Many years ago I learned about the usefulness of a blowtorch in a kitchen. It can light pilots or help to jump start those pesky clogged gas burners.
I have had one of these babies on my station for many years. I have waited in line for it in some cases where there was a few bakers making use of this versatile piece of equipment.
Here are some of the uses I can think of for the blowtorch:
1. Melt things from the side of the bowl of your mixer. (Including but not limited to- butter that was under-softened, buttercream that is too cold, cooked sugar stuck above the whipped)
2. Heat a spatula for smoothing cakes. If you heat your icing spatula it will nicely melt the buttercream and make a nice smooth finish.
3. Heat your knife for cutting items like cakes and cheesecakes. They will melt like, well, things made with butta.
4. Getting cheesecakes out of cake pans. I always bake cheesecakes in cake pans. Springforms always leak. When chilled, you may easily flip the pan upside down onto a cardboard round and use the torch to heat the bottom of the pan. Sometimes you need to knock it a little, but if you've lined it with parchment and lubed properly, it will be a dream.
5. Caramelizing the tops of desserts a la creme brulee
Safety Notes!
1. It is easy to catch things on fire inadvertently with a blowtorch! I once charred a shelf pretty well before I noticed that the torch was still running when I though it was off.
2. Please exercise caution using this tool around gas, like when lighting burners. Explosions are likely!
3. You can easily caramelize that sugar that you are trying to melt off the side of that bowl if you are too overzealous. That really screws up a beautiful meringue.
4. You can take the temper off of some other pastry props that may not be stainless steel.
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