Cooking with a blowtorch
Steve B
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
zxcvbob
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
phaeton
Just watch for exhaust gas buildup in the house. Carbon Monoxide and
all its friends.
ostap bender
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.
Pete C.
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.
Doug Freyburger
>
> 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.
James Silverton
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
Zeppo
"Steve B" <desert...@fishmail.net> wrote in message
news:t45qv6-...@news.infowest.com...
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
Doug Freyburger
> 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.
Dave Smith
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.
James Silverton
>> and eggplants
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.
Omelet
<ba0cf161-131d-476e...@r24g2000prf.googlegroups.com>,
ostap bender <ostap.b...@gmail.com> wrote:
> On Dec 17, 9:33�ｿｽam, zxcvbob <zxcv...@charter.net> wrote:
> > Steve B wrote:
> > > I have seen the small propane torches used in restaurant cooking to toast
> > > marshmallow toppings, and other things. �ｿｽI have seen them used to make
> > > foods
> > > more appealing during photography sessions. �ｿｽ I have one of these, and I
> > > have propane and MAPP gases. �ｿｽDoes using these small torches impart any
> > > taste to the foods? �ｿｽWould you use propane or MAPP?
> >
> > > Steve
> >
> > Use propane. �ｿｽMAPP is more expensive and might have a taste. �ｿｽ(I use
> > an electric heat gun in the kitchen sometimes to brown things. �ｿｽ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�ｿｽ
> 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>
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
brooklyn1
>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.
Omelet
Sqwertz <swe...@cluemail.compost> 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>!!!
Omelet
brooklyn1 <grave...@verizon.net> wrote:
That was a Thorsonism babe... Did you miss that rather long thread a
couple of years ago? ;-)
David Harmon
<blahb...@hotmail.com> 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.
Dave Smith
>> 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.
Omelet
Dave Smith <adavid...@sympatico.ca> wrote:
To each their own. :-)
I also have a dedicated kitchen hacksaw for bones and stuff.
Gregory Morrow
<chuckle>
--
Best
Greg
Dan Abel
Sqwertz <swe...@cluemail.compost> 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).
Thanks, Steve. I had to sit on my hands all day yesterday, to keep from
posting that. I was afraid I'd have to do it all today, also.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Mark Thorson
>
> On Thu, 17 Dec 2009 10:08:14 -0800, Steve B wrote:
>
> > 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?
>
>
> (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.
Dave Smith
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.
Ekal Byar
You *MUST* use food grade propane!!!!!!
Mark Thorson
>
> 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 here:
http://groups.google.com/group/rec.food.cooking/msg/96fdf7b0ac52f4db?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.food.cooking/msg/23480c8c335a476c?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.
brooklyn1
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