To scorch: v.tr. "Scorch" is the fact of becoming red. In the kitchen, it is to color meat or poultry in a hot fatty substance until blond caramel. The verb "blond" is practically synonymous. The use applies also "scorch" with onion, chopped or thinly sliced, which is sweated and browned quite strongly. See also Roussir under Argot de bouche....
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