There is a story in a certain family of a husband who said, lovingly, to his wife at breakfast, “Hurry up and burn the toast so we can eat.” And in that family, there is a son who cheerfully proclaims, “Give me the burnt ones. I like them.”
Perhaps they knew something. Claire at Milk Street wrote these recent words.
“Burning your food can be a good thing. American cooks tend to be far too timid when it comes to getting some char on there, but a little bit of bitterness can do wonders for a whole bunch of ingredients. Take alliums for example, specifically leeks and shallots. Both are mild when sautéed or even roasted. But when charred or scorched — a technique common in Mexican and Vietnamese cuisines — you develop smoky depth and a beautiful color.”
What is your take on charred and burnt foods? Blackened fish and meat? What are your instructions, recipes and advice?
More requests: How about a wafer-thin cinnamon cookie? (Keep reading for details.) And we still need more: light, heavy and gluten-free pastas.