How To make Grilled Steaks & Torch Bananas
4 Rib Eye or Sirloin Steaks
MARINADE:
1/2 c Soy Sauce
1/2 c Pineapple Juice
1 tb Dried Ginger, Shredded
4 tb Sherry
1 tb Butter, Melted
1 ts Dry Mustard
1 Clove Garlic, Pressed
1/2 ts Curry Powder
TORCH BANANAS:
2 lg Ripe, Firm Bananas
1 tb Lemon Juice
1 tb Pineapple Juice
2 tb Butter, Melted
1 tb Honey
3 tb Coconut, Shredded
FLAMING SAUCE:
3 tb Brandy
Preheat the barbecue - it is ready when all the coals have an even coating of thick, gray ash. Score the fat edges of the steaks every 2". Place the steaks in a shallow dish. Combine the marinade ingredients. Pour the marinade over the steaks. Turn the steaks. Cover. Marinate refrigerated for at least 3 hours, turning once. Peel the bananas. Cut each banana in half lengthwise. Brush with lemon juice. Make "cups" out of foil to hold the bananas, two banana halves to each "cup". Mix the pineapple juice, butter and honey. Brush the bananas with this mixture. Sprinkle with shredded coconut. Bring the top of the foil over to fully enclose the bananas. Joel Ehrlich on rec.food.cooking
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How to Caramelize Crème Brûlée Using a Kitchen Torch | Williams-Sonoma
In this video, watch how to caramelize crème brûlée using a kitchen torch with Culinary expert Kara. Kara says that the creme brulee torch is an extremely handy kitchen tool and very easy to use. To start the process and caramelize creme brulee, first push the safety lock in the down position, then hit the red button to start the flame. You can use the dial to adjust the intensity of the flame.
Sprinkle sugar on the already baked brulee. Next, use the flame over the sugar to caramelize creme brulee. Use the flame till the sugar turns brown. Put the torch back into the stand. With this creme brulee torch, it is now easy to give your classic crème brûlée its signature caramelized topping! Now that you know how to caramelize crème brûlée using a kitchen torch, you can also use the torch to melt grated cheese and to brown meringues and the tops of tarts.
To explore further, visit our Williams-Sonoma website:
Get a great crème brûlée recipe at the Williams-Sonoma website:
Buy the kitchen torch from the Williams-Sonoma website:
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No-Torch Crème Brûlée
The simplest, easiest version of a simple, easy dessert — no butane torch or water bath required.
No-Torch, No Bath Crème Brûlée (recipe is for one portion, multiply as needed)
1 egg yolk
1 tablespoon sugar
1 teaspoon vanilla
enough heavy cream to give you 1/2 cup liquid total (about 1/3 cup)
additional sugar
honey (or corn syrup, or golden syrup)
Mix egg yolk and sugar with a fork until smooth. Mix in the vanilla, then the cream. Pour into a 5 oz ramekin, bake at 250 F until consistency seems slightly gelatinous when tapped, about a 45 minutes. Cool and then chill.
For the topping, combine a tablespoon of sugar (per custard) with a few drops of water and a tiny squeeze of honey (or corn syrup or golden syrup) in your smallest pan. Turn heat on medium and cook until amber, swishing it around toward the end to make sure it cooks evenly. Pour just enough caramel to coat the top into the ramekin, and swirl it around to even it out. Let it set for a few minutes before you eat.