New to sous vide so apologies for any incompetence ... Question on the finishing searing: Can I use a blowtorch flame instead of a pan? I'm thinking that putting a very tender and delicate piece of meat in a pan and flipping it over may tear my meat to pieces as it (yet) has no "Maillard surface" to hold it together, if you see what I mean? Or will a flame not produce as nice a surface, so that I'm only ruining my food? Any thoughts?