Questions tagged [caramelization]
71 questions
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How to keep caramel from hardening prematurely?
Let me be clear: I am NOT making a recipe where I want the caramel to stay soft and gooey. The end result is supposed to be hard like toffee or peanut brittle. But everything I search seems to be for how to keep caramel in a soft and gooey state, so…
user63184
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How can I get sweet potato skin to caramelize without baking?
I love sweet potatoes, and cooking them in the microwave for 8 minutes is much faster than waiting an hour or more for them to bake. But when I microwave them, the skin doesn't caramelize like it does in the oven.
I tried using a kitchen torch on…
Thomas Johnson
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How can I make coffee syrup with caramel taste?
I have seen several recipes for coffee syrup, but none of them with a simple caramel taste. Is getting the caramel taste as easy as using brown sugar instead of white sugar, or do I need to find some store selling caramel flavour (essence)?
Christian Wattengård
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How to get good color steak without sous-vide
The internet is filled with videos and pictures of people using sous-vide and obtaining rosy, almost red steak "fibers".
For the last couple of months, I've been making bone-in ribeyes by reverse searing from air-fryer oven to carbon steel pan.
The…
Rami Raghfan
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Using chocolate for caramel instead of butter
For caramel popcorn, what if we use a chocolate compound instead of butter for caramel. Even if it doesn't become caramel, can it be used for coating popcorn like caramel?
Please suggest me if there is any other cheaper way to make it like caramel…
The Kesari
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What level of heat is best when caramelizing?
When you caramelize onions, carrots or mushrooms - what is the best heat level for the fire? Or rather - what should be the temperature of the oil where you can caramelize the food quickly yet not burn it on the sides too much?
Bar Akiva
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Cooking protein marinated in yogurt
I'm currently on a no-dairy and low sugar diet. I thought to marinate lamb in yogurt, but some of the yogurt got stuck to the lamb afterward and I cooked it anyway. I think the yogurt gave it nice caramelization or whatever the black spots were. My…
Veron
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Can I ferment black bananas like black garlic?
Can the black garlic process 70°C, 85% humidity, 30+ days, apply to bananas? Will alkaline PH help?
paul jones
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How to identify the exact point of caramelization?
I cant seem to find the point of caramel for my almonds or any other nut. Its either "grainy" (to much water evaporated) or like the batch I just did, too gooey.
Did this 4 times I believe and never managed to find the sweet spot.
I work with…
Gabriel
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What is a good technique for making a very small amount of caramel?
By caramel I mean caramelised sugar made into a sauce with butter.
What is the best way to make a caramel sauce if only a tiny quantity is required? What is the smallest amount of sugar that is practical to start with?
For making a very small…
Mark Wildon
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Does adding baking soda to steam sweet potatoes in a pressure cooker help with caramelization?
I recently discovered that adding baking soda to increase Ph in a pressure cooker promotes the Maillard reaction (see article, and this answer), and I want to try this with steamed sweet potatoes.
In both links, the food is submerged in the…
Khashir
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