I have started cooking sous vide and am thinking of buying a torch to finish off the meat. I have seen stores selling little butane torches for creme brulees, but some have claimed they are not hot enough and I should use propane.
On the other hand, some have claimed that propane leaves a flavour in the meat that should be avoided.
Anyone tried both? Anyone uses the little butane torches? What kind of flavour does the propane impart?