The caramelisation tag has no wiki summary.
2
votes
3answers
154 views
How to caramelize white sugar without burning it?
Last day I was trying to caramelize sugar to make sugar cage. I start of by adding lots of sugar into small amount of water.After that started heating it. After few minutes it started to bubbling and ...
3
votes
2answers
96 views
Can I “re-caramelize” meat after a failed braising attempt?
I am cooking a meat stew with a delicious, fatty bunch of oxtails. Initially when browning the meat, I didn't get a sufficient amount of caramelized glaze around the oxtails and none of the fat melted ...
4
votes
2answers
2k views
Melting sugar on creme brulee with blow torch
Whenever I try to melt the sugar on top of a creme brulee with my kitchen blow torch, I find that the sugar takes forever to discolour even slightly, let alone melt. Eventually isolated patches of ...
2
votes
6answers
1k views
Why do my onions keep burning?
Twice now, I have burned my onions while heating them in a pan. I was just trying to caramelize them, and they burned every time.
They were on medium heat, and I put olive oil at the bottom of the ...
3
votes
1answer
157 views
Does oxidation inhibit caramelization?
Getting ready to make some fried plantains, but I wanted to get a jump on prep before caramelizing in place (approximately 2 hours from prep). If I cut them now, and they oxidize, will this inhibit ...
1
vote
2answers
413 views
Salad onions — any way to make them sweet but not soft? [duplicate]
Possible Duplicate:
How do I tone down the intensity of raw onion?
I like the taste of caramelized onions (I think Ruhlman's book had mentioned it was removing or changing the sulfur), but ...
4
votes
3answers
433 views
Foods other than onions that can be caramelized for a delicious result [closed]
Is there a way to caramelize foods other than onions and produce similar results?
1
vote
1answer
607 views
Does caramelizing an onion increase its non-dietary fiber carbohydrates?
I'm on a low-carb diet and would like to know if caramelizing an onion increases its carbohydrate content. I'm primarily interested in "net carbs," so dietary fiber that's converted to sugar would ...
1
vote
1answer
545 views
How can I make coffee syrup with caramel taste?
I have seen several recipes for coffee syrup, but none of them with a simple caramel taste. Is getting the caramel taste as easy as using brown sugar instead of white sugar, or do I need to find some ...
3
votes
1answer
423 views
Can overcooked caramel be harmful?
Ok, here's the situation. I put a pan of water and sugar on a medium high flame and went away. Some time later I found a smoldering black mass overflowing the pan. It took some time to clean up ...
2
votes
1answer
1k views
11
votes
1answer
334 views
How to get “burned” effect on cheesecake?
I've eaten hot cheesecake in restaurant. It looked like the cheesecake was properly baked and then only a slice of it, which was going to the plate, was fried or baked or I don't know what so it was ...
4
votes
3answers
915 views
Best way to dissolve caramelized sugar
I have a chocolate syrup recipe that calls for around 1 cup of sugar and 3 cups of water. I have found that the recipe turns out better if I caramelize the sugar. However, when I add the water to the ...
3
votes
3answers
2k views
Does Splenda caramelize?
Hey y'all - do any of you know if splenda caramelizes and melts like regular sugar? My parents are doing a low-carb, low-sugar diet and I'd love to surprise them with some diet-friendly hard candies.
...
4
votes
1answer
228 views
How to brown the sugar for pumpkin flan?
I've made pumpkin flan from the following recipe http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/mucho-gusto-latin-recipes/Pumpkin-Flan
I follow the instructions to a tee: "In a ...
7
votes
2answers
1k views
Should my chicken sit in liquid as it roasts, or not?
For the last chicken I roasted, I used this recipe, slightly modified. The biggest modification was that I added liquid to the pan, it was eyeballed but let's say I used about 1/2 to 1 cup total of a ...
10
votes
4answers
2k views
Sautéing vs Frying vs Caramelizing — what's the difference?
What's the difference between sautéing, frying, and caramelizing?
When I cook chopped onions in a pan with oil until they are brown and have a slightly sweet taste, which of the above is the correct ...
5
votes
3answers
2k views
Is there a technique to making Caramel in a Microwave oven?
I've made it on the stove top: sugar, corn syrup ect..but wanted to try it in the microwave - any tips on cooking times, techniques?
11
votes
2answers
3k views
What does to deglaze a pan mean?
A friend of mine described a recipe to me, and she said she deglazed the pan (I think I understood correctly). What does that mean?
14
votes
4answers
1k views
How do I get caramels to turn out grainy?
Yes, I know the opposite of the usual question. I've been making candy since I was a little kid. My caramels are always smooth and creamy. My partner's father thinks they taste good but that the ...
3
votes
3answers
580 views
Why are my caramelized onions dried out?
I've tried a few different methods of caramelizing onions - several combinations of butter, olive oil, medium heat, low heat, occasional/constant stirring. It seems that no matter what I do, they dry ...
5
votes
3answers
1k views
Should a serious cook own a blowtorch?
And what does he/she principally use it for?
I'm thinking of crème brûlée to start with and maybe blackening the skin of a pepper. Apart from that mine sits on the worktop pretty much unused.
Oh ...
5
votes
1answer
603 views
Is time a factor in Caramelization?
A lot of cooking involves caramelization, and I want to get a better understanding it. Does caramelization happen instantly when each sugar molecule reaches the correct temperature, or does the sugar ...
10
votes
1answer
2k views
Ultimate caramel / toffee / butterscotch fudge sauce for ice cream sundaes?
I've been experimenting with making a caramel hot fudge sauce (something like on a McDonalds caramel sundae but better) and want some ideas.
My latest was:
Microwave brown sugar and butter, ...
9
votes
2answers
537 views
Tips for making caramel with palm sugar
The other day I was making flan and decided to try palm sugar instead of white sugar to make the caramel.
Although palm sugar is better than white in a lot of ways, the melting point of the sugar ...
20
votes
6answers
703 views
How to caramelise onions?
Often recipes ask for caramelised onions. What are some good techniques for cooking them this way, as it seems to take a while, and often even if they are on a low heat they can brown a bit too much ...
