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Good Info on High-Heat Versus Low-Heat Caramelization

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Posted by Don, Dueling Bubbas on May 26, 2016 at 12:12:01:

In Reply to: smoked sugar posted by jazzy on May 26, 2016 at 06:23:32:


Good article at Serious Eats and the article has a link to the recipe for low heat caramelization of sugar... gives times and temps so it doesn't liquidfy.

Here's just some of the info from :

"High-Heat Versus Low-Heat Caramelization:
Caramelization and liquefaction only go hand in hand with high-heat techniques, which speed thermal decomposition. On the stovetop or under a blowtorch, sugar races through the caramelization process so fast, it liquefies in an instant. But in the gentle heat of a 300F oven, the process is drawn out, revealing myriad stages of caramelization in a crystalline state."

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