Sugars. Caramelization. Timing. And why sweet sauces are often added at the last moment to dishes like chai tow kway.
Tag: glucose
Burnt bottoms.
Culture. Crunchy. Caramelization. And why sometimes burnt rice makes the best rice dishes.
Surely, caramelization can’t be the onion one for you?
Sucrose. Proteins. Heat. And what no one tells you about caramelized vegetables and fruits.
Burn (sugar) baby burn.
Sugars. Heat. Pyrolysis. And what chefs and scientists know and don’t know about caramelization.
Bean feeling bitter? You can choose to feel butter!
Roasting coffee beans. Caramelization. Maillard reactions. And the secret Southeast Asian recipe for great coffee.
