!!

[dcarch]

I use a shop propane torch. Cheaper and more powerful.

I use a cast iron pan for searing. While searing, I use the torch to brown the edges of the steak and to touch up spots if needed.

dcarch

[buckeyesmoker]

Yeah....that type doesn't have the BTU's needed for searing meat. More for desert/cheese type dishes.

[HawgHeaven]

I tried it once, and I agree... not what I'll be going back to. The torch has its place in the kitchen, butt not for searing SV stuff. Now, a Creme Brulee... torch it baby!!

[gracoman]

I use a MAP torch. It burn's cleaner and hotter than propane and has many other uses such as lighting lump, blistering/skinning chilies, quickly removing tomato skins, caramelizing desserts, crisping up flabby poultry skin and bacon, plumbing etc. IMO a MAP torch is a kitchen requirement.

When torching SV'd meats, try brushing with a solution of baking soda and dextrose or corn syrup. Put a tsp of each in 1/8 cup of water to dissolve. That's enough solution for a lot of meat. The sodium bicarb' promotes browning by raising the pH, and the sugar reacts with protein to enhance the Maillard reaction under the heat of the torch.

[Richtee]

Never tried a MAPP... hey so maybe I should try my brazing kit?

[Wingman]

I'm going to stick with searing on the grill or in a CI Skillet or CI griddle.

[Blue Dog BBQ]

I tried it once, and I agree... not what I'll be going back to. The torch has its place in the kitchen, butt not for searing SV stuff. Now, a Creme Brulee... torch it baby!!

Doing a creme brulee if you use your broiler you can get just as good results and you don't have to buy any new gadgets that get minimal use.

[HawgHeaven]

Doing a creme brulee if you use your broiler you can get just as good results and you don't have to buy any new gadgets that get minimal use.

Haven't done the broiler for creme brulee, but do use the "I already have the torch gadget"

[gracoman]

Never tried a MAPP... hey so maybe I should try my brazing kit?

Just try and minimize the flux

[gracoman]

I'm going to stick with searing on the grill or in a CI Skillet or CI griddle.

The advantage of using a torch is ease of use and showmanship. Searing in CI on the kitchen stove is relatively easy except for the clean up, and the lingering odor and firing up a grill just to sear an already cooked piece of meat is counterproductive. Torching a steak table side in from of inexperienced guests is just as much fun for you as it is for them. It's simple and quick. Try the dextrose solution before giving up without a fight. Sous Vide is a modernist technique. Why not continue with the dextrose.