36
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How do I safely caramelize honey without fully burning it?
A candy thermometer is pretty much always the answer when it comes to candymaking, which includes caramelizing sugar.
Assuming the soft ball stage is indeed the best for brewing, all you have to do ...
- 58k
19
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What is the real temperature to caramelize sugar?
a lot of recipes caramelize sugar in a simmering water.
Calling the solution "simmering water" isn't a good characterization. The boiling point of pure water is 100C. But the boiling point rises ...
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12
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How do I safely caramelize honey without fully burning it?
In the event that you aren't keen on buying/using a candy thermometer, I thought I'd add some additional information.
The 'soft ball' stage in candy-making is the stage where the sugar has thoroughly ...
12
votes
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creme brulee caramelized sugar disappearing
Yes, you are correct. Creme brulee exudes and condensates enough moisture that the caramel would disappear. If you want to make it ahead, you have to make the custard only. Caramelization is always ...
- 133k
11
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Should I cook mushrooms on low or high heat in order to get the most flavour?
I am with Bon Appetit on this one, or even more extreme - I always pan-fry mushrooms on the highest heat setting.
For me, the keys for nice, browned mushrooms on a domestic stove are:
Use very high ...
- 133k
10
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Should I cook mushrooms on low or high heat in order to get the most flavour?
While I often cook mushrooms the way @rumtscho does, I wouldn't discount the advice of Harold McGee (refer to top right, p. 346). If you are looking to maximize flavor, it might be worth ...
- 70.7k
8
votes
What is the real temperature to caramelize sugar?
Recipes that call for water to be added to the sugar for making a caramel do so to help all the sugar melt, by dissolving some or all of it in the water. This prevents premature crystallization of the ...
- 4,871
6
votes
Cooking protein marinated in yogurt
You cannot "cook off the calories". Also, caramelized yogurt is still yogurt.
Some of the lactose in your yogurt surely got converted to something else, but 1) there is no way to estimate how much ...
- 133k
6
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How can I make a large amount of caramelized onions for a french onion soup?
You can caramelize onions in the oven to do large quantities. This isn't less effort, and it actually takes longer, but it does allow you to do really large quantities; I did 20lbs of caramelized ...
- 55.9k
5
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Best way to dissolve caramelized sugar
Walk away.
No, really - it works. Once you add the water to the sugar, it will likely harden and clump up (I don't know how to stop that happening). But once it does, you can just walk away, and ...
- 11.7k
4
votes
What level of heat is best when caramelizing?
In my personal experience, "caramelizing" and "quickly" are not things that get along well. I happen to have done a small batch of caramelized onions last night. It took two hours, which is faster ...
- 14.4k
4
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How do I safely caramelize honey without fully burning it?
In case you are still looking for caramelised honey guides, and not caramelised sugar guides, I have found the following:
lemony caramelised honey
plain caramelised honey
another plain caramelised ...
- 141
4
votes
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Converting Pressure Cooker recipes for cookers with lower PSI
Here's a table that claims to give time equivalencies for cooking at different pressures. (This is from a website dedicated to pressure cooking information, so it's pretty standard.)
It doesn't go ...
- 32k
4
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Best way to dissolve caramelized sugar
You can caramelize the sugar without melting it. Perhaps that will give you the results you are after. http://www.seriouseats.com/recipes/2016/05/dry-toasted-sugar-granulated-caramel-recipe.html
4
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Is butter required to caramelize onions?
As others have said here, butter isn't required. The browning and good flavour come from the maillard reaction:
https://en.wikipedia.org/wiki/Maillard_reaction
You can use oil instead of butter, ...
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4
votes
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Is butter required to caramelize onions?
Onion can be caramelized without butter. Or any other type of oil. However, unless you are actively avoiding using fat, there really is no reason not to.
The main benefit of using oil when ...
- 8,833
4
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How to keep caramel from hardening prematurely?
I'm sorry, but what you are asking for is not possible. Caramel is a hard substance (I mean pure caramel here, not the stuff which has added dairy or acid and never hardens). You cannot even keep it ...
- 133k
4
votes
Can I avoid overcooking my candied lemon decorations?
Try gluing them to the cooked cake with a sugar syrup or caramel. Caramel is quite sticky, so it should hold the candied citrus on the cake with no problems, at least during transport. How hard your ...
- 3,045
4
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Method for caramelizing Goat Cheese Balls without Breading?
You can use a mini scooper to cut the goat cheese in spherical shape. After cutting the spheres, put a toothpick to it, coat it with castor sugar or dermerra sugar. Blow torch it evenly on all sides. ...
- 721
4
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The role of fat (butter, oil) in caramel-required recipes?
I am coming rather late to this party, but here's my answer:
Caramel made by heating sugar in fat (oil or butter) will never completely harden like caramel made in water or just melting sugar and will ...
- 41
4
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How to identify the exact point of caramelization?
"Grainy" doesn't mean "too much water evaporated", it means "it crystallized". For caramelization in a pot on the stove, by the time you start getting any significant ...
- 24.6k
3
votes
Is butter required to caramelize onions?
Butter is not necessary. In fact, you can caramelize without any fat. The browning of the sugars in the product is what creates caramelization. To caramelize without fat, chop or slice onion, place ...
- 70.7k
3
votes
How do I safely caramelize honey without fully burning it?
My original comment was based on reading, this is based on doing.
I tried the slow cooker (crock pot) method and am happy with the results. I added 3 pounds of honey, making sure that it took up less ...
- 31
3
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How can I make a large amount of caramelized onions for a french onion soup?
Use a pressure cooker if you have one. I saw this in modernist cuisine but the above mentioned kenji (legend) has a discussion. The total cooking time is under 30 minutes.
- 31
3
votes
How can I make a large amount of caramelized onions for a french onion soup?
Caramelizing onions works great in a slow cooker. Slice 5 extra large sweet onions in half, then in fairly thin half moon slices. Place them in a 6 qt (5.7 liters) slow cooker with a splash of water ...
- 31
3
votes
The role of fat (butter, oil) in caramel-required recipes?
Well, I'd say it has mostly to do with texture, but also with taste.
To my knowledge there are three basic methods to making caramel:
dry: without anything but sugar. In my opinion the most ...
- 1,096
3
votes
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Does caramelization refer strictly to sugar or the cooking of anything?
Caramelization is defined as the pyrolysis of sugars. Pryolysis is decomposition due to high temperature. So, yes, caramelization is always an effect on the sugars present in an ingredient. The ...
- 70.7k
3
votes
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Does adding baking soda to steam sweet potatoes in a pressure cooker help with caramelization?
The need for contact is correct, but not really the issue here (else you could have pre-rubbed your potatoes). Both caramelization and Maillard reaction (which are different things) require rather ...
- 133k
3
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What is a good technique for making a very small amount of caramel?
You make small amounts the same way you make large amounts: dry or wet, doesn't matter, take your preference.
The problems you have are related not to the method, but to the wrong vessel. For example, ...
- 133k
2
votes
Is butter required to caramelize onions?
No, you don't need butter to caramelize onions because they are very very sweet, and the sugar inside of them is what become brown as you caramelize your onions.
They do however get pretty sticky ...
- 1,340
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