| The meat was assuming a delicious caramelization as small bits of fat morphed into sugar. |
|
| Although it is chemically complex, caramelization is physically straightforward. |
|
| Is there anything more fabulous than something created through the wonder and miracle of caramelization? |
|
| The high content of transformed sugar creates a caramelization of the crust, which gives Pain Paillasse a unique taste and crunshiness. |
|
| Barley sugar is a sweet which was originally prepared from flavoured barley water made into a syrup with sugar and boiled to the verge of caramelization. |
|
| The Maillard reaction is also known as non-enzymatic browning, although it includes other reactions such as caramelization browning. |
|
| In order to avoid the breakdown of fruit and caramelization of sugar, our cookers are around 50 kg and we watch very closely the cooking. |
|
| I realized that the only flavor enhancer I love with fresh corn, other than butter and salt, is caramelization from a hot grill. |
|
| To promote caramelization, acids, alkalis and salts may be employed, with the exception of ammonium compounds and sulphites. |
|
| The caramelization, as the Maillard reaction is a reaction of non-enzymatic browning. |
|
| The mature agaves are slowly cooked at low heat to assure the caramelization of all their sugar. |
|
| Placed directly on the hearthstone, the breads explode from the heat, which ensures a last surge for the crumb and favors the caramelization of the crust. |
|
| Other items suffered from the same problem: a side of fried plantains was wonderfully sweet but mushy without any caramelization, and Pablo's chicken, a pan-roasted breast with a subtle orange serrano glaze, had no crust. |
|
| Chemical reactions include yeast fermentation, carbon dioxide formation, starch gelatinization, gluten coagulation, sugar caramelization, and browning. |
|
| For the succulent teriyaki chicken, a standout entree, the kitchen lacquered choice necks from free-range, organic birds with a six-hour sauce, yielding a pleasant caramelization. |
|
| Slowly cooking the onions will cause caramelization which will bring out the sweetness and give them a brown color. |
|
| Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. |
|
| Caramelization and charring can add complexity to a fruit or vegetable's natural flavor. |
|
