Caramelized Aromatics

Caramelization is a chemical change that makes carbohydrates (e.g. sugars) turn brown when heated to temperatures of 310 F or higher. A great technique for adding flavor.

Caramelizing foods add deep rich flavor. Once you’ve experienced this recipe for example in a dish, you might not ever want a regularly cooked onion again.

Caramelized Aromatics

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