Thursday, July 28, 2016

Burnt Bread Bar

I first realized that burnt things could actually contribute pleasant flavors to other foods when I tasted a burnt milk ice cream when I was a child. I still remember how odd but delicious it was. It clearly had to have started as a mistake where someone figured they may as well make the ice cream anyway after the milk had scorched in the pot rather than throw it away. Burnt bread has a very deep and concentrated Maillard reaction which unravels when steeped in heavy cream to make a ganache. 

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