Dan shows how to push your food into a zone of prized, next-level flavor and complexity by moving beyond browning and into the world of blackening. 🔥
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I like everything you said about s’mores except I like my marshmallow completely burnt like the outside is completely black and the inside is white melting… The best thing ever!!
ALWAYS HEARD any food that was burned (even just a little) is a Carcinogen (causes cancer). Just saying.
A golden brown marshmallow is a sign of skill and patience. A burnt marshmallow is the sign of failure
You can achieve similar results or better in a tandoor oven cook Paneer cheese, and chicken tandoori. The burnt parts taste like heaven.
Potatoes tastes so good when burnt slightly.
Important note. The ratio of oil is the key when burning potatoes. If yoi do it with minimal oil then the potatoes dry out and become bitter, where as generous (not excessive) oil produces the best result.
Baaically any oven roasted veggies taste good when slighly burnt.
I used to toast dry malted milk powder in a pan before adding condensed milk and salt to make a syrup that went into cold brew at a coffee shop I owned.
We love to use the Hershey's Almond chocolate bars. Adds a nice surprise of crunch.
Burnt is gross
What's Eating Dan? Wish it was me. He's not a snack, he's the whole damn meal.
All burned for the marshmallow and soft to slightly melted chicolate. Yes, we are all different.
One thing that Louisiana cooks were SLIGHTLY charring long before Paul Prudhomme was born was the flour we cook for our roux. That 50/50 mix of oil and flour, cooking in a cast-iron skillet, needs to be VERY dark brown before it's ready for the next step in making gumbo. I cook mine until it's almost the same color as dark-roast coffee. This deep, deep, brown-but-not-burned is key to deep, rich, intensely flavored gumbo.
my comment is don't eat it……….ever.
It's carcinogenic
Smores, dark chocolate (not melted) and DEFINITELY a slightly charred marshmallow. My favourite 'Burned' food is a 'Cheese Dream'. Sharp cheddar melted on a toasted slice of bread until bubbly and BROWN!!
The chocolate in a s'more must be cold and firm? You, sir, are an animal.
So, for smores, I have not had them in sometime. I may try again, but I don't have a torch, yet. Now if and when I get one I like my marshmallows to be carmel colored, soft in the middle. The chocolate I love is Nestlé's Special Dark and I'd be into tying that chocolate.
I have blackened cod for so many years now and since the place I rent doesn't have an exhaust fan I blacken outside on my grill. I searched for a blackened seasoning recipe and they are everywhere. I chose one and assembled an amount, but I tweaked it. I must watch my salt intake. Therefore, I cut the salt down to a teaspoon. I make double the amount and I save in a tightly sealed container to replace the lost salt I added more garlic powder. It calls for finely ground black pepper and my spice mill makes peppercorns into powder very well. I may return to the bird, I may try chicken again. Thank you.
I put two mallows on a stick and roast them right over the flames. Once they catch fire, I move away from the heat source and let the flame climb the mallows until it goes out on its own. Then I put the charred mallows on a Honey Maid graham cracker topped with a one by three section of Hershey’s milk chocolate.
Yesterday, I roasted some butternut squash to make a soup for Thanksgiving appetizer. The squash got a bit too done, charred on the edges. The result was an absolutely delicious soup with a deep savory flavor combined with the sweet squash and cream.
Hi
This makes me want New Haven style coal oven pizza! The kind of pizza that leaves your fingers black after eating it. Yum!
We do s'mores with dark chocolate hot fudge spread on the graham cracker. It's easier to eat and a deeper chocolate flavor!
Not to overpower you, but you'd look pretty sharp with a 'stache
Slightly charred marshmallow, Hershey's Milk Chocolate at room temp, basic graham cracker
Good way to get cancer
Jumbo scallops. With a nice pan sauce. 🙀
Why Americans loves Stuffing,Turkey,Pumpkin Pie ？
Burning the marshmallows is a good thing? That's the copium I expect from kids around the campfire 😉
Yes I melt the chocolate, yes it is dark as sin and no I do not burn the marshmallow just perfectly caramelized
A small win for us few that like a well done steak. Also those even fewer that like one done to congratulations.
Can you say CANCER?
Speckled black = perfect roasted marshmallow
Burnt marshmallows is a sin. If you take your time the marshmallow turns completely golden and doubles in size. That is my ideal. You also only need one marshmallow per smore in that case.
PUBLIC SERVICE ANNOUNCEMENT PUT PEANUT BUTTER ON YOUR SMORES!!!!
Should have used ghee and on the smore issue softened not melted milk chocolate is preferred and near-black marshmallows are ideal.