Okay: So, being the Masterchef fan and unwitting professional cook, I have been experimenting with dry caramel lately to add some pizzaz (sp?) to desserts.
The idea with dry caramel is that you start with a bit of white sugar dry in the pan on heat. As it begins to melt and go golden, you add some more white sugar and toss it around until it gets melty again. Then you toss in more white sugar and so on until you have a molten golden mass.
The reason that a dry caramel tastes so good, it seems, is that you bring the sugar up to the caramelization point, but then knock the temperature back by adding more sugar. Then you bring it up to the caramelization range again, allowing the reaction to occur again throughout the mass before knocking it back down again. The result is a mass of molten sugar where a LOT of caramelization has happened but not much burning. Flavour flavour flavour!!!
Related to coffee, straight away I perceive the problem of moisture loss in any scenario where you draw out the roast. On the other hand, you could potentially start roasting at a higher heat, getting within spitting distance of 2C by 7 minutes before knocking in some fresh cool beans and letting things cool down for a while... if you could keep it from getting back to the edge of 2C until about 22 minutes without baking the beans that had been in there from go... maybe an excellent caramelization would result??
Comments?
The idea with dry caramel is that you start with a bit of white sugar dry in the pan on heat. As it begins to melt and go golden, you add some more white sugar and toss it around until it gets melty again. Then you toss in more white sugar and so on until you have a molten golden mass.
The reason that a dry caramel tastes so good, it seems, is that you bring the sugar up to the caramelization point, but then knock the temperature back by adding more sugar. Then you bring it up to the caramelization range again, allowing the reaction to occur again throughout the mass before knocking it back down again. The result is a mass of molten sugar where a LOT of caramelization has happened but not much burning. Flavour flavour flavour!!!
Related to coffee, straight away I perceive the problem of moisture loss in any scenario where you draw out the roast. On the other hand, you could potentially start roasting at a higher heat, getting within spitting distance of 2C by 7 minutes before knocking in some fresh cool beans and letting things cool down for a while... if you could keep it from getting back to the edge of 2C until about 22 minutes without baking the beans that had been in there from go... maybe an excellent caramelization would result??
Comments?

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