Eight Foods that Taste Better Burnt

By Marie-Antoinette Issa.

While the concept of burnt food might seem an unappealing culinary mishap, there are certain dishes where a touch of char can elevate the flavour profile to new heights. The Maillard reaction and caramelisation processes that occur when food is burnt or charred can enhance tastes, create appealing textures and add depth to a wide variety of dishes.

While we’re certainly not suggesting baking your cupcakes till they resemble charcoal, these eight dishes are some of the best examples of foods that taste better (a little bit) burnt:  

 

Perhaps the most familiar example of burnt food is toasted bread. Toasting bread adds a delightful crunch and a complex, nutty flavour that plain bread lacks. The Maillard reaction, a chemical process that occurs when food is heated, creates a range of aromatic compounds and flavours as the bread browns. The caramelisation of the sugars and the breakdown of proteins during toasting gives the bread a deeper flavour profile, enhancing its taste and texture. For the best results, use high-quality bread and toast it to a deep, golden-brown hue without letting it turn to ash.

 

Vegetables like capsicum, eggplant and onion undergo a remarkable transformation when charred. When you roast or grill these vegetables over high heat, the outside becomes crisp and slightly blackened while the inside remains tender and juicy. The charring process adds a smoky depth that complements the natural sweetness of the vegetables. This effect is particularly noticeable in dishes like baba ganoush, where charred eggplant is a key ingredient, contributing to the rich, smoky flavour that defines the dish.

 

Unless you're eating it tartare, grilling meats (such as steak, chicken and pork) to achieve a crispy, charred exterior plays a crucial role in creating a savoury, umami-rich crust that enhances the meat’s flavour. The caramelisation of the natural sugars in the meat and the slight charring on the surface contribute to a complex taste that contrasts beautifully with the tender, juicy interior - to offer a satisfying mix of flavours and textures that is highly prized by culinary enthusiasts.

 

Burnt marshmallows are a classic treat that showcases the appeal of charred food. The key to their allure lies in the transformation of the marshmallow’s sugar during the roasting process. As the marshmallow heats up, its sugars caramelise and then eventually burn, creating a crispy, caramelised exterior that contrasts with the gooey, melted interior. The result is a sweet, smoky flavour that is deeply satisfying, especially when paired with chocolate and biscuits in S’mores.

 

In many Asian cuisines, particularly Japanese, Korean and some Middle Eastern ones (such as Iranian and Iraqi), crispy rice is a beloved treat. When rice is cooked and then left to crisp up in a hot pan, it develops a crunchy, golden-brown crust that adds texture and flavour to dishes. This technique is often used in sushi and rice bowls, where the crispy rice provides a delightful contrast to the softer, more tender elements of the dish. The slight charring of the rice enhances its nutty flavour, creating a more complex taste experience.

 

Dumplings, particularly those that are pan-fried, benefit greatly from a bit of char. When dumplings are cooked in a hot pan, their bottoms become crisp and golden, developing a pleasing crunch and a slightly smoky flavour. This contrast between the crispy bottom and the soft, juicy filling enhances the overall eating experience. The Maillard reaction and caramelisation occurring on the dumpling's surface contribute to a richer flavour profile, making these burnt edges a sought-after component of the dish.

 

Blackened fish is a dish popularised by Cajun cuisine, where the fish is coated with a blend of spices and then seared in a hot skillet until the exterior is charred. The blackening process creates a flavourful crust that contrasts with the tender, flaky fish inside. The high heat used in blackening helps to develop a complex array of flavours, including smoky, spicy and slightly sweet notes, making it a standout dish for seafood lovers.

Nuts, when roasted until they are just beginning to brown, develop a richer flavour and more intense aroma compared to raw nuts. The roasting process causes the nuts’ natural oils to release, creating a delightful crunch and a deeper, toasted flavour. Over-roasting can lead to burnt nuts, which might be bitter and unpleasant, but when done correctly, the burnt edges can add a satisfying depth of flavour to snacks and dishes.