{"id":69986,"date":"2016-12-07T15:23:14","date_gmt":"2016-12-07T15:23:14","guid":{"rendered":"https:\/\/hotmixpro.tempurl.host\/?p=69986"},"modified":"2022-07-08T14:03:00","modified_gmt":"2022-07-08T12:03:00","slug":"caramelization-power-simplicity","status":"publish","type":"post","link":"https:\/\/hotmixpro.com\/es\/techniques\/caramelization-power-simplicity\/","title":{"rendered":"The Caramelization: The Power of Simplicity"},"content":{"rendered":"<div class=\"content-bootstrap-area\"><p>The caramelization process allows fantastic creations and tasty dishes that everyone loves: <em>creaminess, crunchiness, sweetness<\/em>; elements that can enhance the flavours of many foods.<\/p>\n<p>Yet his fantastic result is possible thanks to the simplest and most common ingredient: <strong>sugar.<br \/>\n <\/strong><\/p>\n<h3>How it happens?<\/h3>\n<div id=\"attachment_69955\" style=\"width: 210px\" class=\"wp-caption alignright\"><img aria-describedby=\"caption-attachment-69955\" decoding=\"async\" class=\"wp-image-69956 size-medium\" src=\"https:\/\/hotmixpro.tempurl.host\/wp-content\/uploads\/2016\/12\/Millionaires_shortbread-200x300.jpg\" alt=\"millionaires_shortbread\" width=\"200\" height=\"300\" \/><p id=\"caption-attachment-69955\" class=\"wp-caption-text\">Credit: <a href=\"https:\/\/commons.wikimedia.org\/wiki\/File:Millionaire's_shortbread.jpg\">www.commons.wikimedia.org<\/a><\/p><\/div>\n<p>So the caramelization is a reaction of sugars during cooking, which produces variations in colour and taste of foods: it is a <strong><em>non-enzymatic browning reaction<\/em><\/strong>.<\/p>\n<p>The classic caramel is obtained by heating the sugar (sucrose) and water at a high temperature (between 95\u00b0C and 150\u00b0C).<br \/>\n <strong>By heating the mixture, the water evaporates and the sucrose is dissociated into two simple sugars: <em>glucose <\/em>and <em>fructose<\/em>.<\/strong><br \/>\n As the temperature rises, these simple sugars recombine and form other molecules (enzymatic ones and others that give colour).<\/p>\n<p> The result is a sweet preparation made from sugar, called <strong>caramel<\/strong>. <br \/>\n It is quite dense and it is mostly used in cooking to decorate or give more taste to many dishes: an extra touch of sweetness and imagination that makes desserts and other dishes even more delicious.<\/p>\n<h3>The Shades of Caramel<\/h3>\n<p>\n However, there are <strong>many kinds of caramel<\/strong> depending on colour, texture and ingredients with which it is mixed: so here are<strong> 6 variations and their common combinations.<\/strong><\/p>\n<p>\n <strong>Light caramel<\/strong>: amber\/golden colour and semi-liquid texture. It is often used to decorate cakes, cream puffs and toffee apples. Great even with game dishes or pork.<\/p>\n<div id=\"attachment_69978\" style=\"width: 289px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-69978\" decoding=\"async\" class=\"wp-image-69978\" src=\"https:\/\/hotmixpro.tempurl.host\/wp-content\/uploads\/2016\/12\/2941257940_a54e2b1314-300x239.jpg\" alt=\"2941257940_a54e2b1314\" width=\"279\" height=\"222\" \/><p id=\"caption-attachment-69978\" class=\"wp-caption-text\"><strong>Dessert with light caramel<\/strong> Credit: <a href=\"https:\/\/www.flickr.com\/photos\/beckmann\/2941257940\">www.flickr.com<\/a><\/p><\/div>\n<p><strong>Dark caramel<\/strong>: more difficult to prepare because of the possibility of burning it. Deep brown colour and crystallizes almost immediately. Great for creme caramel, crunchy almonds, hazelnuts and sesame.<\/p>\n<div id=\"attachment_69945\" style=\"width: 243px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-69945\" decoding=\"async\" class=\"wp-image-69946\" src=\"https:\/\/hotmixpro.tempurl.host\/wp-content\/uploads\/2016\/12\/caramel-custard-pudding-300x200.jpg\" alt=\"caramel-custard-pudding\" width=\"233\" height=\"155\" \/><p id=\"caption-attachment-69945\" class=\"wp-caption-text\"><strong>Cr\u00e8me Caramel<\/strong> Credit: <a href=\"http:\/\/www.publicdomainpictures.net\/view-image.php?image=21560&#038;picture=caramel-custard-pudding\">www.publicdomainpictures.net<\/a><\/p><\/div>\n<p><strong> <br \/>\n Salted caramel: <\/strong>less sweet than the classic version, due to a bit of salt. Fantastic for crepes or cakes topping, macarons but also biscuits.<strong><br \/>\n <\/strong><\/p>\n<div id=\"attachment_69967\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-69967\" decoding=\"async\" class=\"wp-image-69968 size-medium\" src=\"https:\/\/hotmixpro.tempurl.host\/wp-content\/uploads\/2016\/12\/Fotolia_7732347_Subscription_L-300x199.jpg\" alt=\"D\u00e9licieux Macarons Fran\u00e7ais.