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Cooking glossary

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Blow torch

A relatively new addition to the kitchen, the intense heat of a blow torch can be used to brown a variety of foods but its main use is to caramelise sugar on puddings such as crème brûlée. It can also be used to skin tomatoes and peppers, crisp joints of meat, chargrill vegetables, unmould frozen or chilled desserts and jellies in metal moulds and for lighting barbecues.