What You Need to Know
Involves thermal decomposition of cellulose (pyrolysis) above 200°C producing aromatic hydrocarbons like guaiacol, while surface proteins undergo Maillard reactions forming heterocyclic amines. Distinct from caramelization as it breaks down rather than reorganizes sugars.
Used to add depth to vegetables (eggplant, peppers), proteins (yakitori, blackened fish), and grains (tortillas). Japanese kogashi techniques deliberately scorch miso or tofu, while Mexican chiltepín peppers are dry-charred for salsas.
Key Parameters
Temperature
°C - °C
Time
30-45s (most proteins)
15s (delicate items) - 90s (dense vegetables)
Equipment
Blowtorch (butane/propane mix)Binchōtan charcoalComal (Mexican griddle)Hibachi grill
Steps
- 1.
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The Science
Primary Reaction
Pyrolysis of cellulose & lignin