Best torch for searing etc.

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Mike Maguire
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Best torch for searing etc.

#1 Post by Mike Maguire » December 3rd, 2018, 7:35 am

Looking for a torch for kitchen needs.

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Chris Blum
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Re: Best torch for searing etc.

#2 Post by Chris Blum » December 3rd, 2018, 8:24 am

I’m not joking..
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Re: Best torch for searing etc.

#3 Post by CliftonD » December 3rd, 2018, 10:51 am

Consider the Searzall attachment if you're going propane.
D - o - n - g

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K_F_o_l_e_y
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Re: Best torch for searing etc.

#4 Post by K_F_o_l_e_y » December 9th, 2018, 4:57 am

Chris Blum wrote:
December 3rd, 2018, 8:24 am
I’m not joking..
Sorry, do NOT do what is in Chris' picture. You want the short camping propane tanks, not the tall ones. Much less likely to get knocked over, and you do not want your torch tipping over when it is on! The Searzall folks emphasize this too.

Here's my torch setup (links to Home Depot):

Searzall (which I remove for doing things like creme brûlée)

Bernzomatic TS8000 Premium Torch Head

Bernzomatic WHO159 Universal Torch Extension Hose

Bernzomatic 1 lb. Single Propane Cylinder

https://www.homedepot.com/p/Bernzomatic ... /203718633
https://www.homedepot.com/p/Bernzomatic ... /202539579
https://www.homedepot.com/p/Bernzomatic ... /202044698

The extension hose lets me set the propane tank on the floor and makes it easier to maneuver the torched without your arm getting tired.

Cheers,
/<evin


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Re: Best torch for searing etc.

#5 Post by Chris Blum » December 9th, 2018, 6:43 am

No problem. My point is that cheap is good. Go to any commercial kitchen and you’ll find torches from a hardware store, not from Williams-Sonoma.
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
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Re: Best torch for searing etc.

#6 Post by Mike Maguire » December 9th, 2018, 8:07 am

Thanks for all the suggestions, especially Kevin for the specific links.

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Re: Best torch for searing etc.

#7 Post by johngonzales » December 10th, 2018, 2:13 pm

I use mapp gas. It burns even hotter than propane.

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Re: Best torch for searing etc.

#8 Post by K_F_o_l_e_y » December 10th, 2018, 3:15 pm

johngonzales wrote:
December 10th, 2018, 2:13 pm
I use mapp gas. It burns even hotter than propane.
My understanding is the Searzall is not rated to use MAPP (actually MAP/Pro or something similar, since 2008 actual MAPP is no longer available in the US, no matter what the label says). You can of course take the Searzall off my setup and just use the TS8000.

Actually, I never use this to sear steaks. I mostly use it to melt the cheese on my burgers, roast peppers, tomatoes, etc, and without the Searzall, make creme brûlée. I have also used it to touch up confit duck skin after broiling.
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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Re: Best torch for searing etc.

#9 Post by johngonzales » December 10th, 2018, 6:05 pm

K_F_o_l_e_y wrote:
December 10th, 2018, 3:15 pm
johngonzales wrote:
December 10th, 2018, 2:13 pm
I use mapp gas. It burns even hotter than propane.
My understanding is the Searzall is not rated to use MAPP (actually MAP/Pro or something similar, since 2008 actual MAPP is no longer available in the US, no matter what the label says). You can of course take the Searzall off my setup and just use the TS8000.

Actually, I never use this to sear steaks. I mostly use it to melt the cheese on my burgers, roast peppers, tomatoes, etc, and without the Searzall, make creme brûlée. I have also used it to touch up confit duck skin after broiling.
I actually use a Solderall, aka the same torches my plumbers use on projects. Aside from just having it all on hand, mapp burns hotter and probably has a slightly lesser chance of incomplete combustion. Not that I’ve really noticed residue ever with butane or propane.

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Re: Best torch for searing etc.

#10 Post by K_F_o_l_e_y » December 10th, 2018, 8:10 pm

If I remember correctly, Dave Arnold did some experiments with different torch techniques and actually measured the chemical composition of the resulting meat surface. His conclusion was that "torch taste" results not from incompletely combusted fuel, but from searing at too high a temperature.
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
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Re: Best torch for searing etc.

#11 Post by David Cooper » December 10th, 2018, 8:21 pm

Butane works best for me. I've used the Bernzomatic propane and it's not very good but looks industrial.

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Re: Best torch for searing etc.

#12 Post by johngonzales » December 11th, 2018, 6:38 pm

K_F_o_l_e_y wrote:
December 10th, 2018, 8:10 pm
If I remember correctly, Dave Arnold did some experiments with different torch techniques and actually measured the chemical composition of the resulting meat surface. His conclusion was that "torch taste" results not from incompletely combusted fuel, but from searing at too high a temperature.
I’d like to see that. Maybe it’s a combination or not the fuel in some cases. But combustible gas has mercaptan added to it, which is odiferous. I was worried about using my mapp tanks on food so did some experiments to see if I could induce some taste by changing the flame from bluish to yellowish, which indicated incomplete combustion. It certainly wasn’t particularly scientific, but I thought I got a little taste with bad mix.

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Re: Best torch for searing etc.

#13 Post by Tom G l a s g o w » December 12th, 2018, 6:48 am

johngonzales wrote:
December 11th, 2018, 6:38 pm
K_F_o_l_e_y wrote:
December 10th, 2018, 8:10 pm
If I remember correctly, Dave Arnold did some experiments with different torch techniques and actually measured the chemical composition of the resulting meat surface. His conclusion was that "torch taste" results not from incompletely combusted fuel, but from searing at too high a temperature.
I’d like to see that. Maybe it’s a combination or not the fuel in some cases. But combustible gas has mercaptan added to it, which is odiferous. I was worried about using my mapp tanks on food so did some experiments to see if I could induce some taste by changing the flame from bluish to yellowish, which indicated incomplete combustion. It certainly wasn’t particularly scientific, but I thought I got a little taste with bad mix.
I think Thomas Keller recommends the MAPP/PRO.

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Re: Best torch for searing etc.

#14 Post by K_F_o_l_e_y » December 12th, 2018, 10:34 am

johngonzales wrote:
December 11th, 2018, 6:38 pm
K_F_o_l_e_y wrote:
December 10th, 2018, 8:10 pm
If I remember correctly, Dave Arnold did some experiments with different torch techniques and actually measured the chemical composition of the resulting meat surface. His conclusion was that "torch taste" results not from incompletely combusted fuel, but from searing at too high a temperature.
I’d like to see that. Maybe it’s a combination or not the fuel in some cases. But combustible gas has mercaptan added to it, which is odiferous. I was worried about using my mapp tanks on food so did some experiments to see if I could induce some taste by changing the flame from bluish to yellowish, which indicated incomplete combustion. It certainly wasn’t particularly scientific, but I thought I got a little taste with bad mix.
I'm sure it's somewhere on his blog: http://www.cookingissues.com
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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