Friday, January 8, 2010

sweating vs. caramelizing

Video from CHOW here on sweating vs. caramelizing (wouldn't let me embed).

The secret? Cook longer for caramelizing. Medium heat for both, add salt from beginning - but (and this is key and what I wasn't sure about): you don't need to add any sugar to caramelize. The longer cooking brings out the natural sugars.

I just ate some roasted beets & sweet potatoes, and some of the bits were caramelized and HOLY MOLEY THAT'S GOOD! But the recipe I have calls for a bit of brown sugar - and I think I'll omit next time if it's unnecessary.

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