1) Culinary terminology
Found on
https://www.crosswordclues.com/clue/caramelization
Caramelization (caramelisation or caramelization) is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Howeve...
Found on
http://en.wikipedia.org/wiki/Caramelization
(from the article `candy`) ...is plastic at normal temperatures. The action of heat on the milk solids, in conjunction with the sugar ingredients, imparts the typical flavour ...
Found on
http://www.britannica.com/eb/a-z/c/22
Natural sugars turn brown when exposed to direct heat over a flame, with or without the addition of some oil to aid the process. Onions when fried in butter over high heat causes them to turn brown and have a sweet toasted flavor. Carrots in a roasting pan turn golden with a roast chicken. This process and color change from raw to cooked is carmeli...
Found on
http://www.encyclo.co.uk/local/21216
Browning sugar over a heat, with or without the addition of some water to aid the process. The temperature range in which sugar caramelizes is approximately 320
Found on
http://www.wrenscottage.com/kitchen/glossary.php
a chemical process that occurs when sugar syrup is heated and turns amber in color, developing a nutty flavor and aroma
Found on
https://thebakersalmanac.com/ultimate-baking-glossary/
To heat sugar until brown and a characteristic flavor develops; occurs at 300 ̊ F.
Found on
https://www.homebaking.org/glossary/
No exact match found.
