Questions tagged [caramelization]

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Why does crockpot caramelized onions usually work, but occasionally get weird chemical smells?

I've been making Crock-Pot caramelized onions for years, to freeze it in smaller chunks for later use. Three times out of four, the onions caramelize down in the Crock-Pot beautifully. But about one ...
Rebekah2020's user avatar
6 votes
1 answer
330 views

When you caramelise an onion are you really caramelising the sugars?

Similar questions have been asked previously, although none have specifically answered the question of whether true caramelisation really happens when 'caramelising' onions (sucrose & glucose ...
Dr Stu's user avatar
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0 votes
1 answer
139 views

Can I ferment black bananas like black garlic?

Can the black garlic process 70°C, 85% humidity, 30+ days, apply to bananas? Will alkaline PH help?
paul jones's user avatar
14 votes
2 answers
4k views

Should I cook mushrooms on low or high heat in order to get the most flavour?

According to On Food and Cooking, mushrooms are about 80-90% water. It makes sense, then, that when frying the mushrooms I should aim to remove as much of that water as possible. That way, I could ...
Adam McKenna's user avatar
0 votes
1 answer
105 views

How to identify the exact point of caramelization? [duplicate]

I cant seem to find the point of caramel for my almonds or any other nut. Its either "grainy" (to much water evaporated) or like the batch I just did, too gooey. Did this 4 times I believe ...
Gabriel's user avatar
  • 195
1 vote
1 answer
235 views

How to get good color steak without sous-vide

The internet is filled with videos and pictures of people using sous-vide and obtaining rosy, almost red steak "fibers". For the last couple of months, I've been making bone-in ribeyes by ...
Rami Raghfan's user avatar
2 votes
2 answers
569 views

Simmering, rather than caramelizing, onions (plus garlic and ginger)

I can caramelize onions, garlic, and ginger over 30 minutes, stir frying. But this requires me to stand in front of the stove for 30 minutes. Instead, I prefer to spend 90 minutes, adding a bit of ...
Sam7919's user avatar
  • 717
0 votes
1 answer
140 views

What is a good technique for making a very small amount of caramel?

By caramel I mean caramelised sugar made into a sauce with butter. What is the best way to make a caramel sauce if only a tiny quantity is required? What is the smallest amount of sugar that is ...
Mark Wildon's user avatar
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5 votes
5 answers
5k views

What is the real temperature to caramelize sugar?

A lot of web pages claim that sugar caramelizes at ~160C. But also a lot of recipes caramelize sugar in a simmering water. The boiling point of water is only 100C. So how can these recipes succeed so ...
Fermat's Little Student's user avatar
1 vote
0 answers
75 views

Using chocolate for caramel instead of butter

For caramel popcorn, what if we use a chocolate compound instead of butter for caramel. Even if it doesn't become caramel, can it be used for coating popcorn like caramel? Please suggest me if there ...
The Kesari's user avatar
0 votes
2 answers
937 views

Does adding baking soda to steam sweet potatoes in a pressure cooker help with caramelization?

I recently discovered that adding baking soda to increase Ph in a pressure cooker promotes the Maillard reaction (see article, and this answer), and I want to try this with steamed sweet potatoes. In ...
Khashir's user avatar
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3 votes
1 answer
137 views

Does caramelization refer strictly to sugar or the cooking of anything?

I constantly hear about caramelization, like in onions, which I believe have fairly high sugar content. However, I heard it in the context of beef today (Every Way to Cook a Hamburger (42 Methods) | ...
Axel Munoz's user avatar
2 votes
1 answer
958 views

Dragon Beard caramel too soft

I had a few attempts at making Dragon Beard candy, and I can't seem to get a handle on the consistency of the caramel. Here's the recipe I use: 200g sugar 13g dextrose 1g lemon juice 130g water - ...
Cerno's user avatar
  • 123
4 votes
3 answers
6k views

The role of fat (butter, oil) in caramel-required recipes?

Why in some recipes with using caramel, like, for example, caramelized walnuts or chinese caramelized apples, its required to melt sugar in oil or butter instead of making caramel with water or just ...
Daria Morozov's user avatar
2 votes
1 answer
367 views

Method for caramelizing Goat Cheese Balls without Breading?

I was recently at a restaurant where I was served fried balls of goat cheese. They were white, oily, very slightly browned, and appeared to be without any breading. The outside of the balls were sweet....
noumenal's user avatar
  • 265
1 vote
0 answers
476 views

Black Garlic Maillard vs caramelization

Black Garlic is made by keeping garlic at a high humidity + 140 degree temp for 8+ weeks (generally speaking) Keep it hot and humid for a long time. "Bulbs are kept in a humidity-controlled ...
Mo1's user avatar
  • 190
6 votes
3 answers
812 views

How can I make a large amount of caramelized onions for a french onion soup?

