Caramelized Quotes

“... If I am correct...
... the secret to this sauce is honey and balsamic vinegar ."
"Got it one, sir! Both ingredients have a mild sweetness that adds a layer of richness to the dish. The tartness of the vinegar ties it all together, ensuring the sweetness isn't too cloying and giving the overall dish a clean, pure aftertaste.
The guide told me that Hokkaido bears really love their honey...
... so I tried all kinds of methods to add it to my recipe!"
"Is that how he gave his sauce a rich, clean flavor powerful enough to cause the Gifting? Unbelievable! That's our Master Yukihira!"
Something doesn't add up. A little honey and vinegar can't be enough to create that level of aftertaste. There has to be something else to it. But what?
"...?!
I got it! I know what you did! You caramelized the honey!"
CARAMELIZATION
Sugars oxidize when heated, giving them a golden brown color and a nutty flavor.
Any food that contains sugar can be caramelized, making caramelization an important technique in everything from French cooking to dessert making.
"I started out by heating the honey until it was good and caramelized. Then I added some balsamic vinegar to stretch it and give it a little thickness. Once that was done, I poured it over some diced onions and garlic that I'd sautéed in another pan, added some schisandra berries and then let it simmer.
After it had reduced, I poured bear stock over it and seasoned it with a little salt...
The result was a deep, rich sauce perfect for emphasizing the natural punch of my Bear-Meat Menchi Katsu!"
"Oho! You musta come up with that idea while I was relaxing with my cup o' chai! Not bad, Yukihira-chin! Not bad at all! Don'tcha think?"
"Y-yes, sir..."
Plus, there is no debating how well honey pairs well with bear meat. The Chinese have long considered bear paws a great delicacy...
... because of the common belief that the mellow sweetness of the honey soaks into a bear's paw as it sticks it into beehives and licks the honey off of it.
What a splendid idea pairing honey with bear meat, each accentuating the other...
... then using caramelization and balsamic vinegar to mellow it to just the right level.
It's a masterful example of using both flavor subtraction and enhancement in the same dish!”
― Yuto Tsukuda, 食戟のソーマ 22 [Shokugeki no Souma 22]

“Hope is like melted sugar, even if it changes the form, it still tastes sweet. And caramelized hope tastes even more delicious..So, under any circumstances, we should keep on hoping for the best”
― Munia Khan

“It's Apicius-Style Duck. Enjoy."
Apicius-Style Duck is a dish said to have been a favorite of a famous seventeenth-century Italian gourmand.
The recipe calls for duck breasts to be roasted and then have the skin side coated in spices and a caramelized honey glaze.
"Look at how the caramelized honey gleams!"
"The layer of spices crusting the outer skin smells amazing too!”
― Yūto Tsukuda, 食戟のソーマ 11 [Shokugeki no Souma 11]

“CARAMELIZED ONION AND ANCHOVY FLATBREAD
Pissaladière

This is a classic at Provençal buffets and apéritifs. It may be the perfect food: sweet, salty, doughy, and portable--- who could ask for anything more?”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes