[Sca-cooks] fire-irons/salamanders and torches

[Nancy Kiel]

When I've used salamanders, I had to get them red-hot, and they tended to 
not hold the heat long enough to "brulee" regular 9" pie-size dishes, 
therefore requiring repeated heating.  Unless you're doing it for the period 
experience, save time and use the blowtorch.



Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.




>I wonder if I could use my propane workshop torch and an aluminum or steel 
>plate or cast iron griddle for a similar effect. Or maybe just putting the 
>cast iron griddle under the broiler for awhile?
>
>Stefan
>--------
>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of
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