or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Burning food as a cooking technique?
New Posts  All Forums:Forum Nav:

Burning food as a cooking technique?

post #1 of 14
Thread Starter 

And I mean BURNT, not just caramelized! I was visiting a page on Asian food and stumbled about this beautiful picture of a burnt coconut dessert: 

 

 

I'm wondering, what other examples are there of burning ingredients to cook? 

 

I've often heard of using burnt onions for stock, but have never tried it myself. 

 

post #2 of 14

The 'onion brulee' is quite popular in the french stock known as marmite, not to be confused with the bottled product. The burned onion has made its way into other Asian soup bases mainly for color, the flavor is not very noticeable in the final product.  

 

There are many applications for charred food now-a-days. It wouldn't be crazy to see these 'burned' items end up in a salsa. 

 

Here is a link to an article  from a couple of years ago about the trend of ash/charred food. 

 

http://www.chow.com/food-news/70791/literally-hot-trend-chefs-putting-ash-on-food/

post #3 of 14

I've seen it in Chinese cuisine for a scorched garlic and spinach. Quite good with steamed fish.

 

 

I'll soon add the spinach as this garlic isn't quite done yet. This is mostly about the scented oil from this process.

 

And the scorching of the onion and ginger for pho. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #4 of 14

I use the burning technique sometimes. For instance, when doing pork hands in Chinese mother sauce, i literally burn the hands over the stove:

 

 

Burnt:


 

Then you scrap the burnt skin and proceede:

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #5 of 14

When grilling pineapple I usually let one side get awfully close to burnt.  I like it that way.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #6 of 14

Would you count charring peppers? You remove the skin, but the flavor is undeniable.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #7 of 14
Thread Starter 
Yay... all fantastic ideas. I'm not sure when I'm going to cook pigs hands next, probably not soon (mostly because it would freak out my wife), but those pictures are really cool Ordo. Now pineapple that's something more realistic I could try tomorrow! Why not. Never gave it a chance. In fact I don't remember ever using my grill for dessert, time to experiment. 
 
Yeah charring peppers now that's something I've already done but I wasn't really thinking about that... probably because the way I do it I rarely live any of the burnt bits in the final product, so I don't really eat anything burnt... maybe I should try charring them a little more to get that charred taste. Is the flesh right below the skin (after you remove the skin) black on yours Phatch? 
post #8 of 14

I like grilled fruit.

 

*

 

After the peach halves were soft, I put them on the plate cut side up, sprinkled blue cheese crumbles on them then a drizzle of balsamic.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #9 of 14
Thread Starter 

Oooh that does sound really good as well. 

 

I recently saw a restaurant where they grilled avocados, and I've meant to try that ever since. 

post #10 of 14

Don't forget the ever popular Durkee Charcoal Seasoning ....  http://www.cheftalk.com/t/31086/durkee-charcoal-seasoning

 

My comments last  year about how things come in cycles.

 

Add to that the myriad of native or 'primative' methods to cook food -

- bury in ashes, steaks cooked on red-hot coals, planking, etc.

 

It is just something that has fallen out of favor... and is now making a comeback.

 

Hell Burn't ends are a familiar favourite from BBQ brisket and they definately should have some 'burned' bits on them.

 

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #11 of 14

A bean and lamb dish in the oven. Push the darkening surface back in the sauce a few times and the taste multiplies.

 

post #12 of 14

There is a cheese on the market I believe from France which is like a torte made by alternating layers of burned vegetable ashes and a semi soft cheese. The exact name escapes me but it is delicious. I used to buy it in large wedges at Costco.

CHEFED
Reply
CHEFED
Reply
post #13 of 14

Ed, could the cheese you refer to be "Morbier"? It has indeed a thin layer of ashes in the middle.

Sharp thinking, Ed! And now you mentioned it, there are also quite a lot of artisanal goat cheeses on the market that are rolled in ashes too.

post #14 of 14
Quote:
Originally Posted by French Fries View Post
Yeah charring peppers now that's something I've already done but I wasn't really thinking about that... probably because the way I do it I rarely live any of the burnt bits in the final product, so I don't really eat anything burnt... maybe I should try charring them a little more to get that charred taste. Is the flesh right below the skin (after you remove the skin) black on yours Phatch? 

Black? Not really. Red with some black "dust" would be a better description. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Burning food as a cooking technique?