caramelisation การใช้

• These can produce a vigorous and favourable boil, but are also apt to scorch the wort where the flame touches the kettle, causing caramelisation and making cleanup difficult.
• As well as this conduction, some of the chemical processes involved with cooking ( boiling off, caramelisation, and others ) depend on time as well as energy delivered.
• But he also notes that the Maillard reaction occurs above 120C and caramelisation above 165C; if your oven is set between the two and you'll only get the flavours of the former process.
• A chemist has told me that a lot depends on the type of malt used : a malt which has been roasted darker would not have the amount of sugars available for attenuation due to the caramelisation process which produces the darkness.
• Incidentally McGee explicitly distinguishes between a barbecue ( where the temperature is around 90C, and meat is slow roasted with flavour from the smoke not Maillard ) and a charcoal grill, where the temperature is hot enough for caramelisation and Maillard; lots of people do the latter and call it the former .-- Talk 02 : 26, 6 December 2012 ( UTC)
• It's very common to dry the cut potato before frying ( to reduce spitting and promote rapid caramelisation ) and for some cultivars people wash the cut slices before drying ( to reduce excess starch )-I've heard of people who towel dry the cut slices and them leave them out for a couple of hours to really dry out ( but overdo this and they'll burn, or disintegrate and contaminate the oil ) .-- Talk 14 : 17, 19 June 2010 ( UTC)
• In the UK, the French Paul sells Flan Normand ( only in the larger size in the UK ) under this product name ( and with apparently close adherence to the traditional 19th century recipe, where the topping and overall appearance is'rustic') but many UK supermarkets ( including Tesco ) sell product with labelling entitled'French Apple Tart'with no precise details provided concerning the regional source or historic provenance of the recipe, which in the case of the supermarket products is typically of the'apple and almond paste below apple slices'variety, without any egg-custard or semi-caramelisation, although the almond aspect is often referred to as being'Frangipane '.