Caramelisation
The Science of Caramelisation
The science of caramelisation is the oxidation of the sugars contained in a mixture. Using this technique causes foods to go a golden brown or a darker brown. This process is a type of non-enzymatic browning reaction. The three types of sugars that can be involved with caramelisation are sucrose, fructose and glucose. There are volatile chemicals that are released the food caramelises which produce a caramel aroma and a brown colored product. It also releases an end product which includes steam and sugar broken down.
Caramel Scrolls
Ingredients between 2:
Dough ingredients:
2 ½ Cups Self Raising Flour
30g chilled butter cut into cubes
1 egg
¾ cup milk
Filling Ingredients:
100g butter softened
1/2 cup of brown sugar firmly packed
2 teaspoons ground cinnamon
Method- Dough:
The caramelisation occurs oxidation of the the sugars when the caramel scrolls become exposed to the heat in the oven. The caramelisation for caramel scrolls gives off a sugary aroma and becomes brown coloured. Two end products from this food are water as in steam and sugar breaking down.
Evaluation:
The caramel scrolls give off a pleasant smell and becomes brown (as mentioned above). It has a generally sweet, caramel taste and has the glossy effect on it too. It is quite light to carry and has the sense of crispiness in the texture.
Dough ingredients:
2 ½ Cups Self Raising Flour
30g chilled butter cut into cubes
1 egg
¾ cup milk
Filling Ingredients:
100g butter softened
1/2 cup of brown sugar firmly packed
2 teaspoons ground cinnamon
Method- Dough:
- Preheat oven to 1800 C
- Rub butter cubes into sifted flour.
- Whisk egg and milk together then add most to flour mixture.
- Mix with a butter knife to a soft dough adding the remaining egg and milk if needed. ( Note: liquid required for flour mixtures can vary).
- Lightly need dough on a floured board ( do not over work) then roll out to a rectangle about 6mm thick.
- Spread filling over dough and roll up along the long edge.
- Slice into 2cm wide pieces using a sharp knife.
- Arrange slices into a greased round cake tin or into a ring or slices on a greased/ paper lined baking slide.
- Bake 20-25 minutes until ring sounds hollow when tapped.
- Stand 5 minutes before turning out onto a wire rack to cool.
- Cream butter and brown sugar with a wooden spoon.
- Stir in cinnamon until well combined.
The caramelisation occurs oxidation of the the sugars when the caramel scrolls become exposed to the heat in the oven. The caramelisation for caramel scrolls gives off a sugary aroma and becomes brown coloured. Two end products from this food are water as in steam and sugar breaking down.
Evaluation:
The caramel scrolls give off a pleasant smell and becomes brown (as mentioned above). It has a generally sweet, caramel taste and has the glossy effect on it too. It is quite light to carry and has the sense of crispiness in the texture.
Caramelized Onions
Ingredients:
The onions are brown to golden when finished and has the crispiness texture in the skin. There is an appealing caramel smell that spawns while they cook and it has a pleasant taste that could mix with any meat related foods.
Evaluation:
The onions turn out to have a nutty colour and have the curliness and it curls up from the extreme heat. It emits a sugary scent and has a caramelized taste.
- 1 onion
- 3 tbsp of cooking oil
- A pinch of salt
- Slice the top off of your onion.
- Cut the onion in half from top to bottom and peel it.
- Place half of the onion, flat side down, on a clean, flat cutting surface and slice the onion into half-rings.
- Place a large skillet or saucepan on the stove and add a small amount of oil. Heat the stove to a medium heat.
- Add the onions on the saucepan or skillet.
- Stir onions. Continue until desired.
- *If the onions start sticking to the fry pan or skillet, deglaze it by pouring a little bit of water onto the pan or skillet.
The onions are brown to golden when finished and has the crispiness texture in the skin. There is an appealing caramel smell that spawns while they cook and it has a pleasant taste that could mix with any meat related foods.
Evaluation:
The onions turn out to have a nutty colour and have the curliness and it curls up from the extreme heat. It emits a sugary scent and has a caramelized taste.
Salted Caramels with Orange Scented Sugar
Ingredients:
These caramels require the caramelisation process to make them become an orange or brown colour and also have the aromatic scent of caramel. Steam is given off while the caramels are boiled and the sugars within them are broken down.
Evaluation:
These brown coloured cubes full of sugar are not possibly chemically made if there was no caramelisation. These cubes would have no smell and the colour would be non-existent.
- 1/4 cup of light corn syrup
- 2 1/4 cups of sugar
- 2 1/2 of tsp fine sea salt and extra for sprinkling on top
- 2 cups of heavy cream
- Zest of one large orange
- 1/8 tsp orange extract
- 4 tbsp unsalted butter, cut into chunks
- Line the bottom and sides of a metal 22 by 33 pan with foil. Grease the foil. Set aside.
- Combine the zest of the orange and the sugar and let it run through a food processor until mixture is mixed well.
- In a heavy 3 1/2-quart sauce pan combine the corn syrup, sugar, and salt.
- Cook over a medium heat while stirring the mixture.
- Add the butter until it becomes melted.
- Check the temperature of the mixture and see if it reaches 150 degrees Celsius.
- Meanwhile, warm the cream in a small saucepan over medium-low heat. Once simmering, turn heat off and set aside.
- When the temperature of the mixture reaches 150 degrees, turn stove off and place the heated cream into the mixture.
- Slowly stir the mixture.
- After whisking, turn the temperature to a medium heat again. Stir while this occurs and until it is smooth.
- Cook again at 260 degrees for soft caramels or 265 degrees for harder caramels. Stir constantly.
- Turn off the heat and stir current mixture.
- Using the previously prepared pan with foil, pour the caramel mixture into it.
- 5 minutes later pouring, sprinkle some salt on top. Let the caramel set for approximately 5 hours or less.
- Remove the caramel from the pan and remove the foil stuck onto the hardened caramel.
- Cut caramel into desired sizes. Spray knife and chopping board with cooking spray before cutting.
These caramels require the caramelisation process to make them become an orange or brown colour and also have the aromatic scent of caramel. Steam is given off while the caramels are boiled and the sugars within them are broken down.
Evaluation:
These brown coloured cubes full of sugar are not possibly chemically made if there was no caramelisation. These cubes would have no smell and the colour would be non-existent.