5
votes
3answers
6k views

Melting sugar on creme brulee with blow torch

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 ...
7
votes
3answers
2k views

Should a serious cook own a blowtorch?

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 ...