Other Names:Caramelize, Caramelized, Caramelitzar (Catalan), Karamellisieren (German), Caraméliser (French), Caramelizar (Spanish),... All Translations
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Wikipedia
Caramelization () is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, chemicals are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.
[edit] About Caramelizing
The browning of sugars caused by heat.
Recipes With Caramelizing
Honey Baked Chicken Wings
Chicken Wing, Chili, Garlic Powder, Honey, Oil
Chicken Wing, Chili, Garlic Powder, Honey, Oil
Braised Collards With Caramelized Onions
Clove, Collard Greens, Hot Red Pepper, Olive Oil, Onion
Clove, Collard Greens, Hot Red Pepper, Olive Oil, Onion
Panfried Lamb With Caramelized Onions, Bacon and Parmesan
Bacon, Butter, Lamb Loin, Olive Oil, Onion
Bacon, Butter, Lamb Loin, Olive Oil, Onion
Jicama Waldorf Salad
Celery, Grape, Honey, Jicama, Lime Juice
Celery, Grape, Honey, Jicama, Lime Juice
Braised Escarole With Apples
Apple, Black Pepper, Cider Vinegar, Garlic Clove, Pecan
Apple, Black Pepper, Cider Vinegar, Garlic Clove, Pecan
