I saw in a cooking magazine awhile back a picture of a chef in a white
tablecloth restaurant searing meat. He was using a handheld propane
torch , the kind a plumber uses to thaw or solder pipes. It seems like
a more economical way to sear meat than a grill: it's very fast, and
you don't have to fire up the whole gas grill. You can do it in a pan
in the kitchen.
Arthur McCaskey
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