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Kitchen torch question
Posted on 12/25/16 at 4:29 pm
Posted on 12/25/16 at 4:29 pm
So I am hoping that one of you may be able to help me out with a question. For food applications, would a propane torch such as This be acceptable? Google says yes but I really would prefer to hear opinions from this board.
Is there a preference between butane and propane?
Is there a preference between butane and propane?
9
Posted on 12/25/16 at 4:31 pm to Jibbajabba
Google Searzall
Posted on 12/25/16 at 5:15 pm to Jibbajabba
Nope. That's not what you're looking for if you're just starting out.
This is what I use regularly with butane canisters. It's perfect for home use.
The best place to pick up the canisters are at Asian groceries. They'll have the best price.
For $25, my Iwatani torch hasn't failed me yet.
A bonus is that canisters are interchangeable with these, which are perfect for when the power goes out after a hurricane, or for searing a steak on very high heat. Instead of smoking up my house, I take this burner outside and it can kick off some heat for a cast iron skillet.
So there you have it. Go with butane.
This is what I use regularly with butane canisters. It's perfect for home use.
The best place to pick up the canisters are at Asian groceries. They'll have the best price.
For $25, my Iwatani torch hasn't failed me yet.
A bonus is that canisters are interchangeable with these, which are perfect for when the power goes out after a hurricane, or for searing a steak on very high heat. Instead of smoking up my house, I take this burner outside and it can kick off some heat for a cast iron skillet.
So there you have it. Go with butane.
Posted on 12/25/16 at 6:32 pm to Jibbajabba
I bought that model,of Bernzamatic a couple weeks ago after reading up on some of the sous vide sites. Have not used it yet, but it was recommended because it works well and is the model you need to run a Searzall if you ever decide to get one of those.
This post was edited on 12/25/16 at 7:13 pm
Posted on 12/25/16 at 8:39 pm to Jibbajabba
Yes. Intense heat over a wider surface area. Perfect.
Posted on 12/25/16 at 11:07 pm to Jibbajabba
1) My go-to kitchen torch is precisely that Bernz-o-matic TS8000 high intensity trigger start head burning butane or propane with a Searzall to lock on if I need more of a broiler/salamander effect.
2) Other gases might burn hotter, but there's also the chance that you'll end up with some off flavors if you use them. I've used MAP Pro gas in a pinch and didn't notice anything, but butane/propane should be much cleaner and has plenty of heat.
3) In reality, any fuel can produce off flavor due to excess gases. The importance is to make sure you burn all of the gases when you're aiming the jet at your food, and that you're properly adjusted before searing. Adjust the flame so that you get a short, blue, hissing flame. Orange or yellow smoky flame is right the frick out. The searzall will almost always ensure 100% combustion, since it works through re-reradiating the heat instead of directly firing onto the food, the fuel has all kinds of time to finish burning in the Searzall. The hotter burning gases may damage the Searzall screens, though.
4) The propane bottles I use are the squatter and fatter green camping fuel bottles of propane instead of the taller and skinnier bottles of other fuels. It brings the CG of the whole thing down, making it far less likely that it'll tip over if I have a hot torchhead and Searzall mounted. That could lead to BAD burns or worse, house fire.
5) YOU SHOULD NOT BE WORRIED ABOUT WHICH KITCHEN TORCH YOU WANT UNTIL YOU ARE WORRIED ABOUT WHICH FIRE EXTINGUISHER YOU WANT. If you already have a fire extinguisher or know the one you're going to get before you fire your torch the first time, fine. Otherwise, I shall have to scream at you some more.
2) Other gases might burn hotter, but there's also the chance that you'll end up with some off flavors if you use them. I've used MAP Pro gas in a pinch and didn't notice anything, but butane/propane should be much cleaner and has plenty of heat.
3) In reality, any fuel can produce off flavor due to excess gases. The importance is to make sure you burn all of the gases when you're aiming the jet at your food, and that you're properly adjusted before searing. Adjust the flame so that you get a short, blue, hissing flame. Orange or yellow smoky flame is right the frick out. The searzall will almost always ensure 100% combustion, since it works through re-reradiating the heat instead of directly firing onto the food, the fuel has all kinds of time to finish burning in the Searzall. The hotter burning gases may damage the Searzall screens, though.
4) The propane bottles I use are the squatter and fatter green camping fuel bottles of propane instead of the taller and skinnier bottles of other fuels. It brings the CG of the whole thing down, making it far less likely that it'll tip over if I have a hot torchhead and Searzall mounted. That could lead to BAD burns or worse, house fire.
5) YOU SHOULD NOT BE WORRIED ABOUT WHICH KITCHEN TORCH YOU WANT UNTIL YOU ARE WORRIED ABOUT WHICH FIRE EXTINGUISHER YOU WANT. If you already have a fire extinguisher or know the one you're going to get before you fire your torch the first time, fine. Otherwise, I shall have to scream at you some more.
This post was edited on 12/25/16 at 11:25 pm
Posted on 12/26/16 at 3:39 am to Jibbajabba
Absolutely, my wife lol'ed at mine until she watched a video from the French Culinary Institute where the head chef was using my exact model of ace hardware torch on his creme brulee.
If you want to spend some money buy whatever you wish, but a berzOmatic is probably in more kitchens than all others combined.
If you want to spend some money buy whatever you wish, but a berzOmatic is probably in more kitchens than all others combined.
Posted on 12/26/16 at 7:48 am to cave canem
When I bought mine at Home Depot (was cheaper than Lowes or Amazon), I was hoping a sales associate would ask me what kind of soldering work I was planning, just so I could see the look on his face when I said it was for making creme brulee. Figured he would enjoy telling the story to friends. Alas, no one asked.
Posted on 12/26/16 at 4:38 pm to Jibbajabba
ace hardware torch that runs on the small Coleman bottles is all you need
Posted on 12/26/16 at 4:51 pm to Twenty 49
Lol. I have had to go through serious hoops to convince my family that i am not going to give them cancer by searing their food with a blow torch lol.
Posted on 12/26/16 at 5:26 pm to Jibbajabba
Got one here but no brand name on it. It has a double tip on it and great for brulee'ing. In fact I tought about doing a lil brulee action on a slice of tarte a la' bouillie.
Posted on 12/26/16 at 6:58 pm to Jibbajabba
So i used it tonight and by and large the meal was a success. However, the torch charred the pepper that was on the steak. In the future i guess I will go with only salt for seasoning. Thanks for the tips guys.
Posted on 12/26/16 at 8:33 pm to Jibbajabba
That's what I have used for the better part of my life. Quick & easy. Maybe one day I will invest in a searzall but until then
gets the job done!
gets the job done!
Posted on 12/26/16 at 8:48 pm to Jibbajabba
I use the same Itwani torch that Degas shared. It works great for most purposes. I obviously do not have a searzall, but sometimes I wish for one when searing more than two steaks. If I was going back Id get a berzomatic to "future proof" myself if I later decide to get a searzall.
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