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To cook to a point of caramelization, usually around edges, often fats or sugars caramelize. It is the point just before something is burnt. Usually it is a surface char only microns thick, less than skin deep.
Carbonara or carnitas will have this nice char that adds flavor without a burnt taste.
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∙ 11y ago
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What are the release dates for Cooking Terms and What They Mean - 1949?
Cooking Terms and What They Mean - 1949 was released on: USA: 1949
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