Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Well, those are all interesting comparisons!
Lately I find that I get a nice bottom rice crust in my Japanese donabe, with a lot less fuss than in a paella. Probably because I've made more donabe lately?
To be sure, the perfect socarrat will neither threaten weak teeth, nor crunch like a caramel coat on an apple.
More like in between.
Well, those are all interesting comparisons!
Lately I find that I get a nice bottom rice crust in my Japanese donabe, with a lot less fuss than in a paella.
To be sure, the perfect socarrat will neither threaten weak teeth, nor like a caramel coat on an apple.
More like in between.
