What is the difference between having some “char” and something being burnt? Why is one something often preferred and the other pretty much universally hated?

Question

Say you’re having steaks for instance; Why is it that a bit of char tastes good (to a lot of people), but it’s different than being burnt? Isn’t charring just some level of burning? And what makes the difference between when something will taste charred or burnt?

In: 3

Answer 1

at high temperatures, low moisture and high protein/sugar environments, caramelization and/or browning from the maillard reaction happens. complex compounds are created which smell and taste amazing.

if you cook fat over coals and it partially combusts creating smoke and it gets on the food, also amazing.

none of these are charring. even if completely black, a 24h brisket or a 3week black garlic are not charred. they have maillard reactions.

charring is carbonization of all your delicious carbs, fats and proteins. complete reduction to simple ash compounds that taste bitter and disgusting. if you actually char your food it will taste bad, no exceptions.