I just started experimenting with making caramel. I grabbed a few recipes from online to get the basic ingreds and formulas and set off on the super-basic beginner stuff. I reduced 1 cup heavy cream for a while, then added 1/3 cup of sugar and kept cooking, removing some for tasting as I went. After it really started getting dark (more dark than edible it seemed, but worthy of experimentation) I noticed that an oily substance started forming in the pan! Even more so after it cooled a bit.
now, I'm a bit of a culinary alchemist and love to delve into the mixing of tastes and textures, adding odd ingredients, etc and really want to understand the nature and energy of foods... so on to my question: apparently there is oil in milk? I didn't know this until tonight.
Can anyone explain the details of the oil in the milk? is it broken down fat? how is it used, how would you use this to make caramel better? Does milk/cream ruin at a certain temperature, etc. ANY information on this is appreciated. If you think it's too sciency or too much Chemistry please go on ahead with it! I'm all ears!
btw, this is my first post ever on cheftalk! Happy to be here; I'll do an intro soon :)