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Cooking with a blowtorch
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) Bob |
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Cooking with a blowtorch
On Dec 17, 11:33*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) > > Bob Just watch for exhaust gas buildup in the house. Carbon Monoxide and all its friends. |
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Cooking with a blowtorch
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. |
Posted to rec.food.cooking
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Cooking with a blowtorch
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 |
Posted to rec.food.cooking
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Cooking with a blowtorch
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) > > Bob MAPP is more expensive, however it is also hotter. It has no taste. I use MAPP with my Bernz-o-Matic TS4000 for bruleeing my creme brulees and many other kitchen tasks. |
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Cooking with a blowtorch
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. Because marshmallows are lighter the less intense flame of a propane torch might work better. The right tool for the job. |
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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 |
Posted to rec.food.cooking
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Cooking with a blowtorch
"Steve B" > wrote in message ... > 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 I picked up a small version that resembles one of those long BBQ lighters, except that the flame is a pretty strong jet. I've only used it to sear fish and crisp stuff when I was in too much of a hurry to wait for the broiler to do it. It's one of those 'fun' kitchen tools. Jon |
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Cooking with a blowtorch
James Silverton wrote:
> Doug wrote: > >> Having used both types, the MAPP torches burn hotter ... > > I use my workshop blowtorch to char the skins of peppers For peppers burning hotter and faster isn't a good idea. A propane torch would work better on them. > and eggplants I haven't flamed eggplants before. Thanx for the suggestion. |
Posted to rec.food.cooking
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Cooking with a blowtorch
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? I just use a regular propane torch. I did a quick web search and the cheapest kitchen torch was $20. Some are a lot more. You can get a basic propane torch for less and it you is in the work shop too. Propane cylinders are cheap and easy to find. |
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Cooking with a blowtorch
Doug wrote on Thu, 17 Dec 2009 21:08:42 +0000 (UTC):
> James Silverton wrote: >> Doug wrote: >> >>> Having used both types, the MAPP torches burn hotter ... >> >> I use my workshop blowtorch to char the skins of peppers > For peppers burning hotter and faster isn't a good idea. A > propane torch would work better on them. >> and eggplants >I haven't flamed eggplants before. Thanx for the suggestion. Roasted Eggplant with Tomato and Onion (Baingan Bhartha) is good. There is also Roasted Eggplant Salad with Capers and Onions Italians call this caponata.: Recipes or URLs can be provided on request. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
Posted to rec.food.cooking
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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." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
Posted to rec.food.cooking
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Cooking with a blowtorch
SquawTX wrote:
>On Thu, 17 Dec 2009 10:08:14 -0800, 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? > >Not if you use food grain propane. > >(Somebody had to do it). > And the dwarf has the noive to rant about my Crystal Palace... guzzling that _grain_ propane again, eh. |
Posted to rec.food.cooking
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Cooking with a blowtorch
In article >,
Sqwertz > wrote: > On Thu, 17 Dec 2009 10:08:14 -0800, 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? > > Not if you use food grain propane. > > (Somebody had to do it). > > -sw <schmack>!!! -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
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Cooking with a blowtorch
In article >,
brooklyn1 > wrote: > SquawTX wrote: > > >On Thu, 17 Dec 2009 10:08:14 -0800, 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? > > > >Not if you use food grain propane. > > > >(Somebody had to do it). > > > And the dwarf has the noive to rant about my Crystal Palace... > guzzling that _grain_ propane again, eh. That was a Thorsonism babe... Did you miss that rather long thread a couple of years ago? ;-) -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
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Cooking with a blowtorch
On Thu, 17 Dec 2009 09:38:26 -0800 (PST) in rec.food.cooking, phaeton
