Most blowtorches are fuelled by gasses propane or butane, so be careful when using them in cooking. Advances in technology have seen many modern blowtorches fitted with safety locks, pin-point flames and adjustable flame strength.
There are quite a few types of blowtorch on the market, with refillable cylinders, non-slip handle grips and flame control among the common features. Safety is paramount when working with naked flames. To use safely, obviously don’t touch the flame and always check the gas has been switched off before leaving the blowtorch. Always light the blowtorch before putting it near raw food, or you run the risk of getting raw fuel on the food during lighting. Make sure there is no flammable material such as alcohol nearby, and place food on a metal tray before blowtorching.
The best technique to practice when using a blowtorch is to use a sweeping motion, where the flame goes slowly back and forth across the surface to evenly ‘scorch’ the food. Don’t concentrate too long on one area, or the food may burn.