The Culinary Connoisseur
Torch It!
05
Sep
Sep
If you’re looking for the one tool in the kitchen that
will make you look really professional, I’d choose a cook’s torch. There is
something so cool about directing a super-hot flame on sugar-crusted foods to
create gorgeous browning. And along with great looks, the browning caused by
torching food adds delicious flavor as well.
will make you look really professional, I’d choose a cook’s torch. There is
something so cool about directing a super-hot flame on sugar-crusted foods to
create gorgeous browning. And along with great looks, the browning caused by
torching food adds delicious flavor as well.
One thing to remember is that the flame of a torch can
get much hotter than when using a grill or broiler. When using a torch, be sure
to use a sweeping motion where the flame goes slowly back and forth across the
surface to evenly ‘scorch’ the food. Don’t concentrate too long on one area, or
the food may burn. The point is browning, not burning.
get much hotter than when using a grill or broiler. When using a torch, be sure
to use a sweeping motion where the flame goes slowly back and forth across the
surface to evenly ‘scorch’ the food. Don’t concentrate too long on one area, or
the food may burn. The point is browning, not burning.
There are so many uses for a cook’s torch in your
kitchen. Here are some of our favorites:
kitchen. Here are some of our favorites:
Use it to “brulée” the sugar on a crème brulée or pastry.
Sprinkle an even layer of sugar on the top of a dessert. Work the torch back
and forth to melt the sugar until it melts and turns pale amber. It will set in
a glossy, crisp crust.
Sprinkle an even layer of sugar on the top of a dessert. Work the torch back
and forth to melt the sugar until it melts and turns pale amber. It will set in
a glossy, crisp crust.
Brown the breadcrumbs on mac and cheese if you don’t have
time to make it in the oven.
time to make it in the oven.
Roasting peppers is easier with a culinary torch than in
a broiler or on the stovetop because you can direct the flame with more
precision. Place a pepper on an aluminum foil-lined sheet pan. Work the flame
back and forth over the pepper until the skin blackens and blisters. Use tongs to
turn the pepper to reach the other sides, working the torch over the surface of
the skin until all of it is blackened. Place the pepper in a bowl and cover the
bowl tightly with plastic wrap so that the pepper can steam in its own heat.
After 10 to 15 minutes, uncover the bowl and remove the pepper. Use a paper
towel to rub off the blackened skin. Cut away the stem and scrape the seeds off
the inside.
a broiler or on the stovetop because you can direct the flame with more
precision. Place a pepper on an aluminum foil-lined sheet pan. Work the flame
back and forth over the pepper until the skin blackens and blisters. Use tongs to
turn the pepper to reach the other sides, working the torch over the surface of
the skin until all of it is blackened. Place the pepper in a bowl and cover the
bowl tightly with plastic wrap so that the pepper can steam in its own heat.
After 10 to 15 minutes, uncover the bowl and remove the pepper. Use a paper
towel to rub off the blackened skin. Cut away the stem and scrape the seeds off
the inside.
A culinary torch will caramelize the peaks of the
meringue topping on lemon meringue pie or baked Alaska to a
beautiful golden brown. When you’ve topped your dessert with the meringue, move
the flame of a culinary torch lightly over the topping until it is lightly
browned.
meringue topping on lemon meringue pie or baked Alaska to a
beautiful golden brown. When you’ve topped your dessert with the meringue, move
the flame of a culinary torch lightly over the topping until it is lightly
browned.
For an elegant way to serve grapefruit at breakfast or
brunch, cut a grapefruit in half and sprinkle it lightly with brown sugar. Use
the torch to broil the surface of the grapefruit, melting and caramelizing the
sugar.
brunch, cut a grapefruit in half and sprinkle it lightly with brown sugar. Use
the torch to broil the surface of the grapefruit, melting and caramelizing the
sugar.
French onion soup is not complete without a gooey
layer of cheese-covered bread. A torch can melt and crisp the cheese much more
easily than trying to get soup bowls into the broiler. Ladle soup into bowls,
float a toasted piece of bread on top, and drape a slice of cheese over the
whole bowl. Use the torch to melt and brown the cheese on top, just before
serving.
layer of cheese-covered bread. A torch can melt and crisp the cheese much more
easily than trying to get soup bowls into the broiler. Ladle soup into bowls,
float a toasted piece of bread on top, and drape a slice of cheese over the
whole bowl. Use the torch to melt and brown the cheese on top, just before
serving.
1 store-bought pie crust
for the filling:
for the filling:
16 ounces ready-to-use lemon cream*
½ cup coconut milk or almond milk
For the meringue:
4 egg whites
1 pinch cream of tartar
8 tablespoons sugar
1 pinch cream of tartar
8 tablespoons sugar
*available at The Peppermill
Line the pie crust with parchment or foil. Fill with pie weights or dry beans. Bake 15 minutes and carefully remove
parchment with weights. Weights or beans
will be extremely hot. Bake 10 minutes
longer until crust is golden. Remove
from oven and cool.
parchment with weights. Weights or beans
will be extremely hot. Bake 10 minutes
longer until crust is golden. Remove
from oven and cool.
Mix together lemon filling and coconut milk until well
combined. Spoon filling into cooled crust.
combined. Spoon filling into cooled crust.
Place egg whites and cream of tartar in your mixer
bowl. Beat egg whites until soft peaks
form and then gradually add sugar and continue beating until stiff peaks form,
approximately 1 to 2 minutes.
bowl. Beat egg whites until soft peaks
form and then gradually add sugar and continue beating until stiff peaks form,
approximately 1 to 2 minutes.
Spread the meringue over the lemon filling, making sure
meringue completely covers filling and that it goes right up to the edge of the
crust. Use your spatula to form
decorative swirls in the meringue.
meringue completely covers filling and that it goes right up to the edge of the
crust. Use your spatula to form
decorative swirls in the meringue.
Use a torch to gently brown the meringue. Serve
immediately or refrigerate overnight.
immediately or refrigerate overnight.