[Sca-cooks] The next great cooking gadget?

[Johnna Holloway]

We use a small butane torch and a light touch. Makes a difference as to what
sugar you use. Patrick never complains about a propane taste.
(Actually most of the time I make the caramel versions where the sauce ends
up on top when it is unmolded.) He likes the torch because it's fire!

Johnnae

On Dec 6, 2013, at 10:07 AM, Daniel Myers wrote:

>> -------- Original Message --------
>> From: Johnna Holloway <johnnae at mac.com>
>> Date: Fri, December 06, 2013 6:44 am
>> 
>> [...]
>> (Did you notice that the inventors say "We still use a naked torch for crème brûlée."?)
> 
> I saw that.  I bet their crème brûlée still tastes like propane too. 
> I love crème brûlée, but in most of the restaurants where I've had it
> I end up feeling like I licked the floor of an auto workshop.  
> 
> - Doc