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Brulée

post #1 of 24
Thread Starter 
I made myself a gift.I have a torch!:smiles:
I made crême brulée; what a thrill!
I would love to hear of other inventive ways of using my new toy.
My friend tells me she makes Rice Pudding Brulée.
Any other ideas or secrets you can share?
Thanks,:look:
Rita
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
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Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Reply
post #2 of 24
If you really want to go luxury, you could do the Foie Gras Brûlée that was one of the most memorable parts of a memorable meal at Jean Georges -- a slice of foie gras torchon lain down flat and lightly sugared then brûlée until almost burnt. Served with a sweet/tart/spicy fruit chutney, iirc. The almost bitter crunch of the topping against the unctuous foie -- wow.

Just if you happen to have some foie around. :lol:
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #3 of 24
ohhhhhh the joys of toys!!!
lemon curd tarts
raspberry chevre tarts
sear off tuna
It's so much more fun having a commercial blow torch than trying to use the "home version". Fire Alarms are kinda an issue now. :)
cooking with all your senses.....
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cooking with all your senses.....
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post #4 of 24
Before cooking skin-on fish, run the flame over the skin to tighten it up.

Use the torch to char peppers before peeling.

Start the charcoal with it.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 24
Thread Starter 

Thanks

Good ideas; keep them coming.
I was so excited about this fun gadget, I bought one for my daughter in law. We are going there this week end and I will give a few recipes and ideas with her fun gift.
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Reply
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Reply
post #6 of 24
Raw Suzanne and then "cooked" with the torch?
post #7 of 24
Thread Starter 
You know that sounds absolutely sinfully appetizing;I'd go for that.
I've never been fortunate enough to taste foie gras but it's on my (TO DO) list. And I will, not in this corner of my world but I'm going to Montreal this summer so maybe ....
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Reply
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Reply
post #8 of 24
Not that I smoke or condone smoking lol. But you could theoretically light a cig or cigar in a strong wind! ;)
post #9 of 24
Rita. one use for the torch is to use it on Fresh buffalo mozzeerla. I made a dish along time ago that was sliced red & yellow tomato marinated in a basalamic vinegrete 1 hr. then baked to just slightly soft,eldente? any way I sprinksed a plate with basalamic reduction placed a layer of tom. then a sllice of mozz. torched it to get it bubbly with a little color and repeated this for 3 layers.3tom. 2 Mozz. Then I placed toasted elephant garlic chips staggaered around the stack. The plate was finished with a chifonade of basil aroound the stack...good cookin...cookie
post #10 of 24
Thread Starter 
I am saving that one; sounds so good and what great presentation;
Thanks Jim.
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Reply
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Reply
post #11 of 24

da burner

Hi Rita, I forgot something on that dish I described. Take a pariing knife and put a slit in the top of the tomato and place a nice sliver of baked garlic on the top as a finish to the dish. Do you need any help on preparing the garlic? ...good cookiin cookie...:smoking:fear of faillure;one of those things that fufills itself with depressing regularity
post #12 of 24
bluezebra; actually putting tobacco around the plants will deter many iinsects...fust for grins...I'm glad you don't smoke. I quit booze and cigs.about 8 mo. ago whew...good planting...cookie
post #13 of 24
Thread Starter 
I have never used elephant garlic.I'm leaving this week end but I plan to get to it next week.What do I need to know about elephant garlic?
I've seen it and I think is is milder than the regular garlic;right?
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Reply
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Reply
post #14 of 24
Hi Rita, have a safe and fun trip. You need 1 whole elephant garlic, a mulie slicer, in kitchen supply store for around $30.oo but you will use it for tomatoes ,potatoes cumber, squash etc. its a grieat investment. parchment paper. good olive oil or a lighter oil if you wish, of course. parchment paper. all grocery stores have it. preheat oven to 425*.lay garlic on its flat side with the plade on this slice use slicer guard when you get the slice half way through, Shave all the garlic discarding any slice thats not heart like shape. place garlic slices on cookie pan lined with parchment. lightly drizzle garlic with oil or spray with olive oil pam type spray ( they did'nt have it when I was cookiing...lol) actually I think I'd get a can. place in oven and start checking it after 6 min. check every few min. after that till garlic chips are golden brown they will firm up while resting, real dark spots are to bitter to serve. so keep a close eye on them. do all the chips cause they keep well covered on the counter. place on toasted slices of italian bread cut on a bias drizzled with olive oil put fresh thin slices of tomato,done with your new mulie...taa daa. place fresh basil leaves onthat cover with sliced mozz. or provolone or best of all goat cheese in which 3 different herbs have been chopped and incorperated in the cheese...I got to go to the store...lol. if you use the goat cheese mix on all or part of the cheeses suggested just crumble over the tom. basil crustini, torch the cheese to melt. tell me how it comes out. try all 3 cheese mixtures if you have a party...save me some...drool...good cookin cookie
post #15 of 24
Rita, elephant garlic is actually a bulbing leek, and is several orders of magnitude milder than true garlic.

