Glossary of Food Words

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To caramelise

There are different ways to describe this process:
For desserts: usually sugar is used to cover something then a blow torch is used at a high heat to melt the sugar causing it to melt and form a caramel.
For roasting bone for stock: a constant medium to high temperature is needed to colour the bones for about an hour to achieve a golden brown colour.
For pan-fried foie gras: a medium to hot pan is needed to give the foie gras a golden brown quickly before the foie gras over cook. But you must reduce the heat in order to get a perfect golden colour as will burn very quickly.

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Vladislav Jankovych » Pearl Restaurant London » Information » Culinary Glossary » Food C-words » to caramelise