Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [caramelization]

71 questions
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6 answers

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 if they are not stirred continually.
Sam Holder
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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 this was expensive local produce, and I would…
Korthalion
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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 texture is all wrong. He liked the gritty/grainy…
Laura Thomas
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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 actually start "frying" and could begin…
Adam McKenna
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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?
apaderno
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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 all warm and crispy and looked like it was…
pawelbrodzinski
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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 term for what I am doing?
Senseful
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How to make caramel sauce for 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, stirring often, until it's sort of mixed together Mix in a…
MGOwen
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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 seems to be a lot closer to the burning point.…
Andres
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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 overnight and when I checked on it in the morning…
mathgenius
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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 sugar start to burn. At this point I usually stop as…
Nicholas
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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 vinegar/homemade chicken stock mixture...enough…
stephennmcdonald
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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 fruit sugars, until caramelised. However, after…
eirikdaude
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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 way to cook the yam so that it entirely becomes…
james
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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 ... one other use (possibly unwise) .. occasionally…
Tea Drinker
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