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Browning beef with a torch?

post #1 of 8
Thread Starter 

I love to make slow-cooker stews and I was wondering if I could buy a cooking torch and use that to brown beef instead of the standard routine of browning every little piece on all sides in a little pan? Thanks for any help!

post #2 of 8

Hi Pkulak,

 

The only way I can think of although I haven't tried it, is putting the chopped meat in a single layer on a baking tray and browning them off with the torch.  Then you'd need to turn them over and do the other side.  Personally, I'd just get a bigger pan and do them the standard way.

 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 #3 of 8

I have tried to cook things with the torch vs the pan and it doesnt seem to have the same flavor.. it is not as good

post #4 of 8

I can't see any positive reason for this . You still must stand there and watch or apply it. Stick to torch for desserts.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 8

You should definitely get a torch, it's great for creme brulees and adding a bit of color to meats after they've cooked.

 

But for the purpose you're describing?  No way.  A good stew depends on good fond.  That's the little dark bits stuck to the bottom of the pot after you've browned the meat.  That's the stuff that gives a stew its rich deep flavor.  Without it you'll have a watery stew - something will be missing and you won't know what.  So save the torch for finishing a dish, not for replacing the most important first step in a stew.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 8

If you dont want to cook one side of your meat at a time, then heat a oven safe skillet until you're just about ready to flash your oil, add your meat and throw it under the broiler of your oven.  this will cook two sides at a time. but... come on...

post #7 of 8

Not for beef, but I bought a torch to finish individual cottage pies with a Panko-cheese crust.

Have to be careful with the flame; this thing is hot.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #8 of 8
Quote:
Originally Posted by Koukouvagia View Post

You should definitely get a torch, it's great for creme brulees and adding a bit of color to meats after they've cooked.

 

But for the purpose you're describing?  No way.  A good stew depends on good fond.  That's the little dark bits stuck to the bottom of the pot after you've browned the meat.  That's the stuff that gives a stew its rich deep flavor.  Without it you'll have a watery stew - something will be missing and you won't know what.  So save the torch for finishing a dish, not for replacing the most important first step in a stew.

Agreed.

I've used a torch for turkeys cooked in an alto shaam, where the ones on the lower rack never browned because of the drippage from the ones on top.

But Kouk is spot on, you want that fond.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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