| caramel |
sugar or syrup heated slowly until it develops a rich brown colour.
출처: www.great-cooking-made-easy.com/glossary-A-C.html
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| caramel |
The rich, slightly burnt and fudge-like smell and taste of wines such as Madeira.
출처: www.lovewine.org/
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| caramel |
An aromatic sensation created by a moderately volatile set of sugar carbonyl compounds found in coffee's nose that produce sensations reminiscent of either candy or syrup.
출처: www.surfcitycoffee.com/html/coffee_lingo.html
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| caramel |
Sugar used to add color and alcohol content to beer. It is often used in place of more expensive malted barley.
출처: www.fosters.com.au/enjoy/beer/beer_glossary.htm
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| caramel |
Cooking a sugar syrup to the point where all the water has evaporated and the sugar begins to burn results in caramel. The sugar begins to colour when it reaches about 325 degrees Fahrenheit. Caramel can also be made by the dry method, where no water is added before cooking. This is a faster method as it eliminates the evaporating time but requires more attention to avoid burning. Caramel sauce is made with the addition of whipping cream and butter. ...
출처: www.dufflet.com/html/freshCollection/glossary.asp
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