I love crisped, charred foods. From crispy, cheesy topped dips to uber-crisp chicken cutlets to pasta dishes that have been browned in the broiler, I crave a darkened, bronzed texture in practically anything that I make or eat — and I know I'm not alone.
Texture is a massive component in food, sometimes perhaps even more so than flavor, and it's something that I am always striving for in my own cooking. In most instances, that means veering into the world of char, or even sometimes downright overcooking, but how safe is that cooking technique? Or, put another way: Just how unhealthy is ingesting burned or charred food?
