to to convert [usu. sugar] into caramel, by the action of heat.
To cook refined sugar until it melts, turns golden brown, and develops a rich slightly bitter taste. You can either cook the sugar with or with out the addition of water.
Cooking sugar and water together will result in them turning a golden brown, or caramelizing.
To make a mixture of sugar and butter, heat over low heat until brown and coast vegetables or meat according to recipes instructions
The process through which natural sugars in foods become browned and flavorful while cooking. This is usually done over a constant heat of low to medium-low. Caramelization can be quickened with the addition of a little sugar. Either way, be careful not to burn.
To melt sugar slowly over very low heat until sugar is liquid, deep amber in color and caramel flavored.
To melt sugar without scorching, until it turns golden brown and develops characteristic flavor. To cook onions and other vegetables until sweet and golden.
The process through which natural sugars in foods become browned and flavorful while cooking ... more on caramelize here
to cook a food over direct heat until its sugars are reduced to a clear syrup that turns a shade ranging from golden to dark brown
To melt sugar, slowly over low heat without burning, until it melts and becomes brown in colour.
Melt sugar slowly over low heat until it becomes a golden brown, caramel-flavored syrup. Or sprinkle granulated, powdered or brown sugar on top of a food, then place it under a broiler until the sugar is melted and caramelized.
use low heat to dissolve sugar and water slowly until it turns brown in color.
be converted into caramel; "The sugar caramelized"
To heat sugar until a brown color and characteristic flavor develop.
To gently cook food until the sugars turn brown
The aromatic sensation created by a slightly volatile set of sugar carbonyl compounds found in the nose of the coffee. It produces a sensation that reminds you of candy.
To melt sugar over low heat until it becomes golden brown. Also to cook onions or vegetables until their sugars begin to brown.
The process of roasting or sautéing vegetables long enough to cause their natural sugars to break down. Caramelized vegetables, such as onions or garlic, have a rich brown color and a slightly sweet flavor.
A cooking technique of topping a dish with sugar and then melting the sugar with high heat. This is the technique used to make creme brulee.
When sugar is cooked it undergoes a series of chemical changes that produce a variety of products depending on what temperature the sugar attains. The hotter the sugar, the richer and less sweet it is, and the harder it sets when cooled. This process causes foods containing sugar to brown when cooked; the browning reaction in foods that contain carbohydrates but are not made up primarily of sugar is called the Maillard reaction.
The heating of sugar until it liquefies and becomes a syrup ranging in colour from golden to dark brown. Also sometimes used to describe sautéed foods in fat.
Under intense dry heat, as in roasting or sauteing, the natural sugars change to a golden brown color. This is called caramelization.
To heat sugar until it is melted and brown. Caramelizing sugar gives it a distinctive flavor.
To heat sugar or cook foods to release their natural sugars, to a temperature of 360 deg. F, converting the sugars to a brown liquid state.
To heat sugar until it liquefies and become a clear caramel syrup ranging in color from golden to dark brown. Fruits and vegetables with natural sugars can be caramelized by sauteeing, roasting or grilling, giving them a sweet flavor and golden glaze.
To cook white sugar in a skillet over medium heat, stirring constantly, until the sugar forms a golden-brown syrup.
To cook sugar over heat with little water until it turns into a brown caramel. For meat and vegetables this term means to cook over high heat to bring out and brown their natural sugars.
When white sugar is cooked over a low heat until it forms a golden brown liquid
To heat sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown. Sugar can also be sprinkled on top of food and placed under a heat source until the sugar melts and caramelizes.
Slowly cooking sugar (or a sugar-heavy food) over low heat in order to convert the sugar into caramel.