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Actually, it should be "Where" is Carmel? -there are many places (cities) in the world with that name.
Conversely, there is a candy named caramel.
I once dated a Carmel Candy, and yes, she WAS so sweet that she would rot your teeth! ;)
Amina Stehr
Wiki User
∙ 15y agoCooking something with sugar. As heat is applied, the sugar will turn into caramel. Carmelizing is the process of turning sugar, alone or in another food, into caramel through heating. You carmelize onions in a frying pan by heating them slowly until they brown as a result of their sugars being turned to caramel.
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What is nutrient causes carmelization?
Sugars.
What is crystalization in foods?
that's when the sugars in the food build up there flavor, It's like carmelization but slightly different.
The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar usually requiring the addition of heat such as browning or carmelization And that reaction is the basis of wh?
flavoring
Is there any way to roast your own coffee?
There are several ways one can roast coffee. The different stages of roasting coffee are: yellowing, steaming, first cracking, first roasting stage, carmelization, second cracking,and the darkening roast.
What to do if honey crystallizes?
If your honey crystallizes, you can easily re-liquify it by gently heating the jar in a pan of hot water, stirring while heating. Do not overheat as heat may alter flavor and color as a result of carmelization of the sugars source: http://homecooking.about.com/od/foodstorage/a/honeystorage.htm
What meat can you substitute for lamb?
I suppose the answer would depend on what cut of lamb you are trying to substitute and in what dish you are going to create. I recently made personal variation on a Greek-style roasted lamb that I had once had in a restaurant many years ago. I first broiled the lamb in very preheated cast iron pans to give it some colour and carmelization, then cooked it low and slow with garlic, lemon and oregano until it was fall-apart tender. It was fantastic, if I do say so myself, and my guests seemed to love it. The point being.....in a recipe like that, chunks of beef would be absolutely fine. If you are the only one that knows what the dish was *supposed* to be, no one will think a thing of it, except how good it tastes. If, however, you are trying to recreate lamb chops with mint sauce using another meat, I have no good suggestions. The only meat I can think of that might come close to the slight gaminess of lamb yet still be at least somewhat obtainable (if you know any hunters or have an eclectic butcher nearby) would be venison. MUCH leaner, of course, but it is easy to add fat to a dish.
Potatoes in pressure cooker?
I suppose you could, but I think you would have to cook them in a liquid, and I'm not sure that's the best way to cook them. Sweet potatoes have such a lovely taste and aroma when they are oven roasted, I don't think I would dilute that, or risk making them mushy, through the introduction of a liquid in the cooking process. Plus roasting them gives you some carmelization of the sugars in the sweet potato, which improves the taste.
Why did your peanut brittle turn brown?
Great question! I much prefer the nice translucent bottles from the recent past. Hope someone provides a reasonable answer! Some say it is because they are now using recycled plastic and it is easier (and no doubt cheaper) to colour it than make it translucent.
Why does a milk based cheese sauce curdle when making scalloped potatoes or macaroni and cheese?
I am not sure by any means, but my first instinct is that that the heat is to high causing separation, OR an ingredient is causing a kind of "oil and water" type of separation.Procedure or technique may be the solution.How to prevent your sauce from breaking:Sauce breaking or curdling is caused by typically a combination of mistakes. High heat is the most common, but even this can be offset by continued stirring.To prevent your sauce from breaking, start with the right based, or roux.To any type of rendered fat or oil add (by sprinkling and mixing--light wisking) flour over medium heat in a heavy sauce pot. Continue wisking until the oil and flour combine and become a light paste. Continue heating and wisking until your roux reaches the color or carmelization your desire (a light, nutty brown or beige is good for most sauces).To continue this base to a cheese sauce, add milk, half and half, cream, or a combination to the roux, stirring as you add the liquid. When your mixture begins to become creamy, add shredded cheese and continue to stir, reducing the heat to low.
Should a person with diabetes type one smoke cigarettes?
Answer Cigarette smoking doesn't affect the level of anyone's sugar. No, actually.... The nicotine in cigarette smoke can raise your blood glucose (sugar) level, which can lead to insulin resistance (a pre-diabetic condition where glucose levels are above normal).1 • People who never smoked but were exposed to secondhand smoke are also at increased risk for developing glucose intolerance in young adulthood.1
What is a recipe for rib eye steak dry rub?
To be safe, if you are serving guests, none. Or at most, a bit of salt. Besides regular table salt, you could use kosher salt or sea salt. Other spices that would go well may depend on your tastes. A little pepper would be the next suggestion. There are some ready-made spice mixtures, some of which contain powdered smoke flavoring, meat tenderizer and so on. Ground coriander seed can give grilled meats a nice boost in flavor sometimes. The tenderness and flavor of a rib-eye steak make it ideal for grilling as-is. Let your coals burn down, and don't let it cook over actual flame. The meat will pick up a nice smokey flavor. Addition: Salt, pepper, and high heat. If I am cooking for more than just my family I simply salt and pepper the steak. You want your steak to be room temp before placing on the grill. I cook my steaks at the hottest point of my grill to seer in the juices and get the blackened carmelization on the outside of the steak. After cooking I sprinkle with sea salt. One suggestion for all is do not serve your steaks directly off the grill. Remove the steaks from the grill and allow them to stand for a short period and redistribute it's juices throughout the meat. If I am cooking for myself I like a more robust season so I have a steak shake that is mainly salt, a little red pepper, garlic, tenderizer, and mint.
How do you saute bacon?
The best way I've found is at high tempertures in a good saute pan. Use a little garlic butter and cook the shrimp quickly. Add a splash of white wine after the butter has melted, but be carefull not to overcook it or you will end up with tough rubbery shrimp.
