I bought some (probably overpriced) kitchen torches from Williams Sonoma for holiday gifts...just curious what everyone uses here for brulees, etc...

[cape chef]

I use asetaline (sp)?
It is fast and clean
cc

I use inexpensive bernz-o-matic propane torch. I use them for brulee and also to do a VERY quick thaw on frozen items. I also used one in conjunction with a microwave one night when my broiler went down in the middle of service. Wasn't pretty but it worked. Cooks are nothing if not inventive.

I use both a large propane torch for production work, and that small hand torch for sugar work.

Don't you hate it when those bernz-o-matic torches heat up and develop vapor locks during service? losing your flame in the middle of 35 brulees can be a pain!

God, I hate it when I lose my flame.

[Chef David Simpson]

Asetaline, use it, love it.

[theloggg]

just used a WIlliams-Sonoma one I got for xmas for the 1st time. Not to thrilled with it, took 2-3 minutes to do a creme brulee. I'm used to the benz-o-matic in 15 seconds.

wouldn't recommend the WS if you want fast, fast, fast!! If you want asthetically pleasing, WS all the way.

I haven't used the other, just the WS--but it was slow (but not as slow as 2-3 min). I made my brulees in small heart molds...the reason one took longer was I was trying to save calories <HA>....and didn't put the required amount of sugar on top!

[This message has been edited by SeattleDeb (edited 01-08-2001).]

[momoreg]

Isn't aceteline hot enough to melt metal?

[Katherine]

You're just using it to brown the top, so it works really quick.

I took a welding class while I was studying cooking (aren't electives wonderful), and yes, you can weld with an oxyacetylene torch.

[This message has been edited by Katherine (edited 01-08-2001).]

you can repair the reach-ins while finishing off the brulee's !

[theloggg]

OK, used my WS torch again. took about a minute to do. maybe I didn't have the flame up all the way when it took 2-3 minutes.

I used to use my torch to heat-up the sides of my mixer bowl while creaming butter & sugar. Much faster and cleaner than scraping the sides of the bowl. Also great when mixing cream cheese for cheesecake. Reduces lumps and saves time.

[momoreg]

That's mainly what I use it for, too. Also, I have an outdoor walk-in that freezes shut in the winter. I have to torch the door open occasionally.

[Brook]

When using a kitchen torch -- of any size -- do you have to be super careful not to burn the food or countertop? I have refrained from getting one because in ski lodges I have seen people burn the bottoms of their skis while preparing them for waxing. My high school chemistry teacher also once set the entire counter on fire with a torch!