Blow torch
Helpful Tools
Chefs and photographic food stylists rely on a blow torch for caramelising, browning and even blackening foods. It operates on butane gas, producing a concentrated burst of heat of about 1300-1500C - far hotter than a domestic grill.
The flame is small enough to aim at the exact area to be heated. It's perfect for caramelising sugar in the top of a ramekin, for instance, or even for setting light to the coffee bean in a little glass of sambuca.
Consider buying one if you hanker after that perfectly brittle crème brûlée topping, or appreciate a mouth-watering singe on roasted vegetables, chops and joints of meat. You can also use a blow torch for skinning tomatoes and peppers, and for melting cheese.
Models with a push-button igniter and an easily adjustable flame are the simplest to use. A stand is convenient for setting the torch on the countertop while you're working.
Consider buying one if you hanker after that perfectly brittle crème brûlée topping, or appreciate a mouth-watering singe on roasted vegetables, chops and joints of meat. You can also use a blow torch for skinning tomatoes and peppers, and for melting cheese.
Models with a push-button igniter and an easily adjustable flame are the simplest to use. A stand is convenient for setting the torch on the countertop while you're working.
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