Conversation

My roommate bought a butane kitchen torch a some time ago. He's no gourmet, but he likes gadgets, especially gadgets that make flames.

Lately, I have started using it to give various microwaved foods a nicer crust. Much of the flavour and texture you get from frying and baking is simply about caramelising the surface.

I hear it's not unusual for chefs to cheat in similar ways if they're running out of time. Using a torch to give a sous vide food a glaze is at the very least not uncommon.