The Onion - caramelization, port wine reduction - Macro Mondays

hwicker
recent  |  interesting  |  random  |  favorites  |  contacts  |  sets  |  tags:  
The Onion - caramelization, port wine reduction - Macro Mondays
The Onion - caramelization, port wine reduction - Macro Mondays

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. The reaction involves the removal of water (as steam) and the break down of the sugar. The caramelization reaction depends on the type of sugar. Sucrose and glucose caramelize around 160C (320F) and fructose caramelizes at 110C (230F).
- The Science of Cooking

© All Rights Reserved
Taken on: April 26, 2023
Tags: Everybody's photos tagged with onion family onion family Everybody's photos tagged with Macro Mondays Macro Mondays
Sets appears in:   • MY CUISINE   
Groups appears in:   • Onions et allia    • Great Food Macro's RULES CHANGED    more » • MACRO MONDAYS    • A Closer Look at Food    • cooking is my hobby    • Food and Beverage Service    « less
Camera: LEICA CAMERA AG LEICA SL2, f/16.0, 0.3 sec, 100mm, ISO 400 (more info) (hide info)
Camera: LEICA CAMERA AG LEICA SL2
Lens: Apo-Macro-Elmarit-R 1:2.8/100mm
Aperture: f/16.0
Exposure Time: 0.3
Focal Length: 100mm
ISO: 400
Exposure Bias: 0 EV
Flash: Off, Did not fire
Exposure Program: Aperture-priority AE
Exposure Mode: Auto
Metering Mode: Multi-segment
White Balance: Auto
Color Space: Uncalibrated
Software: Capture One 16 Macintosh
Show full info
Stats: 1,661 views / 13 comments