caramelize
To cook sugar slowly until it turns brown and develops a rich, complex, nutty flavor.
Caramelization is a non-enzymatic browning reaction that occurs specifically to sugars when heated above 160°C (320°F). It can happen to added sugar or natural sugars inside vegetables like onions.
Word relationships
- brown: Browning is a general term for any food turning brown, whereas caramelizing is the specific chemical breakdown of sugars under heat.
- carbonize: Carbonizing is heating food until it turns completely black, dry, and bitter (burnt), destroying all flavors.
Commonly confused with
- Maillard reaction: Caramelization involves only the pyrolysis of sugars at high heat; the Maillard reaction involves a reaction between amino acids (proteins) and reducing sugars.
Word family
- caramelization (noun): The chemical process of browning sugar under heat.
- caramel (noun): A light brown candy or syrup made by heating sugar.
Collocations
- caramelize onions
- slowly caramelize
- caramelize sugar
- fully caramelized
Example sentences
- "You must cook the onions slowly over low heat for forty-five minutes to caramelize their natural sugars." A recipe for a classic French onion soup.
- "Use a kitchen blowtorch to caramelize the thin layer of sugar on top of the custard." Describing a dessert preparation.
Memory hook
Think of 'caramel' candy. When you 'caramelize' onions, you are turning their natural sugars into sweet, golden caramel. Turn natural sugars into golden caramel.
When not to use
Do not use when browning meat (which is the Maillard reaction, involving proteins, not just sugars) or when burning food.
Fun facts
- Onions contain a surprisingly high amount of natural sugar, which is why cooking them slowly over low heat transforms them from sharp and pungent to incredibly sweet and jam-like.
Related words
Explore more words
caramelization, Maillard reaction, sear, aromatic, reduction, oxidation
Also appears in
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