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Omelet[_7_] Omelet[_7_] is offline
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Default Cooking with a blowtorch

In article
>,
ostap bender > wrote:

> On Dec 17, 9:33*am, zxcvbob > wrote:
> > 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? *Would you use propane or MAPP?

> >
> > > Steve

> >
> > Use propane. *MAPP is more expensive and might have a taste. *(I use
> > an electric heat gun in the kitchen sometimes to brown things. *Have
> > used a propane torch before to roast peppers)
> >

>
> I use propane torch too, the biggest one that Home Depot sells. Great
> for imparting "grilled"/"seared"outside texture/flavour to fish,
> meat, desserts, etc.
>
> I got it after I saw Heston Blumenthal swear by it in "Kitchen
> Chemistry" as a finishing searing touch to his low temperature, ultra*
> slow cooking.


A dedicated kitchen torch is a good thing...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
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