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What have you eaten today? (Low carb forum)
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<blockquote data-quote="DCUKMod" data-source="post: 1954208" data-attributes="member: 345386"><p>The cook's torch is useful for carckling up rind that otherwise just won't seem to play the game. You do have to be careful as it can go from doing nicely to black charred in a seconds.</p><p></p><p>The secret is to have the flame far enough away from the target object, as that gives a better controlled result and no chance of any butane flavour either.</p><p></p><p>If you do buy one, please do be very careful where you use it as it's hot, hot, HOT, with the potential to damage worktops and so on. I usually use it on our stainless steel prep bench as that's obviously very durable. I'd otherwise probably use it on top of the hob, or outside in good weather.</p><p></p><p>I have also used a hot air gun for crackling. It's a smidge slower, but maybe more controllable. I don't know how it would do on the brulee though.</p></blockquote><p></p>
[QUOTE="DCUKMod, post: 1954208, member: 345386"] The cook's torch is useful for carckling up rind that otherwise just won't seem to play the game. You do have to be careful as it can go from doing nicely to black charred in a seconds. The secret is to have the flame far enough away from the target object, as that gives a better controlled result and no chance of any butane flavour either. If you do buy one, please do be very careful where you use it as it's hot, hot, HOT, with the potential to damage worktops and so on. I usually use it on our stainless steel prep bench as that's obviously very durable. I'd otherwise probably use it on top of the hob, or outside in good weather. I have also used a hot air gun for crackling. It's a smidge slower, but maybe more controllable. I don't know how it would do on the brulee though. [/QUOTE]
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