Caramelization
Caramelization is a cooking process where sugar is heated until it melts and turns brown, developing a rich flavor and color. This transformation occurs at temperatures around 320°F (160°C) and involves a series of chemical reactions that break down the sugar into various compounds. The result is a sweet, complex taste with hints of bitterness and nuttiness, often used in desserts, sauces, and candies. Caramelization is distinct from Maillard reaction, which involves proteins and gives cooked foods their brown color and savory flavor.
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Caramelization is a cooking process where sugar is heated until it melts and turns brown, developing rich flavors and aromas. This transformation occurs at temperatures above 320°F (160°C) and is essential in creating caramel for candies, desserts, and sauces. During caramelization, sugars break down and combine in complex ways, resulting in a deep, sweet taste with hints of bitterness. It’s a key technique in various recipes, adding depth and color to dishes, from sweet treats to savory glazes. Understanding this process can enhance your cooking by unlocking a broader range of flavors.