[Sca-cooks] irons for browning food

[Johnna Holloway]

My salamander came from Wiliams-Sonoma. Years and years ago.

They endorse using propane torches these days. Quicker and it lets you  
play
with fire.

As of 2010, Sur la Table is offering the Steven Raichlen Crème Brûlée  
Set which is to be used on a grill.
"Now you can prepare a dessert classic in the traditional fashion. A  
fire-heated cast-iron plate called a salamander is an ideal way to  
achieve crème brûlée’s signature crust of caramelized sugar. This  
technique is brought to the grill with this set.

Includes two graceful porcelain-enameled cast-iron ramekins,  
salamander and recipe card. Each ramekin is 4½". "

Johnnae


On Jul 23, 2010, at 7:59 PM, Phil Troy / G. Tacitus Adamantius wrote:

>
> On Jul 23, 2010, at 6:53 PM, Stefan li Rous wrote:
>
>> Oooh. Neat. What does this iron look like?
>
> Here's a modern example.
>
> http://fantes.com/images/7944creme_brulee.jpg