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.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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Only sugar and heat need be present to caramelize a food.
Sweet onions such as Vidalia and Oso will caramelize a little faster, but all onions will eventually turn brown and take on a deep, rich flavor that enhances a variety of dishes (see box below).
Remove from pan and add onion, carrot, celery, garlic and mushrooms then caramelize. Add tomato paste and cook for three minutes.
Sprinkle with sugar, using a hand-held propane torch, caramelize the sugar, and set aside.