Caramel isn't a flavour, it's just burnt sugar. I don't care for it. It's sticky and unpleasant and I would rather it not be in my desserts.

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[–] 128 points 3 months ago* (last edited 3 months ago) (2 children)

Massively faulty premise. The point isn't to burn sugars but to heat them slowly so as to bring about (wait for it) caramelization.

Quite aside from producing sweets, this is one of the most critical chemical reactions in cooking(†), used in any number of popular, classic dishes.

EDIT: (†) and arguably even in human evolution, believe it or not.

Upvote that your whole premise sucks. πŸ™‚

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  • [–] 2 points 3 months ago (1 child)

    Quite aside from producing sweets, this is one of the most critical chemical reactions in cooking(†), used in any number of popular, classic dishes.

    I would disagree and say it's the Maillard reaction which is similar but different from caramelization.

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