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Question of the Week / Re: QotW - 12.01.15 - Why does caramel cooking temperature rise in steps?
« on: 09/01/2012 14:54:36 »
I hypothesize that there is an ongoing endothermic chemical reaction that stalls the continual rise of temperature. The question is which of the ingredients are reacting and transform the sugars to caramel.
Eric Terman
Eric Terman