Chef Kshama Prabhu gives you expert tips on perfecting high-heat cooking
When it comes to high-heat cooking, charring is one of the first things that come to mind. Amateurs, though, may have had many an attempt, fall through when perfecting the technique. Charred food has a distinct flavour, says Kshama Prabhu, executive chef at The Bar Stock Exchange. "It involves burning food on the grill to create a sultry and smoky flavour. The idea is to give the final product a complex taste without using charcoal or a smoke gun."
The technique walks the thin line between food being burnt and well-cooked, and works across varieties of meat, fish, vegetables and even desserts. Why does charred food not taste burnt, we ask. "The outer crust looks burnt, but it is not. The smokiness that charring adds to the dish helps enhance the flavour, which can elevate and transform certain foods. Aesthetically, it is pleasing too, given the rustic appeal it adds to the dish," Prabhu explains.
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Charred marble cake
A common concern regarding high-heat cooking methods has been whether or not the heat kills the nutrients. "Charring doesn't kill nutrients," she assures. "In meat, for instance, charring helps break down the protein into amino acids, which is something that happens during digestion. It is better if partially cooked meat is grilled immediately. That helps protect against bacteria," says the chef.
Charred foods can be identified by a dark coloured outer crust around the edges. "While charring, make sure the food is at room temperature and the grill is clean, as it helps in the items being charred evenly."
Kshama Prabhu
Charred corn on cob is something many try at home, but the roadblocks continue. Chef Prabhu explains. "Husk the corn and blanch it for five minutes. Apply some oil, salt, lemon juice and chili powder. Wrap the corn in silver foil and place it over the grill for approximately 15 minutes. Keep turning the corn. Remove it from the grill, rub it with flavoured butter and serve it with condiments of your choice."
For those wanting to try something more complex, the chef offers another alternative. "You can try the charred marble cake with cream chantilly. Cut the marble cake into thick slices. Apply butter and place it over a hot grill. Let it char for about a minute or so, turn it on either side. Serve it hot topped with whipped cream chantilly."
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