CARAMELIZE COOKING DEFINITION RECIPES

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UMAMI GRAVY RECIPE - NYT COOKING



Umami Gravy Recipe - NYT Cooking image

The last thing you want to do on Thanksgiving Day is rush to make a gravy from the turkey’s hot pan drippings while the rest of the dishes get cold. Instead, this make-ahead gravy, inspired by the one my friend Lauren Kuhn makes at her annual Friendsgiving, relies on a base of caramelized red onion and gets its body from flour, milk and vegetable stock. (Stock concentrate paste is an especially useful pantry staple to keep on hand to make stock quickly.) Nutritional yeast is an optional umami enhancer that adds nuance and a rich, cheesy depth. Keep this covered in the refrigerator until it’s ready to eat, then on Thanksgiving Day, reheat it on the stove or in the microwave. Drizzle it over everything.

Provided by Eric Kim

Total Time 25 minutes

Yield 2 cups

Number Of Ingredients 10

2 tablespoons unsalted butter
1 small red onion, halved and thinly sliced
1/2 teaspoon granulated sugar
Salt
Pinch of dried oregano
2 tablespoons all-purpose flour
2 cups vegetable stock
1/4 cup whole milk
1 tablespoon nutritional yeast (optional, but very good)
Freshly ground black pepper

Steps:

  • Melt the butter in a large skillet over medium heat. Add the onion and sugar, and season with salt. Cook, stirring occasionally, until the onion is browned and caramelized but not burnt, 10 to 12 minutes.
  • Add the oregano and flour and cook, stirring constantly, until the flour has been fully absorbed by the buttery onions, 30 seconds to 1 minute. Whisk in the vegetable stock and milk, raise the heat to high and, whisking occasionally, bring to a boil. Immediately reduce the heat to maintain a simmer and cook, still whisking occasionally, until the stock thickens into a loose gravy that thinly coats the back of a spoon, about 5 minutes.
  • Whisk in the nutritional yeast, if using, and taste for seasoning, adding more salt and pepper as desired. Serve hot. (Alternatively, you can make this the night before Thanksgiving, cover and store it in the refrigerator, and reheat in the microwave or in a pot on the stove before serving.)

