[Grumio]

I've been using a heat gun lately (basically an industrial strength blow-dryer), and it occurred to me that it might have culinary applications - I'm particularly thinking of using it to brown the surface of oddly shaped cuts, maybe lamb shanks.

I'm going to try this - I was just wondering if anyone had ever heard anything about such a thing or had any thoughts on it.

I'll post results after I do it.

[Chef Roux]

I am sure that you can come up with some creative new trend and become world famous using a heat gun. However, while using it to brown a lamb shank would certainly give it an even browning but you would lose the fond created in the braising pan that is necessary for proper flavor development.
I bet it would make a heck of a toasted marshmellow!

[OregonYeti]

How big of a heat gun?

[Grumio]

The heat gun has 2 settings, 750F & 1050F, & it's about the size of a power drill.

The fond problem occurred to me too, but then I thought you've still got your Maillard reaction results, they're just on the meat rather than the pan, & will contribute to the braising liquid from there. I thought about browning lamb shanks on a charcoal grill, & the same question came up.

World fame? So easily? Who knew?

[Grumio]

Well, it works.

Pros: beautifully browns every square centimeter of the most awkward hunk of meat.

Cons: takes too long. You're basically broiling an inch & quarter round section at a time. Frying meat surface spits fat onto the heat gun - messy. Set my smoke alarm off.

World fame may have to wait...

[Shannon7175]

I've use one quite successfully in the fine dining arena on duck confit. Was serving the traditional leg, but wanted the skin crispy and browned. It worked beautifully!

[Grumio]

Cool!

Yeah, what made me think of this was the realization that, "Hmm, in culinary terms, this thing is a hand-held convection broiler!"

I oughta contact the manufacturer, do a little re-design (make it look less power-tooly) think of a cool name, get some celebrity chef to endorse 'em, & sell 'em to Williams-Sonoma.