How to Use a Kitchen Blowtorch
A kitchen blowtorch can be used in a number of ways to add a professional finishing touch to your food. The handheld blowtorch uses intense controlled heat which can get much hotter than a grill, making it great for caramelising and charring foods. Take a look below on how to use a kitchen blowtorch and its top uses.
Equipment You'll Need
1. Fill the Torch
Fill the blowtorch with your lighter fuel. Double check the ON/OFF valve is in the off position before you fill the blowtorch so you don’t accidentally ignite it. Turn the appliance upside down, put the fill stem of the lighter fuel into the fill valve and push down for several seconds until you hear a hissing sound. Keep filling the valve until you get back spray which lets you know the blowtorch is full.
TIP: Remember, Butane Lighter Fluid is sold separately so remember to stock up.
2. Lighting & Adjusting the Flame
Always take care to light the flame away from any food. Make sure nothing is obstructing the blow torch so the gas can escape the valve safely. Turn the ON/OFF knob until you hear the gas hissing out of the burner then push the red ignition button to light the flame instantly. Adjust the torch to create a short, dark blue flame before you aim it at your food.
3. Safely Turn Blowtorch Off
Simply turn the ON/OFF knob clockwise until it won’t turn any further and double check there’s no gas emitting from the valve. Wait until the blowtorch is cool to touch before you store it away.
TIP: To avoid any mishaps, practice using your blowtorch by browning some rice pudding or melting a fine layer of sugar sprinkled on some tin foil before tackling your dish.
Top Uses for a Kitchen Blowtorch
Caramelising sugar – the intense heat will melt the fine layer of sugar to create a rich and flavourful caramel sauce.
Lightly toasting meringues – keep the soft marshmallow centre of your meringue while crisping the top for a golden finish.
Warm up knives – warm up your knife with the blowtorch to cleanly cut through frozen food when you haven’t got time for it to thaw.
Searing meat – create a caramelised crust on fish, poultry or meat while retaining the juices on the inside.
Skinning peppers & tomatoes – instead of roasting your peppers and tomatoes in the oven for 15 minutes you can quickly blast them with a blowtorch to easily peel their skin.
Now it’s time to put it into practice. Take a look at our blog Easy Easter Sunday Recipes: Using Your Kitchen Blowtorch and get creative by tweaking the recipes to suit you.