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Heat gun

post #1 of 7
4/4/08 at 10:55am
Thread Starter 
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.
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post #2 of 7
4/4/08 at 5:15pm
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!
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post #3 of 7
4/4/08 at 5:32pm
How big of a heat gun?
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post #4 of 7
4/5/08 at 11:20am
Thread Starter 
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?
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post #5 of 7
4/5/08 at 3:31pm
Thread Starter 
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...
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post #6 of 7
4/8/08 at 8:52pm

don't give up

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!
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post #7 of 7
4/9/08 at 10:36am
Thread Starter 
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. ;)
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