I thought maybe a cartouche but I was trying to evaporate for the last hour of cooking uncovered. Was @ 136C/275F and this black stuff was just…acrid. The sauce was great but accidentally scraping this will definitely ruin your meal. Should I just keep the lid on to prevent?
by 750milliliters
1 Comment
Yes you should keep the lid on. Only other way to prevent this is to bake with a shallower dish or scrape the sides occasionally