Char
Dry heat
Browning in dry air or radiant heat. Amplifies savory depth and bitterness. Tends toward crispy textures.
01At a glance
CategoryDry heat
Taste impact↑ Bitter, Umami
TextureCrispy
02How to do it
- 1Use the hottest heat you can — open flame, dry cast iron, or a grill.
- 2Place the food in direct contact and leave it to blacken in spots.
- 3Turn to char evenly on all sides.
- 4Scrape or wipe off loose ash if the skin won't be eaten.
03Doneness & pitfalls
Doneness cues
- Blistered, blackened patches across the surface.
- A smoky, slightly bitter aroma develops.
Common mistakes
- Charring the whole surface to ash turns it bitter, not smoky.
- Heat that isn't fierce enough cooks the food through before it chars.
04How it shifts taste
Taste multipliers
mutesamplifies
Sweet
—
Sour
—
Salty
—
Bitter
1.20×
Umami
1.20×
Fat
—
Heat
—
05Texture outcomes
Crispy9.0