Torches and sous vide
Posted 06 August 2012 - 05:11 PM
Posted 06 August 2012 - 06:28 PM
Since I bought my torch, I have found many uses for it:
- popping bubbles where you do not want any (e.g. in a custard or a chawanmushi)
- lighting my charcoal grill
- charring vegetables - it is especially good for peeling capsicum. Unlike the conventional method, the blowtorch does not cook the veggie underneath.
- starting a flambe
- melting the base of candles so they sit securely in the candle holder, and lighting candles
- clearing cobwebs and killing spiders (be careful that the surface you are torching is non-flammable!)
- killing weeds. Direct the torch at the base of the weed. More fun than pulling it out.
- opening tight jars, especially jars which are sealed from dried out sugar. A few cycles of heating and plunging into cold water usually breaks the seal, or you could try wearing a rubber oven mitt to open the jar directly after heating.
You'll think of more uses, i'm sure.
Edited by Keith_W, 06 August 2012 - 06:29 PM.
Posted 06 August 2012 - 06:35 PM
I used a torch once to remove a pin that had sheared off in the lid of my gas grill, too.
Posted 07 August 2012 - 12:04 AM
Although I use it often after sous-vide for convenience, I still prefer a very hot cast-iron skillet or deep-frying for the browning.
Posted 07 August 2012 - 01:56 AM