Which is a slow cooking process that begins around 320°F, removes water from a sugar and breaks down the sugar into complex polymers with a sweet, nutty, or bitter taste and thus produces a golden-brown to dark brown colour?
Which is a slow cooking process that begins around 320°F, removes water from a sugar and breaks down the sugar into complex polymers with a sweet, nutty, or bitter taste and thus produces a golden-brown to dark brown colour?