On 12/8/2010 8:00 AM, David Harmon wrote:
> 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.

A real blowtorch looks like a fun gadget although it would probably
leave your food with a funky jet fuel taste. I've had sushi that has
been torched and I sure could taste the propane. I suspect this effect
could be minimized by adjusting the propane flow rate and keeping the
food away from the visible part of the flame. OTOH, I have not had any
experience with this technique.

I do a slow roast too but brown the meat in a frying pan over high heat
before roasting.