I have 60 creme brulees set in mason jars. The idea is to serve this to a group of 60 people at once. How do I ensure my crust for the first one doesn't get soggy? Each creme brulee, from opening to ...
Yesterday, I began using a propane torch (which I won in a raffle; Yay!) for browning the tops of foods. My quandary is: where do I store the torch? The instructions say not to store it in your living ...
I wasn't thinking, and put the top layer of hardened sugar on my creme brûlée last night. Now it's a little bit soggy, and I'm trying to figure out how to save my dessert for a party today. By the ...
I got a kitchen blowtorch for Christmas. Frying eggs in vegetable oil for breakfast, it occurred to me that the blowtorch would be an effective way to cook the last few uncooked parts of the white on ...
I've come across recipes that involve the use of a Butane or Propane torch. Is it safe to use a propane torch bought at the Hardware store, or is there something different about the torches and/or ...
Whenever I try to melt the sugar on top of a creme brulee with my kitchen blow torch, I find that the sugar takes forever to discolour even slightly, let alone melt. Eventually isolated patches of ...
After I pull the meat out of the sous vide and then use a blow torch to sear it, should I use a fat on it or not? Will that get a better crust on it?
I have started cooking sous vide and am thinking of buying a torch to finish off the meat. I have seen stores selling little butane torches for creme brulees, but some have claimed they are not hot ...
And what does he/she principally use it for? I'm thinking of crème brûlée to start with and maybe blackening the skin of a pepper. Apart from that mine sits on the worktop pretty much unused. Oh ...