What it brings to the table are those dramatically huge cloves. But there are true garlics---Kettle River Giant comes to mind---whose cloves are almost as large.

Keep in mind, too, that when you bake or roast garlic it really mellows out. Instead of pungency you get a buttery, nut-like flavor, and the cloves soften to a paste-like consistency.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #16 of 24
Thread Starter 
Thanks for all this neat information.
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Reply
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Reply
post #17 of 24

Searing Roast Rib for slow cooking

One use I've seen for a good blow torch is when making a slow roast rib of beef (on the bone). It's a recipe by Heston Blumenthal, I forget the exact times and temperatures, you might google it to find them. He takes a good sized Roast rib on the bone, sears the heck out of all the surfaces (this kills off any bacteria), then cooks it in a very low oven for about 24 hours, sitting the roast on the bones on a plain baking tray. No veggies or anything else in there.

Its very necessary to have a meat thermometer for this dish but the end result is apparently amazing - very mouth tender and succulent. Only drawback is you don't get any pan juices. It's a recipe I'd love to try one day.

Another use - when making cheesecakes etc in individual metal rings, just run the flame lightly over the metal to help release it. Much easier than using a hot wet towel.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #18 of 24
Thread Starter 
Love the cheesecake ideas but I wonder about the roast.
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Reply
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Reply
post #19 of 24
KYHeirlomer
I made this dish for a year and a half and the garlic came out crisp as a potato chip. I did'nt know that they were leek bulb thingies, very interesting thanks for the information. Go to Piers" in Islamorda and you will experience crisp slices and a top of the line restraunt. i'm not beiing a smart elic but you may travel in the Keys some day and I know you will be impressed....best to You...cookie...:talk::talk::talk:
post #20 of 24
Rita - here's the recipe, if you want to look it up sometime :)

BBC - Food - Recipes - Slow-cooked roast wing rib of beef

There's also some more in depth info on it here

Heston Blumenthal on the the blowtorch | Weekend | Guardian Unlimited

And here's something from someone who's actually made the dish (I apologise for some of the language but its an insight to someone's personal experience with the method)

blogjam » Blog Archive » pukka posters

Anyhow - its just so outside of normal cooking that I thought I'd mention it.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
post #21 of 24
Jim, could you share exactly how you're handling the garlic in that recipe? I've made garlic chips on the range, but never in the oven, and am curious how that works.

Thanks.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #22 of 24
Thread Starter 
This is so interesting.I don't roast my Prime rib the classic way.I found this method years ago; tried and it always comes our Perfect.
But what a challenge and a fun way to use that torch.
I am anxious to try it and when I do I will take pictures and report back.
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Reply
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Reply
post #23 of 24

crisp garlic

Rita & KHYeirloomer; Good morning. I just made a edit on my reply toRita as to the temperature on the oven. I changed the oven temp. from 325* to 425*and when to stary watching the carloc in the oven. I have'nt made this dish in awhole, I appoligise for the error. Think of the carlic as a thin french fry. You have a small surface to cook whiicn is cookid in hot fat. This is the same principal with the garlic, thiin surface, lightly srizzled with fat/sprayed on fat, baked in a hot oven shich essentioally fries the garlic in the oven. This takes carrefull watching, Wkhen removed from oven They may ve slightly limp but as they cool they stiffen up. KHY, the proceedure is on a previous thread oon page 2 addressed to Rita. You guys have a wounderful day...gpod cookin...cookie :smoking:
post #24 of 24
Thread Starter 
Thanks Jim;I noted the correction and I will make them for sure.
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Reply
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Reply
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