In this case we took our squid, which is cooked at 59°C for three hours, chilled down and then charred them with our butane torch. The result is wonderful with the tenderness of the slow cooking paired with the flavor of our unilateral burning. Char on one side, tender and smooth on the bottom. The approach works well in both hot and cold preparations. We are still working on what we would call the "it" dish for these squid but the flavor is so good that we know this technique will be a staple in our repertoire.