We know that light charring, browning or caramelisation – the Maillard Effect – is a great way to unlock flavour from ingredients, but when should you go even further and burn your food? Our food team explain more and share recipes which celebrate burnt food in all its dark glory.
Do you want to know the one thing we home cooks can do that fancy chefs never can? We can focus purely on the flavour of something, without worrying about how it will affect the way it looks. A chef needs to make sure the crackling on their pork is uniformly bronzed and the char marks on their steak are even and distinct. Anything veering beyond dark brown to black is almost always removed before it’s eaten. But of course, we all know that the best part of a lasagne is the crunchy bit of pasta that pokes through the sauce and get lightly singed in the oven.
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