# Blow torch recipes?
**URL:** https://boards.straightdope.com/t/blow-torch-recipes/384785
**Category:** Cafe Society
**Created:** [December 19, 2006, 3:57pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785 "2006-12-19T15:57:50Z")
**Posts on this page:** 20
**Page:** 1
### Author:  [@tdn](https://boards.straightdope.com/u/tdn)
#### Post date: [December 19, 2006, 3:57pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/1 "2006-12-19T15:57:50Z")
In what recipes is a blow torch called for? I just got one as a gift, but my poor arteries can’t handle creme brulee on a regular enough basis to justify owning one.
How long does it take to blow torch a frozen turkey to doneness?
---
### Author:  [@Ponder\_Stibbons](https://boards.straightdope.com/u/Ponder_Stibbons)
#### Post date: [December 19, 2006, 4:05pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/2 "2006-12-19T16:05:01Z")
So you “can’t handle creme brulee”, eh? Well, to be honest, I’m not a big fan of creme brulee myself (regardless of diet restrictions), so I can’t blame you one bit.
Still, I’d imagine a blow torch would be handy for any situation where you want something browned and crispy on top without cooking it any more. Anything topped with cheese, for example. If you’ve baked that perfect casserole but the top isn’t what you want it to be, or you want to throw some cheese on their after the baking is done, just torch it a sec and and it’ll be perfect.
---
### Author:  [@Annie-Xmas](https://boards.straightdope.com/u/Annie-Xmas)
#### Post date: [December 19, 2006, 4:11pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/3 "2006-12-19T16:11:58Z")
You could brown meringue or roast marshmellows. And burn Xmas Peeps!
---
### Author:  [@Tapioca\_Dextrin](https://boards.straightdope.com/u/Tapioca_Dextrin)
#### Post date: [December 19, 2006, 4:12pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/4 "2006-12-19T16:12:31Z")
[QUOTE=tdn]
How long does it take to blow torch a frozen turkey to doneness?
[/QUOTE]
You could cook the outside of the turkey pretty quickly, leaving salmonella city on the inside. Stick to deep frying like a normal person. 😃
---
### Author:  [@Madd\_Maxx](https://boards.straightdope.com/u/Madd_Maxx)
#### Post date: [December 19, 2006, 4:18pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/5 "2006-12-19T16:18:03Z")
Bananas foster can be ghetto made with a small torch. Basically anything you would fininsh in a salamander can be done with a small torch. Nachos, small pizzas, meringue, etc.
---
### Author:  [@Malacandra](https://boards.straightdope.com/u/Malacandra)
#### Post date: [December 19, 2006, 4:21pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/6 "2006-12-19T16:21:23Z")
[QUOTE=tdn]
How long does it take to blow torch a frozen turkey to doneness?
[/QUOTE]
Unfeasibly long. A torch is intended for high temperature at a small point - not for transferring large amounts of thermal energy. It’s the difference between a static spark (high voltage, minimal duration, low total energy) and a car battery (low voltage, much longer duration, much higher total energy).
---
### Author:  [@tdn](https://boards.straightdope.com/u/tdn)
#### Post date: [December 19, 2006, 4:32pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/7 "2006-12-19T16:32:34Z")
[QUOTE=Ponder Stibbons]
So you “can’t handle creme brulee”, eh? Well, to be honest, I’m not a big fan of creme brulee myself (regardless of diet restrictions), so I can’t blame you one bit.
[/QUOTE]
Oh, I’m a fan. I’d swim in the stuff if I could. But the ingredients are:
Egg yolks
Heavy cream
Butter
Lard
Bacon grease
Crisco
Goose fat
WD-40
The Alaskan shore line
The entire sub-strata of Iraq
---
### Author:  [@Ponder\_Stibbons](https://boards.straightdope.com/u/Ponder_Stibbons)
#### Post date: [December 19, 2006, 4:37pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/8 "2006-12-19T16:37:10Z")
[QUOTE=tdn]
Oh, I’m a fan. I’d swim in the stuff if I could. But the ingredients are:
Egg yolks
Heavy cream
Butter
Lard
Bacon grease
Crisco
Goose fat
WD-40
[/QUOTE]
Heh heh. 🙂
[QUOTE=tdn]
The Alaskan shore line
[/QUOTE]
Heeeey …
[QUOTE=tdn]
The entire sub-strata of Iraq
[/QUOTE]
OK, now I’m starting to think you’re making things up … :dubious:
😉
---
### Author:  [@tdn](https://boards.straightdope.com/u/tdn)
#### Post date: [December 19, 2006, 4:37pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/9 "2006-12-19T16:37:58Z")
[QUOTE=Madd Maxx]
Bananas foster can be ghetto made with a small torch. Basically anything you would fininsh in a salamander can be done with a small torch. Nachos, small pizzas, meringue, etc.
