Hey all, Chef Ted here. Let's put on our science chef toques (chef hat) today and look at one of the most common techniques we use in the kitchen, caramelization.
Caramelization at a high level, is the browning of sugar. We typically caramelize fruits and vegetables since protiens get the Maillard reaction. In the case of caramelizing onions, like with the recipe of the week, we sweat (cook the onions at a lower temp that releases the water and then begins browning once it's gone, usually with little to no sizzle) the onions. Once the onions release their water then the sugars inside can begin to brown.
If we dive a little deeper, we know that caramelization typically starts around 320°F, and the sugars start to get this almost nutty, toasted type of flavor. Depending on the sugar type though it may start at a slightly different temperature, but also produce different aromas. Some as they start to break down, release fruity or buttery notes too, instead of toasty and nutty. In the end, the important thing to know is that once the water is gone from either the surface or the whole food item, they can begin to caramelize. If you go hotter and move from sweat to sauté, you can still create caramelization, but it may only be on the outside edge. So use this new knowledge to change the flavor profiles of your meals!
As always, I hope this helps you on your own personal culinary journey of deepening your knowledge and skills at home. If you have any questions, please feel free to reach out to me via email at chef@sweetandsavoryclassroom.com.
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