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Caramelization: Definition - Caramelize - Culinary Arts Dictionary

Caramelized crème brûlée.

Photo © Danilo Alfaro
Definition: Caramelization is a culinary phenomenon that occurs when carbohydrates like sugar are heated to temperatures of 300°F or higher, causing them to turn brown.

Caramelization is related to the Maillard reaction, where proteins in meat turn brown when heated.
Caramelization is the principle that makes toast look toasty and turns pale white potatoes into crispy, golden-brown French fries.

See Also: How to Caramelize Onions

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