Cooking

In Praise of Caramelization

I used to be afraid of burning my food. I could cope with just a hint of browning, and no more. Certainly no one wants to eat burnt onions! And though I’ve read Harold McGee’s eponymous tome On Food and Cooking,¬†which is the accepted authority on the science of cooking, and I know that intellectually… Continue reading In Praise of Caramelization