Recommend a blow torch for the kitchen

[Hatter The Mad]

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!

 

[Hatter The Mad]

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

 

[Hatter The Mad]

Torch Head

+

Gas

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

 

[Hatter The Mad]

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.

 

[Hatter The Mad]

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?

 

[Hatter The Mad]

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?