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CARAMELIZED

With the proliferation of television channels inherent in the liberalization of telecommunications market and taking advantage of the prodigious wealth of world-class renowned chefs have been and there are many culinary professionals who have enjoyed the opportunity to spread and popularize the already large and rich English cuisine through the virtual window is television.

each with its particular idiosyncrasies have tried the large kitchen of the Michelin-starred restaurants and bells, reach our hogares.Ahí are the rich, rich and on the basis of simpa Arguiñano that has become one of the funniest jokes castellano.Arzak language, Subijana, Arola and others also have given to converse with the viewer through what they do best, cooking.

highlighted by José Andrés added to its original freshness, warmth and closeness that was evident in each of their spaces televisivos.Previamente the development of prescriptions personally conducted the purchase of the ingredients was going to prepare in your own kitchen looked casera.En each program assisted by a known character, while helping Andrew in the preparation of the dishes, had a lively conversation punctuated by astute comments, all within an atmosphere of frank and cheerful strain that crossed the screen to transcend into the living room of our homes.

was Andrew who first heard the word caramelization. The candy does not stop to be a composite created from sugar refined sugars and other substances under high temperature and then solidificadas.Lo did not know is that a similar process is responsible for certain foods subjected to high temperatures of cooking or frying in oil or other oxidizing agent, to acquire those tones roasted flavors so characteristic such as pleasing to paladar.Ahora is that when fry, braise, sauté, gilded, minced onion charred what we are doing is causing the oxidation of the sugars in the onion, adding its caramelization. Perhaps

people sometimes we also need to caramelize, which oxidize sugars to our degustados.Supongo to be the amenity that we tried Andrés in half an hour can be considered somehow a caramelization afectiva.La question is: What is it that more and better you caramelize?. propuestas.Por if you are accepted may be helpful .

Greetings.