I am looking to make a large amount of French Onion soup (for ~16 servings), and rather than spend hours in front of a skillet (as I would have to do several batches), I am looking for an easier way: ...
user2813274's user avatar
4 votes
1 answer
401 views

Can I make caramel sauce with crystalline fructose?

I'd like to make a caramel sauce with crystalline fructose as my mom's diabetic and can't have sugar. I know (in theory) that fructose caramelizes at a lower temp than regular sugar, but I'm not ...
Stef Morgan's user avatar
1 vote
0 answers
57 views

Suggestion for re-use of slightly burned caramel sauce / Lokum

I was trying to make some Lokum, a turkish gelly sweet. You put together a sugar sauce and a mix of cornstarch and water to do it. I realized too late that the sugar sauce almost burned, and now the ...
Federico Dorato's user avatar
7 votes
1 answer
342 views

What method should be used for caramelizing chopped lime?

I was making this recipe from Andrei Lussman the other day, but I was having some issues with one part of it: Finely chop the remaining half of lime and cook gently in a separate pan to release the ...
eirikdaude's user avatar
1 vote
1 answer
663 views

How to melt sugar evenly?

I tried melting some sugar for a sesame caramel bar, but I could't manage to melt it evenly, and I have no idea why. What I did was: I turned the heat on the hot-plate at 2 (out of 4) and put a ...
user18894's user avatar
2 votes
1 answer
287 views

Can I avoid overcooking my candied lemon decorations?

I've been tweaking my grandmother's fruitcake recipe all month, and as part of this adventure I tried to make it a little fancier by adding some candied orange and lemon slices on top. This looked ...
Erica's user avatar
  • 8,363
3 votes
2 answers
194 views

Two temperatures for making caramel candy

When making caramel candy the recipe often calls for boiling a water/sugar/butter mix to one temperature, then adding cream and boiling to another temperature. Often the second temperature is higher ...
Ross Millikan's user avatar
1 vote
2 answers
3k views

How to keep caramel from hardening prematurely?

Let me be clear: I am NOT making a recipe where I want the caramel to stay soft and gooey. The end result is supposed to be hard like toffee or peanut brittle. But everything I search seems to be for ...
user63184's user avatar
25 votes
7 answers
16k views

How do I safely caramelize honey without fully burning it?

Background: I am going to make a bochetomel, which is a type of mead that utilizes partly caramelized honey to impart a smokey/slightly burnt taste to the finished product. The honey I have bought for ...
Korthalion's user avatar
  • 1,086
9 votes
1 answer
2k views

creme brulee caramelized sugar disappearing

I've recently made some creme brulee, poured sugar on top of it and used a kitchen blow torch to caramelize it and capitalise on a finished product. After that I put the creme brulee in the fridge ...
mathgenius's user avatar
4 votes
3 answers
6k views

How to prevent light-colored macarons from browning?

I have a problem with baking yellow macarons, or any light coloured macarons. The yellow (or any light colour) ones always brown, always! I tried lowering the temperature, I bought the best ...
jelly46's user avatar
  • 383
0 votes
1 answer
143 views

What level of heat is best when caramelizing?

When you caramelize onions, carrots or mushrooms - what is the best heat level for the fire? Or rather - what should be the temperature of the oil where you can caramelize the food quickly yet not ...
Bar Akiva's user avatar
  • 5,825
1 vote
1 answer
302 views

How can I get sweet potato skin to caramelize without baking?

I love sweet potatoes, and cooking them in the microwave for 8 minutes is much faster than waiting an hour or more for them to bake. But when I microwave them, the skin doesn't caramelize like it does ...
Thomas Johnson's user avatar
2 votes
1 answer
73 views

What to do when one thing on a plate cooks faster than the others?

When I want to get fancy and add fruit juice to a saute pan to braise my meat, the juices from the fruit often caramelize too fast and burn before my meat is ready. What do you in that case? I have ...
Bar Akiva's user avatar
  • 5,825
3 votes
1 answer
877 views

can onions be caramalized completely in the microwave? If so, how?

I've seen that you can precook onions in the microwave, discarding the liquid and then put them into a pan in order to quicken caramelizing process, with a bit of added fat of course to prevent ...
Jesse Cohoon's user avatar
3 votes
1 answer
92 views

Flavored caramelization

When should flavorings to brown sugar-caramel be added: during caramelization of after? I make caramel regularly for inclusion in coffee based drinks. The caramel recipe is simply: brown sugar ...
wearashirt's user avatar
  • 1,380
2 votes
1 answer
279 views

How do you accompany other veggies with caramelized onions?

