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anyone see a problem with finishing proteins with the same map gas torch i use to light the egg? Wanted to give it a try but didn't know if the map gas is 1. safe and 2. odor/tasteless.
If no, what torch do i need?
i use food-saver vac system and bags. I called food-saver and they swear the plastic is safe to heat to the sous vide temperatures and claim that chefs around the country are using it. I bought the sidekic immersion circulator from amazon and sous vide in food-saver vac bags in an igloo playmate cooler.
Thanks for the advice on the torch. I've been searing on a cast iron pan or at nuke temps on the egg but always looking for an excuse to torch something.
my counter tops are granite and my plates are ceramic and have been glazed and fired in a kiln. I don't think either really matter up until this point bc i was planning on holding the meat above the plate with a pair of tongs in one hand and torching with the other. I'm curious as to how other with experience do it. I would imagine a cookie grid above a drip pan/baking sheet works well for pieces of meat too large to be held by tongs.