Real Talk: Char & Carcinogens
With great flavor comes great responsibility. And the truth of the matter is - burnt food isn’t great for you.
According to Columbia University Irving Medical Center: “When cooking over high heat, especially an open flame, you are exposed to two main carcinogens: heterocyclic aromatic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Studies show HCAs and PAHs cause changes in DNA that may increase the risk of cancer.” Yep, we went there. Womp womp.
Alas, it’s not all doom and gloom. Eating a charred steak has a far lower risk than say smoking cigarettes, but limiting the amount of charring on meats can help reduce the risk of developing cancer over years of consumption.
In the great words of Oscar Wilde: “Everything in moderation, including moderation.”
*Note: we’re not doctors. Please consult a health professional to confirm any information regarding char and consuming carcinogens. - Your Friendly Neighborhood Spice Company.
Char Checklist
Don’t quite feel like a blackening boss or char champ yet? We tapped a few fellow chefs to relay tips of the trade to help you master the char:
LOCATION, LOCATION, LOCATION
Practice your char on a stovetop because it’s a more stable environment and you can better manage heat and oxygen; a cast iron skillet is a fantastic surface for getting that high heat you need to char. (Over-the-fire char is harder to perfect, but if you go that route, make sure your coals are fully red with no black sections.)
HOLD THE OIL
Try to keep your cooking surface dry because it can reach a higher temp without smoking or burning a cooking oil. (You can use a little oil, but it will quickly bond and cook along with the food rather than smoking with the skillet or grill surface.)
FIGHT THE URGE TO MOVE
Leave the food alone and let it do its thing, have time to release natural moisture and stay in one place without rotating, shaking or moving it so that char has time to form.
THE OLE’ SWEAT N’ FLIP
Like we mentioned, natural moisture will start to release and those same juices help it release easily from the cooking surface. If it’s sticking - it’s not ready.
HONE YOUR EAGLE EYE
Your beautiful char can change to burn in the blink of an eye. Watch your food with a fiercely fastidious focus - it takes practice, but you’ll eventually start to recognize the signs of when the char is done.
Char on the Menu
Our Spiceologist chefs are slingin’ some char-centric dish concept inspiration for your menu.
BREAKFAST
Spiceology Black & Bleu Burnt Onion
Flakey Biscuits and Gravy
LUNCH
Spiceology Blackberry Balsamic Caprese Charred Sandwich
APPETIZER
Charred Romaine Salad with Spiceology Pink Peppercorn Lemon Thyme Vinaigrette
DINNER
Spiceology Cowboy Crust Tomahawks
with Pimento Cheese Sauce
SIDE
Spiceology Tandoori Glory Burnt Carrots
with Lime Yogurt Sauce
DESSERT
Spiceology Unsalted Caramel Charred Custard
COCKTAIL
Spiceology Grapefruit Habanero
Charred Cocktail