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caramelize

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caramelize

[′kär·mə‚līz]
(food engineering)
To convert sugar or the sugar content of a food into a caramel or a caramellike substance.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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References in periodicals archive
Only sugar and heat need be present to caramelize a food.
caramelization: sugar's end
Sweet onions such as Vidalia and Oso will caramelize a little faster, but all onions will eventually turn brown and take on a deep, rich flavor that enhances a variety of dishes (see box below).
Golden state: caramelized onions enhance hearty winter dishes. (Food: Low-Fat)
Remove from pan and add onion, carrot, celery, garlic and mushrooms then caramelize. Add tomato paste and cook for three minutes.
Eye Candy
Sprinkle with sugar, using a hand-held propane torch, caramelize the sugar, and set aside.
Oil as an ingredient
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