Why You Should Burn Your Food (A Little Bit) | What’s Eating Dan?
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Dan shows how to push your food into a zone of prized, next-level flavor and complexity by moving beyond browning and into the …
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Toasty brown only for my perfect s’more. ❤. That said I love a good crème brûlée and my last batch of twice baked potatoes had just a bit of char which really seemed to make them better, not worse. Thanks for the episode😊
It is Not healthy it causes cancer ..
One recommendation I had learned from an earlier YouTube was that you can use onions to cover a cast iron skillet to help prevent the smoking and charring if you don’t have enough chicken cutlets. This worked well for browning short rib I can attest
I use chicken thighs, bone in, skin on.
Do you pound plastic particles into the chicken?
The perfect s’more starts with homemade graham crackers because all the commercial ones are too thick. The cracker needs to be crisp and brittle, and Hershey’s milk chocolate bar as to be slightly chilled so it snaps well. And yes, char those marshmallows!!!
please do a philly cheesesteak recipe
Burnt bacon!
Dark chocolate. Toasted marshmallows without burning. Kiss of crunchy sea salt.
never been a fan of smores…but i love most anything a little burnt. a charred chicken wing,a steak charred but rare and some burnt popcorn in every batch
The best smores: graham crackers smeared with creamy peanut butter, with dark chocolate, charred but not overly burnt (vegan) marshmallows. The peanut butter helps with adherence to the bottom graham cracker and just adds so much!
Great video. There are certain foods which need a some form of char on them. My marshmallows need to be just short of turning black. I worked in a Pizza Hut back in the mid 70s. My manager always said the pizza was done when the crust just start to get a little black on it. My fried and scrambled eggs need a bit of golden brown on them. Char is a necessity for steak. I could go on, but will end by saying blackened catfish is my favorite blackened dish.
Back in the before fore, long before I ever cooked anything, my father would cook thin Tbone steaks well done on the grill. I did not know any better and just thought beef was that tough. But the saving grace… was that awesome char. The charred bits were the most flavorful and of course the tenderloin portion was also still pretty tender. I now know that there are other ways to make steak that leave the meat more tender and jucy but the taste and aroma of that char lingers in my memory. The combination of charred beef and A1 steak sauce was the beginning of my food journey.
Yes it’s more flavorful…. but chard and burnt food is full of cancer producing carcinogens! It catches up to you in your sixties and seventies. Ask any oncologist.
isn't this just jerk chicken
Everything in moderation. Especially Moderation!