Category Archives: Week 6

Browning

Going off of Houda’s awesome post, I looked into browning. Not being very handy around a kitchen myself, I had always though of “browning” as the undesirable decomposition of foods, especially fruits and vegetables. It turns out that the desirable … Continue reading

Posted in Week 6 | 1 Comment

Caramelization

With inspiration from the delicious sweets from today’s class, I decided to look into another carbohydrate reaction that makes for sweet desserts: caramelization. Caramelization apparently is the result of the decomposition of more complex carbohydrates (ex. sucrose) into simpler sugars … Continue reading

Posted in Week 6 | 1 Comment