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Caramel

Appears in
Mouthfeel: How Texture Makes Taste
Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

  • About
Caramel is a mixture of different compounds that form when sugar molecules are heated and fragment. The easiest way to make caramel is to dissolve sugar in water and then cook the mixture. The temperature at which it turns into caramel depends on the type of sugar used—for example, 221°F (105°C), 302°F (150°C), and 338°F (170°C), respectively, for fructose, glucose, and sucrose. A light, viscous fluid, which is a syrup, is formed first.
Jonas Drotner Mouritsen

Eggs, twelve ways: (top) hard-boiled egg, egg cooked with onion peels and brined, and fried egg; (middle above) egg in mayonnaise, egg in soufflé, and egg pickled in vinegar; (middle below) scrambled egg, omelet, poached yolk; (bottom) frittata, poached egg, and raw egg.

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