Char, on the other hand, is all about balance. When we talk about charring a piece of food, we are, in fact, asking you to burn it—to take something over the edge between caramelized and carbonized.that to happen, and stopping the process at a point where the bitterness you've developed will be a welcome contrast to the other flavors in the mix
. Foods with a lot of natural sugar in them, like sweet potatoes, corn, beets, and peppers, taste great with a bit of char because those newly-introduced bitter notes actually heighten your experience of their sweetness. You're creating complexity, which is a good thing. In this context, the difference between something that is pleasantly charred and disastrously burnt has to do with theof burnt to not-burnt parts. If you roast wedges of sweet potato until one side is blackened, they'll be delicious, with plenty of sweetness to round out the package. But if you let those same pieces go until they're dark all over, the acrid flavors will be the only thing you taste. Bummer! Same goes for corn.
So, no: Charred and burnt are not the same. But if you’re not careful, charred can turn to burnt quickly. It’s important to keep an eye on what’s going on with your food and remove it before something beautiful turns to something tragic. We’re not in the market for a tragedy. We’re in the market for flavor.
Your Taste buds will be saying ‘dag, that was burnt’!
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