Would like to buy a Blow Torch
What would you recommend as a good blow torch for home use? Is it necessary if you have a broiler in your oven, as I do? Are there specific recipes where a blow torch is essential. Can you tell that I have a want-to-acquire another kitchen tool?
Recommended by Food52
11 Comments
A torch is not only great for bruleeing and toasting meringues, it's handy to heat up the knife to make an even butter pat or portion certain cakes and pies, or heat a scoop for ice cream. You can also use it to quickly warm a mixing bowl before whisking egg whites.
Here it is in use on a delicious beef standing rib roast
http://seabirdskitchen.blogspot.co.uk/2007/11/dr-on-standby.html
Here it is on Amazon.com
http://www.amazon.com/Iwatani-Torch-Burner-Professional-Cb-tc-pro/product-reviews/B0027HO3XO
And here is a recipe for you http://www.food52.com/recipes/10483_flame_job_crespelle_con_ricotta_fresca_e_tarocchi_carbonizzati
Voted the Best Reply!
Necessary? Well, um… sure. Absolutely.
And besides, who says all your batterie de cuisine has to come from a kitchen store? Or should! And believe me, in foodservice, we don't use those little toys they sell at Williams-Sonoma.
Look for one that has an instant on/off trigger start (not all do, less expensive ones don't).
My favorite is the Bernzomatic Quickfire which is the smallest, lightest, handiest on the market (only about a foot tall) but full power.
In second place would be the Bernzomatic TS8000 with a "Fat Boy" MAPP fuel cylinder (which makes it less top-heavy)
Either will let you brûlée like a pro. And if you have a grill, you'll quickly discover a torch is the *only* way to light it.