Simmer down, don’t be the fire-starter: Swetha Sivakumar, on burnt food
Why do some ingredients – like white sugar – burn almost instantly, going up in a puff of smoke, while others char deliciously, or remain entirely raw within?
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Why do some ingredients – like white sugar – burn almost instantly, going up in a puff of smoke, while others char deliciously, or remain entirely raw within?
