caramelize

(redirected from Caramelisation)
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Related to Caramelisation: Maillard reaction, gelatinisation
  • verb

Synonyms for caramelize

be converted into caramel

convert to caramel

References in periodicals archive ?
Place each pan on a roasting tray and bake for 20-30 minutes, or until puff is perfectly cooked and tarte has a good caramelisation.
Quintas ACM, Brandao TRS and CLM Silva Modelling colour changes during the caramelisation reaction.
Our sweets are still cooked in open copper pans t o encourage greater caramelisation thereby increasing the flavours.
The lamb had none of the caramelisation or crispness, suggesting that it hadn't been cooked in a tandoor that was hot enough.
If caramelisation is required for onions or searing meats, the DCN patented caramelising system is ideal for use in the Jet Cook.
Deftly spiced, it was so sweet with caramelisation that I gnawed at the bone long after the last bits of meat had been devoured.
The first side to hit the heat will become the service side (the side presented to the diner), and Luke believes the addition of salt and pepper affects the caramelisation and appearance of the steak on this side.
There was not even a hint of the caramelisation that is needed for "marmalade".
For toffee, the cooked syrup passes through a 'Carablend' unit for caramelisation before depositing.
It is important to reach a good, bitter caramelisation here - you can check by carefully lifting up the rhubarb with a palette knife.
Ideal as a topping for confectionery and ice cream, adding to muesli and cereal or as an inclusion in chocolate products, caramelised nuts are crunchy in texture, golden syrupy brown and have an intensity of flavour developed by the roasting and caramelisation process.
My mushrooms were superb - meaty, full of flavour, anti-socially garlicky and sauteed to the point of caramelisation, giving them an interesting sweetness.
Cooking is accomplished in a 'Microfilm' falling film swept surface evaporator, which cooks the syrup to final solids in less than ten seconds, avoiding uncontrolled caramelisation.
Cooking under vacuum means that boiling can be achieved at lower temperatures, preventing caramelisation and improving finished product quality.