from The American Heritage® Dictionary of the English Language, 4th Edition
- transitive v. To convert or be converted into caramel.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- v. To convert sugar into caramel.
- v. To brown sugar by means of heat.
from the GNU version of the Collaborative International Dictionary of English
- transitive v. to to convert [usu. sugar] into caramel, by the action of heat.
from The Century Dictionary and Cyclopedia
- To transform or convert into caramel: as, caramelized sugar.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- v. convert to caramel
- v. be converted into caramel
Sorry, no etymologies found.
As they cook, the onions keep going and eventually they are going to caramelize, which is a controlled burn of the sugars in the onion, and that's going to give a savory sweet underflavor to the soup.
The dates nearly caramelize in the oven, and the salty bacon, the sweet date, and the crunchy almond exploding in your mouth all at the same time, well, it's just a bit spectacular considering it's all wrapped up in such a small little bundle.
In this episode, while she's waiting for the sugar, corn syrup, and water mixture to come to the boil and caramelize, she says, People are scared of recipes that have spun sugar.
The bacon grease would fry the edges of the cornbread and the sugar would caramelize to make beautiful rich brown crust.
This will caramelize the cabbage and a touch of salt will be good seasoning or else some thin slices of bacon or salt beef will suit all tastes and religion.
The liquid should reduce and caramelize on the skin of the goat.
Sweeteners such as sugar, in order to caramelize the carnitas?
Once the apples are sizzling, reduce the heat to low, and cook until the stew is ready, stirring occasionally and letting the onions and apples caramelize.
Basically you are going to caramelize these onions while to cook the rest of the meal, so keep an eye on them, tossing occasionally By then end you will have turned the heat quite low, but in the beginning I like to let them get some color.
Seems like they would burn, not caramelize for that long in 400 degrees and that small.