2 December 2015
What Is Caramelization?
Caramelization is the slow browning of a food ingredient caused due to oxidation of sugar/carbohydrates present in the food. It is done slowly & at low temperature so that the color of the food changes to a brown or golden.
Though caramelization is usually associated with the browning of sugar, it is the slow cooking & consequent browning & sweetening of any fruit or vegetable besides sugar; onions, garlic, apples potatoes, carrots and more can be caramelized.
Caramelization is a non enzymatic browning reaction & results in the ingredient getting nutty flavored.
It has to be done carefully in a heavy & thick utensil having light colored interior for clear observation of the process. It hardly takes a few seconds after a particular point has been reached in the caramelization process for the food to get a burnt, bitter taste & smell.