I would like some tips on the best way to brûlée. What kind of sugar is best to use, which technique works best, which torch?
I would like to some tips on the best way to brûlée. What kind of sugar, what technique, what torch, what temp for the custard? All tips appreciated. Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude