… Or any brûlée, really.
Here’s a question that no one but really bored engineers probably have: Can a heat gun be used as a tool for culinary creation? Specifically, confections. On paper, it seems plausible since the temperature at the operational end of a heat gun can be in excess of a thousand degrees Fahrenheit. And in fact, there are already one or two videos on Youtube of people attempting it and calling it a success. But it is so lightly documented that the case for Heat Gun Cuisine is still unclear. So I decided to take a stab at this simple and obscure question.
As a disclaimer, you shouldn’t just buy a heat gun and blast food with it. Run it for a few minutes outdoors first in order for manufacturing oils and other impurities to burn off the coils.
And furthermore, unless you buy a specialty Brûlée torch, take extreme caution when using a regular torch for this task. Tipping or inverting a conventional propane torch may cause the nozzle to expel liquid propane instead of gaseous propane. This will create a flame about 5 times larger than when the torch was upright. So start with a small flame…
I’ll let you watch the video for the answer to the question. I spoil it pretty early on.
Also, strawberry-anything ice cream is a good match for caramel-y bananas.