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Generally, caramelized means when carbohydrates (especially sugars) are heated and turn brown. The results are delicious.
Burnt is the next step, when the caramelization crosses the line into burning - which is most definitely not delicious.
Taking a food to the point of caramelization - but not beyond - takes attention and some practice.
With smoked meat, there might be some charred endings or burnt crusts, when they turn into charcoal- they taste bitter, and should be removed. Many desirable flavor molecules are also destroyed by the heat of a more intense fire.
That's weird, I love the burnt parts on smoke meat BBQ. For example, the ribs I eat gotta have some charred parts it's almost a guarantee to find burnt area if it's cooked over fire.
For smoked pork belly, I love the glaze that gets charred and taste like sweet glaze and smoke.
That's weird, I love the burnt parts on smoke meat BBQ. For example, the ribs I eat gotta have some charred parts it's almost a guarantee to find burnt area if it's cooked over fire.
For smoked pork belly, I love the glaze that gets charred and taste like sweet glaze and smoke.
Man, if it ain't burnt it ain't BBQ.
I'm with you!
Burnt ends are a delicacy and I've seen them showcased in BBQ competitions.
I'm one of those people who likes everything extra-well-done. I also deliberately set fire to marshmallows because I love the burnt crusty outside with the melty-licious inside.
Charred is kind of a relative term. My answer is I love charred, based upon the char grilled steaks my dad used to make. Charred on the outside, and rare on the inside.
... As for toasts, I sort of like very heart breads like rye or wheat burnt on the outside to have that smokey toasted flavor. Same thing brick oven pizzas you can't avoid the bottom being burnt.
Quote:
Originally Posted by bellakin123
And that's why I like the brick oven pizzas
And that's why I HATE brick-oven pizzas! There's a restaurant in the town next to me that serves "brick-oven pizza" and I had no idea that that meant that it was COMPLETELY BURNED on the bottom. Horrible. Yuck. I wanted my money back! (I've seen several reviews that say the same thing, so I guess none of us knew what it meant. But does it really HAVE to be burned?? I'm talking black on the bottom.
Quote:
Originally Posted by elnina
Generally, caramelized means when carbohydrates (especially sugars) are heated and turn brown. The results are delicious.
Burnt is the next step, when the caramelization crosses the line into burning - which is most definitely not delicious.
And that's why I HATE brick-oven pizzas! There's a restaurant in the town next to me that serves "brick-ov en pizza" and I had no idea that that meant that it was COMPLETELY BURNED on the bottom. Horrible. Yuck. I wanted my money back! (I've seen several reviews that say the same thing, so I guess none of us knew what it meant. But does it really HAVE to be burned?? I'm talking black on the bottom.
Ewwwww, noooooo!!!! It should not be completely black on the bottom. Sounds like they didn't know how to use a brick oven. Pizza in a brick oven cooks crazy fast. It's not like you put it in and walk away for 15 minutes. It needs to be moved around often.
It should have a slight char on the bottom so you get that more "yeasty" flavor from the dough. I'm sorry you had a bad experience with it
I don't like burnt food except for microwave popcorn being just slightly overdone so that some of the pieces are a bit toasty.
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There's a restaurant in the town next to me that serves "brick-oven pizza" and I had no idea that that meant that it was COMPLETELY BURNED on the bottom. Horrible. Yuck. I wanted my money back! 
(I've seen several reviews that say the same thing, so I guess none of us knew what it meant. 
But does it really HAVE to be burned?? I'm talking black on the bottom.
