If this blog doesn't persuade you to go Paleo, I've lost all hope. And if you still aren't convinced, I will help you become a badass chef with my non-paleo recipes and cooking tips
So I set my oven on fire this weekend. I didn’t even think I was capable of that from making bacon wrapped scallops, but I guess I am. I kept on hearing crackling sounds from the oven but I thought it was just the bacon, and every time I opened the oven door, it WAS the bacon. And then 5 minutes later I heard the same sound and decided to not look and then when I went to check on them, the oven and foil and scallops were on fire and it was flaring out of the door. I was more petrified than seeing Miley’s butt on the VMAs.
So to prevent that, here’s a tip: If you are broiling and have tin foil on the pan or have something with oil on it, don’t put it right under the fire because it will cause a grease fire which will set the tin foil on fire, which will then cause major chaos in your kitchen.
I bring up this story because I had to use the broiler for my crème brulee since I don’t own a blowtorch (it’s on my Hannukah list…that and knives. Who needs clothing when you can have a Santoku knife, right?) Usually I get intimidated by any recipe that has an accent mark. Come on now, we all think it. If it has an accent mark, it’s fancy, and fancy means expensive and complicated. Or it just means that you enunciate a particular section of the word. But I am more of a fan of my first explanation. This recipe needs to be tested a few more times but the flavor is there and it is fully cooked (hooray for no salmonella!) I also think that a blowtorch would make the top become a lot more caramelized than it was, so if you are a huge crème brulee enthusiast, I would suggest splurging on a blowtorch (about $50) even though broilers also work. I just have that fear of burning my entire kitchen down, which we now know I am fully capable of.