FOOD NEWS
How To Avoid 'Torch Taste' When Blowtorching Your Steak
BY PEGGY AOKI
Unlike traditional searing, using a blowtorch targets specific spots for an even and controlled finish across the surface of a steak, but it can sometimes impart an odd taste.
To prevent that chemical residue taste, ensure the torch burns a hot, blue flame. This burns off the aroma chemical added by manufacturers so any leaks can be detected.
A blue flame signifies complete combustion, indicating that the fuel is burning efficiently with sufficient oxygen, and there’s no gas or odorant left to add flavor to your steak.
High-quality kitchen torches have a knob to adjust the flame. If yours doesn't have one, a yellow flame could mean your propane container is getting empty or not attached properly.
Be sure you are not pointing the torch at your steak when you ignite the flame. When the initial burst of gas doesn't have a chance to burn off, it leaves behind flavor.
A blue flame burns hotter than a yellow one, making it more suitable for quickly creating a seared crust to avoid overheating the whole steak and ruining the interior.