Blow Torch Test: Which One Is Best for Your Kitchen? — The Kitchen Gadget Test Show
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On this episode of The Kitchen Gadget Test Show, host Esther Choi tests out different blow torches, to see which can crisp the top of crème brûlée, which can …
i prefer an aquanet bottle and lighter.
Not really fair comparing butane torches to propane torches.
Someone get her a oxy-acetylene rig with rosebud. Will sear a steak in no time
use MAPP gas and a plumbers torch for a nice 4000 degree flame
Just bought this torch. It uses a mixture of propane and butane. https://www.youtube.com/watch?v=U6dZ1JPdbzg I had a small brule burner, but it was no way it was gonna scorch a pepper…so thats why I bought this big one.
FFS… properly show the gadget. You move it too much and we don't see clearly. Is this your first time? Because you are terrible at it!!!
What about taste?? doesn't these put a gas taste on the food??
Tried it once on cane-sugar topping here in Denmark, but the butane or propane-taste was literally killing the food.
but meh' perhaps some dig that taste, but it would have been nice to also handle that aspect of contaminating the foodtaste with certain gas-approaches.
Cute!
I always thought it was Benzomatic as well. Bernzomatic… makes sense. Huh.
But the off fuel taste……
Ok to be non technical, but don't give out bad info.
If you get the benzomatic don't waste extra money on the PromMax fuel. It really only burns slightly hotter than standard fuel.
Do not mix Benzo with your cooking. 😱
Can you test those on your hair, please?
Maybe its just me but I think Esther is one of the most attractive women on earth (huge crush here). Shes successful, self sufficiant, smart, charismatic, and(obviously) amazingly beautiful. So happy for her well deserved success! My God this makes me sound pervy! Oh well..lol
isn't Rosle pronounced Rawslee
Unless you're tasting the steaks you can't really review the devices properly.
You can't evaluate steaks just based on the appearance of the sear. Dave Arnold invented the Searzall to eliminate torch taste that comes from the torch flame directly contacting the meat. They have a breakdown of the acrid tasting compounds created by direct torching here: http://www.cookingissues.com/index.html%3Fp=5885.html
5:19
Bruh shes supposed to hold the flame further away, that blue flame is luminous and not all the gas was burn, if she held it just so the tip of the blue flame was touching the tomato, it would be about 200 degrees hotter f*cking idiot
can you try plumbing torches
Read the damn instructions. You guys are so lazy and unprofessional for trying to look like you’re providing an informative content but you can’t be bothered to read the freaking instructions?
And to Esther: I love you, but if you keep doing this, you’ll come off like a well-spoken airhead. Read the instructions
Just go to your local hardware and buy a blowtorch no need for this rubbish
Got to do some “Research” about Blow Torches.
There is a Flame Thrower that is attached to a 20lb propane thank, it has a trigger to really Get some High BTU. At Amazon and hardware stores.
Also there is Bernzomatic TS8000KC Max Heat MAP Gas, adjustable flame and use for Sous Vide preparation.
This Asian girl is on fire! Fire!
she has the torch head way to close to what shes searing, all that food is gonna have torch taste.
Thank You soooo much for this review….. Bernzomatic it is!!❤️
Is she crosseyed?
i use my sisters aquanet bottle
The producers need to read the endless slew of comments on every single video about reading the instructions for products.
It's embarrassing how every time this show goes up, the comments are littered with "This is how you're supposed to use it, like the manual says."
Are you not professionals? Have you no pride in your craft?