New Totse

I usually slice some beef roast really thin, marinate it in something slightly acidic and salty.... then use some giant forceps to hold the meat strips while I use a small propane torch for soldering on it over a pan to catch the drips.

you want to play with the distance at full blast for a nice browning without char. It's turns tan and then bubbly with the bubbles a lighter tan color and then those bubble spots BURN so you want to have it bubbly from fat across the surface while keeping it hot but not too hot.

youll see the mailliard browning in a HURRY!

I usually use this on chunks for soup also, its faster and fun! the neighbors dont know what to make of it!

They have specific baking torches for this. I've seen them used to brown all sorts of things but they're butane and not propane.

I think that's because you can get food grade butane. This kind of reminds me of when my older brother would cook corn dogs on the gas stove over the open flame.

food grading of flammable gasses from the ground is not a thing I dont think.

same propane you use for a gas grill and the same butane you use for just about anything. those culinary torches dont have the raw power and are for finnicky tasks like browning creme brules or cheese

my torch is for blasting heat on an area, not metered precise needles of flame.

Dude, no, food grade butane is absolutely a thing. A lot of people use it for making wax because the lack of impurities make it suitable for medicinal.

I did not know that. I guess for "medical" use you do have to clean it more but for burning to make heat its not really necessary I guess.

It has to do with certain impurities found in off the shelf butane. For general purpose it's fine, but inhaling them directly isn't good.