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I just bought a food torch, and I'm pretty excited about it. Do people have interesting recipes or ideas about how to use it?

asked by Cristina Sciarra about 3 years ago
8 answers 1804 views
8a5161fb-3215-4036-ad80-9f60a53189da.buddhacat
SKK
added about 3 years ago

Blister/roast peppers with it. This idea comes from Droplet who uses her brulee torch on her peppers.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added about 3 years ago

There was an article about molecular gastronomy in the NY Times last week that had a method of preparing salmon in a water bath. It could use searing with the torch instead of the pan, and you could certainly use any sauce, or no sauce, with salmon cooked this way. http://www.nytimes.com...

I read a blog whose author has a sous vide, and she's always torching lovely steaks and fishes for the final touch. I believe she buys prepared duck confit, warms it up, then torches that, too.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added about 3 years ago

It's beautiful to finish a sous vide fish or stake

2b00435b-fe24-44bb-afe2-ad3364f28f79.1390710_10151917400148928_1193325941_n_1_
added about 3 years ago

Obvious answer is creme brulee. Its a classic for a reason. Other uses are to crisp up fish skin. To get some crunchy bits on a prime rib. To toast meringues.

C0d1f1de-4134-43ba-9510-1d7a8caa31f3.scan0004
added about 3 years ago

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A64f0bcb-569d-43e7-b4db-4f21866cac44.farmer's_market
added about 3 years ago

I've used a torch on a tart, to darken some of the fruit slice edges (apple, pear.) Looks a bit rustic and adds a little burnt/caramelized flavor. Also, oatmeal - with raisins or other chopped fruit, and/or cinnamon, etc. - is great with a brulee'd crust. Likewise, rice pudding - flavored with a little orange rind, slivered almonds and vanilla, or whatever flavors you prefer - is delicious with a brulee'd top. (And writing this may finally inspire me to replace the butane cartridge, that's been dead for over a year!)

153e100a-284f-4c64-a3cc-72ac1de69d2d.zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 3 years ago

What I use my torch for most frequently is French onion soup. The classic method is not a giant glop of melted cheese on the bowl it's grated gruyere over a toasted crouton. Use the torch to melt a generous amount of cheese on each crouton and place one on each bowl.