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Zengaz Eats: Part 1

When people think of torches in the kitchen, they tend to assume that the only recipe they can be used for is creme brûlée and not much else. Let’s just say they are wrong. Because you know what can be really helpful in the kitchen? A stream of HOT FIRE.

Choosing the right torch:

There are so many recipes you can whip up in your kitchen using a torch, but before we get to that, let’s talk about choosing a torch.

There are a bunch of culinary torches out there. The one you choose doesn’t need to be expensive, as long as it provides a steady flame and has a decent grip.

For a first timer looking to get into the culinary torch world, the Zengaz ZT-68 is a good model. You’ll also need some butane canisters to fill them up. If you’ve ever filled up a refillable lighter, filling up a torch is the same idea.

Now for the recipes!

Peeling Peppers

This is a super fast way to peel peppers. The cool thing about use a torch to do this is that it just blisters the outermost layer of skin, leaving most of the pepper still crisp. Sometimes this isn’t want you want. If you’re looking for a more roasted pepper texture, then you’ll want to use a different method, but peeling peppers like this works great!

Blistered Tomatoes

Tomatoes are even easier and better. Screw the old way of dunking them in hot water with an X on them. Just run a torch over the skin and it shrivels up and almost peels off on its own. Amazing!

Torched Breakfast

Grapefruit for breakfast. We love them. But, they can get a bit boring.

Add a pinch of cayenne, brown sugar, and salt to your grapefruit and then torch it up. Brûlée grapefruit!

S’Mores, DUH

This should be a no brainer but you no longer need a campfire to make s’mores. The key with these is to be careful. Keep your heat on low and work slowly or you’ll completely blacken the marshmallow. You can make one gooey s’more with it though!

Tried out our recipes? Stay tuned for Part 2 as we go into meats!