The Chef’s blow torch from Andrew James is a handy little tool that can help you create professional looking dishes in the kitchen. The Piezo ignition system offers 1 touch operation and the focused 1300C flame can be adjusted to suit the task at hand. Top uses of a blowtorch for cooking include:
This butane blow torch has a wealth of safety features built in. There is a base stand that you can click the torch into when on your work surface, reducing the risk of accidental knocks. Whilst in use, the hand guard sits between the main body of the blowtorch and the flame to prevent it slipping down and burning fingers. Finally, you can set the safety lock feature to ensure the torch doesn’t inadvertently ignite in a drawer. This blow torch is CE marked and compliant with Gas Appliance Regulation (EU) 2016/426.
To refill this blowtorch you need to use butane gas canisters that are available separately. Make sure the torch is turned off then turn it upside down so you can easily see the base. Attach a new gas canister to the socket and let it fill your 16g capacity chamber.
This blowtorch will only work when filled with butane gas. You cannot use other types of fuel such as lighter fluid or propane gas.
There are a wealth of other uses for a blowtorch around the home including;
|Product Dimensions||20cm H x 13cm L x 6cm W|
|Package Dimensions||21.7cm H x 13.5cm H x 6.9cm W|
|Boxed Product Weight||418g|
|Capacity||16g gas canister|
Any butane gas can be used, such as ordinary lighter fluid.
No, the canisters would need to be purchased separately.
For The Crust
150g Digestive Biscuits
6 Tbsp Melted Butter
55g Granulated Sugar
For The Filling
450g Full Fat Cream Cheese
110g Caster Sugar
1 Tsp Vanilla Extract
1 Large Egg
2 Large Egg Yolks
125ml Sour Cream
40g Icing Sugar
Preheat the oven to 135C and line a muffin tin with cupcake cases.
Crush the biscuits in a sealed bag with a rolling pin to create crumbs. Pour into a large bowl and mix in the sugar and melted butter until well combined. Press a layer of biscuit mix into the base of your cake cases and firm down with the back of a spoon.
In a clean blow, beat the cream cheese and caster sugar together until smooth. Add the vanilla extract, egg, egg yolks, sour cream and salt and continue to mix until your batter is smooth.
Spoon the cheesecake mix into the cases until around ¾ full. Bake for around 20-25 minutes until the filling is completely set then allow to cool completely in the tin before removing.
Take the cool cupcakes from the wrappers and sprinkle a teaspoon of icing sugar on the top of each one. Use a kitchen blow torch to caramelize the sugar. Serve chilled.