Recipes that use a blowtorch?

Question

Hi, I'm looking for some recipies that would make use of a kitchen blowtorch. I got one as a gift a few months ago and have done the brulees, the merengues, and roasted peppers. Any other ideas?

Answer 1

tarte-tatin, bananas foster, cherries flambe, flaming drinks, baked alaska, flaming drambuie, flaming peaches, pineapple in the shell with Kirsch, crepes suzettes, L'omellete Souffle Flambe, ginger pairs with rum, pretty much any fruit sugar concoction with rum or brandy

Answer 2

The kitchen blowtorch is a handy item for many uses including, but not limited to, the following:
Browning baked goods that are done but not browned enough.
Caramelizing sugar on bananas that have been sliced in half length wise.
Slipping the skins off of tomatoes or peaches.
Softening the edges on ice sculptures.
Searing the outside of meat before putting through grinder so that it can be eaten without risking illness-think Steak Tar tare.
Browning up meat after it's finished in the George Foreman grill.
Toast the top of bread with butter, garlic and Parmesan cheese.
Any flambe recipe to ignite the alcohol.

Answer 3

Hi! The torch is well know in Creme Brulee and there are a thousand yummy recipes out on the web. I have pasted my favorite below. Good luck!
Vanilla Bean Crème Brûlée
From Cooking Light

To prevent skins from forming while the custards cool, gently press plastic wrap to the top of each.

2 cups 2% reduced-fat milk
3/4 cup nonfat dry milk
1 vanilla bean, split lengthwise
1/2 cup sugar, divided
4 large egg yolks
Dash of salt

Combine the first 3 ingredients in a medium saucepan. Heat mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove milk mixture from heat. Cover and steep 30 minutes. Scrape seeds from vanilla bean into milk mixture; reserve bean for another use.

Preheat oven to 300°.

Combine 1/4 cup sugar, egg yolks, and salt in a medium bowl, stirring well with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly with a whisk. Strain mixture through a sieve into a bowl; discard solids.

Divide the mixture evenly among 4 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.

Bake at 300° for 25 minutes or until center barely moves when ramekin is touched. Remove ramekins from the pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.

Sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve crème brûlée immediately or within 1 hour.

Note: If you don't have a kitchen blow torch, you can make the sugar topping on the stovetop. Place 1/4 cup sugar and 1 tablespoon water in a small, heavy saucepan. Cook over medium heat 5 to 8 minutes or until golden. (Resist the urge to stir, since doing so may cause the sugar to crystallize.) Immediately pour the sugar mixture evenly over cold custards, spreading to form a thin layer.


Yield: 4 servings (serving size: 1 crème brûlée)

NUTRITION PER SERVING
CALORIES 262(26% from fat); FAT 7.5g (sat 3.1g,mono 2.6g,poly 0.8g); PROTEIN 11g; CHOLESTEROL 224mg; CALCIUM 328mg; SODIUM 177mg; FIBER 0.0g; IRON 0.7mg; CARBOHYDRATE 37.8g

Barbara Chernetz

Answer 4

Poach some pears in vanilla syrup til just soft. When cool, make nice slices off the sides and pat dry, sprinkle with sugar and caramelise. Serve with icecream and fresh blueberries.

Answer 5

toast and toasted sandwiches!! Hey, it's novel! It beats ironing them!!

Also, if you use a light sprinkling of sugar on the top of anything, you can use the torch to caramelise the sugar!

Good luck!

Answer 6

Bannanas Foster is the only one I can thin of that hasn't been mentioned.

Answer 7

baked alaska and flambe are the only two i can think of