Category "caramelization"

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

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

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: Mi

Is time a factor in Caramelization?

A lot of cooking involves caramelization, and I want to get a better understanding it. Does caramelization happen instantly when each sugar molecule reaches the

Should a serious cook own a blowtorch? [closed]

And what does he/she principally use it for? I'm thinking of crème brûlée to start with and maybe blackening the skin of

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 s

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

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?

Is there a technique to making Caramel in a Microwave oven?

I've made it on the stove top: sugar, corn syrup ect..but wanted to try it in the microwave - any tips on cooking times, techniques?

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

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

How to brown the sugar for pumpkin flan?

I've made pumpkin flan from the following recipe http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/mucho-gusto-latin-recipes/Pumpkin-Flan I fol

Does Splenda caramelize?

Do any of you know if splenda caramelizes and melts like regular sugar? My parents are doing a low-carb, low-sugar diet and I'd love to surprise them with some

Best way to dissolve caramelized sugar

I have a chocolate syrup recipe that calls for around 1 cup of sugar and 3 cups of water. I have found that the recipe turns out better if I caramelize the suga

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 o

How do you control the caramelization of sugar?

How do you control sugar caramelization?

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 p

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

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

Foods other than onions that can be caramelized for a delicious result [closed]

Is there a way to caramelize foods other than onions and produce similar results?