Recommend a blow torch for the kitchen

Hatter The Mad · 13 Jan 2015 at 09:01

Hi all

Are you able to recommend a blow torch for kitchen use? (Finishing off sous vide, steaks, fish, etc).

I have read enough to know that the kitchen ones aren't worth anyone's time - but where do I start!

FrenchTart · 13 Jan 2015 at 09:07

If you want something cheap then just buy a butane one from B&Q. I've used one for a few years and it has been great.

If you want something better then look at a Searzall or the like.

A mapp torch would be somewhere in between - better than butane but having something like the Searzall would give you a more even browning.

Jolteh · 13 Jan 2015 at 12:20

If you want a Searzall you need a decent blowtorch to run it as well, so it might be worth investing in one in the interim.

The Searzall guys recommend the Bernzomatic TS8000, but they're pretty hard to source in the UK. Screwfix stock the TS4000 though, and have another torch made by Rothenberger which looks identical to the TS8000 albeit from a different brand.

The TS4000 would power a Searzall if you got one eventually, but it's got less power, which I don't necessarily think is a bad thing when you're using a proper DIY torch for kitchen jobs.

FrenchTart · 13 Jan 2015 at 13:31

^ Better and more detailed information than in my post

Illgresi · 13 Jan 2015 at 13:31

Torch Head

+

Gas

Hatter The Mad · 13 Jan 2015 at 13:50

Where did you guys get the Searzall from? I can only find it on US Junglewebsite.

pitchfork · 13 Jan 2015 at 16:05

I use the same rothenberger torch I use for soldering pipes

Hatter The Mad · 16 Jan 2015 at 11:50

Illgresi said:
Torch Head

+

Gas

Is that powerful enough? I was advised against 'kitchen blow torches'.

FrenchTart · 16 Jan 2015 at 11:52

Hatter The Mad said:
Is that powerful enough? I was advised against 'kitchen blow torches'.

It's really hard be sure of the exact size based on the picture/description in the link so I'd also be a bit suspicious. However, Illgresi normally knows his stuff.

Hatter The Mad · 22 Feb 2015 at 11:57

Has anyone had experience with using a DIY blowtorch directly on food? Any fuel make it onto the food to taint the taste?

I heard this could be a problem, but also know most star restaurants use DIY torches directly.

FrenchTart · 22 Feb 2015 at 13:42

I use that kind of blow torch and it's fine as long as you don't hold it too close to the food. If you do you'll just burn the outside rather than create a nice maillard crust. I've never had the issue of being able to taste the fuel.

Hatter The Mad · 22 Feb 2015 at 14:17

FrenchTart said:
I use that kind of blow torch and it's fine as long as you don't hold it too close to the food. If you do you'll just burn the outside rather than create a nice maillard crust. I've never had the issue of being able to taste the fuel.

Thanks. Which torch do you use?

FrenchTart · 22 Feb 2015 at 15:46

Fairly sure that it is this:

http://www.diy.com/departments/gb20...80_BQ&ef_id=VKgsWAAAAdVyFlno:20150222154613:s

I'm sure there are better things out there but this is cheap and effective.

Hatter The Mad · 22 Feb 2015 at 15:49

FrenchTart said:
Fairly sure that it is this:

http://www.diy.com/departments/gb20...80_BQ&ef_id=VKgsWAAAAdVyFlno:20150222154613:s

I'm sure there are better things out there but this is cheap and effective.

Thanks! And it is pressure regulated/doesn't spit or splutter when holding at an angle?

FrenchTart · 22 Feb 2015 at 15:51

It's fine being held at an angle (though I'm not sure I've tried holiding it upside down/etc). If you're doing anything other than just holding it steady you'll need to give it a minute to fully warm up though - otherwise it will go a bit crazy with yellow flame if you get any kind of flare-up from the food.