Caramelization is a beautiful thing. Quite honestly, I don’t really understand how someone can NOT like what it does to food. I think caramelization is a technique that elevates the flavor of food in special way.I’m fascinated by the process. When I slice onions, and place them in a medium hot pan with a type of fat (usually olive oil) – the begin by “sweating”. Ever see a recipe that calls for that? Just think of the onions when they are translucent. You can stop the process there – and add whatever else the recipe calls for, and you would achieve a certain type of flavor. Usually sweet, and mild. However, for an even deeper, more complex flavor – you keep going…
Keep the process going until – essentially the “sweat” evaporates and the natural sugars in the onion (in this case) start the browning, or caramelization process. You can stop when it turns that beautiful caramel color – or you can even keep going until you reach the “charred” state.
I doubt that this is even a true cooking technique, but I have seen it in many restaurants I have worked through and on many menus. I have heard many discussions about how this cannot be very healthy for you. (oh.. but tastes so good) I think the concern is primarily on an outdoor grill – where the flames can touch the food and produce high amounts of carbon.
I’m not food scientist, just someone who’s really passionate about food – and this recipe. (Which happens to be cooked on an outdoor grill)
Beef shoulder steak