> wrote, >Just watch for exhaust gas buildup in the house. Carbon Monoxide and >all its friends. A propane torch burning with a blue flame is not producing carbon monoxide. Its exhaust is no more dangerous than an indoor gas stove, and a much smaller quantity of it. |
Posted to rec.food.cooking
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Cooking with a blowtorch
Omelet wrote:
>> 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... Why does it have to be dedicated? I don't use one in the kitchen often enough to justify getting a second one. It's not like you have to worry about them getting dirty and contaminating the food. I have more room to store one in my work shop than in the kitchen, and the odd time I need it I can easily get it from the shop. |
Posted to rec.food.cooking
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Cooking with a blowtorch
In article > ,
Dave Smith > wrote: > Omelet wrote: > > >> 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... > > Why does it have to be dedicated? I don't use one in the kitchen often > enough to justify getting a second one. It's not like you have to worry > about them getting dirty and contaminating the food. I have more room to > store one in my work shop than in the kitchen, and the odd time I need > it I can easily get it from the shop. To each their own. :-) I also have a dedicated kitchen hacksaw for bones and stuff. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
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Cooking with a blowtorch
brooklyn1 wrote:
> SquawTX wrote: > >> On Thu, 17 Dec 2009 10:08:14 -0800, 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? >> >> Not if you use food grain propane. >> >> (Somebody had to do it). >> > And the dwarf has the noive to rant about my Crystal Palace... > guzzling that _grain_ propane again, eh. <chuckle> -- Best Greg |
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Cooking with a blowtorch
Sqwertz wrote:
> > On Thu, 17 Dec 2009 10:08:14 -0800, 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? > > Not if you use food grain propane. > > (Somebody had to do it). Here's what you said back when Bob was still alive: > I think somebody was maybe confusing food grade gases such as CO2 > or N2O and figured there must be a food grade version of > propane/butane, too... > > But instead of simply admitting his mistake, went to unnecessary > lengths to try and cover it up. You denied the existence of food-grade propane and butane without any basis for saying so. As usual, you were just trying to bluff your way through. Your bluff was refuted by several patents to food chemists at Cargill, such as U.S. Patent 6,610,343: http://www.freepatentsonline.com/6610343.html "Most preferably, the solvent is a category I solvent approved by The Council of the European Committees (Jun. 13, 1988 Council Directive) for use in food processing. Food grade propanes and butanes generally meet all of the above stated preferences." And it is further refuted by a study made by a scientist at the USDA: "A new commercial invention incorporating a supercritical, low-pressure, liquified gas extraction process using food-grade butane as the extraction gas is currently being used to extract chocolate liquor and peanuts and the oil and residue solids are both edible products." However, the original document has disappeared from the original link and Google's cache. The USDA and food ingrediants giant Cargill certainly believe that food-grade propane/butane exist. They are more reliable authorities than someone who just pulls factoids out of his ass. But perhaps what it will take to convince you of the fact that fuel-grade versions of these gases contain carcinogens will be proving it in court. There's a non-profit organization in Beverly Hills, Consumer Advocacy Group, Inc., which has been a leading plaintiff in California Proposition 65 lawsuits. I could probably put together a package of reference materials that would get them interested in this topic. They'd have to hire somebody (not me) to do the gas chromatography needed to prove violations. If I can get them to do that, the data should finally convince the last curmudgeons that there is a hazard from the carcinogens in fuel gases. There are many products out there which are not properly labelled, some of which are specifically marketed for kitchen use. Others are sold for BBQ, and those are likely to be even more hazardous because of the larger volume of gas used and the longer exposure time. Yes, when I get some time, I'll gather the evidence and contact CAG. That would be an important public service, and if I don't do it, it might not get done. |
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Cooking with a blowtorch
Mark Thorson wrote:
