caramelizations
Heated sugar reactions
Caramelizations are instances of sugar being heated until it browns and develops a rich, nutty flavor.
The term covers both the chemical process and its results: The caramelizations on the crème brûlée tops were perfectly even.
In cooking, multiple caramelizations might occur across different dishes or stages of preparation.
Food darkening when cooked
- sugarCrystalline carbohydrate sweetener
- MaillardSurname behind browning
- sautéingQuick cooking in fat
- onionsPungent layered cooking bulbs
fond · deglazing · sweetness · reduction · toasting · pan · butter · heat
Heat-driven molecular breakdown
- sucroseGlucose-fructose disaccharide
- glucosePrimary cellular fuel
- fructoseMonosaccharide in produce
- decompositionBreakdown into simpler parts
oxidation · temperature · reactive · compounds · volatiles · diacetyl · thermolysis · degradation
browning
Food darkening when cooked
onions · fond · deglazing · sweetness · reduction · toasting · pan · butter · heat · slow-cooked
pyrolysis
Heat-driven molecular breakdown
decomposition · oxidation · temperature · reactive · compounds · volatiles · diacetyl · thermolysis · degradation · polymerization
golden-brown
Warm amber hue
- aromaPleasant distinctive smell
- nuttyEccentric or almond-flavored
- bittersweetWistful yet warm
depth · complexity · richness · toasty · fragrant · glossy · amber · dark · crispy · crunchy
caramelizationsfreezing
Extremely cold
cooling · refrigeration · chilling · crystallizations · solidifications