Reddit Reddit reviews Iwatani Cooking Torch - Professional Culinary Butane Creme Brulee and Food Torch Burner

We found 11 Reddit comments about Iwatani Cooking Torch - Professional Culinary Butane Creme Brulee and Food Torch Burner. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Bakeware
Baking Tools & Accessories
Home & Kitchen
Cooking Torches
Iwatani Cooking Torch - Professional Culinary Butane Creme Brulee and Food Torch Burner
Adjustable Gas Flow Control for small to large flame size and Air regulating knob.FOOD TORCH USES: Crème Brulee torch, Meringue, Au Gratin, Browning Meat, Sous Vide, Melting Cheese, Skinning Peppers, Tomatoes & Eggplant. Corn on the Cob.RELIABLE PIEZO TRIGGER IGNITION. No need to keep brulee torch trigger in once lit.A Restaurant Quality Torch for Home Cooks, DIY, Plumbers, Camping.Use with Iwatani Cassette Gas
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11 Reddit comments about Iwatani Cooking Torch - Professional Culinary Butane Creme Brulee and Food Torch Burner:

u/krustyy · 18 pointsr/adventuretime

I've done it. But you're going to need something bigger than one of those tiny cooking torches. I picked up one of these professional torches and some butane fuel to go with it.

Using a real culinary torch instead of a poor, tiny substitute makes a world of difference when searing a steak too.

u/Slaxophone · 2 pointsr/sousvide

There's nothing in the rulebook that says I can't use a blowtorch in the office. ;)

I use something similar to the iwatani torch. No one's said anything so far, and there's plenty of other flames burning in our office- space heaters, and a small gas stovetop (which I set my food on to torch).

u/plumpedupawesome · 2 pointsr/Cooking

Anovas cool, theres also a third party app you can use to change the LED color on the scroll wheel. If you get bored on the color. https://play.google.com/store/apps/details?id=com.palagraph.anovaremote&hl=en

You can get a torch if you want, i have the TS8000 plus the searzall attachment. (http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO/ref=sr_1_1?ie=UTF8&qid=1450820865&sr=8-1&keywords=searzall) The searzall is nice cause its like a handheld broiler but its a gentler flame.Downside is it takes about 3-4 minutes for each side and youll end up feeling that heat. Its also nice to use on pizza, gets the cheese nice and melty.
Or you can get something cheaper like this torch, its smaller too.
http://www.amazon.com/Iwatani-Cooking-Torch-Professional-Culinary/dp/B00BBJC1CY

but you dont NEED a torch. Most of the time, i prefer to sear on a pan. So, you want to pat dry out your food once its out of the bag (paper towel), then i usually rub it down with oil (dont do EVOO though) or clarified butter, then sear in the pan and throw in aromatics. Usually sprigs of thyme or rosemary do well, and just baste the food with it for about a minute to minute and a half each side.

You can get some recipes/info here in case you need it. Kenji does a great job on his recipes
http://www.seriouseats.com/tags/sous%20vide

Chefsteps has some awesome stuff as well.
https://www.chefsteps.com/sous-vide

and you can find recipes on the anova site as well.
http://recipes.anovaculinary.com/

u/Blitherakt · 1 pointr/woodworking

Something like this or a brulee torch should do the trick nicely. Try on some test pieces first to get the hang of how the torch burns.

u/johnnypic · 1 pointr/sousvide
u/the_super_tech · 1 pointr/sousvide

Salt, pepper, garlic powder, cayenne pepper (just a tiny bit) with dry thyme and rosemary in the bag, didn't have any of the fresh stuff.

The sear was just with a simple butane kitchen torch. I normally do torch and pan with oil and butter sear but was being lazy and didn't want to clan another pan.

Edit: The torch i used
https://www.amazon.com/gp/product/B00BBJC1CY/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

u/le_meme_faces · 1 pointr/sousvide

I did the blowtorch thing for a while. Didn't really like the results. I had one of these and it would take forever to make any impact on beef, pork, or chicken. It worked well for fish.

u/arnie_apesacrappin · 1 pointr/sousvide

As the other posters have said, 139.5 is too high for an end result of medium if you are going to sear in pan or grill to finish. Either of those methods are going to add a good bit of additional heat to the steak.

I would recommend trying 131 degrees if you are going to use the sear method you described. I prefer medium rare, and have my steaks at 125 and then sear hard and get a good medium rare result.

If you want something that doesn't transfer as much heat into the meat, you can try finishing with a torch. Allows a crust formation with almost no additional cooking inside the meat. I have this one. Some people taste uncombusted fuel with the torch method, your mileage may vary. I prefer my steaks seared in pan, but use the torch on other things like lamb and lobster.

u/Avolate · 1 pointr/sousvide

This is the one I got from Amazon and it just connects to a big canister of butane you can also get from Amazon. The canisters seem to last a long time because I bought a three pack awhile ago and the one I am using still feels really full.

http://www.amazon.com/Iwatani-Cooking-Torch-Professional-Culinary/dp/B00BBJC1CY

u/Transcredible_Zap · 1 pointr/KitchenConfidential

That torch is pretty decent, but I prefer this one