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.
It literally isn’t just burnt sugar… That is like calling anything cooked “just burnt”. Also, caramel usually has butter and cream in as well, so it’s even worse than that. “I hate cake, it’s literally just burnt flour”.
You’re a loon and your opinion is hot garbage.
Burnt sugar does not = caramel.
This post is invalid.
All kinds? They range in consistence.
Most important question. I’ve ate caramel ranging from melts in your mouth to your teeth explode and the consistency is a huge factor in the enjoyment.
okay, but it’s the yummiest burnt sugar ever!
Homemade toffee is one of the most delicious substances on the planet.
Goat milk caramel, oooooh so delicious.
Yes soft caramel is sticky but the flavor is amazing. Magically changed by heat from just butter and sugar and cream to caramel.
Any cookie with butter and sugar has a similar toasted sugar flavor. It’s a foundational flavor in cooking.
Thank you for you absolutely trash opinion on this delicious food. Perfection.
Same opinion for butterscotch or nah?
Not OP but yes, I think it’s also gross
Butterscotch is even worse than caramel.
Fuck you Butterscotch is rad, but also good on you for being consistent regarding your burnt sugar opinions.
OP mad because they got caramel on their fingers.
I agree.
Upvoting for an actual unpopular opinion, you psychopath
What about a caramel sauce, like on Ice cream? It’s sticky like any other syrup, but not in the way that gets stuck in teeth. Curious if it’s also the flavour or mostly the texture.
It’s the flavor and the texture. You just described a way to ruin ice cream, btw :P
got my upvote. I love a good bullseye.
I wholeheartedly disagree but congrats for having an actual unpopular opinion.
It’s an incorrect opinion, not liking caramel is fine but caramelization is chemically completely distinct from burning. That’s like saying you only like sushi because cooked fish is just burnt fish
That’s like saying you only like sushi because cooked fish is just burnt fish
Funnily enough, I (the top rebutter here) come from a culture in which we cold-cook fish, rendering it impossible to burn.
Ceviche, baby.
Truly unpopular.
Caramel, especially salted caramel is really good.
I think salting caramel makes it especially gross and won’t eat salted caramel at all.
Serious question. When you have a steak, or any piece of meat really, do you try to make sure it doesn’t get an color when it cooks? A lot of what’s happening is the same (heat converting sugars and things into other compounds that our brains like)
I’m not OP but I don’t like a seared steak, I don’t like char, if it wasn’t for micro plastics a sous vide steak would be my preference if I ate red meat
I’m a vegetarian so that sounds horrible to me either way!
This is a misconception. The Maillard reaction is distinct from caramelization. The two processes occur at different temperatures and involve different inputs. Caramelization can occur with sugars alone, whereas the Maillard reaction requires amino acids (such as from proteins).
TIL! So (in general) it goes maillard reaction -> caramelization -> pyrolysis as temperatures increase?
Yes. Maillard reaction occurs between 140C and 165C, accelerating as the temperature rises. Caramelization occurs above 170C.
Since there isn’t that much of a temperature difference between these stages, and because something with the very complex chemistry, shape, and structure of food is difficult to heat evenly, in real cooking you’ll get Maillard browning and caramelization happening at the same time in different parts of the food. You can of course increase the amount of caramelization by using a sugar-based marinade or sauce, and this is why barbecue sauce is so popular!
