The word "char" is an informal verb meaning to char or burn something.
An example sentence might be: "I char-grilled the vegetables to give them a smoky flavor."
Place the peppers and tomatoes, skin-side uppermost, under the hot grill to brown or char.
This heat allows the spirit to extract more of the oak's chemicals as it seeps through the char layer into the wood, and then seeps back into the body of the barrel.Once the barrel is put into the lower half of the warehouse, however, the temperature variations throughout the year are more moderate.
But the truth is that the computer modelling involved in making these estimates is a work in progress, as researchers do not know a lot of pertinent things accurately enough: how much material is available for conversion, for example; how much land is available for biochar to be ploughed into; how much char that land could handle.
CO2-emitting industries could pay farmers to buy stoves to char and sequester farm waste.
It works less well for dishes such as char kway teow Singapore's hot mess of fat rice noodles, sausage, cockles and bean sprouts that need a master at a wok.
They both involve heating, rather than burning, waste until it breaks down into a flammable mixture of carbon monoxide and hydrogen, called syngas, and residual char, ash or slag.
According to Julie Major, of the International Biochar Initiative, a lobby group based in Maine, infusing savannah in Colombia with biochar made from corn stover (the waste left over when maize is harvested) caused crops there to tower over their char-less peers.
A landowner in Sindh's interior told your correspondent that he would not provide his villagers with gas for cooking though it could be had free from a local pumping-station because he enjoyed a char-grillled meal on occasional visits to his lands.If the military elite will not reform pumping-station becauseother things might.
Char-grilled squid with a rich squish of sweet red-pepper peperonata (£16) is too much of a single thing.
The bar snacks-turned-appetisers were more exciting; particularly a cube of char-grilled barramundi, fragrant with coriander, lime and chilli, and sautéed calamari which delivered a chilli kick.
We ate a perfect veal carpaccio, warm octopus salad, still wriggling, and scampi simply split and char-grilled.
