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Searing after SousVide...

boris_855476

...a Steak better with blowtorch or in the pan if one doesn’t need a sauce?

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brian_martin2001

This is a complete matter of preference. If you're using a wood or charcoal grill, you get an added flavor; but to use a pan vs. propane/butane, i don't get much of a difference in taste. This is something you should experiment with to determine which you prefer.

FrankM_3301

I use a pan to avoid the off-taste that comes from the torch. I do have a Searz-all, but a hot cast iron pan (which also allows for basting) ...or ripping outdoor grill beats the torch in my opinion.

boris_855476

I don't have an outdoor grill - so I have to choose from another view. But thanks for the mentioning of the off-taste. Is this ugly taste also the case if you hold the flame a few inches apart from the surface of the meat?

boris_855476

Sizzling with a torch for Creme Caramel is better with coarse or fine sugar?

In the video from ChefSteps I think I saw fine one.

FrankM_3301

See this....and this.

I like a cast iron pan on stove. That way you can baste and improve crust.

boris_855476

Thanks