I assume that when you caramelize onions and would want your dish to also have caramelized carrots it would have to be more complex than just throw the carrots along the onions to the pot. Any idea ...
Bar Akiva's user avatar
  • 5,825
2 votes
1 answer
357 views

Can you caramelize onions without using fat?

Serious Eats: caramelizing onions In this article the writer suggests slightly caramelizing table sugar and after that toss the onions in the caramelized sugar. My question is - wouldn't you need a ...
Bar Akiva's user avatar
  • 5,825
4 votes
2 answers
1k views

Why did my almonds burn instead of caramelizing?

I tried to make caramelized almonds yesterday with the following recipe: heat 300 grams of sugar with 80 grams water. When mixture reaches 125 degrees Celsius, add the almonds. The almonds would ...
Michal Tenenberg's user avatar
5 votes
2 answers
6k views

Converting Pressure Cooker recipes for cookers with lower PSI

Most of the recipes I'm using (mainly Modernist; stocks, caramelized vegetables, confit) suggest cooking at 15psi. My pressure cooker has two settings 12psi and 7psi. I've always had success just ...
Alex's user avatar
  • 319
4 votes
5 answers
11k views

Is butter required to caramelize onions?

Caramelized onions are great but I've only seen them prepared with loads of butter. Can you caramelize onions without butter and still achieve the same effect? Or is butter what creates the ...
admkatfish's user avatar
0 votes
1 answer
85 views

Cooking protein marinated in yogurt

I'm currently on a no-dairy and low sugar diet. I thought to marinate lamb in yogurt, but some of the yogurt got stuck to the lamb afterward and I cooked it anyway. I think the yogurt gave it nice ...
Veron's user avatar
  • 1
5 votes
2 answers
830 views

How can I make caramel that will hold its shape, without using refined sugar?

I am making my own ice cream pops. One flavor I'm developing is Peach Cobbler. I've been trying to include some caramel in the bars, yet I can't seem to make a type caramel using coconut sugar, that ...
Rebecca Rosen's user avatar
3 votes
5 answers
231 views

Fast caramelized taste for soup

I want to make soup, a random soup. suppose that I want to to give it a deep taste, like a caramelized onion taste. because I only need the taste, I don't care about texture. can I get the ...
home_chef's user avatar
7 votes
2 answers
674 views

How do get the "caramelized juices" from yams

This is hard to ask, but you know how when you bake a yam for long enough it will ooze the caramelized sugars? It's like... it's leaking sap. BUT The most delicious sap ever. So wondering, is there a ...
james's user avatar
  • 317
3 votes
1 answer
466 views

Why didn't my apples caramelise?

Today I tried to make a Tarte Tatin, with mixed results. Everything tasted great, expect that my apples didn't really caramelise. Note: This recipe is more like an interpretation of a real Tarte Tatin....
Sven's user avatar
  • 1,969
4 votes
3 answers
3k views

Why does my caramel sauce fail?

Every now and then I make caramel sauce for this recipe by caramelizing sugar, but sometimes it either: Hardens Burns Doesn't have that nice caramel colour What are some tips to avoid the above ...
Adrian Carolli's user avatar
3 votes
3 answers
2k views

How can I make cookies without any sugar?

I'd like to try making some sugar-free cookies, which means no refined or "natural" sugar (honey, came syrup, etc.). I'll be trying to use stevia instead. The obvious problem is that sugar is very ...
Matthew Read's user avatar
3 votes
3 answers
31k views

What is the difference between saute and caramelizing toppings?

I'm a huge fan of cooking up grilled onions, peppers, mushrooms, and many other toppings. When I worked at a local sub shop I was always the one volunteering to grill up some onions and saute the ...
Josh Powell's user avatar
4 votes
1 answer
877 views

choosing a saucepan material for creams and caramels

I quite enjoy baking and i'm considering moving to making my own creams and caramels (and other sugar based work). Currently I have a bunch of old scratched up teflon pots that probably should be ...
Jarede's user avatar
  • 507
2 votes
3 answers
11k 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 ...
Neer's user avatar
  • 143
3 votes
2 answers
258 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 ...
AdamO's user avatar
  • 2,090
9 votes
4 answers
26k 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 ...
Nicholas's user avatar
  • 546
4 votes
6 answers
23k 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 ...
Emeril's user avatar
  • 63