How to use a blowtorch in the kitchen?
The primary interest of the kitchen torch is to be able to brown or caramelize a surface without heating its inner layer. The cooks use it in many other cases too, to flambé alcohol, poultry or game, the torch can prepare the food for cooking. Or even more unusual, it is possible to use it for the peeling of certain vegetables. The various uses of the kitchen torch have been dissected for you.
To flambé the meringue pie: to prevent our meringue from sinking by ironing your pie in the oven to brown the egg whites, use the torch. just put the flame on the top of the pie for a few moments and you're done.
To flambé the meat before cooking: when buying some poultry, there is often a fine down on the skin. To overcome it without much effort, the torch seems to be the perfect solution. Just pass the flame on all of the meat before cooking it. A little tip very useful!
For the peeling of fruits and vegetables: the electric torch is in this case a real saving of time and energy. No need to boil our vegetables or fruits in water before we can remove their skin. Simply prick a tomato on a fork and pass the flame on its surface before delicately removing the skin. The inside of the tomato, pepper or other will remain intact
To brown the gratins : after cooking our gratin dauphinois, pasta, crozets ... no need to put the grill function of your oven for the last minute. The latter may even dry up the entire dish. Better then gratin the cheese with the help of the torch. To melt the cheese: no need to take out the impressive raclette that takes up too much space on the table at the next raclette party. The cheese melts in a few seconds using a blowtorch.
To flambé the creme brulee: this is a classic, the torch can caramelize the top of crème brûlées by giving an incomparable crunchy texture. The solution is fast and aesthetically pleasing.
It's all about automation for the use of your torch, once you start using it you will not be able to do without it ...
