Nine uses for a culinary plate
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The presence of a culinary torch in the kitchen is truly the mark of an accomplished home cook. It’s got to be perfect for a cream brulee, but it can also be used for so much more than you think outside the box. Use it instead of a toaster oven or broiler to melt cheese or brown food: this list should run your imagination.
Brulee sugar creme brulee. Sprinkle an even layer of sugar on top of the frozen Creme Brulee in a ramekin (one to try: ginger-cardamom Creme Brulee) . Process back and forth with a culinary spatula to melt the sugar until it melts and turns a pale amber yellow. In a shiny, crisp crust. Brown macaroons and add cheese. If you don’t have time to cook macaroni and cheese in the oven, you can still fake a baked, oven-baked crust with a culinary torch. Try this simple recipe: combine two portions of whole milk and two portions of elbow macaroni in a saucepan. Bring to a boil, reduce the heat and cook until the macaroni is cooked but still firm to the bite, about 10-12 minutes. Turn off the heat but leave the burner on and stir in 1 part grated shredded Cheddar cheese and 1/2 teaspoon Dijon mustard per cup of Cheddar cheese. If needed, add more milk for a creamy consistency and season with salt and cinnamon pepper to taste. Spoon into bowls, sprinkle lightly with bread crumbs and brew with a culinary torch until cheese crumbs and bread crumbs are lightly browned. Make the tuna melt or thicken. If you don’t have a toaster oven and don’t want to turn on your oven broiler, you can still melt the tuna or thaw the salmon . Melt together, then use a food processor to melt the cheese on top until it bubbles. Hold it a little further away until the cheese melts, then bring it closer so the cheese browns and bubbles. Roasted peppers. Roasted peppers are easier to cook with a culinary burner than on a broiler or baking sheet because the flame can be controlled more precisely. Place the peppers on a sheet pan lined with aluminium foil. Have a large glass or metal mixing bowl and some plastic wrap ready. Starting with one small area, work the flame of the culinary burner back and forth with the pepper until the skin flashes and blisters. Use a stack of cutting blades to reach the other sides of the pepper, working the burner into the surface of the skin until everything is black. Immediately place the pepper in a bowl and tightly seal the bowl with plastic wrap so the pepper can evaporate in its heat. After 10 to 15 minutes, when the pepper has had a chance to cool, uncover the bowl and remove the pepper. Use running water or a paper towel to rub off the black leather. Chop the stem and cut out the seeds from the inside. Brown lean Culinary torch perfectly caramelizes onion garnish or Alaskan baked virgin peppers. If you’re stuck for your dessert, simply clean the flame of the culinary torch until lightly browned. Brulee grapefruit. For an unusual way to serve grapefruit for breakfast or in the morning, cut the grapefruit in half and sprinkle lightly with brown sugar. Use a culinary torch to burn the surface of the grapefruit, melting and caramelizing the sugar. Finish the gratin. Use a culinary torch to get the potato gratin , beautifully browned on the crust. When fully cooked in the oven, sprinkle the gratin with lightly grated Parmesan cheese and maybe even truffle oil. Work the culinary spatula back and forth over the surface of the gratin until the cheese and potatoes start to crisp and brown. Roast the morshmallows for s'mores. If campfire season is too far away, use an indoor torch. Make ready to grate crackers and milk chocolate chunks. Turn the wax into a metal mass and use a bowl needle to brown it evenly, starting away from the burner so it has a chance to heat without burning, then move the flame closer to finish the finish. Immediately transfer the rain to a chocolate-covered graham cracker piece, using another graham cracker to scrape the graham cracker out of the stack by adding it to the cracker. Make the perfect French onion tart. French onion soup isn’t full of cheesy crust. And a culinary torch can melt and sharpen the cheese much more easily than trying to use a sheet pan, which is what puts the soup pots on the broiler in the end. The raw soup is placed in bowls, piled on top of the herb-flavored bread, and Gruyere'i cheese is spread all over the bowl (tradition suggests that the corners of the bread hang over the sides). Use a culinary burner to melt and brown the cheese on top, just before serving.
Also use it to light a candle, flambé a dessert or drink, light a pilot light
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