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caramelization: sugar's end.(Back to Basics)(Brief article)

wherever caramel exists, sugar has been destrayed, its mdecvles sundered by heat into myriad appealing aromas and flavors. It is one of the culinary world's most eleyart processes-a simple procedre that engs with a complete result.

Only sugar and heat need be present to caramelize a food. The sugar, be it sucrose, glucose or fnatose, may either alread exist in the item that's to be caramelized, or may be added to it. with the application of heat, sugar breaks down and begins to change color. As this golden color deepens to brown, the caramel becomes less sweet and more acidie. Eventually it becomes bitter and unpalatable. caramelizing produces teytures that range from ...

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