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Blowtorched: meaning, definitions and examples

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blowtorched

 

[ bloʊˈtɔrʧt ]

Verb
Context #1 | Verb

cooking technique

To blowtorch involves using a blowtorch to apply intense heat to food. This method is often applied to caramelize sugar, create a crispy crust on meats, and enhance the visual appeal of dishes. It requires skill and caution, as the flame can easily cause burns or ignite flammable materials. Chefs and cooking enthusiasts often employ this technique to add depth of flavor and a unique texture to their creations.

Synonyms

caramelized, charred, flame-seared.

Examples of usage

  • The chef blowtorched the crème brûlée to achieve a perfect caramel crust.
  • I blowtorched the steak to give it a beautiful char.
  • He blowtorched the meringue topping for the pie.
  • They used a blowtorch to melt cheese on the French onion soup.

Etymology

The term 'blowtorched' is derived from the combination of 'blowtorch', which refers to a tool that emits a hot flame, and the past participle 'ed', indicating an action that has taken place. The blowtorch itself has its roots in the late 19th century, originally designed for tasks in metalworking and glassblowing. As culinary practices evolved, chefs began to adopt this tool for cooking, particularly for tasks that required high heat. The blowtorching technique has gained popularity in modern gastronomy, especially in dishes that require precise caramelization or browning. Over time, the method has transitioned from industrial uses to becoming a staple in both professional kitchens and home cooking, showcasing the versatility and efficiency of the blowtorch in food preparation.

Word Frequency Rank

With rank #43,526, this word is among the least frequently used in common English. Understanding it can be beneficial for comprehensive language mastery, but it's not essential for most learners.