I am NOT a foodie. I am NOT a very good photographer which makes me not a food pornographer.
With that said… I am brave in the kitchen and I love new flavors.
I have been pan searing my Ahi tuna steaks from “The Ack-a-me” in my Lodge cast iron skillet for about 6 months now. As much as I love it, there is clean-up, sticking, and splashing (I use low smoking grapeseed oil).
Enter into my dreams- the kitchen torch.
The smell alone of searing from it’s beautiful blue flame is enough for me, but how’s it taste? Will I burn the house down?
Will Michael enjoy it? Is it more expensive to torch my tuna than in the pan?
I had Michael start the 2 cups of white rice from Nuts To You on Walnut Street (99¢ a lb.).
Twenty minutes later I used the cast iron skillet to stir-fry the shelled edamame (steamer bag but I have no microwave) until they were softer and browning.
I allowed the tuna steak to defrost a bit and then sliced the steak in about 12-14 strips an 1/8 of an inch.
Plating the rice on the plate, I placed the slices of raw tuna onto the rice, allowing the heat of the rice to slowly cook the tuna from below. I brushed the tops of the slices with a mixture of 1 teaspoon of grapeseed oil, Bragg’s Liquid Amino (a soy sauce alternative worthy of it’s own blog post- coming soon), garlic powder from Penzey’s and Himalayan sea salt.
OUT COMES THE TORCH!
Michael filled the Mastrad torch earlier with butane. I couldn’t because the instructions were so tiny for something, I think, so important.
Pulling back the safety and clicking the trigger released a powerful blue flame which immediately looks full blow-torch when it comes in contact with the meat. The grapeseed oil provided the fat needed for a subtle crackle. The smell was terrific. I knew I was on to something. This was going to change my life. I immediately thought, EVERYTHING MUST BE
TORCHED BEFORE TOUCHING MY LIPS!
Total time is, maybe, 45 second of torching to get the tuna mildly seared.
I served Michael’s dish first. He was picking at the beans and rice, waiting for me to be seated before he tasted the fish.
Excited, I ran to the table with my plate and got settled in. We each took our bites. SUCCESS! Michael, who is not complementary by nature said it was “really good.” This is the equivalent of a grand slam in this house, and he was right.
The entire meal for two cost under $7. (Thats a small platter sized plate- shown is about a cup and a half of rice along with a cup of edamame)
This $3.50 plate of food is the perfect midweek placeholder for our Saturday Sushi cravings.
I would forgo the critique of design, branding and packaging for the torch. I love the design of the butane can by RSVP. Black, yellow, and grey are so great together.
The design of the torch is sleek and easy to use. There are so many knobs, arrows, and dials though. They’re needed because in the wrong hands- this can be a dangerous tool.