Torch for caramel-burn to the full and tell how to use.

We use it all the time - and not just for making crème brûlée. Using a torch, lightly sear the land, to create crisp steak, or whip up a baked head of garlic. In contrast to the plate with a radial spread of fire, the burner creates a directed flame with a temperature of about 1900 C. the gas burner used wisely is one of the fastest ways to fry the product. However, if used incorrectly after firing can remain unpleasant taste of fuel. This can happen during ignition-when the gas jet has not yet caught fire or when the fuel is not completely burned(yellow flame is a sure signal that something goes wrong).
Of course, when dealing with it is useful to know some rules

Technology.
Intense fire burner can quickly create a ruddy crust or melt the sugar to the state of caramel. In most cases, the best technology is to quickly move the end of the flame across the surface of the product. We advise you not to focus on one place - bringing it to the desired color and moving to another you will notice that after a couple of careless movements it turned black. As in the case of painting, the best results are obtained as a result of 2-3 layers.

Black edges are a bad sign. Do not stay long in one place. Quickly move the flame to avoid charring the product.

Use the top of the flame, not the middle. Closer doesn't mean hotter.To check this, quickly bring your palm to the base of the flame (carefully, again).You will notice that you have to almost touch to feel the heat. Check the end of the flame, we do not advise anyone. Or just make a panthenol.

The use of a mesh pan allows the air to circulate and you can burn the product from all sides.

Caramelization of sugar:
Burn the sugar evenly, until the first signs of caramelization, otherwise you may end up with black spots.

Safety.
The risk of burns when using the burner is comparable to the possibility of burning oil when frying products. Do not drink alcohol and do not try to burn cigarettes, especially by holding them in your mouth.(Seriously!) Read the instructions. If the product you are burning contains excessive fat, try to find safety glasses. Before lighting the burner, place the product in a deep tray. All surfaces should be fire resistant. Do not use thin sheets for baking and remember that the sheet may heat up during firing - do not try to take it without gloves.

Propane or butane?
These burners are designed for making crème brûlée. Because of the weak flame, the gas does not have time to burn, so there is a slight smell of fuel on the products. But nevertheless, they do an excellent job, for lack of other alternatives.

MAAP (English abbreviation) propylene
We recommend the use of propylene burners. They do not leave a smell and burn the product faster. Search with auto ignition

Use of burners:

Roasting meat.
A great way to brown a steak cooked in sous-vide. Grease it with a small amount of fat(vegetable / butter) so that the flame does not touch the dry surface and fry evenly

Removing bubbles from the surface of liquids
Heating bubbles leads to evaporation of moisture. Quickly move the torch over the surface - this will be enough. Use this technique for perfect omelets or fruit juices.

Egg cleaning
Roasting eggs can be useful when cleaning, in order to preserve protein. Boil the eggs and let them cool at room temperature for 2 minutes. Then direct the flame by rotating the egg. The shell will become dry and brittle within 2 minutes.

The article is based on the materials of Modernist Cuisine.