[Sca-cooks] Creme Brulee

[Elaine Koogler]

I probably misstated.  We have used a small torch that I think actually does
use propane.  We purchased it from Williams Sonoma, IIRC.  And, while we've
never actually used it to Creme Brulee, we did use it to brown the tops of
the Savory Toasted Cheese we served at XXth Year...'way too many pans to use
the ovens, which were actually busy doing something else!  and it did that
job quite nicely!

Kiri

Philip & Susan Troy wrote:

> Druighad at aol.com wrote:
>
> > Use a blowtorch(acetalyne- sp) to melt the
> > sugar into a nice crisp crust.
>
> Can anybody absolutely confirm ever having used an acetylene torch, or a
> blowtorch (both very specific items I have never seen in either a home
> or commercial kitchen)? I ask because acetylene gas will not easily burn
> on its own, without either mixing it with oxygen (which creates a flame
> that would ridiculously too hot for creme bruleee, unless you want to
> weld a steel lid onto the container) or feeding it, along with a
> separate tank of oxygen, through a mixing valve, hose and nozzle.
>
> I have, however, often seen fairly ordinary propane tanks (about the
> size of a large aerosol can) from the hardware store, with a torch
> nozzle mounted on it, used for this purpose.
>
> So are people just assuming all torches are blowtorches, or that all
> torches contain oxy-acetylene, or acetylene alone, or is this just some
> kind of linguistic shortcut, or are there a lot of things going on in
> people's kitchens that I'm unaware of?
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
>
> "It was so blatant that Roger threw at him.  Clemens gets away with
> things that get other people thrown out of games.  As long as they
> let him get away with it, it's going  to continue." -- Joe Torre, 9/98
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