For the first time I have made creme brule with a blow torche. I'm supprised how easy it is. Sugar easily turns to a nice caramel wafer when you add fire.
A word on blow torches-- while cheap is nice, make sure the blow torch you buy can handle being tilted. I bought a $10.00 torch. It makes the brule just fine, but it rapidly flames out if I tilt it more than fourty five degrees. This means I have to tilt the food instead which is difficult when the food is covered with sugar.
I am going to brule much more-- bananas and maybe even pizza by first baking the dough, then adding the toppings and applying fire.
One The Edge
3 days ago
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