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Technical

Flame-roasting

charring

Flame-roasting is a cooking process in which vegetables or meat are brought into direct contact with fire, embers, or flame to char the outside and soften the inside. The surface partially blackens as a smoky aroma develops inside. Charred eggplant and peppers are common in Turkish cuisine.

Where It’s Used

“Turn the eggplants over a stove flame until their skin is completely charred.”

Glossary

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G
Benzer

Grilling

Grilling is a method of cooking food on a metal grate directly over heat from below, such as a fire or embers. High heat quickly browns the surface and leaves characteristic grill marks. It is commonly used for meat, vegetables, and seafood.
C
Benzer

Charcoal Grilling

Barbecuing (grilling over charcoal) is an open-fire cooking method done on a grill grate over charcoal or wood embers. Smoke and ember aroma permeate the food, adding a characteristic flavor. Meat, vegetables, and seafood can all be prepared on the barbecue.
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