MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-07-2016, 06:18 PM   #16
Fwismoker
somebody shut me the fark up.

 
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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I do the most natural sugars but the caramelization temps matter also....see this

Different sugars caramelize at different temps, and the exact temp can vary depending on how pure the sugar is. Caramelization of fructose (fruit sugar) begins at about 230°F, and most other common sugars such as sucrose, or table sugar, start to caramelize at about 320°F. Boiling sweet sauces or exposing them to flame can create a caramel undertone, and browning sweet vegetables like onion or corn, can add depth to their flavor. Think grilled onions.
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