>> But instead of simply admitting his mistake, went to unnecessary >> lengths to try and cover it up. > > You denied the existence of food-grade propane > and butane without any basis for saying so. > As usual, you were just trying to bluff your > way through. > > Your bluff was refuted by several patents to food chemists > at Cargill, such as U.S. Patent 6,610,343: > > http://www.freepatentsonline.com/6610343.html > > "Most preferably, the solvent is a category I solvent > approved by The Council of the European Committees > (Jun. 13, 1988 Council Directive) for use in food > processing. Food grade propanes and butanes generally > meet all of the above stated preferences." > > And it is further refuted by a study made by a > scientist at the USDA: > > "A new commercial invention incorporating a supercritical, > low-pressure, liquified gas extraction process using > food-grade butane as the extraction gas is currently > being used to extract chocolate liquor and peanuts and > the oil and residue solids are both edible products." > > However, the original document has disappeared from > the original link and Google's cache. > > The USDA and food ingrediants giant Cargill > certainly believe that food-grade propane/butane > exist. They are more reliable authorities than > someone who just pulls factoids out of his ass. > > But perhaps what it will take to convince you of > the fact that fuel-grade versions of these gases > contain carcinogens will be proving it in court. > > There's a non-profit organization in Beverly Hills, > Consumer Advocacy Group, Inc., which has been a > leading plaintiff in California Proposition 65 > lawsuits. I could probably put together a package > of reference materials that would get them interested > in this topic. They'd have to hire somebody (not me) > to do the gas chromatography needed to prove > violations. If I can get them to do that, the > data should finally convince the last curmudgeons > that there is a hazard from the carcinogens in fuel > gases. There are many products out there which are > not properly labelled, some of which are specifically > marketed for kitchen use. Others are sold for BBQ, > and those are likely to be even more hazardous > because of the larger volume of gas used and the > longer exposure time. > > Yes, when I get some time, I'll gather the evidence > and contact CAG. That would be an important public > service, and if I don't do it, it might not get done. Nice try. but you are still trying to weasel out of your claim that anyone using a propane torch to caramelize should be sure to use food grade propane. You have yet to provide a source for food grade propane. Your site refers only to a patent to make it. |
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Cooking with a blowtorch
"Steve B" > wrote in message ... >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 > You *MUST* use food grade propane!!!!!! |
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Cooking with a blowtorch
Dave Smith wrote:
> > Nice try. but you are still trying to weasel out of your claim that > anyone using a propane torch to caramelize should be sure to use food > grade propane. You have yet to provide a source for food grade propane. > Your site refers only to a patent to make it. My original posting on the subject is he http://groups.google.com/group/rec.f...b?dmode=source (If you can see it. Google original has recent gone back to being a blank screen for viewing original postings on Netscape browsers.) I did not recommend any product. I merely did not recommend a certain class of products. You did not raise the "where you can buy food-grade propane" bugaboo until after this posting of yours: http://groups.google.com/group/rec.f...c?dmode=source In which you sneeringly implied that food grade propane did not exist. You back-pedalled to the position that whether food-grade propane exists or not, I had to come up with a supplier who sells it. Subsequently, I found a product which (if properly labelled) is food-grade (the only Bernzomatic torch and fuel refill cartridges that lack the California Proposition 65 warning). I'm not sure they're still being made, but the last time I checked, there were other torches being sold in California without the Proposition 65 warning, marketed for kitchen use. And you had some dishonest reason for dismissing it. I back up my assertions with facts, and you just bluff your way through like Steve Wertz. You have no integrity. The next time I'm in Whole Foods, Target, and Home Depot, I'll take notes about fuel sources which -- if properly labelled -- are food grade. Mostly, though, for preparing the information package to that non-profit group. I think I perceive a whale that certain lawyers may be interested in spearing. Mostly the BBQ people, not the creme brulee people. |
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Cooking with a blowtorch
On Tue, 22 Dec 2009 21:13:27 -0600, Sqwertz >
wrote: >On Fri, 18 Dec 2009 09:05:13 -0500, brooklyn1 wrote: > >>>Not if you use food grain propane. >>> >>>(Somebody had to do it). >>> >> And the dwarf has the noive to rant about my Crystal Palace... >> guzzling that _grain_ propane again, eh. > >Did you hear that Whoosh! That's the air blowing in one ear and out >the other. > > The Whoosh is you, tornado butt... you meant to write food grade but your purpetual drug induced stupor wrote food GRAIN... what a maroon. LOL |
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