| 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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| caraway |
Finely cut leaves and flat, greenish-white flower heads resemble those of carrots. Seeds have been reputed to aid digestion, strengthen vision, improve memory, cure baldness, stop a lover
출처: www.newitalianrecipes.com/herbs.html
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| carat |
A unit of measure used to determine the weight of gem stones; one carat equals 200 milligrams.
출처: faculty.uwstout.edu/hunts/art415002/glossary.shtml
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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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