Caramel/Related Articles: Difference between revisions
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imported>Howard C. Berkowitz (New page: {{subpages}} {{TOC|right}} ==Parent topics== {{r|Caramelization}} ==Subtopics== {{r|Creme brulee}} {{r|Flan}} ==Other related topics== {{r|Butterscotch}} {{r|Candy}} {{r|Maillard reacti...) |
imported>Howard C. Berkowitz No edit summary |
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==Parent topics== | ==Parent topics== | ||
{{r|Caramelization}} | {{r|Caramelization}} | ||
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{{r|Creme brulee}} | {{r|Creme brulee}} | ||
Latest revision as of 20:16, 3 March 2010
- See also changes related to Caramel, or pages that link to Caramel or to this page or whose text contains "Caramel".
Parent topics
- Caramelization [r]: Generally, a range of heat-based reactions that convert sugars to darker and more flavored substances; specifically, pyrolytic oxidation of sugars [e]
Subtopics
- Creme brulee [r]: A custard from French cuisine, covered with a hard caramel topping produced by direct and intense heating [e]
- Flan [r]: A custard from Spanish cuisine and related styles (e.g., Cuban cuisine), covered in caramel sauce [e]
- Butterscotch [r]: A flavor naturally produced by melting dark sugar, and mixing it with cream [e]
- Candy [r]: Add brief definition or description
- Maillard reaction [r]: Add brief definition or description