There are a handful of culinary torches out there. Spending $15 or $100 is an option. I’ve been playing about with a middle-of-the-road one for a few months now. It’s relatively easy to fill up and has a wonderful steady grip. All I can say about it is that on occasion it fails to ignite on the first attempt. No big deal and I guess it’s very usual with this type of equipment.
This is a fantastic model to start with if you’re new to cooking with a torch. You’ll also need a supply of butane canisters. I merely got a few little ones when I bought my torch. Refilling a torch is quite similar to refilling a refillable lighter.
As an aside, before we get into the actual culinary purposes, you can use the best kitchen torch as a cigar lighter and it works brilliantly. Just don’t inhale on the cigar when you are lighting it.
Culinary Torch Uses: 9 Creative Fun Ways to Use Your Food Torch
A quick and easy way to peel peppers, using this method. Using a torch to achieve this has the advantage of only blistering the pepper’s exterior layer, preserving the most of the pepper’s crispness. Occasionally, this isn’t what you’re looking for. This method is wonderful for peeling the peppers, but if you’re looking for a roasted pepper texture, you’ll need a different way.
Tomatoes with Blisters
Even more convenient and better are tomatoes. Instead of soaking them in hot water with an X on them, try soaking them in cold water. If you hold a torch to the skin, it will shrivel up and begin to peel off all by itself. Amazing!
Grapefruits are a seasonal favorite of mine, and I have them for breakfast at least once a week during this time of year. They have my heart. However, they might quickly become tedious.
Toss your grapefruit with a little cayenne, brown sugar, and salt before setting it ablaze. My favorite citrus fruit is the “brulee grapefruit.”
S’Mores, of course!
S’mores may now be made without a bonfire, which seems like common sense. There is a lot at stake here. When making marshmallows, be careful not to overheat the marshmallows, or they’ll burn.
It’s time for Sugar Steak!
It’s not a good idea to use a torch to completely sear a steak because it can take up flavors from the gas when you come too near and hold it for too long, but here’s something new: the sugar steak!
The sugar steak is a specialty of an old Denver steakhouse. And it’s a lot better than you might expect. If you have a torch, you can make it at home. It requires a lot of heat to work.
In a cast-iron skillet or grill, sear your steak as you normally would, then season it with a mixture of salt, pepper, sugar, and herbs. One part kosher salt and one part coarse ground pepper went into the recipe. You may then caramelize the sugar on top of the steak when it’s done cooking.
Crackling crust on top of a wonderful steak. And because the heat is so concentrated, it won’t ruin your perfectly cooked steak.
- Toast Oatmeal Toppings
- Crisp Your Dinner Protein
- DIY Roasted Peppers And Tomatoes
- Set Fruit Aflame
- Melt Cheese
- Brown Breadcrumbs
- Spruce Up Your Corn Salsa
- Decorate Desserts
- Brûlée the Sugar on a Crème Brûlée
- Make a Perfect French Onion Soup
- Make a Tuna Melt or Patty Melt