SC - Candy Bubbles - rambling

[Jeff Botkins]

You can get little miniature kitchen torches from most of the cooks
supply houses or stores...
They are a little hand held deal and the pressure isn't too high...
I've had good success with them...

Just my 2 pence...

Jeff

Phil & Susan Troy wrote:
> 
> DianaFiona at aol.com wrote:
> >
> > In a message dated 9/10/98 10:31:20 PM Eastern Daylight Time,
> > chickengoddess at mindspring.com writes:
> >
> > << Gosh, I don't
> >  suppose I could use a jewelers torch on sugar, whaddaya think Cariadoc?
> >
> >         Why not? It's fairly common practice to use a small torch in professional
> > kitchens to carmelize the sugar on creme brulee--I've even done it myself. And
> > I'd think that a stationary torch, such as the one you use for lampworking,
> > would be ideal. I'd want to have both hands free to use on the blowpipe,
> > myself...... ;-)
> 
> One thing to be careful of, though, is that a torch produces a somewhat
> pressurized flame, and while it's pretty easy to compensate for that, I
> believe the most common tool I've seen used for the job is an alcohol lamp.
> There's a little ni-chrome wire gadget, like the inside of your toaster, they
> use for cutting the pieces.
> 
> Adamantius
> --
> Phil & Susan Troy
> 
> troy at asan.com
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