Blowtorches!

Comments

Si | 2008-12-10 12:33:48 UTC

Some problems with the sound, especially on the “Next Week on KKCookery” bit. Also probably should have reshot the segment when tripping over words. Otherwise, entertaining as ever.

Chris | 2008-12-10 13:01:15 UTC

I can’t make out anything that you’re saying in the preview of next week’s episode at the end – something’s gone weird with the sound levels.

Accordingly I made up my own narrative for next week’s episode, and decided that it was going to be a comparison of Apple Macs to real apples to decide which was better.

I might be delirious from flu at the moment, by the way.

Hugh | 2008-12-10 13:25:14 UTC

Weird – I can hear it fine here.

It’s a bit low, though – I’ll re-render a higher-volume version and see if I can tidy up the fan noise whilst I’m at it.

Dougal Stanton | 2008-12-10 13:47:55 UTC

I am honestly surprised that the wee blow torch took as long as it did. It never seems to take that long for us, but then time can go deceptively fast when you’re waving a blowtorch about. I guess all this really means is that it’s time to buy some little creme brulee pots.

Also, Hugh’s torch would be no good at the precision required for debubbling jelly.

Hugh | 2008-12-10 15:06:23 UTC

The conclusion I’ve come to is that you ideally need two blowtorches. I’ve tried my kitchen blowtorch on searing meat, for example, and it’s rubbish – but actually, it’s probably slightly better for brulees, and as you say, there are some things that you just can’t use a big torch for.

I didn’t realise you could debubble jelly with a torch – how do you do it?

Cheryl | 2008-12-10 16:24:37 UTC

Did the time for the kitchen blowtorch include the re-charging time?

I also noticed the muffled sound at the end bit, but that could be because I am several thousand miles away on the West Coast of Canada. ;)

Hugh | 2008-12-10 16:45:58 UTC

There’s a new version with much improved sound baking away now.

@Cheryl – yep, that included recharging time, and charring-the-fiddly-bits-at-the-edge time for the big torch.

Dougal Stanton | 2008-12-10 17:02:23 UTC

I’ve not had the proper agar training, but you just kind of delicately wave the tip of the flame over the bubbles and they vanish. The key is speed and delicacy. All the while trying not to scorch your fruit or blacken the silver rims on your glassware. ;-)

SpudTater | 2008-12-10 19:20:49 UTC

Your video’s not fully loading for me… had to make do with the YouTube version instead. How’s your server load?

Hugh | 2008-12-10 19:34:49 UTC

It’s hosted on Blip.tv – should be stable. Let me know if that persists.

helen | 2008-12-10 22:02:07 UTC

I’m surprised you needed to refill. Obviously one needs to refill from time to time but Alex gave the impression that it couldn’t manage even one brulée! I’ve had mine (exactly the same as the one shown only the knob on top of mine is black not red, boo) for well over a year and used it for many a brulée and the aforementioned jelly flaming. I don’t believe I have ever refilled it (Santa gave it to me fully charged, so to speak)(Santa is a big foodie in my household). I will have to buy some butane when the time comes- hopefully not mid brulée-fest!

As Dougal indicates, when pouring agar sometimes you need a nice confluent surface undisturbed by bubbles. A quick flick with a bunsen burner will do the trick although you do have to make sure not to melt your plates (petri dishes). We were making posh puds of blackberries in muscat jelly and, as a good microbiologist, I was upset by the sight of the bubbles. I reasoned the blowtorch would do the trick, and managed not to crack my posh martini glasses in the process! Win!

helen | 2008-12-10 22:03:19 UTC

oh an yes, awesome episode. Have you noticed that sainsbury’s, the co op and somerfield’s creme brulées are all exactly the same once you take the external cardboard sleeve off? Dunno which is cheapest though.

HUgh | 2008-12-11 11:28:38 UTC

Yep, it couldn’t even manage a single brulee. You may have a better model – which one is it?

Thanks for the tip on the jelly – that’s useful. And I’ll have to check the various creme brulees – they’re probably all made in the same factory then branded later…

scott | 2008-12-14 05:38:58 UTC

uh, the hair dryer might work if you keep the fan on low. since the power rating is an energy rating, it gives out a certain amount of heat per second. but blasting the energy at the brulee at high speed is not going to increase the temperature ‘think of blowing on something to cool it’ the heat is going to be diluted by the amount of air. now a real man would probably use the big boy hair dryer— a paint stripper (they dont even come in pink). and as a chef, i suggest you hold the brulee in one hand and rotate it as you caramelize the sugar. fairly dangerous but it gives a much more even coat of sugar if you can manage not to drip molten sugar on your hand or put a finger in front of a blow torch:)

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