Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work. More Cooking Techniques
The Delicious 6-Week Weight Loss Plan for the Real World
Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.
Get the prescription for better health as well as healthy weight loss, including:
When granulated sugar is heated to a high enough temperature, it liquefies. Initially, the melted sugar is clear, but as it heats further, the liquid turns to a clear light brown syrup. The longer the syrup is heated, the darker the color.
When foods with natural sugars, such as apples, are heated, the sugars change in the same way. This is commonly referred to as caramelizing but is technically called the “maillard reaction.” This technique creates a concentrated, sweet flavor with a golden syrupy glaze. Fruits and vegetables that have a lot of natural sugars are easily caramelized.