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Went to a pop-up kitchen in Portland and saw a chef using a blowtorch on lettuce
I was at this tiny pop-up spot in Portland last Saturday and the chef torched romaine hearts right before plating. It gave the salad a smoky char but I'm wondering if it actually did anything for flavor or just looked cool. Anyone tried this on a busy line and think it's worth the extra step?
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dylan2653d ago
Torching lettuce is mostly a visual gimmick unless you're doing it for a specific reason like wilting a ceasar salad base. That char flavor fades fast once it hits dressing anyway.
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rowangonzalez2d ago
dylan265, but that quick char adds texture and a campfire taste that dressing can't kill, try it on whole heads.
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