Boatless Fishing Forum, Reports, Info

Just wondering if anyone tried to cook a fillet with blow torch.
Months ago, I saw a video where Japanese cook sears Spanish Mackerel with blow torch.
And it was always in my head. So finally I tried two days ago. I used torch that I used to use to solder a copper pipe.

The result was better than I thought. I had to put filler on ceramic plate bc heat was too strong.
Outside was harden well. The shape was kept intact.

When is done, I checked, the inside was well cooked. (well, my plan was rare )
So I cut it in sashimi size and dipped them in wasabi.
It was great. I think this is how they make seared albacore tuna sashimi.

What was good about this is no cooking oil nor frying pan. A very clean way to cook.

Let me know if you had any experience like this.

-Kblue

No chemical taste to it?

(well, my plan was rare )

You called?



I use a """Chimney Charcoal Starter""" with a grill plate on top and you will get it a perfect all the time! This is how i start my BBQ all the time but double as a fast cooking method to seared steak and tuna. The temps on this get it so hot and fast its awesome with no taste but what you add and the meat

BEOWULF wrote:No chemical taste to it?

No

Rare wrote:

(well, my plan was rare )

You called?

Sorry for confusing.
No worry. I didn't mean to cook you with torch.

I use the torch to sear tuna on the outside whole still leaving it raw on the inside. EZ-PZ technique which is very hard to mess up. I use the MAPP gas in the yellow can cause its hot hot hot.

How thick was the tuna?
I think thickness plays some role to leave inside raw.

Is there any particular gas type you should use for this method?

At the end of day, I am new to this cooking method. We all have to figure this out by trial and error or by googling.

As far as I see, gas in torch combusts more cleanly than others. It may result in least amount of chemical smell.

kblue wrote:How thick was the tuna?
I think thickness plays some role to leave inside raw.

Actually not so much. The torch is actually a controlled sear which can be quite thin. You know the "bark ring" around a perfect rib? It's a lot like that. It's easy to get .......have some fun and practice on your next Bonita