Techniques › Heat and cooking methods
Charring
Beginner Heat and cooking methods
Charring is cooking until the surface blackens in spots — peppers, corn, lemons, onions.
Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.
How do you do it?
1Very high heat: a grill, a broiler, a dry cast-iron pan or a gas flame. Turn until blistered and blackened in places.
Why does it work?
Intense heat browns and lightly burns the surface, adding smoky, bitter-sweet flavor; peppers' skins loosen so they peel.
What are the common mistakes?
- Medium heat — it goes soft before it chars.
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