Caramel isn’t a flavour, it’s just burnt sugar. I don’t care for it. It’s sticky and unpleasant and I would rather it not be in my desserts.

  • JohnnyEnzyme@piefed.socialEnglish
    1193·
    17 days ago

    Massively faulty premise. The point isn’t to burn sugars but to heat them slowly so as to bring about (wait for it) caramelization.

    Quite aside from producing sweets, this is one of the most critical chemical reactions in cooking(†), used in any number of popular, classic dishes.

    EDIT: (†) and arguably even in human evolution, believe it or not.

    Upvote that your whole premise sucks. 🙂

    • Wrufieotnak@feddit.orgEnglish
      21·
      17 days ago

      I would have expected a user named JohnnyEnzyme to value the denaturation of proteins during heating higher than some boring carbohydrates making some polymerisation reactions. ;-)

      • JohnnyEnzyme@piefed.socialEnglish
        11·
        17 days ago

        Ugh.
        I took NUTR101 and CHEM102 a long time ago, and never Food Science / Chemistry 101.

        Consider me your dumbass. :D

    • MunkyNutts@lemmy.worldEnglish
      2·
      16 days ago

      Quite aside from producing sweets, this is one of the most critical chemical reactions in cooking(†), used in any number of popular, classic dishes.

      I would disagree and say it’s the Maillard reaction which is similar but different from caramelization.