The exclusive Italian nonstick from Ballarini the pros swear by. Shop now »
🔕 🔔
Loading…

My Basket ()

All questions

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 5 years ago
8 answers 2083 views
8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added about 5 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 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 5 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 5 years ago

Add your answer here

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added about 5 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!)

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

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

added about 5 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.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.