Sugar-colored frying technology;
1. Oil or water as flux.
People often ask whether to fry sugar with water or oil. In fact, both water and oil can be fried in sugar color, because the caramelization reaction of sucrose occurs in the heating process, and the sugar color has nothing to do with water and oil, so there is no difference between using water and oil, except that oil is generally faster (oil conducts heat faster), and water is slightly slower and has an evaporation process.
Second, stir fry with a small fire
Stir-fry the sugar color with a small fire, because the fire will make the caramelization reaction uneven and inconsistent, and the made sugar color is deep and shallow, the burnt part is easy to be bitter, and the shallow part is not completely caramelization, which is sweet. So the caramel color must be fried slowly.
Third, the second whitening.
After the sugar is completely melted, caramelization will occur, which will turn white for the first time, bubble evenly and disappear quickly. The sugar color at this time belongs to tender sugar color. Continue heating, turn white for the second time and add water. This is because the sugar color is completely caramelization, and the sugar color is moderate.
Fourth, heat water.
After the sugar is completely melted, the temperature is higher. If the temperature difference is too large after adding cold water, it is easy to explode sugar color. If the fried sugar is more colorful, it is a very dangerous thing. It has happened many times that the sugar color hurts the chef, so it is necessary to heat the water and take protective measures.
Sugar color is a very important toner for chefs, and it is also the simplest basic skill for chefs. Everyone must learn it well, make good use of sugar color and cook dishes with good flavor and shape.