The browning of sugars on a food's surface that occurs when exposed to heat at or higher to 300°F.
One of my favorite cooking words. This is simply the browning of a food product. Caramelization is what makes us hungry. It's the grill marks on steaks or the dark color we see on vegetables that have been sauteed over an open flame.
All meat and vegetables contain some sugar (in the form of carbohydrates). Under intense dry heat, as in roasting or sautéing, these sugars break down. The result is the brown color and rich flavor called caramelization.
Occurs when simple sugars combine to give the characteristic caramel color and taste.
This is the process of heating sugar above its melting point to produce caramel. It is added to foods to produce colour (brown) and to give flavour.
An action during coffee roasting that occurs when simple sugars in the bean are heated, resulting in a caramel color and flavor.
Browning sugar over a flame, with or without the addition of some water to aid the process. The temperature range in which sugar caramelizes is approximately 320º F to 360º F (160º C to 182º C).
Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.