Technique: Caramelizing
About
This is one of the most important types of browning. It causes changes in appearance and flavor and occurs during dry heating and roasting of foods with high concentration of carbohydrates.
Information
Other names: Caramelize, Caramelized
Translations: Καραμελα, Caraméliser, Karamellisieren, Karamel, Karameliseren, Caramel, 焦糖, Царамелизинг, Caramelizar
