# Sous Vide **URL:** \ **Category:** Cafe Society\ **Created:** [July 10, 2018, 4:28am UTC](https://boards.straightdope.com/t/sous-vide/817638 "2018-07-10T04:28:46Z")\ **Posts on this page:** 7\ **Page:** 2
**Author:** ![MichaelEmouse](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/michaelemouse/32/101_2.png) [@MichaelEmouse](https://boards.straightdope.com/u/MichaelEmouse)\ **Post date:** [July 11, 2018, 7:55pm UTC](https://boards.straightdope.com/t/sous-vide/817638/21 "2018-07-11T19:55:03Z")
For searing, how do butane and propane torches compare? Anything to know in advance? ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [July 11, 2018, 7:58pm UTC](https://boards.straightdope.com/t/sous-vide/817638/22 "2018-07-11T19:58:49Z")
> [@MichaelEmouse](#): > > For searing, how do butane and propane torches compare? Anything to know in advance? I have a butane torch. It works fine for things like creme brulee, but not so well on meat. Browning in a pan works better. I would use a torch for something delicate, like cooked fish, rather than risk it falling apart in a pan. ---
**Author:** ![GaryM](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/garym/32/241_2.png) [@GaryM](https://boards.straightdope.com/u/GaryM)\ **Post date:** [July 11, 2018, 8:30pm UTC](https://boards.straightdope.com/t/sous-vide/817638/23 "2018-07-11T20:30:08Z")
In my experience a hardware store propane torch works fine. All the butane torches I’ve seen have wimpy narrow flames in comparison. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [July 11, 2018, 9:06pm UTC](https://boards.straightdope.com/t/sous-vide/817638/24 "2018-07-11T21:06:21Z")
> [@MichaelEmouse](#): > > For searing, how do butane and propane torches compare? Anything to know in advance? I don’t recommend either unless, like **Jeff Lichtman** said, you’re doing delicate things like fish or eggs. For meat, they don’t sear nearly fast enough or well enough to be worth the time, even the super high end [Searzall](http://www.bookeranddax.com/searzall/). Just throw the steaks in a hot pan to crisp up; it works twice as well in a quarter the time. ---
**Author:** ![dzeiger](https://avatars.discourse-cdn.com/v4/letter/d/46a35a/32.png) [@dzeiger](https://boards.straightdope.com/u/dzeiger)\ **Post date:** [July 12, 2018, 12:46am UTC](https://boards.straightdope.com/t/sous-vide/817638/25 "2018-07-12T00:46:11Z")
> [@Face\_Intentionally\_Left\_Blank](#): > > Thanks for the tips and info. Lot of enthusiastic ppl here and in Sunny Daze’s thread. Hope I get a chance to try this out real soon. > > Anyone (besides Mind’s Eye) have a sub-$100 NON-'Anova" heating unit that they’d recommend? Probably going with the Anova due to reviews here and elsewhere, but it doesn’t hurt to investigate options. I bought a Gourmia model 140, it was $100, but I had an ever-present Bed Bath and Beyond 20% coupon that brought it down to $80. I’ve been very happy with it. No bluetooth/wifi on that model, if that’s something you’re interested in (I prefer to keep the Russians guessing about my mealtimes…) ---
**Author:** ![Face\_Intentionally\_Left\_Blank](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/face_intentionally_left_blank/32/288_2.png) [@Face\_Intentionally\_Left\_Blank](https://boards.straightdope.com/u/Face_Intentionally_Left_Blank)\ **Post date:** [July 12, 2018, 8:03am UTC](https://boards.straightdope.com/t/sous-vide/817638/26 "2018-07-12T08:03:00Z")
> [@dzeiger](#): > > I bought a Gourmia model 140, it was $100, but I had an ever-present Bed Bath and Beyond 20% coupon that brought it down to $80. I’ve been very happy with it. No bluetooth/wifi on that model, if that’s something you’re interested in (I prefer to keep the Russians guessing about my mealtimes…) Yeah, I don’t really need to control it from a distance, I could see using wifi to change your cooking times/temp, but Bluetooth seems silly. If I’m that cloe, I’ll just walk over to it! ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [July 13, 2018, 1:31am UTC](https://boards.straightdope.com/t/sous-vide/817638/27 "2018-07-13T01:31:20Z")
I had a sous vide supreme, loved it but it sort of melted when the house burnt down. Now we have an Anova, and still love it. We do all sorts of stuff, most recently was a 48 hour batch of really meaty pork ribs finished off on the grill. I like it for poaching chicken to be used as chicken salad or pulled chicken BBQ, the chemo nausea makes chicken fairly ideal in the blandness but baking it makes it dry and mealy, poaching it gives you a pot of rather oddly tasting dishwatery chicken stock, but sealed in plastic and done sous vide, I can cook chicken in one bag, pork in one bag and beef in a third bag and not muddle flavors or ‘dirty’ my water. Not fond of doing vegetables in it, was unsatisfied with how the artichokes came out. [Previous page](https://boards.straightdope.com/t/sous-vide/817638.md?page=1)