The Learning Chef and Stagger Lee Goods are proud to bring you May’s 2019 Contest “The Art Of Caramel.”
Sweet, sticky, luxurious, and versatile we celebrate one of the first confections to exist; Caramel. Caramel has many faces: sauces, syrups, candies & toffee are only just a few with their applications vast.
Submit us your best plate and make caramel a star! The Winner will receive a Stagger Lee Apron and IG promotion.
The process of caramelization consists of heating sugar slowly to around 170 °C (338 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor. Caramelization is the removal of water from a sugar, proceeding to isomerization and polymerization of the sugars into various high-molecular-weight compounds. In modern recipes and in commercial production, glucose (from corn syrup or wheat) or inverted sugar is added to prevent crystallization, making up 10%–50% of the sugars by mass. “Wet caramels” made by heating sucrose and water instead of sucrose alone produce their own invert sugar due to thermal reaction, but not necessarily enough to prevent crystallization in traditional recipes.
The word “Caramel” comes from Late Latin calamellus ‘sugar cane’, a diminutive of calamus ‘reed, cane.’
Details of entry —
All entries must be entered into The Learning Chef’s photo album May 2019 —
“The Art Of Caramel”
One (1) entry per contestant.
All entries must be plated or plattered.
All entries must have a description.
Voting will take place on the 27th of May 2019 at 12:00 AM PST
Semi-finals will be voted on the 29th of May 2019 at 12:00 AM PST
You can learn more about caramelization here: