When it comes to food, there is really only one thing that ultimately matters: taste. In a kitchen applying heat, seasoning, and different techniques all contribute to how a product will taste. But what if we didn't have our arsenal of spices and herbs? What if you are not the greatest cook and versed in multiple cooking techniques? How then do we get a product to still taste great?
To do this, we must understand that every ingredient has its own flavor. Even without seasoning or technique we can make any product taste better by using its own natural flavor and its fundamental reaction to heat. In simple terms, when you apply enough heat to food for enough time, reactions occur. These reactions change the natural flavor of that product. We typically refer to these reactions as caramelizing, as is the case with vegetables, or browning, as is the case with meats.
Caramelizing vegetables is one of the best ways to optimize flavor. Its a simple process too. You need only a hot pan, some oil, and your vegetables. Once your pan and oil are hot, add your vegetables and stir occasionally. What is happening? Well, all vegetables contain starch. At a certain point, the starches in the vegetable begin to gelatinize. When this happens, the vegetable begins to soften and strands of sugar molecules get released. These sugar molecules then come in contact with heat and start to cook. Ultimately, these sugars begin to start the process of burning. As they are "burning", these sugars take on different stages of color. This is why you may see a recipe call for a lightly caramelized onion or a deep caramelized onion.
Red Onions..Hot pan..No caramelization
Now understand that not all vegetables caramelize at the same rate or as well as others. This is why you never see a recipe calling for caramelized kale. Could you do it? Sure, but it would probably take more time then you want to spend, and it may not taste all that great. This is also why you almost always add vegetables in stages when caramelizing. Usually starting with the items you want to have the most caramelization and ending with items you want to have the least amount of caramelization. Also, if there is anything that will make caramelizing difficult if not impossible it is overcrowding the pan. Notice how much space those onions have? you will need all of it. Keep your pans uncrowded, and your onions happy.
Oh, you're not interested in vegetables? Well visit back shortly and we will discuss the process of meat caramelization. Until next time. Eat well. Play hard. Give back.
Caramelized red onions...un caramelized carrot and celery
Deep caramelized red onion...lightly caramelized celery and carrots.
