1.
char marks; browning on the surface of food
the browned or slightly charred marks on food created by high heat, often considered desirable for flavor and appearance
肉に焦げ目をつける。
Sear the meat to get char marks.
いい焦げ目がついた。
Nice browning marks formed.
グラタンに焦げ目がつくまでオーブンで焼く。
Bake the gratin in the oven until it gets browned on top.
COOKING TERM:
焦げ目 refers to the desirable browning or char marks on food, which adds flavor through the Maillard reaction and caramelization.
COMMON EXPRESSIONS:
- 焦げ目をつける - to brown/sear (to create char marks)
- 焦げ目がつく - char marks form
- きれいな焦げ目 - nice browning
DESIRABLE VS BURNT:
焦げ目 (desirable browning) is different from 焦げ (burnt). Good 焦げ目 adds:
- Flavor depth
- Visual appeal
- Crispy texture
COMMON DISHES:
- グラタン - gratin (browned cheese on top)
- 焼き魚 - grilled fish
- ステーキ - steak
- 焼きおにぎり - grilled rice ball