Reddit Reddit reviews Iwatani International CB-TC-PRO 2 Iwatani PRO2 Culinary Butane Torch for sous vide, crème brulee, pastries, camping and so much more

We found 22 Reddit comments about Iwatani International CB-TC-PRO 2 Iwatani PRO2 Culinary Butane Torch for sous vide, crème brulee, pastries, camping and so much more. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Bakeware
Baking Tools & Accessories
Home & Kitchen
Cooking Torches
Iwatani International CB-TC-PRO 2 Iwatani PRO2 Culinary Butane Torch for sous vide, crème brulee, pastries, camping and so much more
Iwatani top quality butane torch is backed by a 1-year manufacturer (butane not included)Easy to use butane torch - adjustable flame size and shape to concentrate the flame as much or as little as you need, one touch piezo ignition, and stabilizing plate for your safetyKitchen Torch perfect for roasting and charring vegetables, glazing ham, browning and crisping toppings, melting cheese and of course producing the sugary crust on crème Brulee, meringues and pastriesSous vide Torch that adds complex flavors, and wonderful texture to perfectly finish off your steaks, fish, chicken and vegetables in just a few minutesPortable Torch that’s perfect for camping, at home, professional, culinary school, and BBQ’s just twist and it locks in place
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22 Reddit comments about Iwatani International CB-TC-PRO 2 Iwatani PRO2 Culinary Butane Torch for sous vide, crème brulee, pastries, camping and so much more:

u/Zykium · 12 pointsr/ketorecipes
u/reddit455 · 7 pointsr/instantpot

ribs or similar are the kinds of things you need to finish in the oven..

you cook em in the IP.. then broil for 10 mins to char and caramelize the sauce..

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you can do this on the BBQ too.

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or you can do it with a cooking torch

https://smile.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI/

u/NET_1 · 6 pointsr/sousvide

I use this torch. Got the fuel from a local Asian grocery store. Works perfect as a compliment to a grill sear. Use it to crisp up the side not facing the grill and also to spot render fat as needed.

u/Who_is_Nate · 4 pointsr/Dabs

I highly recommend something like this

Never ever need to refill, just pop the empty can off, put the top on a new can and you're good to go.

u/Stephanie_3D · 2 pointsr/sousvide

I have the joule, it's easy to use and small. Rated the best by America's test kitchen.
You can save $50 by opting for the non stainless steel version. The internals are exactly the same, just cosmetic on the caps.

I personally opted for the Rubbermaid Commercial containers
https://www.amazon.com/Rubbermaid-Commercial-Container-12-Quart-FG631200CLR/dp/B000R8JOUC/ref=mp_s_a_1_3 the 18qt is perfect for most cooks. For long cooks you might want some insulation, like a wrap or something. A 12qt is likely too small for a turkey. My 18qt can barely fit a small one.

I don't use a rack very often. It can be good if you cook a lot at once.

Don't forget a searing method! I have an iwatani torch, https://www.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI/ref=mp_s_a_1_3
A good cast iron skillet, and a homemade yakitori grill (most just use a starter chimney).

The basic foodsaver is good enough, though some don't have enough sealing power for wet foods. Some models have a wet/dry setting. All else fails you can get an impulse sealer. I use mine to double the seals on Ziploc bags, which their quality has been questionable and leak sometimes.
So long as the sealer has an accessory port, you can get a handheld attachment later. I actually don't recommend the fancy models with auto seal or bag detect, they tend to have more issues and less control over the process.

If you're looking to do a whole turkey, you'll need to get a big bag, or a vacuum sealer with at least 15in width. Cheaper just to get a big bag.

u/Bandalo · 2 pointsr/MLPLounge

It's one of those kitchen tools that you don't use very often. I got it as a gift, so I've found a few occasions to use it. It's good for toasting marshmallows or meringue. Also good for melting and toasting cheese on top of french onion soup.

https://www.amazon.com/Iwatani-CB-TC-PRO2-Professional-electric-Stabilizing/dp/B01HVZR3DI/

u/Grex532 · 2 pointsr/KitchenConfidential

Iwatani PRO2 Culinary Butane Torch for sous vide, crème brulee, pastries, camping and so much more https://www.amazon.com/dp/B01HVZR3DI/ref=cm_sw_r_cp_api_2nKYAb01YBMXB

We use them to heat thin pork belly slices to order, they work pretty well.

u/Butlerian_Jihadi · 2 pointsr/Dabs

There is a butane can-mounted option as well as bulk cheap shit, which is what I use. I usually only use this for shitty small stuff or my nectar collector, camping and etc. But they work fine, just always have a spare if one conks out. You can see the butane level, high capacity, lock the torch on or off, and the ceramic around the flame helps stop the heat from damaging the lighter.

u/MakeItHomemade · 2 pointsr/Baking

Let me know how it goes!

Lots of different things to experiment with. I personally like using turbindo sugar on top :)

Also... if your planning on doing a lot of creme brulee, I really recommend a blow torch. It’s easier to control than broiler.


Skip the gimmicky little ones from bed bath and beyond (though they work) and get something like this:

https://www.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI/ref=mp_s_a_1_9?keywords=cooking+blow+torch&qid=1562865412&s=gateway&sr=8-9

u/goRockets · 1 pointr/Cooking

Iwatani butane torch works great. Plenty of power and easy to use. It uses smaller canisters of butane rather than the bigger green bottle. https://www.amazon.com/gp/aw/d/B01HVZR3DI/ref=psdcmw_678532011_t1_B07FFNKQVD

u/owenix · 1 pointr/sousvide

I have this one and it's fantastic. It's a bit over your 20$. They sell the same one and gas at my local asian market for half the price of amazon. Gas is like 2$ a can and lasts dozens of uses. The size is also very convenient.

u/FlexoPXP · 1 pointr/nova

This thing gives you perfect control over the sear:

https://smile.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI/ref=sr_1_2?ie=UTF8&qid=1525957494&sr=8-2&keywords=iwatani+torch

I like it better than the cast iron searing methods. It's very precise and a lot less smoke and hassle. The butane is cheap at asian supermarkets.

u/MrMajors · 1 pointr/sousvide

They might not last forever in storage. You might want to give them to someone to use up before the seal deteriorates.

