Chefs master the controlled burn

04/30/2013 | Wine Enthusiast Magazine

Chefs in top U.S. restaurants are changing up their springtime dishes by adding a crispy, charred crust to everything from vegetables and fruits to meats, cheeses and breads. "It’s not just burning foods recklessly. There is a fine line between burnt and burned," said Victor Albisu, chef at Washington D.C.’s Del Campo. “Over the years, I’ve come to understand the different elevations of burned flavors, and you just have to take it to that point where you’re creating something new, but still honoring the ingredient. It truly is an art."

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