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how do i caramrlise food
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Only those foods that are failry high in natural sugars, sucha s onions, carrots and some other root crops are really suitable for caramelizing (forgive the "z", I'm in the U.S.)
Basically, caramelization occurs when sugar or foods with sugars come into contact with high heat and are allowed to slowly "burn" under controlled conditions. For example, the dessert Creme Brule' is nothing more than a custard on top of which has been sprinkled granulated sugar which is then "scorched" with a torch or other flame producing device until reaching the desired color.
Caramelized onions, for example are sliced onions introduced to a pan containing fat such as cooking oil or butter. The fat is allowed to reach a temperature that's just short of smoking before placing the onions into the pan and stirred thoroughly to coat the onions evenly. The temperature must be reduced at that point to disallow burning, which can happen rapidly. The natural sugars in the onion (carbohydrates, actually) begin to turn color as they are cooked thoroughly. Adding just a little granulated sugar, perhaps a teaspoonful for a couple of onions, can help in achieving the color you want.
The best example of using caramelized oinions is probably French Onion Soup...
Best of luck!
Basically, caramelization occurs when sugar or foods with sugars come into contact with high heat and are allowed to slowly "burn" under controlled conditions. For example, the dessert Creme Brule' is nothing more than a custard on top of which has been sprinkled granulated sugar which is then "scorched" with a torch or other flame producing device until reaching the desired color.
Caramelized onions, for example are sliced onions introduced to a pan containing fat such as cooking oil or butter. The fat is allowed to reach a temperature that's just short of smoking before placing the onions into the pan and stirred thoroughly to coat the onions evenly. The temperature must be reduced at that point to disallow burning, which can happen rapidly. The natural sugars in the onion (carbohydrates, actually) begin to turn color as they are cooked thoroughly. Adding just a little granulated sugar, perhaps a teaspoonful for a couple of onions, can help in achieving the color you want.
The best example of using caramelized oinions is probably French Onion Soup...
Best of luck!
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