What does carmelized mean?

Question

Like carmelized apples. Does it mean sauteed in carmel sauce?

Answer 1

caramelize, is nothing but, heat the sugar in a pan till it start melting and when in turns in liquid form, with golden colour, which is mostly used for caramelized nuts, .. very popular cream caramel .. the brown coating at the top of the custard,, and hence the name "caramel custard""

Answer 2

Caramelized apples can be prepared in a variety of ways.

We all know the ones that you get at the Fair, Circus, Amusement park, etc, etc.... Those are simply skewered and dipped in caramel.

The caramelized apples that I believe you are referring to are generally seared on high heat and then drained of any excess oil or butter. Next they are sprinkled with either brown or white sugar and sometimes honey. The fat that the apples were seared in and the sugars form an emulsion creating the caramel.

Caramelized onions are a different matter. In this case, they are subjected to thermal exchange for a long period of time.... really good, rich and dark caramelized onions take about 45 minutes on a medium low heat. This allows the starches to be fully converted to a sugar.

Meat is not Caramelized... this is called a Maillard reaction. Its named for the scientist who discovered this process. Its basically caramelized for all intensive purposes, but you'll impress your foodie friends this way ;-)

I hope this answered everything you were asking.

Answer 3

It is basically to convert or be converted into caramel.
It is also the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown colour. Caramelising is a type of non-enzymatic browning reaction because it does not need enzymes. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. If a sucrose solution is left in a sand bath over night, the sucrose (once the water has evaporated) will caramelise.

When caramelization involves sucrose, it adds one water molecule to sucrose to split it apart to form fructose and glucose, increasing the mass of the sugar (caramel).

Answer 4

Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction because it does not need enzymes. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. If a sucrose solution is left in a sand bath over night, the sucrose (once the water has evaporated) will caramelize.

When caramelization involves sucrose, it adds one water molecule to sucrose to split it apart to form fructose and glucose, increasing the mass of the sugar (caramel).


Recipe of Caramelized apple
"It's so easy to make these tasty apple bites, you'll probably want to increase the recipe so everyone can get their fill! "
Original recipe yield: 4 servings.
Prep Time:15 MinutesCook Time:1 MinuteReady In:16 MinutesServings:4 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
6 individually wrapped caramels, unwrapped and chopped
2 tablespoons light corn syrup
2 apples - peeled, cored and diced

--------------------------------------------------------------------------------

DIRECTIONS:
In a medium microwave safe bowl, place the caramels and light corn syrup. Microwave on high heat approximately 30 seconds, until melted.
Place apples in the bowl, and toss until coated with the caramel and light corn syrup mixture. Allow to cool before serving.

Answer 5

Caramelization or caramelisation is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction because it does not need enzymes. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. If a sucrose solution is left in a sand bath over night, the sucrose (once the water has evaporated) will caramelize.

Answer 6

carmelization is the process of sauteeing something, to cook the sugars. When you carmelize the onions, they will turn brownish, as the sugar cooks.

Answer 7

Caramelised means burnt.

You actually take some sugar and put it in a pan and let it cook for a 2 minutes. The sugar melts and starts to discolour. Slowly its colour will turn brown and get darker. Finally this sugar gets a Dark Brown Burnt colour. Which is actually caramelised sugar which is then used for cooking cakes, caramelised apples, caramelised pudding etc.

After you caramalise the sugar put in the apple and give it a colour which is called caramelised applies.

Answer 8

A caramel apple is different than caramelized apples.

You caramelize apples by cooking them until the juices run and they start turning slightly brown. When you cook something, like fruits or vegetables, the natural sugars in the ingredients will brown and make the ingredient sweeter.

Answer 9

To carmelize usually means to cook with sugar and maybe a little buuter until browned. To carmelize onions I saute them in butter and then add some sugar and cook low and slow until rich and golden in color.

Answer 10

Carmelized is the process when a boy talk to a gal and uses sugar coated words, proverbs so that it dissolved easily in the mouth of his gal friend then its been heated to make a sticky and sugary love...............!!!!

Isn..t nice the this meaning apart of the all dictionery answers u get here

Enjoy

ROHIT