On Wed, 8 Dec 2010 07:38:28 -0800 (PST) in rec.food.cooking, ImStillMags
> wrote,
>The blowtorch method sound interesting, but do you have any hint of
>'lighter fluid' aftertaste???

Nobody actually uses blowtorches any more. A real blowtorch burns
liquid fuel (kerosene or something similar) using the heat of combustion
to vaporize the fuel on its way to the torch head. Getting it started
is a trick. Similar to the operation of a gasoline camp stove (Coleman
or similar.)
http://upload.wikimedia.org/wikipedi.../Blowtorch.jpg

Use a modern propane torch. Easy and no aftertaste. Was good enough
for Julia Child to use on Crème brûlée.

But, I consider it inelegant for a roast. Use elevated oven
temperatures to brown your roast, I say.