Custard. Temperature. Creativity. And what no one tells you about the link between dim sum and crème brûlée.
Tag: Maillard reactions
Burnt bottoms.
Culture. Crunchy. Caramelization. And why sometimes burnt rice makes the best rice dishes.
Surely, caramelization can’t be the onion one for you?
Sucrose. Proteins. Heat. And what no one tells you about caramelized vegetables and fruits.
Burn (sugar) baby burn.
Sugars. Heat. Pyrolysis. And what chefs and scientists know and don’t know about caramelization.
Bean feeling bitter? You can choose to feel butter!
Roasting coffee beans. Caramelization. Maillard reactions. And the secret Southeast Asian recipe for great coffee.
How to be a crack at roasting coffee.
Steam. Pressure. Sound. And how to go from cool beans to hot stuff when roasting coffee.
The scoop on deep fried ice cream.
Fish goes batter with beer.
Evaporation. Solubility. Insulation. And why beer-battered fish and chips are yummier.
Butter me up baby, I’ll be your sweet caramel.
Sugars. Amino acids. Maillard reactions. And why caramelization is part of caramel (and not the other way round).