[/QUOTE]
It seems that anything I would put under the broiler for 2 minutes might work. A quick BBQ glaze, for instance.
---
### Author:  [@tdn](https://boards.straightdope.com/u/tdn)
#### Post date: [December 19, 2006, 4:39pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/10 "2006-12-19T16:39:04Z")
[QUOTE=Ponder Stibbons]
Heh heh. 🙂
Heeeey …
OK, now I’m starting to think you’re making things up … :dubious:
😉
[/QUOTE]
Sometimes I omit the lard.
---
### Author:  [@CalMeacham](https://boards.straightdope.com/u/CalMeacham)
#### Post date: [December 19, 2006, 4:40pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/11 "2006-12-19T16:40:32Z")
**tdn** – We went to two restaurants in the past few months that had _creme brulee_, which I’d never had before, so we tried it. MilliCal loved it – except for that hard-crackle sugar crust on the top (that’s so hard to make and that some people die for). The second time we tried it, she insisted that someone else eat the crust off.
---
### Author:  [@tdn](https://boards.straightdope.com/u/tdn)
#### Post date: [December 19, 2006, 4:53pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/12 "2006-12-19T16:53:58Z")
Oh dear – the “crust” is the best part!
---
### Author:  [@gigi](https://boards.straightdope.com/u/gigi)
#### Post date: [December 19, 2006, 5:41pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/13 "2006-12-19T17:41:00Z")
[QUOTE=Annie-Xmas]
And burn Xmas Peeps!
[/QUOTE]
Oh the humanity!
---
### Author:  [@Annie-Xmas](https://boards.straightdope.com/u/Annie-Xmas)
#### Post date: [December 19, 2006, 5:48pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/14 "2006-12-19T17:48:47Z")
As God is my witness I thought Peeps were made of asbestos!
---
### Author:  [@MissMossie](https://boards.straightdope.com/u/MissMossie)
#### Post date: [December 19, 2006, 9:46pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/15 "2006-12-19T21:46:10Z")
If you’re interested in expanding outside of the realm of cooking, small blow torches are great for lighting sets of fireworks with the fuses twisted together. I suggest making a [Flaming Goat](http://www.drinkswap.com/drinks/detail.asp?recipe_id=3059) to go with it.
Is it the Forth of July yet?
---
### Author:  [@teela\_brown](https://boards.straightdope.com/u/teela_brown)
#### Post date: [December 19, 2006, 9:52pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/16 "2006-12-19T21:52:06Z")
At sushi bars, I’ve seen them take a long 1" x 2" “stick” of raw tuna, and lightly “torch” it on all sides, slightly cooking and blackening the exterior. The interior remains transluscent, red and raw. Then they proceed to slice it for sashimi or sushi. It’s topnotch with soy, lemon and finely sliced green onions.
---
### Author:  [@Annie-Xmas](https://boards.straightdope.com/u/Annie-Xmas)
#### Post date: [December 19, 2006, 10:04pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/17 "2006-12-19T22:04:11Z")
I image it would be great for roasting [peppers](http://www.fabulousfoods.com/school/cstech/roastpeppers.html). And if you have never done this, you are in for a treat.
---
### Author:  [@MrJackboots](https://boards.straightdope.com/u/MrJackboots)
#### Post date: [December 19, 2006, 10:35pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/18 "2006-12-19T22:35:02Z")
You can make very good rare steaks with a big-ish one, though if you want to do a Pittsburg rare, you want a welder’s torch. Same idea, only even more so.
---
### Author:  [@Baron\_Greenback](https://boards.straightdope.com/u/Baron_Greenback)
#### Post date: [December 19, 2006, 11:00pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/19 "2006-12-19T23:00:00Z")
[QUOTE=tdn]
It seems that anything I would put under the broiler for 2 minutes might work. A quick BBQ glaze, for instance.
[/QUOTE]
Can I ask what a broiler is in the spirit of hands-across-the-ocean understanding?
---
### Author:  [@Tapioca\_Dextrin](https://boards.straightdope.com/u/Tapioca_Dextrin)
#### Post date: [December 19, 2006, 11:02pm UTC](https://boards.straightdope.com/t/blow-torch-recipes/384785/20 "2006-12-19T23:02:31Z")
American Broiler = British Grill
[Next page](https://boards.straightdope.com/t/blow-torch-recipes/384785.md?page=2)