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 ?
Vega pointed out that research published last year challenged time-honored ideas about the browning of sugar, known as caramelization.
This might occur when caramelization temperature has been reached for the nutrients or some specific components of the nutrients.
They are cut to order, flash-grilled and turned only once to seal the juices and enhance the flavor, providing greater caramelization.
BROILER CARAMELIZATION METHOD: Sprinkle 2 teaspoons brown sugar (instead of granulated) over each chilled custard.
GRILL THE VEGETABLES A little charring, or caramelization, acts as a flavor bridge to wine.
It also adds texture, weight, caramelization, browning, moisture and other qualities.
Today you can get both excellent caramelization of the product and more moisture, which leads to a longer shelf life and better reheating results.
For a deeper caramelization, broil the peaches for about 4 minutes instead of roasting them.
In most cases, I like to roast fruits and vegetables just until the point of being burnt, for maximum caramelization and sweetness.
Aliquots (200 mL) were distributed into four or five 250-mL wide-mouthed screw-cap bottles, autoclaved at 121 [degrees]C (103 X 103 Pa) for 5 min (to minimize caramelization of the medium), and stored at 2-8 [degrees]C.
It's a different taste, very moist, with some caramelization from the vegetables.