Meat should be cooked to the way we like it, but that is a bit of a subjective issue - you like it very well done and someone else likes it nearly raw. It is also something that leads to arguments in the kitchen. When you like a steak done to "medium" rareness and your partner wants it well done, it means that you have to do "double duty" at the grill or in the kitchen. Alternately, you think a "bird" has to cook to a certain temperature to look and taste good, and someone else thinks that's wrong. Fortunately, there are tricks you can use and one of the best is the use of butane lighters to get meats crisped on the outside and juicy inside.

How would the use of butane lighters resolve the issues identified above? Just think...you want your steak to remain perfect and juicy, but you would have to keep a watchful eye on things if you also needed to leave another steak on the grill to cook a lot longer. If you had a quality lighter around, however, you could remove your steak at the perfect time, use the lighter to seal the steak to perfection, and then allow the other piece of meat to continue to cook until it was done.

Of course, butane lighters are not only for things like beef. You can get a perfectly crisp "skin" on any sort of fowl when you put a lighter to use in the right way. The trick is to use a device that has an adjustable flame. This is because you don't want the heat to have such intensity as to burn or char the skin, but you do need it to superheat the fat and help the surface to get nice and crispy.

Turn your lighter to a medium to medium high flame setting. While the turkey is still hot from the oven, you will want to get started. It is important that you do not allow the flame from torch lighters to touch the meat. Instead, it should hover just less than an inch from the surface of the turkey. Always keep the lighter the same distance from the meat as you work so that the finish will be even. Move the lighter in smooth, sweeping strokes. Do not let the flame stay on one place for very long or you will end up with scorched meat, so keep the lighter moving the whole time you work.

The skin of the turkey will start to brown and crisp up. Just do this over the whole surface and you will be done. You will have a perfectly juicy turkey with a crispy surface, and all you needed to do was start making use of torch lighters in the kitchen.