HOW TO CARAMELIZE - FOOD, COOKING RECIPES - BETTYCROCKER.COM
Jan 10, 2017 · Start with a non-stick pan. Caramelizing can get a little sticky and you don’t want to ruin a pan. Chop your food into smaller (uniform) pieces or slices so that they cook evenly. Start off with high heat to kick the caramelization process off and then turn heat to low. Once cooking you’ll continue the process low and slow. Add oil/butter to pan and once hot add food.
From bettycrocker.com
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FUNDAMENTAL TECHNIQUES: CARAMELIZING, COOKING LIGHT ...
Oct 29, 2008 · Using the wet technique, add specified amounts of sugar and water to a heavy saucepan over medium-high heat, and stir only until the sugar dissolves. Once it does, cook?without stirring?until the caramel reaches the desired color. As the water evaporates, the mixture will begin to darken.
From cookinglight.com
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CARAMELIZATION: WHY FOOD TURNS BROWN WHEN YOU COOK IT
Jan 09, 2009 · Caramelization is one of the many changes that take place when food is exposed to heat, a process known more commonly as "cooking." Proteins like meat and eggs become firm and opaque. Vegetables change color and soften. Fats liquefy. Starches swell and expand like little sponges.
From thespruceeats.com
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LEARN HOW TO CARAMELIZE: 11 CARAMELIZING RECIPES - 2021 ...
May 24, 2019 · Learn How to Caramelize: 11 Caramelizing Recipes - 2021 - MasterClass. The process of caramelization creates one of the most naturally delectable combinations of sweet, savory, and bitter flavors there is, all thanks to a scientific process that is a mystery to most home cooks and chefs alike.
From masterclass.com
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WHAT DOES CARAMELIZED MEAN, ANYWAY? | BON APPÉTIT
Oct 10, 2018 · Caramelized food develops a flavor that goes beyond the one-noted sweetness of sugar. When sugars caramelize, they develop nuttiness, bitterness, toastiness, and even a little bit of buttery ...
From bonappetit.com
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CARAMELIZE DEFINITION & MEANING - MERRIAM-WEBSTER
Caramelize two cups of sugar. Continue stirring until the sugar caramelizes. See More. Recent Examples on the Web If the onions caramelize too quickly, deglaze with another ¼ cup water to slow the cooking process. — Janelle Bitker, Tanay Warerkar, San Francisco Chronicle, 30 Nov. 2021 Roast for 35 to 45 minutes, or until the cauliflower is soft and starting to caramelize.
From merriam-webster.com
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WHAT IS CARAMELIZATION? - SCIENCE OF COOKING
Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor.
From scienceofcooking.com
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WHAT IS CARAMELIZATION? - SCIENCE OF COOKING
Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.Caramelization is a type of non-enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor.
From scienceofcooking.com
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CARAMELIZE: THE KITCHENLINGO DEFINITION - FOOD CHANNEL
Apr 16, 2015 · Featured April 19, 2020 12:14 pm Cooking in a COVID-19 Crisis: Day Three April 19, 2020 12:14 pm · By: Kitchen. We don’t live on baked goods alone, but apparently baking has a new fascination.
From foodchannel.com
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COOKING WITH CHEMISTRY: WHAT IS CARAMELIZATION? | COMMON ...
Nov 07, 2011 · One of the chemical processes that occurs while foods are cooking is called pyrolysis. Pyrolysis is a type of non-enzymatic browning in which chemical compounds are broken down by heat without the use of a protein to catalyze or speed up the reaction. When caramelizing onions, pyrolysis is responsible for breaking down sugars using heat ...
From commonsensescience.wordpress.com
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CARAMELIZATION - WIKIPEDIA
Caramelization or caramelisation is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.The brown colors are produced by three groups of polymers: caramelans (C 24 H 36 O 18), caramelens (C 36 H 50 O 25), and caramelins (C 125 H 188 O 80).As the process occurs, volatile chemicals such as diacetyl are released, producing the ...
From en.m.wikipedia.org
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CARAMELIZING RECIPES : FOOD NETWORK | FOOD NETWORK
Crispy Chicken Thighs with Caramelized Lemon Rinds. Recipe | Courtesy of Heath Goldman. for Food Network Kitchen. Total Time: 30 minutes. 6 Reviews.
From foodnetwork.com
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HOW TO CARAMELIZE ONIONS: A STEP-BY-STEP GUIDE
Sep 16, 2019 · Heat Oil in a Nonstick Pan. Let the oil get hot for a moment. A general rule of thumb is to use 2 tablespoons of oil for every three onions. If you like, you can use a mixture of oil and butter. Clarified butter is best, since it won't burn as easily as ordinary butter. As long as you don't let things get too hot, your butter won't burn.
From thespruceeats.com
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COMMON BAKING TERMINOLOGY DEFINITIONS - BAKER BETTIE
May 04, 2018 · Definition of Caramelize: Caramelization refers to the change sugar goes through when it is heated and allowed to brown.When sugar is heated, it becomes liquid and then begins turning brown in color. This is called caramelization. Caramelization creates a more complex flavor and also becomes much less sweet than pure sugar.
From bakerbettie.com
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CARAMEL DESSERT RECIPES | ALLRECIPES
Caramelized Maple Apple Pie with Candied Bacon Crumble. Rating: 4 stars. 4. The holidays deserve a pie worthy of its occasion. This towering pie is piled high with apples that bathe in a deep maple caramel with a slight tang from cider vinegar. It's topped with a buttery crumble studded with crispy candied bacon.
From allrecipes.com
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COOKING TERMS AND DEFINITIONS | CENTER FOR YOUNG WOMEN'S ...
Mar 24, 2015 · Cooking at home is often healthier and less expensive than eating out, however sometimes recipes contain terms that can be confusing. This guide lists the most common cooking terms along with the definitions to help you follow a recipe and learn new cooking skills! Some terms come with a video showing an example of that...
From youngwomenshealth.org
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DICTIONARY OF COOKING TERMS - RECIPE IDEAS, PRODUCT ...
Apr 12, 2007 · Al dente: Pasta cooked until just firm. From the Italian "to the tooth." Bake: To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry. Baking powder: A ...
From goodhousekeeping.com
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CULINARY DICTIONARY INDEX - WHAT'S COOKING AMERICA
Definition: Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be in the meat, and the more the internal temperature will rise during resting due to ...
From whatscookingamerica.net
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CARAMELIZED CHICKEN WINGS RECIPE: THIS STICKY CHICKEN WING ...
Caramelized is defined as to "cook or be cooked so as to develop the characteristic brown color and nutty flavor of caramel." This easy caramelized chicken wings recipe will make you want to caramelize everything. Serve as an appetizer or with a vegetable for a quick dinner. Cuisine: American Prep Time: 5 minutes Cook Time: 45 minutes to 1 hour
From 30seconds.com
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THIS CARAMELIZED VIETNAMESE BRAISED PORK BELLY IS THE ...
Feb 05, 2021 · Fill Dutch oven with enough cool water to cover the pork belly then add the salt and vinegar. Soak for 15 minutes to start removing impurities from the meat. Drain and rinse meat of salt and ...
From msn.com
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