Blow torches

[Morning Glory]

I used it on a beef fillet steak today. Worked well.

I'll try in on the gate tomorrow.

 

[Yorky]

Not that I'll be attempting to eat the gate!

 

[Yorky]

Filet Mignon pan fried then blowlamped.

Cooked 2

• Yorky
• 25 Jun 2017

I did attempt to make a short video of the searing but after setting it all up outside I must have moved the camera sightly and only recorded the bottom half. I'll try again next time.

 

[Yorky]

OK, this is magic. How to burn pikelets just by looking at them!

I need more instructions.

 

[Yorky]

My next project is to "brown" roast potatoes. No doubt that will be a cock up also.

 

[Yorky]

 

[Yorky]

If I knew how to pronounce it I would call it "sous vide".

 

[Yorky]

My next project is to "brown" roast potatoes. No doubt that will be a cock up also.

That one will not happen.

 

[Morning Glory]

I think you are just burning not charring - although I'm unsure of the difference!

 

[Yorky]

I think you are just burning not charring - although I'm unsure of the difference!

No good asking me I'm only experimenting. The idea was to get the surface of the steak "crispy" which I achieved. It would have been more successful had it been a decent piece of meat (see Filet Mignon earlier).