Knowledge Base > Eric Wynkoop - Ask Me Anything (Office Hours)

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

This event was on Tuesday, April 08, 2025 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to co… Read More.

Recorded

Question:

What would be the best way to achieve caramelization and tenderness without grilling?

— Melissa Bryant

Answer:

So, uh, you know, in terms of caramelization and, and general cooking with, uh, the development of flavor, we're talking about dry heat cooking methods. So think very simply about other dry heat cooking methods, aside from grilling. And so sauteing, and, you know, broiling, uh, comes to mind, but, but broiling is, could be very similar to grilling. Um, but, but sauteing is gonna be a very common one. Okay? Very easy to do on a stove top and give that a try. Now, when you say, uh, you prefer not to grill due to health concerns, um, I am guessing that you're referring to, uh, these chemical compounds like HCA and PAH and you know, my understanding is that, um, HCA is associated specifically with meat cookery, in which case, um, you know, you should be okay, uh, doing zucchini, mushrooms and pineapple, even in a grilling setting, you know, but PAH, uh, is associated with fats and, you know, it could, could also therefore be associated with vegetable cookery, uh, in which case you wanna bring the temperature down to try to, uh, avoid or minimize these, these chemical changes that take place, especially at, at higher temperatures. Um, you know, another thing is with, with grilling, you might try some indirect, uh, heat, meaning as you set up your grill, you put your source of the fire like charcoal on, on one side, and then your food items on the grill, um, away from the fire source. Uh, or if you were working with a, a gas grill, uh, you can put one bank of the gas on, but turn the other one off and, and try to, um, you know, put your food on the other side, in other words. And so you're working in that, that hot environment, especially once you, you, uh, put the lid down, but without the direct, uh, heat of, uh, of the fire. And so, try those things, but also take a look at some more of the literature, uh, on this broader topic, um, to address more specifically what your concerns are, uh, to, to understand it and to see what steps forward might be best for your situation.
Eric Wynkoop

Eric Wynkoop

Director of Culinary Instruction

rouxbe.com