Hi Youtubers, It is Roger again from www.LowTempCooking.com I was searching you youtube for tips on using a butane tourch to finish off sous vide dishes. I could not find any so I took a stab with some chicken breast cooked for 3 hours at 140F in the sousvide professional. It is not complete success, but it is a start.. If you have tried this please upload a video or better yet please visit us on the Low Temp Cooking Site forum and share your knowledge and some sous vide recipes.
Thanks,
Roger Seher
P.S. Be careful not to burn the chicken with the butane torch, go slow.
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