\" width=\"300\" height=\"199\" \/><p id=\"caption-attachment-69967\" class=\"wp-caption-text\"><strong>Macarons<\/strong> Credit: HotmixPRO<\/p><\/div>\n<p><strong> <br \/>\n Caramel sauce: <\/strong>it is obtained by adding at the end of preparation, another liquid (water, milk or cream and a bit of butter). Perfect for ice cream sundaes topping, banana splits, panna cotta and cheesecakes.<strong><br \/>\n <\/strong><\/p>\n<div id=\"attachment_69938\" style=\"width: 342px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-69938\" decoding=\"async\" class=\"wp-image-69939\" src=\"https:\/\/hotmixpro.tempurl.host\/wp-content\/uploads\/2016\/12\/Cheesecake_with_caramel_sauce-300x185.jpg\" alt=\"cheesecake_with_caramel_sauce\" width=\"332\" height=\"205\" \/><p id=\"caption-attachment-69938\" class=\"wp-caption-text\"><strong>Cheesecake with caramel sauce<\/strong> Credit: <a href=\"https:\/\/commons.wikimedia.org\/wiki\/File:Cheesecake_with_caramel_sauce.jpg\">www.commons.wikimedia.org<\/a><\/p><\/div>\n<p>\n <strong>Toffee<\/strong>: thicker than the previous caramels, it requires only two ingredients: <em>sugar <\/em>and<em> cream<\/em>. Often not distinguished from the caramel sauce, it is perfect for muffins or as a filling for chocolate cupcakes.<\/p>\n<div id=\"attachment_69962\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-69962\" decoding=\"async\" class=\"wp-image-69963 size-medium\" src=\"https:\/\/hotmixpro.tempurl.host\/wp-content\/uploads\/2016\/12\/Fotolia_20075314_Subscription_L-300x200.jpg\" alt=\"caramels bretons\" width=\"300\" height=\"200\" \/><p id=\"caption-attachment-69962\" class=\"wp-caption-text\"><strong>Toffee<\/strong> Credit: HotmixPRO<\/p><\/div>\n<p><strong><br \/>\n Dulce de leche: <\/strong>it is obtained by melting sugar in whole milk (add vanilla if you want). It needs also a pinch of baking soda to avoid lumps formation. Versatile and delicious cream good for a lot of desserts.<strong><br \/>\n <\/strong><\/p>\n<div id=\"attachment_69950\" style=\"width: 170px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-69950\" decoding=\"async\" class=\"wp-image-69951\" src=\"https:\/\/hotmixpro.tempurl.host\/wp-content\/uploads\/2016\/12\/DulceDeLeche-225x300.jpg\" alt=\"dulcedeleche\" width=\"160\" height=\"213\" \/><p id=\"caption-attachment-69950\" class=\"wp-caption-text\"><strong>Dulce de leche<\/strong> Credit: <a href=\"https:\/\/commons.wikimedia.org\/wiki\/File:DulceDeLeche.jpg\">www.commons.wikimedia.org<\/a><\/p><\/div>\n<p><strong> <br \/>\n <\/strong><\/p>\n<p><strong>WARNING<\/strong>: this process requires an <strong>accurate temperature control<\/strong>: this is a fundamental element to perfectly get the desired level of caramelization.<\/p>\n<p>Through a too long cooking you would waste all your efforts&#8230;so pay close attention <strong>all the time<\/strong>!<\/p>\n<p>\nAND WHAT IF\u00a0YOU WILL BE ABLE TO CARAMELIZE WITHOUT ERRORS THANKS TO HOTMIXPRO?<br \/>\n<a href=\"\/?p=70036\"><strong>FIND OUT HERE<\/strong>\u00a0THE BENEFITS YOU WOULD GET, LEAVING THE EXHAUSTING MANUAL PREPARATION!<\/a><strong><br \/>\n <\/strong><\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>The caramelization process allows fantastic creations and tasty dishes that everyone loves: creaminess, crunchiness, sweetness; elements that can enhance the flavours of many foods. Yet his fantastic result is possible thanks to the simplest and most common ingredient: sugar. How it happens? So the caramelization is a reaction of sugars during cooking, which produces variations [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[6789,6792,6783],"tags":[],"class_list":["post-69986","post","type-post","status-publish","format-standard","hentry","category-chemistry","category-recipes","category-techniques"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Caramelization: The Power of Simplicity - HotmixPRO<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hotmixpro.com\/es\/techniques\/caramelization-power-simplicity\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Caramelization: The Power of Simplicity - HotmixPRO\" \/>\n<meta property=\"og:description\" content=\"The caramelization process allows fantastic creations and tasty dishes that everyone loves: creaminess, crunchiness, sweetness; elements that can enhance the flavours of many foods. 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