“For me, the epitome of stovetop alchemy is  making caramel from table sugar. You start with refined sucrose, pure crystalline sweetness, put it in a pan by itself, and turn on the heat. When the sugar rises above 320°F/160°C, the solid crystals begin to melt together into a colorless syrup.”

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

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