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Caramelization

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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.
Examples:
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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