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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References in periodicals archive ?
Toss the pineapple chunks with the brown sugar to evenly coat, then tip into a small, hot, frying pan for two-three minutes, turning so that the sugar begins to caramelise.
Melt some butter and caster sugar together in a pan, add the apples and allow them to caramelise, turning occasionally.
Once they caramelise, lower the heat and place the pears in the pan.
Caramelise in the oven until golden brown; this takes about six minutes.
To cook the apples (Ingredients) 1 Granny Smith or Jazz apple, cut into 8 pieces, peeled & de-seeded 20g icing sugar Few drops of olive oil Method Sieve the icing sugar into a hot pan and allow to caramelise to golden brown.
Onions carry a large percentage of sugars and a good onion soup's colour and flavour comes from the slow cooking which releases these sugars and allows them to caramelise into a dark, almost burnt looking substance in the bottom of your pan.
Toss pineapple chunks with the brown sugar to coat, then tip into a small, hot, frying pan for two-three minutes, turning so the sugar begins to caramelise.
Leave to cool, caramelise with the rest of the sugar and serve immediatley.