 Isomalt Caramelization
You bet Pan. Can always count on good ol CH to come through eh. Well Ch, let me ask this question of you. If it will not caramelize then at what temp would you cook it to? And will it stay clear even at high temps? All this sugar chemistry is getting confusing guys, its easier just to boil it and pull it or pour it. But hey if you are a chef you have to understand your ingredients and how they interact with other ingredients. I am no chef but thats the way I see it.Hey CH, I am taking notes on your lectures here they are pretty good, ever thought about teaching?
Last edited by cakerookie; 10-19-2005 at 05:40 PM.
Reason: Forgot something
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