Propane torch for steaks

[Guest guest]

I often use a small propane torch to brown meats. Usually I'm also braising or

slow roasting the meat, but it's also a great technique for cooking rare steaks.

The technique produces almost no smoke, and less heat (energy) is used to cook

the meat directly, versus the heat required to heat a pan enough to transmit a

high level of heat to the meat. There's no problem of the meat sticking to the

pan, either.

A torch is also a great method for charring peppers to remove the waxy skin.

Much superior to broiling the peppers, because the flame reaches all areas of

the irregular surface. A quick pass over a tomato or peach, not enough to

char, makes removing the skins easy.. Child used a torch to brown things,

including Baked Alaska.

Lynn

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However, the way I do it absolutely requires an exhaust fan because the pan

is extremely hot...smoke is definitely a factor. That's one reason I don't tend

to add any

oil...I'm acutely aware that the heat produces nasties from the oil/fat.