It happens to everyone: you get distracted, set the timer for too long or set the temperature too high. In short, burning food is a kitchen rite of passage. But these days, chefs are burning food on purpose—charring is a smoking hot trend!
ICE Chef James Briscione gives Food & Wine's Dana Cowin a lesson on charring techniques and shares a dish that incorporates its unique flavors.
For more videos mastering Dana's kitchen mistakes, visit http://www.ice.edu/about-us/ice-food-and-wine
ICE Professional Career Programs: http://www.ice.edu/career-programs
ICE School of Recreational Cooking: http://recreational.ice.edu/