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Blow Torch for Caramelizing??

Grandpas GrubGrandpas Grub Posts: 14,226
edited November -1 in EggHead Forum
With the ham it reminded me I want to pick up a torch for caramelizing and glazing.

I tired my MAPP - no not a good idea, then propane again not good.

Any suggestions and what is the proper name?

GG
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Comments

  • Richard FlRichard Fl Posts: 7,758
    I use my MAPP on creme brulee. Why are you not happy with it? Just hold it way back.

    This will work. http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=12371578
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  • Egg And IEgg And I Posts: 110
    I've used the Bernzomatic TS8000 with both yellow (mapp) and blue (butane?) for carmelizing hams and creme brule...secret is to keep it moving, don't get too close, go gradually...and use a fan tip if you have one. What problems did you have?
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  • Grandpas GrubGrandpas Grub Posts: 14,226
    Cuz I burned the crap out of the first try :laugh: :laugh:

    Seriously, I must have been moving too slow as the mix wouldn't caramelize the way I thought it should.

    GG
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  • Richard FlRichard Fl Posts: 7,758
    As Egg and I said move it around and keep it away. Cheaper to ruin another brulee in practice tnan to buy a new unit and find that the MAPP just is more powerful and needs greater attention.
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  • Grandpas GrubGrandpas Grub Posts: 14,226
    Heck, was hoping for another toy :laugh:

    Kent
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  • Little ChefLittle Chef Posts: 4,725
    GG...I use a butane torch for my indoor, more precision work. Although I do not remember the exact brand, I know I got the head at Restaurant Depot. Locks right onto the top of a butane cannister, then just push a button to light. I love it! I'm not walking around the kitchen with a full fledged blow torch, and it works great!
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  • Grandpas GrubGrandpas Grub Posts: 14,226
    :woohoo: I didn't say I wanted to cook the ham, just get the Honey Baked Ham Glaze.

    That was funny!

    Kent
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  • Grandpas GrubGrandpas Grub Posts: 14,226
    Thanks Michelle, I will look around. Probably Richard and Egg&I are correct. Further away and move faster.

    Kent
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  • Little StevenLittle Steven Posts: 26,941
    Michelle,

    I have the "Chef's Torch". Butane high volume.

    Steve

    Steve 

    Caledon, ON

     

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  • Little ChefLittle Chef Posts: 4,725
    Steve...I believe we probably have the same one. I was asking Tim...."wasn't it called Chef's Torch?" We couldn't remember, and it is not imprinted on the head of the torch...but based on your post, I believe that is what we have as well. I like the control of it, very much, and don't feel like I'm going to catch something on fire while using.
    Thanks!
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  • PWisePWise Posts: 1,173
    Hey GG:

    I didn't read all the replys and maybe I will be rendunant...

    MAPP gas is much hotter than propane and it gives an off flavor... It is not recommended for food applications.

    The weeny-itsy torches sold for caramelizing use butane, and I have found butane and propane to give off similar by-products and zero flavor, so as long as you're well ventilated you can very well use propane.

    I personally use a Bernzomatic Propane torch in the kitchen for everything from caramelizing creme brulees to whole roasts...

    my 2c

    cheers!
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  • johannjohann Posts: 111
    CIA pastry chef friend of mine doesn't do mapp for carmelizing cause its poison. He uses propane I believe. Neighbor of mine uses butane torch.
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  • DarnocDarnoc Posts: 2,661
    If you are are into the Iron Chef I have seen both used on their shows.Practice with a marshmallow to get just a light brown coating all around.I have at times used my weed burner to get bell peppers ready in a hurry which is to say is faster than on the egg (unless you have a TREX thing going on) or the stove top burner.Just watch and be patient.
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