Originally Posted by John V
I once saw Julia Child melting cheese on a hamburger with a genuine bernzo-matic propane torch. I have a Wagner 850 degree heat gun. Anyone have experience using such a device in the kitchen? Or would it be considered gauche?
Nothing's gauche about any heat gun, as long as it burnishes food to our liking. Even a battered old builder's blowtorch is fine for caramalizing the top of a creme brulee anytime.
Welcome to DC, by the way. You'll enjoy it here.