What You Need to Know
High-heat charring (200-300°C) causes caramelization of sugars and partial combustion of cellulose, producing furans and phenolic compounds like guaiacol.
Imparts intense smokiness without liquid smoke additives while tenderizing fibrous textures.
Key Parameters
Temperature
250°C
200°C - 300°C
Time
45s
30s - 2m
Equipment
Open flame sourceMetal skewers/tongsWire mesh grill
Steps
- 1.
Baingan Bharta (Punjab): Creates smokiness in mashed eggplant
- 2.
Potala Maas (Assam): Charred fish for curries
The Science
Primary Reaction
Maillard Reaction