I took an apple and hit it quickly with a blowtorch and was really surprised how much I liked the taste, it adds a little bit of charred taste but keeps a crunchy malic acid flavor. If you keep apple brunoise cold over the length of service then torch them ala minute, you have basically then have a seared apple that it still cold and crunchy with fresh char lines. I like this a lot and think it has more than a few applications, it adds a bit of grilled flavor to any dish, poached fish, salads, cheese plates, etc. But most importantly to me, it adds highlights to whatever you're doing, subtle focal points that weren't there before. It reminds me of shading with a pencil and adds a little bit of dreamy comic book association or even the 3-D cube doodles I was obsessed with as a kid.
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