When you're torching, you'll need a safe, non-flammable surface to place your meat or fish. That means not on your cutting board. Instead, lay a wire rack atop a heavy duty baking sheet and torch away.
Stick it on your fridge, save it on your smartphone or keep it in
your wallet. One of my best friends as an amateur sous vider is a time
and temperature chart that clearly displays how long various types of
food should be cooked an at what temperature.
Here's how it works: Place the ingredients in a large, freezer-safe zip-top bag. Submerge the bag in your water bath (careful if it's hot), and watch as the pressure of the water instantly pushes air out of the bag.
Before you seal the bag, make sure all the air escapes, including what's left just below the zipper.