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CARAMELIZE1837, from caramel + -ize. Earlier was past participle adjective carameled (1727). Related: Caramelized; caramelizing.
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CARAMELIZETo heat sugar in order to turn it brown and give it a special taste.
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CARAMELIZETo cook sugar until golden brown.
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CARAMELIZETo heat food until the sugars on the surface break down and form a brown coating, which may be sweet or savoury.
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CARAMELIZETo slowly dissolve sugar (granulated or brown) in water, then heat the resulting syrup until it turns caramel-brown in color. Caramelized sugar is sometimes called burnt sugar.
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CARAMELIZETo gently brown natural sugars and other compounds in foot over low heat to produce a more intense flavor. Aromatic vegetables, especially carrots and onions, and stew meats are often caramelized in a [..]
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CARAMELIZE(KAR-uh-mul-lze, KAR-uh-mel-lze or KAHR-mul-lze) –
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CARAMELIZETo slowly dissolve sugar (granulated or brown) in water, then heat the resulting syrup until it turns caramel-brown in color. Caramelized sugar is sometimes called burnt sugar.
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CARAMELIZETo heat Jamaican sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown. Granulated or brown sugar can also be sprinkled on top of Jamaican food and placed under a heat source, such as a broiler, until the sugar melts and caramelizes. This is used in many Jamaican dessert recipes. T
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CARAMELIZETo heat sugar until it liquefies and becomes a syrup ranging in color from golden to dark brown.
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CARAMELIZETo heat sugar until it liquefies and become a clear caramel syrup ranging in color from golden to dark brown. Fruits and vegetables with natural sugars can be caramelized by sauteeing, roasting or gri [..]
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CARAMELIZEBrowning sugar over medium heat.
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CARAMELIZESlowly cooking sugar (or a sugar-heavy food) over low heat in order to convert the sugar into caramel.
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CARAMELIZETo dissolve sugar and water slowly, then boil until it turns caramel brown.Or to cook meat or vegetables and bring out their natural sugars such as with caramelized onions.
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CARAMELIZEThe process through which natural sugars in foods become browned and flavorful while cooking. This is usually done over a constant heat of low to medium-low. Caramelization can be quickened with the addition of a little sugar. Either way, be careful not to burn.
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CARAMELIZETo cook food until it turns brown and has a somewhat sweet, toasted flavor. Caramelized sugar is cooked until it is at a temperature of 320 to 360 degrees, becoming a clear syrup that ranges in color [..]
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CARAMELIZEIn essence, all foods have a certain amount of natural sugars. When heated, these sugars start to brown or caramelize. When sugar alone is heated to the point of liquefying and takes on a golden to da [..]
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CARAMELIZETo gently brown natural sugars and other compounds in foot over low heat to produce a more intense flavor. Aromatic vegetables, especially carrots and onions, and stew meats are often caramelized in a small amount of fat. Example
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CARAMELIZE(v) be converted into caramel(v) convert to caramel
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CARAMELIZEto cook white sugar in a skillet over medium heat, stirring constantly, until the sugar forms a golden-brown syrup.
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CARAMELIZEto cook white sugar in a skillet over medium heat, stirring constantly, until the sugar forms a golden-brown syrup.
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CARAMELIZECaramelize: To Brown the sugars in foods through the use of High Heat.
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