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Do you have a culinary torch? What do you use it for?
Posted on 5/1/15 at 8:15 am
Posted on 5/1/15 at 8:15 am
I bought one a while back and still haven't used it. Mainly got it to make Creme Brulee just haven't gotten around to it yet.
I've seen some sushi chefs use it to sear tuna and I assume it would be good for getting a good crust on a steak or maybe a ham glaze.
Any other good uses for it?
I've seen some sushi chefs use it to sear tuna and I assume it would be good for getting a good crust on a steak or maybe a ham glaze.
Any other good uses for it?
9
Posted on 5/1/15 at 8:16 am to Powerman
I have a MAAP torch for lighting my BGE.
Posted on 5/1/15 at 8:17 am to Powerman
Creme brulee' mainly
Posted on 5/1/15 at 8:48 am to Powerman
quote:
Any other good uses for it?
Reverse searing.
Posted on 5/1/15 at 8:48 am to jmarto1
Works great on a blunt in the wind 
j/k
j/k
Posted on 5/1/15 at 9:21 am to Powerman
Might be able to use it for some light silver soldering of a plumbing joint in a pinch.
Might be able to use it to heat up and free a stuck bolt from an engine block.
Would make a dandy torture device once you got the guy securely tied down to the table top.
I have a propane torch and a Map Gas torch for those uses.
I have a big torch that is nice to start charcoal quickly or get my burn pile going if the wood is green.
I would probably use the small propane torch for toasting a meringue or caramelizing a Crème Brulee. Granted, it is probably not sexy enough for table side use.
The big torch is just too hot for cooking use. Makes a nice jet-roar though.
Might be able to use it to heat up and free a stuck bolt from an engine block.
Would make a dandy torture device once you got the guy securely tied down to the table top.
I have a propane torch and a Map Gas torch for those uses.
I have a big torch that is nice to start charcoal quickly or get my burn pile going if the wood is green.
I would probably use the small propane torch for toasting a meringue or caramelizing a Crème Brulee. Granted, it is probably not sexy enough for table side use.
The big torch is just too hot for cooking use. Makes a nice jet-roar though.
Posted on 5/1/15 at 9:24 am to Powerman
To create a maillard reaction on things I sous vide. Torch flames get north of 1300 degrees F so they are perfect for getting a quick sear.
Posted on 5/1/15 at 10:16 am to Powerman
dabs, lighting the grill, browning the tops of casseroles/anything with a cheese topping that I don't want to throw under the broiler
Posted on 5/1/15 at 10:34 am to Powerman
Cigar lighter, burning stubborn feathers off ducks when I clean them.
Posted on 5/1/15 at 10:48 am to MeridianDog
quote:
I would probably use the small propane torch for toasting a meringue or caramelizing a Crème Brulee. Granted, it is probably not sexy enough for table side use.
I got this one
LINK
Finally ordered some fuel for it. Thinking of putting it to good use soon. I like the idea of using it on a mac and cheese to brown the crust.
Posted on 5/1/15 at 10:49 am to Powerman
Killing bugs that venture too close to me when I'm outside by the grill.
Posted on 5/1/15 at 11:03 am to Powerman
quote:
I got this one
I forgot - I have one of those. It fills with a propane lighter refill cylinder.
If I needed to brown a meringue tonight, I would have picked up my propane torch and never thought about that one.
I think mine is construction worker yellow, so it still would not be a decent "table side for company entertainment" torch. Honestly, I am not certain why I bought it, but it is in one of my tool cabinets in the shop at home.
Posted on 5/1/15 at 12:43 pm to MeridianDog
I don't have the cutesy lil kitchen kind. Just a good ol Bernzomatic from the hardware store. It handles creme brûlée just fine.
Posted on 5/1/15 at 12:47 pm to Powerman
I have a torch for searing meat after sous vide cooking, but I really need to get a searzall for it:
Posted on 5/1/15 at 12:53 pm to Powerman
I have that same one. It does a good job for creme brulee but doesn't have enough horsepower to sear a steak well.
Posted on 5/1/15 at 1:15 pm to ruzil
quote:
I have that same one. It does a good job for creme brulee but doesn't have enough horsepower to sear a steak well.
Thanks
I'd assume it would be fine on something lighter like Salmon?
Posted on 5/1/15 at 2:45 pm to Powerman
Give it a go and report your findings.
Posted on 5/1/15 at 5:16 pm to ruzil
I use mine to create a Maillard reaction on meat that I've cooked sous vide. For instance, I'll blast the outside of short ribs that I've cooked for 72 hours if I don't have a grill going or don't feel like turning on the oven when it's 100 degrees outside.
It's especially nice if I have smaller duck breasts cooked sous vide. In the pouch I put in a bit of butter and herbs, I love fresh sage, thyme and rosemary, then cook to a perfect medium rare. If I would then put that in a skillet skin side down, the flesh would overcook, so the torch is perfect for this method to crisp up the skin without overcooking the flesh.
One tip is to make a trip to your local Asian mart. The butane canisters are dirt cheap. I get mine in a four pack for under six bucks. If not, you're looking at three bucks a canister at Academy, or more at other places. This is one product where Amazon is not the cheapest option, fyi.
It's especially nice if I have smaller duck breasts cooked sous vide. In the pouch I put in a bit of butter and herbs, I love fresh sage, thyme and rosemary, then cook to a perfect medium rare. If I would then put that in a skillet skin side down, the flesh would overcook, so the torch is perfect for this method to crisp up the skin without overcooking the flesh.
One tip is to make a trip to your local Asian mart. The butane canisters are dirt cheap. I get mine in a four pack for under six bucks. If not, you're looking at three bucks a canister at Academy, or more at other places. This is one product where Amazon is not the cheapest option, fyi.
Posted on 5/1/15 at 7:42 pm to tigersfirst
quote:
To create a maillard reaction on things I sous vide.
quote:
I use mine to create a Maillard reaction on meat that I've cooked sous vide.
You two culinary hipster figs should start a bed & breakfast together.
Let me translate: You put meat in a sealed plastic bag, then place it in a water bath to cook. After cooking you brown the meat with a butane lighter.
Posted on 5/1/15 at 8:31 pm to Degas
quote:
One tip is to make a trip to your local Asian mart. The butane canisters are dirt cheap. I get mine in a four pack for under six bucks. If not, you're looking at three bucks a canister at Academy, or more at other places. This is one product where Amazon is not the cheapest option, fyi.
The big 14 oz cannisters?
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