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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Using half the plums, place them in a saucepan, coat them in icing sugar and, over a gentle heat, allow them to caramelise, stirring occasionally.
Next, caramelise your onions, cooking them in the melted butter for about 15 minutes, until they're brown and soft.
Leave to cool, caramelise with the rest of the sugar and serve immediatley.
Sprinkle sugar over each ramekin and place under a hot grill until sugar has caramelised, or caramelise with a blow torch.
To caramelise the fruit: Peel and core the fruit then slice.
Add all the onions and season, then cover and cook gently for 35-40 minutes, stirring occasionally until the onions are soft and starting to caramelise. Allow to cool slightly.
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).
THIS classic French sweet, renamed from "apple tarte renversee" to "tart tatin", can be made with any fruit which caramelises well.
When it starts to melt, tip in the almonds and cook for 4-5 minutes, until they start to turn golden-brown and the sugar caramelises. Pour onto a sheet of silicone paper or greaseproof paper and leave to cool.
Lay the pineapple kebabs on a sheet of foil and either grill or barbecue, thickly coating it with the demerara sugar first, until it caramelises.