Have you ever been in a fine restaurant, ordered a gratin and enjoyed that delicious combination of crunchy crust along with thick creamy cheese? It is quite a delectable treat when you can enjoy a gratin cooked perfectly like this. You may have even tried to recreate the gratin at home without success. It can be so hard to create that perfectly designed combination of creamy cheese and crunchy bread crumbs. Chances are, you have tried to do this by toasting the top of the gratin in the over, but this slow heat will not allow for crispness. You need a better method, and you can find that method by making use of a kitchen lighter or torch.
Step one will be to cook your gratin. No matter what type of gratin you wish to prepare, you will need to go through all of the cooking steps for the gratin, but do not place the topping on it. Preparing the topping will be a separate step and it will make use of the torch lighter and not the oven or stove.
If you want to make the perfect gratins in your home, then you will need to make use of your butane lighter. Once the gratin itself is properly mixed and cooked, you will want to create your mixture for the topping, which should include shredded cheese and bread crumbs. After you have placed the topping on the gratin, you will need to use the lighter.
Finally, you will need to make sure to use the torch lighter to finish the topping of the gratin. Turn the torch lighter on high. You will need to apply intense, quick heat to the topping to melt the cheese quickly. Keep the torch lighter about two inches from the topping and try to keep the lighter the same distance from the topping at all times. Do not keep the torch on one area for very long or you could accidentally scorch the gratin, which will ruin it. Instead, keep the torch moving and keep moving it around the topping until two things happen. The cheese should start to bubble and the breadcrumbs should start to brown.
When you make use of the lighter to melt the cheese on your gratins, you will find that you are able to create that perfect combination of crispy and creamy that you experienced in those fine restaurants. The lighter will be able to properly melt the cheese and crisp up the breadcrumbs for the right combination to complete your gratins.
Step one will be to cook your gratin. No matter what type of gratin you wish to prepare, you will need to go through all of the cooking steps for the gratin, but do not place the topping on it. Preparing the topping will be a separate step and it will make use of the torch lighter and not the oven or stove.
If you want to make the perfect gratins in your home, then you will need to make use of your butane lighter. Once the gratin itself is properly mixed and cooked, you will want to create your mixture for the topping, which should include shredded cheese and bread crumbs. After you have placed the topping on the gratin, you will need to use the lighter.
Finally, you will need to make sure to use the torch lighter to finish the topping of the gratin. Turn the torch lighter on high. You will need to apply intense, quick heat to the topping to melt the cheese quickly. Keep the torch lighter about two inches from the topping and try to keep the lighter the same distance from the topping at all times. Do not keep the torch on one area for very long or you could accidentally scorch the gratin, which will ruin it. Instead, keep the torch moving and keep moving it around the topping until two things happen. The cheese should start to bubble and the breadcrumbs should start to brown.
When you make use of the lighter to melt the cheese on your gratins, you will find that you are able to create that perfect combination of crispy and creamy that you experienced in those fine restaurants. The lighter will be able to properly melt the cheese and crisp up the breadcrumbs for the right combination to complete your gratins.
About the Author:
Wendy is a consultant for a specialty table lighters store and has expert knowledge of butane accessories, including outdoor cooking outdoor utility lighters.
No comments:
Post a Comment