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Caramelization: why does it taste soooo good?

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Caramelization: why does it taste soooo good?

rainey | Nov 20, 2009 08:48 AM

I know it's sugars being oxydized. But the sugar must already be present in the food to oxydize and brown. So what's the part that transforms flavors and make them universally better by stratospheric factors with the addition of nothing but heat + time? And what about that razor's edge right between what makes food more complex and wonderful and becomes burned and inedible in a matter of seconds?

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