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 a hand-held blowtorch, caramelize the sugar by holding torch about 4 inches from surface of each custard and moving torch to brown sugar evenly.
Using a hand-held blowtorch, caramelize sugar by holding torch about 4 inches from surface of each custard and moving torch to brown the sugar evenly.
Although perfectionists would dry out the brown sugar (on a baking sheet in a low oven) to decrease the moisture content before caramelizing, it's not essential, adds Pappas, even though the dried-out sugar caramelizes faster and is smoother.
He broils the fish until it turns light golden and caramelizes (which takes about 4 to 8 minutes).
Moreover, Ramming notes, dried-on-the-vine raisins (such as the predecessor of DOVine pictured at right) are less vulnerable to rot and to the burned flavor that can develop when unseasonable heat caramelizes the sugar in tray-dried grapes.
The Gingergrass kitchen also caramelizes shrimp and pairs it with baby bok choy ($10.