caramelise

• “Presumably this is supposed to caramelise the sugars, but, despite using the size of pan specified, mine just keeps boiling over spectacularly, and after 25 minutes, anxious of overcooking the fruit, I put it in the oven anyway, regardless of any "golden caramel colour".”

  The Guardian: How to cook perfect tarte tatin

• “For such a simple concept – caramelise apples, top with pastry, bake – there's a surprising divergence of method concerning tartes tatin.”

  The Guardian: How to cook perfect tarte tatin

• “Adding the apples to the hot pan also seems advisable if they're to caramelise properly, but, this done, I'm going to leave them to cool completely before adding the pastry and baking, so the crust is as crisp and crisp can be.”

  The Guardian: How to cook perfect tarte tatin

• “What it doesn't say is what to do if it persists in boiling over, while singularly failing to caramelise – as with Claire's recipe, with a pan packed full of fruit, it's rather difficult to assess the exact colour of the liquid beneath.”

  The Guardian: How to cook perfect tarte tatin

• “Larousse does things slightly differently, putting a pan of butter, sugar and apples on the hob to caramelise.”

  The Guardian: How to cook perfect tarte tatin

• “For pickling the onions and beans, caramelise 4 Tsp. sugar in a pot.”

  Bento #223 « Were rabbits

• “Add the eggs, and stir furiously so most of the egg is absorbed into the rice, then continue to stir-fry for a couple of minutes until some of the rice has just begun to caramelise and toast.”

  The Guardian: How to cook perfect egg fried rice

• “Keep the onions in large pieces and let them cook slowly, allowing their edges to caramelise before adding the flour.”

  The Guardian: Nigel Slater's classic sausage and mash recipe

• “My flatmate, something of an rib aficionado by this point in the evening, suggests it would have been nice to give the barbecue sauce more time to caramelise as well.”

  The Guardian: How to cook perfect barbecue ribs

• “The resulting paella suits my tastes better; the grains have remained pleasantly separate and those around the edge have begun to caramelise, giving the dish a more interesting texture.”

  The Guardian: How to cook the perfect paella

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