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James Silverton[_4_] James Silverton[_4_] is offline
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Default Cooking with a blowtorch

Doug wrote on Thu, 17 Dec 2009 18:45:47 +0000 (UTC):

> Steve B wrote:
>>
>> I have seen the small propane torches used in restaurant
>> cooking to toast marshmallow toppings, and other things. I
>> have seen them used to make foods more appealing during
>> photography sessions. I have one of these, and I have
>> propane and MAPP gases. Does using these small torches
>> impart any taste to the foods?


> When doing caramelization the flame definitely alters the
> flavor of the sugar. Try comparing powdered sugar to caramel
> candy side by side to get a closer experience of the effect.


>> Would you use propane or MAPP?


> I would use the type of gas the torch was made for because
> these are explosive gases and it's dangerous to use them
> incorrectly. You wrote that you have a "propane" torch. The
> terminology is specific and important and not to be taken as a
> generic meaning. Use propane for a propane torch, MAPP gas
> for a MAPP torch.


> Having used both types, the MAPP torches burn hotter. The
> higher heat will caramelize the sugar on top of cream brulee'
> very fast so I think MAPP torches are better for cream
> brulee'. Don't be surprized if you burn one while learning
> the pace but from there on you'll be making your cream brulee'
> with a perfectly browned crispy shell.


I use my workshop blowtorch to char the skins of peppers and eggplants
and achieve a smoky flavor after cooking under the broiler. I do the
charring outdoors, usually on the front doorstep, it only takes a few
seconds :-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not