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

[kattratt]

Stefan,
When I use the torch I use the standard propane style that you get at 
the hardware store.  1/2 inch nozzle pointed at the food.  (Or generally 
cheese) in question.  I found simply lighting the thing and waving the 
fire at the food worked best (Ok that and being careful).
Nichola


Phlip wrote:

>Ene bichizh ogsen baina shuu...
>
>  
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>>So, do you use them directly as a heat source? Or do you use them to
>>heat something else which then heats/browns the food item? Are there
>>any particular tricks to using a propane torch for this? Perhaps using
>>a flame spreader attachment rather than the usual 1/2 inch diameter
>>nozzle? Do you point the torch at the food or more at the air above the
>>food? Perhaps I ought to experiment with a slice of cheese on bread
>>before trying this on something like Savory Tosted cheese or Creme
>>Brulee, where I've already spent some time.
>>
>>I suspect that a shop propane torch would tend to burn with a hotter,
>>more intense flame than the usual kitchen torches, even if they are
>>also fueled by propane.
>>
>>Stefan
>>    
>>
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>When they use them, they apply them directly to the food, using the distance
>from the food to regulate the flame. I saw one guy using a fan-type flame,
>but most of the rest of them use the flame in a regular type nozzle, and
>control it by moving it around, just as you might if heating a larger piece
>of metal. The flame is usually applied directly to the food, although I
>don't see any reason why you couldn't heat a metal object and apply that to
>the food, if that's what you wanted to do.
>