| caramel |
firm chewy candy made from caramelized sugar and butter and milk burnt sugar; used to color and flavor food having the color of caramel; of a moderate yellow-brown yellowish brown: a medium to dark tan color
출처: wordnet.princeton.edu/perl/webwn
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| caramel |
A concentrated solution of heated sugar or glucose. It is used in cosmetics as a color, in skin lotions as a soothing agent. In 1981 the FDA ruled caramel generally recognized as safe.
출처: beautyskin.tripod.com/MALL.HTM
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| caramel |
[KEHR-ah-mehl, KAR-ah-mehl] A mixture produced when sugar has been cooked (caramelized) until it melts and becomes a thick, clear liquid that can range in color from golden to deep brown (from 320?to 350
출처: www.mychefcoat.com/terms-c.html
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| caramel |
Refers to a burnt-sugar smell and taste in oak-aged Chardonnay from a hotter than usual growing season.
출처: www.valleyvineyards.com/wine_glossary.htm
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| caramel |
the French term for burnt sugar, is used not only as a flavoring but as a coloring in savory dishes as well as desserts. In its most basic form, caramel is made from melting sugar until it is liquified. At this point, it takes on varying degrees of color and obtains its distinctive taste. If cooked too long, it darkens and turns bitter. In the production of candies, other ingredients such as cream are added to melting sugar for a softer result.
출처: www.cooking.com/advice/adgloss.asp
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