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What leads to gas taste in food when using a kitchen torch? “When using my  kitchen torch , sometimes I notice unpleasant propane tastes. Anything you can tell me about general  kitchen torch  cooking?” Kitchen torch Searing Short-Rib This brought to mind a similar question that I was recently asked about the use of other flammable gases in cooking. As is often the case at The Cooking Lab, one question leads to another and before I knew it, my short answer had grown beyond the scope of the original question. We cover the topic more extensively in another artical, but here is a brief description of how the use of a kitchen torch and the type of gas therein can affect  the flavor. Natural gas (methane) is a common fuel for ranges and stovetops, but most kitchen torches used for cooking are fueled by propane or butane. Fuels like oxyacetylene and MAPP gas, however, typically burn hotter and thus can impart a larger amount of heat to the food for a faster ...

How Blowtorches Work? Plumbers use blowtorches to solder and fix copper pipes. The word "solder" refers both to the process of joining the pipes and to the substance used in the process. To solder, a plumber heats the pipes and then applies solder material, which softens in the heat. As the solder melts, it flows into the gap between the pipes and creates a tightly fitted joint. To learn about a different method of soldering, read about cold heat soldering irons. In addition to fixing leaky pipes, many people use smaller, handheld blowtorches for cooking, stripping paint and thawing frozen pipes. These simplified blowtorches are relatively inexpensive. To produce a flame, they use pressurized fuel gas, like propane or butane. Rather than having a separate cylinder of oxygen, they rely on the oxygen in the surrounding air to sustain their flame. These kinds of blowtorches can reach temperatures of 3200 to 3800 degrees Fahrenheit (1760 degrees Celsius to 2093 degre...