Today is

By: Ikedi Ani-okoye.

Blow torch origins

Blow torch or blowlamp is a common name for a Swedish invention by C.R Nyberg from 1882. It's a simple heating torch, which burns liquid fuel with ambient atmospheric pressure after vaporizing it using a coiled tube passing through the flame. In the United Kingdom the older, kerosene-fuelled, type was called a blowlamp. In technical or trade usage, modern torches are never called "blowtorches"—they are instead referred to by the type of fuel they actually consume. For example, a " propane torch", "acetylene-air torch", or "oxytecylene torch".

Safety when using s Blow torch

When completing plumbing tasks often a plumber will use a blowtorch to seal plumbing joints. Unfortunately this often involves the use of fire in confined spaces and there have been incidents where the use of a blowtorch has resulted in a fire within a property. When using a blowtorch care must be taken and thought given to safety.

• Keep a gas bottle away from sources of heat
• Don’t leave the blowtorch unattended
• Only rest the bottle on a stable surface.
• Exercise extreme care, particularly in the following
• Roof spaces
• Under floors
• Under work surfaces
• In pipe boxes
• Near ceilings
• Near flammable materials

Blow torch Pineapple recipe at http://www.truefood.coop/

I love fresh pineapple but, it is a bit plain and simple for that special meal, especially if you have guests.

Blowtorch Pineapple is bloke cooking, like having a barbecue.This is not a difficult recipe, however, it is not really about the finished product it is about getting to the finished product. There are two really cool things about this recipe first, is the unconventionality, the roar of the blowtorch, the second is the participatory aspect, everyone should be encouraged to do a bit.

The concept is dead simple, take some fresh pineapple, slice it up put sugar on it and then melt the sugar with a blowtorch. Now you can use one of those fancy little chef blowtorches, but, it doesn't have the same roar of a genuine plumbers torch.

I guess you need to be warned that heating sugar to high temperature and caramelising it is dangerous, it creates carcinogens (as does all burning of food).

This is not so much a recipe as a list of hints. First of all don't burn the work tops work on the hob, or a chopping board or outdoors and use an old baking tray, the heat is pretty intense non stick ones will have their non stick peel off.

If you are using a real plumbers style blowtorch you may get huge yellow flames as you tilt it, to avoid this leave the blowtorch burning for a few minutes first, once it warms up it will not do it.

You need to move quickly, the sugar will suck, the juice out of the pineapple and turn to liquid and never melt if you leave it too long or if the pineapple is really juicy. A quick dab with absorbent cloth, immediate application of sugar and blowtorch.

When blow torching you can either go in close get a really bitter extra caramel taste or back off and slowly melt to a light beige only just caramel.

Have plenty of spare in case you burn it too much. The pineapple should be raw, fresh, the sugar should be a hard shiny shell like layer. Doesn't need anything at all added to it, but if you must, coconut is an excellent addition, coconut liqueur, coconut milk/cream.

I have also done the same thing using apples and bananas, the bananas are rather good if you throw on some rum and then give is some heat and have a flambé.
Hope you like the food and have fun making it with your friends & partners

CONCLUSION

Take care when usings a blow torch. If you are looking to buy a blow torch there are many places where you can find one on line, Happy shopping.