There was proper carmelization
. The Braised Lamb Shank was one of the best executed lamb shanks I've had.
It has more information on proteins, a case study on the effects of carmelization
, expanded chapters on food processing to detail how operations are scaled up, discussion of how to develop a food safety plan aligned with the Food Safety Modernization Act requirements, and samples of a Certificate of Analysis and a Letter of Guarantee for documentation of food ingredients and quality.
The heated wood creates carmelization
, the production of natural sugar within the wood.
At high temperatures, reactions like carmelization
and Mailliard browning reactions occur.
One has to do with the carmelization
, or browning reaction, that makes cooked foods turn brown as a result of the interaction between proteins and sugars when heated.
New this year are carmelization
prototypes and products derived from fruits, vegetables and other carbohydrate sources.
That's from the carmelization
of the natural sugar in milk.
At 388 [degrees] F, as the sugar melts and water separates from the sugar molecules, we have the first 'crack.' The sucrose fractures into two root sugars (glucose and fructose) and releases color through the carmelization
Ohmic equipment is relatively expensive to buy and operate and may require reformulation of product, and high-pressure processing presents similar issues, plus problems with carmelization
of some foods, Schwartzel says.
So many upscale clothing stores, restaurants, wine shops, boutiques and espresso bars have opened in the last five years that locals euphemistically refer to the phenomenon as the "Carmelization
" of Ashland.
forms the dark-colored polymerization products of consecutive steps of dehydration and condensation from sugar carbohydrates.
According to Staub, "A scientific roasting scheme was used to prepare samples [of roasted, ground coffee], and a linear chemical progression was used to establish the absolute development or process index, based on sugar carmelization
. A consensus of opinion [among experienced roasters] was used to establish the anchor point for extremes of classification (i.e., the darkest roast color commonly offered by the trade versus the lightest roast color accepted by the trade)." He continues, "Participating SCAA member roasters submitted three samples each from three separate roasts that each member produced as their darkest roast." (SCAA received more than 250 coffee samples.)