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.
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Add the honey and orange zest and juice and again allow to caramelise for another two minutes.
Leave to cool, caramelise with the rest of the sugar and serve immediatley.
Next, caramelise your onions, cooking them in the melted butter for about 15 minutes, until they're brown and soft.
To caramelise the fruit: Peel and core the fruit then slice.
Place remaining sugar and butter in frying pan with reserved pineapple juice and cook for two to three minutes or until it begins to caramelise.
Place the pan over a high heat until the mix caramelises to a rich, dark golden brown.
Add the sugar and cinnamon and cook until the sugar melts and caramelises (keep an eye on the pan, you may need to turn the heat down to prevent the sugar from burning).
Sprinkle sugar over each ramekin and place under a hot grill until sugar has caramelised, or caramelise with a blow torch.