Glossary
Caramelization
The browning of pure sugars under heat (about 320F / 160C and up). Different chemistry from the Maillard reaction. The reason onions slowly cooked low and slow go sweet and amber.
The browning of pure sugars under heat (about 320F / 160C and up). Different chemistry from the Maillard reaction. The reason onions slowly cooked low and slow go sweet and amber.
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