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what can I make with my blowtorch besides creme brulee?

Tamar G Feb 1, 2005 11:03 AM

I've got a propane torch that I use to make creme brulee, but what else can I do with it? I've heard that you can put vegetables on metal kebab skewers and flame them for a grilled effect. any other suggestions/ideas?

  1. g
    Greg Feb 2, 2005 01:22 PM

    or to brown a meringue pie

    1. e
      elmomonster Feb 1, 2005 05:58 PM

      Make bananas brulee.

      This is adapted from Alton's Brown's recipe.

      Cut bananas lengthwise (leave the peel on) and rub cut side into a dish of sugar. Coat the cut side thoroughly with sugar. Remove peel and place on heat proof surface.

      Turn on your torch, and hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles.

      As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.

      Serve the bananas with vanilla ice cream.

      1. c
        curiousbaker Feb 1, 2005 02:08 PM

        Slice ripe figs in half. Sprinkle *very* lightly with sugar. Hit with the torch. Serve on a fruit platter, or with good yogurt and the tiniest rizzle of honey. Very fast, looks great, tasty.

        1 Reply
        1. re: curiousbaker
          Carb Lover Feb 1, 2005 02:33 PM

          That sounds yummy and can generalize to many other fruits. In particular: grapefruit, pineapple, plums, nectarines, pears. Sometimes a pan's heat is too hot to give just a kiss of caramelization.

          Another idea: I've seen the Iron Chefs on Food TV use torches to delicately sear raw fish. Would work well w/ tuna or homemade nigiri.

        2. m
          Melanie Wong Feb 1, 2005 01:16 PM

          The floating islands I was served the other day had been zapped with a torch.

          Anyone tried crisping up the skin on a roast duck?

          1. r
            Randy K. Lay Feb 1, 2005 12:49 PM

            The Torch is one of the secrets behind the original Honey Baked Ham. Heres is a link...

            Link: http://food4.epicurious.com/HyperNews...

            1. c
              Caitlin McGrath Feb 1, 2005 12:19 PM

              Baked Alaska.

              1. r
                rollin'jagaimo Feb 1, 2005 11:17 AM

                What about when you make merengue-sort of dishes?

                Also, if you ever make any sort of gratin/casserole and like the cheese on top to be a bit brown and crunchy, you can probably use your torch to do the last touch-ups, right after you take it out of the oven.

                1 Reply
                1. re: rollin'jagaimo
                  ocdreamr Feb 1, 2005 11:38 AM

                  Along those lines, I have used mine to melt the cheese on top of my onion soup!

                2. s
                  Sam D. Feb 1, 2005 11:10 AM

                  I have seen a torch used to carmelize sugar on a Tarte Tatin.

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