Caramelization:  New Research
Posted: 26 September 2012 01:08 AM   [ Ignore ]
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From Harold McGee:

“And we’ve all been wrong.  It turns out that, strictly speaking, sugar doesn’t actually melt.  And it can caramelize while it’s still solid. “

http://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html

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If error is corrected whenever it is recognized as such, the path of error is the path of truth.

—Hans Reichenbach

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Posted: 26 September 2012 02:14 AM   [ Ignore ]   [ # 1 ]
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The article brings back memories of chemistry and microbiology.  I would never have thought to apply those principles to my cooking and baking. Thanks Charles. I always appreciate how you help facilitate baking knowledge based on understanding.

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Posted: 03 October 2012 11:27 PM   [ Ignore ]   [ # 2 ]
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I’m a big fan of Harold McGee, and I saw this when he first posted it.  I love caramelized sugar, possibly more than any other flavor.  But after reading this I was a little unsure of how once might apply it in pastry, other than to run a few cool experiments (not that there’s anything wrong with that!).  I’ll try to take another careful read in a few days time and figure out what to make with it. 

Anyone else made low-temp caramel yet?

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