It happens to everyone: you get distracted, set the timer for a long time or set the temperature too high.
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ICE Chef James Briscione provides Food & Wine’s Dana Cowin a lesson on charring techniques and stocks a dish that incorporates its unique flavors.
In a nutshell, burning food is a kitchen rite of passage.
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However, these days, chefs are burning food on purpose–charring is a smoking hot craze!
For more videos dominating Dana’s kitchen mistakes, visit http://www.ice.edu/about-us/ice-food-and-wine