Flame thrower for the home kitchen

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bassman
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Location: Cheyenne OK

Flame thrower for the home kitchen

#1

Post by bassman »

Okay, my wife thought I was crazy but I've seen chefs on TV at the restaurants where they give this tiny pile of food in the center of the plate that is over seasoned to my taste and a drizzly drip around the edges of the plate for absolutely no reason other to charge way too much for too little food. I am NOT a gourmand of gourmet food.

One of my favorite breakfast foods and one everyone loves and wants to copy is a simple stove top souffle but done very simply. I start with an open 8" fry pan. I put in about 1-1/2 patties of Jimmy Dean regular sausage and same of Jimmy Dean Hot, cut from the long rolls. Guests always have option of all regular or all hot. I add a small handful of onions and a pat of butter on side of pan. I cook all this down on medium heat until it's just about all done and thoroughly broken up and mixed. I then dump Egg Beaters Southwestern Style around sides and over the top until thoroughly covered. I get 4 breakfasts out of a 30 oz. Egg Beater carton for comparison so I guess you could measure 7.5 oz. I then take a small handful of shredded cheese and sprinkle evenly over the top of this, turn heat to lowest setting and cover top with 3 or 4 8" paper plates (what we eat most of our food off now) and let it sit and bake.

All right, so here's the only problem. Just about the time it's thoroughly fluffed up and you know it's 90% perfect there is always that little wet puddle in the center not done. I have to cover again and let this cook until entire pan is gelled. If timing is right this will slide out of pan and perfectly fit the 8" paper plate. If you go too long it starts to stick and bottom is too brown. Too soon and end up microwaving a shot to finish top.

So this is why I've thought about those small hand torches I've seen them use. A regular propane torch is too pinpoint, too hot, and comes out too fast. I've tried and it's just not the answer. So does anyone know what I'm talking about and is there a home version of something like this?

Nick, the stove top fried food specialist.

jvh
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Re: Flame thrower for the home kitchen

#2

Post by jvh »

I have a small butane torch but I'm not sure it would work for what you are trying to do. It has a small hot flame. You might try placing a glass or cup in the center of the pan. Kind of like an angels food cake pan. Then you won't have a center that doesn't get done.
I do have another recommendation, don't eat Egg Beaters. Have you read the ingredients list. Nothing good. If it looks like a science experiment don't eat it. Same goes for the sausage. Buy some ground pork and season to taste. Use farm fresh eggs, not from the grocery store. Eggs from the store are what gives eggs a bad name. Get some fresh peppers, onions etc. Much healthier.
Vern

bassman
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Re: Flame thrower for the home kitchen

#3

Post by bassman »

jvh, I'm sure you're making your suggestions in good faith and with good knowledge but I've been eating Jimmy Dean Sausage for more years than I can remember. Same with Egg Beaters. Used to season my own before they came out with the Southwestern. I might just be lucky to have a cast iron stomach and strong pumper. The fried diet I live on should have killed me 20 years ago if you believe all the health food heroes. My cholesterol is low, my blood sugar is fine, and I'm seriously overweight and 74 years old. Every time I do see a doc to refill my blood pressure meds he shakes his head at how overall healthy I am EXCEPT for damn COPD and I hadn't had a cigarette in over 40 years. As for blood pressure, I know I do away with pills with weight loss and my prescription that docs have had me on for years I split and take exactly half of what my dosage is supposed to be.

Anyway, I have this tendency to go off a little when people talk about healthy diets even though I know you mean well.

Oh yeah, farm fresh eggs. We have guy who gives them to us and my wife finds use for them. For me, I don't like eggs the size of Robin's eggs with brown and green shells that have clear and runny whites and fertilized yolks. My normal breakfast is 3 ounces of Jimmy Dean smashed down into one patty, a slice of American Cheese over the top of that, then two store Jumbo eggs over very easy put on top of this. Been doing that breakfast probably 5 days a week average for 20 years plus now.

