After I pull the meat out of the sous vide and then use a blow torch to sear it, should I use a fat on it or not? Will that get a better crust on it?
Blow torching meat after sous vide – add fat or not
blowtorchfatssous-vide
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Best Answer
I have not noticed any real difference from using a fat, so I skip it. What does make a difference is thorough drying the meat.
I haven't ever had great results from a torch though. I prefer a screaming hot pan or grill, although both are way more effort.