Charcoal Glossary |Health Benefits, Nutritional Information + Recipes with Charcoal | Viewed 4681 times

Also Known as
Coal/ koyala

Charcoal is dark grey residue consisting of carbon, and any remaining ash, obtained by removing water and other volatile constituents from animal and vegetation substances. Charcoal is usually produced by slow pyrolysis, the heating of wood or other substances in the absence of oxygen (see pyrolysis, char and biochar). It is usually an impure form of carbon as it contains ash; however, sugar charcoal is among the purest forms of carbon readily available, particularly if it is not made by heating but by a dehydration reaction with sulfuric acid to minimize introducing new impurities, as impurities can be removed from the sugar in advance.

How to Select
Charcoal is very much available in market. Use a clean piece.

Culinary Uses
Charcoal is normally used in baked and grilled recipes to add the smoky flavor. It is usually heated till red hot, covered with an aluminum foil and placed between the dishes which is then tightly sealed for few minutes. It is the removed and discarded at the time of serving.

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