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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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].
This is achieved by applying vacuum directly onto a thin, swept film during cooking resulting in very rapid cooking, with negligible process inversion or caramelisation.
Dusting in flour seasoned with salt and pepper helps the caramelisation on the outside and will also help thicken the liquid in the casserole.
As rhubarb cooks very quickly, the initial cooking needs to be harsh to get the caramelisation quickly before it falls apart, and for this reason also make a double layer of rhubarb.
There are Government standards that allow us to have certain levels of caramelisation in the product," she said.
The toffee crumb is produced by a process of natural caramelisation of raw materials, with the only additions being natural flavours so it can give a product a toffee taste without necessarily showing any visual presence of toffee, says Food Design.
It's only the thin skin of the butternut or other small squash that benefit from deep roasting and caramelisation.
3] Before making a soup or puree, roast vegetables like pumpkin, beetroot and carrot, to get a natural caramelisation and rich flavour.
If caramelisation is required for onions or searing meats, the DCN patented caramelising system is ideal for use in the Jet Cook.