Blowtorch

In traditional cooking, meat is browned at the beginning, before braising or roasting. In the case of sous vide cooking, however, foods are often browned after they are cooked, just before serving. To accomplish this quickly, without overcooking the inside of the food, a blowtorch is used for the final browning and to quickly create a crust. A blowtorch that burns propylene instead of propane burns at a higher temperature, working more efficiently to form a crust and less likely to cook the food further. Don’t use a welding torch, which uses acetylene and oxygen and burns with an intensely hot flame.