Questions tagged [caramelization]
71 questions
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3 answers
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 situations?
The recipe states to:
Add the sugar to a…
Adrian Carolli
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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 binned.
For sugar based work, you generally have to…
Jarede
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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 pan (which may or may not have been a mistake), and…
Emeril
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3 answers
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 melt the sugar per se?
typical recipe scheme…
Daria Morozov
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2 answers
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 than the first. I assume the second temperature…
Ross Millikan
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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 sticking. Unfortunately, I've further cooking in the…
Jesse Cohoon
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1 answer
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 caramelization via heating with water (up to 260 F on a…
wearashirt
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Why are my caramelized onions dried out?
I've tried a few different methods of caramelizing onions - several combinations of butter, olive oil, medium heat, low heat, occasional/constant stirring. It seems that no matter what I do, they dry up and turn crispy as they brown. The flavor is…
kecoman
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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 equivalent of caramelized onion fast? like, 15 minute…
home_chef
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1 answer
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.
As instructed, I first made caramel (sugar &…
Sven
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3 answers
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 important to cookies structurally, not to mention…
Matthew Read
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3
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3 answers
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 portobello mushrooms.
When I made the mushrooms and…
Josh Powell
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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 into the stew.
Is it possible to pull out the…
AdamO
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Does oxidation inhibit caramelization?
Getting ready to make some fried plantains, but I wanted to get a jump on prep before caramelizing in place (approximately 2 hours from prep). If I cut them now, and they oxidize, will this inhibit their caramelization? Would oxidation promote…
mfg
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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) | Bon Appétit). Is the chef referring to the…
Axel Munoz
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