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Questions tagged [caramelization]

71 questions
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Method for caramelizing Goat Cheese Balls without Breading?

I was recently at a restaurant where I was served fried balls of goat cheese. They were white, oily, very slightly browned, and appeared to be without any breading. The outside of the balls were sweet. The texture was very soft and fairly…
noumenal
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Can I avoid overcooking my candied lemon decorations?

I've been tweaking my grandmother's fruitcake recipe all month, and as part of this adventure I tried to make it a little fancier by adding some candied orange and lemon slices on top. This looked really cute and decorative when I put the candied…
Erica
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What to do when one thing on a plate cooks faster than the others?

When I want to get fancy and add fruit juice to a saute pan to braise my meat, the juices from the fruit often caramelize too fast and burn before my meat is ready. What do you in that case? I have thought about half plate sauce and half plate meat,…
Bar Akiva
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How do you accompany other veggies with caramelized onions?

I assume that when you caramelize onions and would want your dish to also have caramelized carrots it would have to be more complex than just throw the carrots along the onions to the pot. Any idea on how to pair carrots (or any other veggies) to a…
Bar Akiva
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Can you caramelize onions without using fat?

Serious Eats: caramelizing onions In this article the writer suggests slightly caramelizing table sugar and after that toss the onions in the caramelized sugar. My question is - wouldn't you need a fat like butter to transfer heat from the pan to…
Bar Akiva
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How to caramelize white sugar without burning it?

Last day I was trying to caramelize sugar to make sugar cage. I start of by adding lots of sugar into small amount of water.After that started heating it. After few minutes it started to bubbling and suddenly it changed it colour to light brown and…
Neer
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Salad onions -- any way to make them sweet but not soft?

Possible Duplicate: How do I tone down the intensity of raw onion? I like the taste of caramelized onions (I think Ruhlman's book had mentioned it was removing or changing the sulfur), but they are sometimes too soft for salads. What are good…
gatoatigrado
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Does caramelizing an onion increase its non-dietary fiber carbohydrates?

I'm on a low-carb diet and would like to know if caramelizing an onion increases its carbohydrate content. I'm primarily interested in "net carbs," so dietary fiber that's converted to sugar would qualify as increasing the carbohydrate content as…
Anthony DiSanti
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Can overcooked caramel be harmful?

Ok, here's the situation. I put a pan of water and sugar on a medium high flame and went away. Some time later I found a smoldering black mass overflowing the pan. It took some time to clean up (anybody know how to remove burnt caramel from…
BaffledCook
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How do you control the caramelization of sugar?

How do you control sugar caramelization?
user5705
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Simmering, rather than caramelizing, onions (plus garlic and ginger)

I can caramelize onions, garlic, and ginger over 30 minutes, stir frying. But this requires me to stand in front of the stove for 30 minutes. Instead, I prefer to spend 90 minutes, adding a bit of water and a touch of oil, then letting them simmer,…
Sam
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Dragon Beard caramel too soft

I had a few attempts at making Dragon Beard candy, and I can't seem to get a handle on the consistency of the caramel. Here's the recipe I use: 200g sugar 13g dextrose 1g lemon juice 130g water - mix ingredients - heat up to 135°C - immediately…
Cerno
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Black Garlic Maillard vs caramelization

Black Garlic is made by keeping garlic at a high humidity + 140 degree temp for 8+ weeks (generally speaking) Keep it hot and humid for a long time. "Bulbs are kept in a humidity-controlled environment at temperatures that range from 60 to 77 °C…
Mo1
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Suggestion for re-use of slightly burned caramel sauce / Lokum

I was trying to make some Lokum, a turkish gelly sweet. You put together a sugar sauce and a mix of cornstarch and water to do it. I realized too late that the sugar sauce almost burned, and now the whole dough has a bitter/slightly burned taste. Do…
Federico Dorato
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How to melt sugar evenly?

I tried melting some sugar for a sesame caramel bar, but I could't manage to melt it evenly, and I have no idea why. What I did was: I turned the heat on the hot-plate at 2 (out of 4) and put a thick pan on. I put the sugar in - the layer was…
user18894
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