caramelize

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Related to Caramelisation: Maillard reaction, gelatinisation

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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pH value of the different samples decreases slowly when increasing roasting because of the caramelisation reaction releasing acidity, making the solution sour, and also the Maillard reaction products (MRP) [52].
In fact, it was already reported that the temperature in the later stages of MW and hot air drying can easily involve scorching and caramelisation in high sugar material [21].
Or as the foodie scientist Harold McGee dramatically puts it: "Caramelisation is the name given to the extensive chemical reactions that occur when any sugar is heated to a point that its molecules beam to break apart"
I have added sugar to speed up the caramelisation of the onions, but if you would prefer it less sweet, leave the sugar out and give the onions a little more cooking time.
It might be as a result of Maillard reaction and caramelisation during the roasting process of carob flour [22].
Maple double mustard chicken thighs Both kinds of mustards I've used - American-style yellow and wholegrain - provide a fantastic flavour and the maple syrup gives a wonderful sticky sweetness and caramelisation.
To speed up the caramelisation of onions, add a little baking soda to the pan.
Toffee at its core isn't very complicated, being either white or brown sugar or molasses and butter which is heated to the point of caramelisation. Once this happens it is removed from the heat and poured onto a hard surface, where it cools and sets.
"We also control the caramelisation of the coffee beans in the machine itself.
The remnants of marinade that still clung to the two cubes I was served remained damp for it had not been cooked sufficiently long, or perhaps at not high enough temperature, to cause any caramelisation.