Caramel: Difference between revisions
Jump to navigation
Jump to search
imported>Howard C. Berkowitz (New page: '''Caramel''' can refer to the natural flavor produced from the heating of light, refined sugar and its mixing with butterfat, or pale imitations thereof. Caramel toppings do not always re...) |
mNo edit summary |
||
| (2 intermediate revisions by one other user not shown) | |||
| Line 1: | Line 1: | ||
'''Caramel''' can refer to the natural flavor produced from the heating of light, refined sugar | {{subpages}} | ||
'''Caramel''' can refer to the natural flavor produced from the heating of light, refined sugar or pale imitations thereof. Caramel may be made as a sauce or candy, in a pot, or directly on food, as by applying a flame to [[creme brulee]]. Both natural caramel and [[butterscotch]] come from heating sugar, but the tastes, while similar, are distinct. | |||
Some of the flavors of caramel come from [[caramelization]], while, if milk proteins are mixed with it, additional depth comes from the [[Maillard reaction]].[[Category:Suggestion Bot Tag]] | |||
Latest revision as of 16:01, 24 July 2024
Caramel can refer to the natural flavor produced from the heating of light, refined sugar or pale imitations thereof. Caramel may be made as a sauce or candy, in a pot, or directly on food, as by applying a flame to creme brulee. Both natural caramel and butterscotch come from heating sugar, but the tastes, while similar, are distinct.
Some of the flavors of caramel come from caramelization, while, if milk proteins are mixed with it, additional depth comes from the Maillard reaction.