Processbeginnerdraft
Burning (pyrolysis)
Also searched as: burnt, charred, bitter, black
In short: If it gets too hot, sugar, protein and fat break down into bitter, black substances. Roasted aroma turns into burnt flavour.
Picture it
Like toast that stayed in the toaster a moment too long.
Level 3 · Surface at very high heat≈ 1 nm
Simplified model
Temperature thresholds
3
Temperature thresholds80 °C
80 °CDrag to try230 °C
- 140 °Cbrowning begins
- 170 °Cdeeply browned
- 200 °Cstarts to burn
Below 140 °C none of this happens yet. From 140 °C: browning begins.
Guide values
What happens
After the and comes decomposition: the molecules break apart, and carbon, smoke and bitter substances form. Small, dry, sugary pieces such as garlic, nuts or spices burn fastest.
Why it matters
Explains why garlic goes into the pan late and why black pan residue should not go into the sauce.
Rules of thumb
- Small pieces late and over medium heat.
- If it smells sharp and acrid, it is too late.
- Cut off what is burnt rather than trying to season it away.
Levers
2
Temperaturetoo hot → bitter
Timetoo long → bitter
Related entries
Sources · 1
- Harold McGee: On Food and Cooking (2004)