Anyway, I might just try a small butane burner like you mentioned. Easier than the big propane torch. I get your glass in the center idea and maybe that could work on a bigger pan and I'd have a souffle Egg Beater donut for breakfast. :lol

jvh
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Re: Flame thrower for the home kitchen

#4

Post by jvh »

Bassman, I did not mean to set you off. If eating chemicals and additives is what makes you happy then by all means go for it. Sorry for not minding my own business.
Vern

bassman
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Re: Flame thrower for the home kitchen

#5

Post by bassman »

Ah Vern, as a moderator I have to warn myself not to go off on tangents like that. You are right that is kind of a sore spot for me. Virtually everyone knows eating real food versus processed food is better for you but today's lifestyle and available supplies does not permit that for most. I'm old enough to remember when my Mom got us breakfast, sent us to school and started on supper for when Dad got home from work. Yep, those were different days. My wife's sis and b-i-l have several delivery or take out #s on their phones and they alternate on the way home from work calling in the evening's meal.

I apologize for seeming to jump on you personally like that. It's a general thing for me, not specific toward anyone. I get the same thing when I harp about smoking just because I quit years ago and know how much better things are without them but as a smoker I didn't much like to hear the reformed smokers talk to me about it.

Now, how to finish off the last puddle on top of the delicious batch of chemicals and additives I love so much, just don't like Egg Beaters partially raw on top and microwave just doesn't do the best job. Does fluff up the whole mess more though.

Nick

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cregb
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Re: Flame thrower for the home kitchen

#6

Post by cregb »

I have one of these.

https://www.amazon.com/Iwatani-Culinary ... ch+iwatani

You can buy the butane cartridges online or much cheaper at many Asian food stores. Actually, you might try looking for the touch there first as it will likely be cheaper.

I use mine to get crisp surfaces on grilled meats, getting a nice overall sear on sous vide meats, etc.

snorider
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Re: Flame thrower for the home kitchen

#7

Post by snorider »

I use a good old ace hardware propane torch with a good high quality butane cylinder, but mostly for creme brulee!
Leave it as it is. The ages have been at work on it and man can only mar it. T.R.

bassman
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Re: Flame thrower for the home kitchen

#8

Post by bassman »

cregb, that's it. I can't believe how many there on Amazon. I couldn't find on googling but using wrong question. Kept getting propane torches. With that many of them out there I'll have to see if I can't find locally. As for looking in an Asian market the nearest one for me would be a 3 hour drive. Not many Asians into cattle ranching, oil drilling, or wheat raising I guess.

Thanks for info cregb

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cheffy
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Re: Flame thrower for the home kitchen

#9

Post by cheffy »

Baseman, that is the same style torch we use in school when we need one. And that’s a great price.

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Short Tip
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Re: Flame thrower for the home kitchen

#10

Post by Short Tip »

snorider wrote:I use a good old ace hardware propane torch with a good high quality butane cylinder, but mostly for creme brulee!
Yep, me too. I use the flame spreader attachment and it works a treat.

I like frittatas, similar process. I use my old Griswold cast iron skillet and finish with a quick trip under the broiler. This firms up the center and you can put a nice little brown on top. You'll probably want to put it in the broiler a minute or two earlier than you would apply any sort of torch. It'll puff up nicely.

bassman
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Re: Flame thrower for the home kitchen

#11

Post by bassman »

Okay, I ordered a torch from Amazon. Now the problem is cregb mentioning "sous vide meats". Had to look that up and now I'm going to end up ordering a sous vide culinary aid for a lot more money than the torch.

bassman
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Joined: 03/23/12 23:20
Location: Cheyenne OK

Re: Flame thrower for the home kitchen

#12

Post by bassman »

Just an update. I got my little torch and it works for exactly what I wanted it for. Finishing off the top of my stove top souffle so it slides out of pan baked just right with no overcooking on bottom but firmed up on top. :wave

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