[Sca-cooks] The next great cooking gadget?

[JIMCHEVAL at aol.com]

The original French method for what the English then called "burned cream"  
was to simply heat a shovel and place it on the surface. I imagine 
something  similar could be done today with no chemical residue.
 
Jim  Chevallier
 (http://www.chezjim.com/) www.chezjim.com

Les Leftovers: sort of a food history  blog
leslefts.blogspot.com  

 
In a message dated 12/6/2013 7:46:25 A.M. Pacific Standard Time,  
johnnae at mac.com writes:

We use a  small butane torch and a light touch. Makes a difference as to 
what
sugar  you use.