Culinary Techniques: Charring

Culinary Techniques: Charring


File Name : Culinary Techniques Charring
Length : 4:37 Male Speakers : James Briscione
FemaleSpeakers : Dana Cowin Date : January 4, 2016 [0:00:00:0]
JAMES: One of the biggest new trends in the culinary world, it’s charring food. It’s burning
stuff on purpose. DANA: I have serious char challenges, mostly
because I have not gone far enough. JAMES: That’s where it gets tricky. Really
crank that burner up and let things cook. I’m going to take some eggplant for an eggplant
spread that we’re going to make. DANA: You didn’t put anything on it. It just
goes naked on the flame. JAMES: That’s going to give you a better burn.
We’re going to burn the outside of the garlic first to impart that smoky flavor into the
garlic. But you see I’ve got this flame all the way up. Stuff’s flying off.
DANA: Sparks are going. JAMES: You’re not typically going to cook
something through just by charring. What we tend to do is use two sources of heat. I’ve
got my oven already on preheated, about 375. Oh, and our garlic. So what you want to do
is just wrap this up in a little aluminum foil, again, kind of helping it steam and
cook so it doesn’t completely dry out. We’re ready to take the eggplant out of the oven
and our roasted garlic. This burnt skin did its job of giving an incredible smoky flavor
to that eggplant. We’re just going to kind of use a spoon and pull that back. You see
how easily and beautifully this comes out. I mean, this is already a puree.
DANA: This is beautiful. JAMES: Really.
DANA: Now, how do you feel if some of the charred skin gets in it? Is that very feared?
JAMES: I’m thrilled that some of the DANA: You don’t mind, OK.
JAMES: Because that’s going to help me build that smoky flavor. With burnt and bitter flavors
like this you want to be careful with how you use them, because it’s really easy to
overdo. Why don’t you smell this? DANA: Oh my gosh. That was the higher power.
JAMES: Just squeeze it all out there. DANA: My instinct is to smoosh, turn and smoosh.
JAMES: Smoosh. Smoosh, smoosh, smoosh. So we’ve got scallions and onions here. They
are truly DANA: Wow. This is a definition of burnt to
a crisp. JAMES: Yes. And it has incredible smokiness.
OK. So we’re going to get those ground up and then turn that into our lamb seasoning.
DANA: Fantastic. JAMES: We’ve got a beautiful lamb rib rack,
fantastic. Nice and high, even distribution. Beautiful.
DANA: Working on it. OK. JAMES: OK? And so now we’re going to take
just a bit of this ash and kind of sprinkle it over the lamb.
DANA: It’s so dramatic looking. JAMES: So in a pan or on the grill, first
we sear, then we finish in the oven. Just so that ash holds on, right? That’s all we
need to do. Flip it over. DANA: And you don’t sear the ends?
JAMES: Not these sides. You’re going to overcook the ends that way. It’s got a nice smell,
I love it. DANA: Wow, that smells good.
JAMES: All right? So this is going to go down into the oven. Just throw that in right here.
OK? And then for a lamb rack about that size, 12 to 15 minutes. You’re looking for an internal
temperature, 125 when it comes out of the oven. That way it goes up to 130 when we serve
it. And we’ve got some more of that vegetable ash, and we’re just going to stir in some
olive oil. Actually, I’m going to give that to you.
DANA: Great. JAMES: You want to find like a nice sort of
pesto like consistency for this. It’s going to be a sauce now.
DANA: That looks really good to me. JAMES: Grab that lamb. Here we go. So
DANA: Beautiful! JAMES: Our beautiful char. We’ve got all of
our elements here. We’re going to take just some of that eggplant dip. The eggplant is
a beautiful complement to the lamb, so we want to spread it out a little bit so when
we put the lamb down, each piece of the lamb gets a little bit of eggplant spread. So let’s
take now a little bit of our ash to finish off. And then, you know, some nice fresh things
to brighten it up. So we got some pea tendrils and a little purple basil here. All right.
So we can talk about these charred flavors all we want, our let’s just jump in there
and take a bite. DANA: Can I start?
JAMES: Let’s do it. DANA: Great. It’s particularly interesting
with the eggplant because of the creaminess of the eggplant along with the smoke, and
then the fattiness of the lamb along with the gaminess.
JAMES: They just all balance each other. DANA: I’m keeping going.
JAMES: You keep eating. Dana, thank you so much. I’m going to get back in here. [Audio Ends] Vanan Group of Companies

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