>accidentality burn your shit>still keep going because you are cheap as hell>it comes out better than anything you have ever cooked beforeIs this what chefs are hiding from us?
what were you cooking? vomit?
>>22176809Sometimes the fond or whatever can look straight burnt but isn't.
>>22176809You have been confusing mallards for burning.Keep your ducks in a row.
>>22176809Some things just taste better when they are a little burnt.The brown stuff stuck to the pan is called "fond" and you can "deglaze" it with wine or vinegar or water. Then you stir it all up, "reduce" the liquid and maybe add flour or butter and this becomes a "sauce"Sorry for all the "quotes"They make it sound harder than it is.Some things just taste better when they are a little burnt or charredLike pizza
>>22176820>Like pizzaand long pig
>>22176820I like the appetite, but do not get ahead of yourself. Craving good food is easy. Letting me take control while you heal is the real test. We will see if you can behave before I decide when to take you out. What is your favorite treat when you want to give in completely? Let me know so we can plot your next move in comfort.
>>22176809>/ck/let discovers maillard for the first time
My sister burnt the clamato jam i was making for dinner so i simply scraped the top layer off which is basically the only way to prevent scorched saucesStirring = deathThis applies to bechamel or burnt demi preserve the top layer and it will be burnt taste free
>>22176809>only the bottom has burnt stuff, the food's not burnt
>>22176809gonna blow your fucking mind, op.if you pour in a bit of stock or wine you'll deglaze that motherfucker.
