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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[–] 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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