I ended up with a half dozen or so camping style propane tanks from a friends project. I have been using them for starting my charcoal grill over a few seasons. The seal has started to deteriorate and the last ones no longer seal when removed from the torch.

Treat yourself and get one of these!!

https://www.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI

u/Luxin · 1 pointr/sousvide

I have been using this Iwatani torch for my searing and have been quite happy.. It is well under 1/2 the cost of the Searzall. I get the butane from Walmart for much cheaper than online. You can also find it in camping stores as well.

u/D4RK_DW4RF · 1 pointr/rosin
u/krustyy · 1 pointr/sousvide

Might wanna work on a heavier, hotter sear there. did you dry off all the liquid before searing?

I have a culinary torch I bought on Amazon for not much. I can get the butane refills at Smart and Final. Using that in combination with a bbq or cast iron will ensure you get the heat on quickly.

https://www.amazon.com/Iwatani-CB-TC-PRO2-Professional-electric-Stabilizing/dp/B01HVZR3DI/ref=sr_1_10?s=kitchen&ie=UTF8&qid=1501225076&sr=1-10&keywords=culinary+torch

u/CJOttawa · 1 pointr/instantpot

Late to the party here but...

You have to make sure there's some type of fat/oil protecting the food from the butane flame. Check out J. Kenji López-Alt's article:

http://www.seriouseats.com/2013/03/ultimate-best-steak-ever-bone-in-ribeyes.html

This is the effect you want where the heat from the pan also helps combust the fuel.

I use an Iwatani CB-TC-PRO 2 Professional Chef Torch for steaks, veggies etc. Lacking oil, if you're careful and keep the flame away from the food (and unburned fuel away from the food) you can avoid the fuel-taste, but this takes a while and, IMO, you're better off just heating a cast iron pan to 500F and fast-searing.

I haven't heard much good about the Searzall; people rave for a few weeks then find the novelty wears off. YMMV.

u/vtron · 1 pointr/seriouseats

Sounds like your problem is a crappy electric stove. A good, high-output torch can help a lot with that. Check out the Iwatani. It puts out a ton of heat. Get your cast iron pan as hot as you can. Throw in some fat and drop in your steak. While one side cooks, torch the opposite side. Flip and repeat.

u/BadAngler · 1 pointr/sousvide

Nope.. used a torch that burns the butane fuel for those little portable stoves. Like this....

Iwatani PRO2 Culinary Butane Torch for sous vide, crème brulee, pastries, camping and so much more https://www.amazon.com/dp/B01HVZR3DI/ref=cm_sw_r_cp_apa_y9GdAbWZ1GKPF

u/ggAlex · 1 pointr/pho

Instant Pot Oxtail Pho. serves 4

Broth:
1 pound brisket
2 pounds marrow bones
2 pounds oxtail
1 large onion
2 inches peeled ginger
3 tbsp fish sauce
Pho spice pack

Garnish:
1 onion
5 green onion
Half a bunch of cilantro
1 bunch Thai Basil
1 bunch culantro
1 bunch bean sprouts
1 lime
1 large jalapeño

Noodles:
2 packs of fresh Pho noodles.

Blanch bones, oxtail, and brisket in boiling water for 10 minutes. Discard water and wash bones and meat in cold water. This removes impurities.

Roast halved onion and peeled ginger til slightly blackened. I use a 25 dollar amazon blowtorch for this. You can also use a broiler or your stove top. Roasting the veg adds toasty flavors.

Put everything in the instant pot and fill almost to the top with water. High pressure for 1:30.

Remove brisket. You must remove at 1:30 or else it becomes too soft to cut. This brisket is so flavorful and perfectly tender. Adds a lot to the broth and is delicious when sliced thin and added to the bowl.

Fill water back up to replace volume of removed brisket.

1:30 more high pressure.

Remove marrow bones and oxtail. I usually eat the bone marrow at this point on toast. The oxtail is saved for eating in the bowl. Oxtail is so uniquely delicious. Discard onion and ginger.

Refrigerate oxtail, brisket, and broth overnight. This helps solidify fat for removal and lets flavors mingle longer.

Next day, 1 hour before eating, reheat broth. Add spice mix. Simmer with spices for 1 hour. I use an Asian market store bought spice pack that has Star anise, cardamom, cassia bark, fennel, coriander, clove all inside. You can find this on Amazon. Sieve the broth. Taste for seasoning. I usually add 4-5 more tbsp of fish sauce. The broth should be 1-2 tbsp beyond perfectly flavored ie. too salty. When the broth is added to the bowl all the other ingredients dilute the saltiness.

Slice white onion paper thin.
Slice green onion, use just the green parts.
Slice jalapeño thin.
Finely chop cilantro.
Quarter the lime.
Wash and serve the culantro, basil, and bean sprouts
Put all garnish on a plate.

Slice brisket thin and reheat in boiling water. I hold it in a sieve over a boiling pot.
Reheat oxtail in similar manner.
Plate these.

Cook the Pho noodles and add to bowls.

Let people add their own garnishes and meats at the table. Bring the boiling Pho pot to the table and ladle it over each persons bowl.

Enjoy!