Caramelization: All meat and vegetables contain some sugar (in the form of carbohydrates). Under intense dry heat, as in roasting or sautéing, these sugars break down. The result is the brown color and rich flavor called caramelization.
Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.
Caramelization - the process of cooking sugars, the browning of sugar enhances the flavor and appearance of foods ...
Caramelization: Browning sugar over a flame, with or without the addition of some water to aid the process. The temperature range in which sugar caramelizes is approximately 320º F to 360º F (160º C to 182º C).
Caramelization
To heat sugar until brown and a characteristic flavor develops; occurs at 300ËšF.
Cereal Grain
Cereal refers to grain and foods derived from them; cereal is from Ceres, a pre-Roman goddess of agriculture. Also see Grain.
Caramelization
Caramelization is a culinary phenomenon that occurs when carbohydrates like sugar are heated to temperatures of 300°F or higher, causing them to turn brown.
Caraway ...
Caramelization is a fancy word for 'browning'. In order to get the perfect color and flavor of vegetables, baked goods, and even peanuts, recipes call for you to caramelize.
Here are a few simple steps for caramelizing an onion ...
Caramelization
Natural sugars turn brown when exposed to direct heat over a flame, with or without the addition of some oil to aid the process. Onions when fried in butter over high heat causes them to turn brown and have a sweet toasted flavor.
Caramelization: The process of browning sugar in the presence of heat. The temperature range in which sugar caramelizes is approximately 320 to 360 degrees F (160 to 182 C).
Caramelization: sucrose heated past the molten point so that it dehydrates and decomposes; the development of brown color and caramel flavor as dry sugar is heated to a high temperature; chemical decomposition occurs in the sugar.
Caramel: A sweet food which has a color from beige to dark brown and a sweet toasted flavor, derived from the caramelization of sugar.
Roasting usually causes caramelization of the surface of the food, which is considered a flavour enhancement. Meats and most root and bulb vegetables can be roasted.
Caramelize: Melting and cooking sugar over low heat until it browns. "Caramelization" also refers to the browning that occurs during cooking.
Chiffonade: Thinly sliced strips or shreds of vegetables or herbs.
brulé(e): literally, burned; dark caramelization
brunoise: tiny diced vegetables
buffet froid: cold buffet ...
"This is based on the recipe by Bob Blumer from the "Surreal Gourmet Bites" cookbook. This simple caramelization method transforms this much maligned veggie into a knock-your-socks-off side dish or sweet snack that you won't be able to get enough of! ...
Other vegetables related to onions (the Allium family) also respond beautifully to caramelization. Try caramelizing leeks, shallots or even garlic.
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Kids Can Cook ...
Flambe - to flame, using alcohol as the burning agent; flame causes caramelization, enhancing flavor.
Caramelize - The process through which natural sugars in foods become browned and flavorful while cooking. This is usually done over a constant heat of low to medium-low. Caramelization can be quickened with the addition of a little sugar.
Upon drying, usually in the sun, caramelization of sugars and other chemical changes create more complex flavours.
' Chile's manjar and Peru's manjar blanco are paler forms of this sweet, and the flavor, lacking the characteristic caramelization of dulce de leche, is somewhat more subtle.
 See also: Water, Cooking, Vegetable, Caramel, Vegetables
  
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