US /ˈkærəməˌlaɪz, ˈkɑrmə-/
・UK /ˈkærəməlaɪz/
heat warming up the custard. You just want the radiative heat from the broiler to caramelize
Now, you could pop that in the oven for two minutes and melt it and caramelize the top part.
Now, you could pop that in the oven for two minutes and melt it and caramelize the top part.
And we do these caramelized onions that we let sit, you know, on the rondo and caramelize for a long time.
on the raw dough and let caramelize for a long time, it's that sweetness
They start to caramelize so quick.
You're going to see it in all of my restaurants as that starts to caramelize.
Is that how you caramelize?
Is that how you caramelize?
We're going to caramelize that cheese and stick the base of the bun on top of the cheese.
So that's going to caramelize, get crispy.
And the fun plot twist to my Korean, uh, street toast is I'm actually going to caramelize some brown sugar on my toast.
And the fun plot twist to my Korean street toast is I'm actually going to caramelize some brown sugar on my toast.
How do I caramelize my creme brulee without a cooking torch?
Take an old spoon that you don't use, put it on the gas flame, get it really nice and hot, and stick that lightly over the sugar, and it will caramelize instantly.
So, spread that out, and that helps to caramelize.
Let that help to caramelize.
I'm also going to caramelize some rhubarb with some butter, some sugar, and
I'm also going to caramelize some rhubarb with some butter, some sugar, and