Skip to content
Noble Notations
NN · Caramelisation
two recipes
TechniqueTag

Caramelisation

Breaking sugar down with heat alone. Sucrose melts near 186 degrees C, inverts to glucose and fructose, and decomposes into furanones, maltol and hydroxymethylfurfural. It needs no amino acids, which is what separates it from the Maillard reaction.

Type Technique
Recipes 2
I

Recipes using this tag

two
  • First revision

    Gai Ob Hom Yai

    Four chicken Marylands braise on 1000 g of onions cooked to deep gold.

    Northern Thai · Isaan
  • First revision

    Giga-Brûlée

    A vanilla custard baked as one thin sheet in a tray. This version uses 2000 ml of cream at 34 percent fat and 355 g of egg yolk. The custard is 1 cm deep.

    French · Steaming