Why would caramel cooking temperature go up in stages?

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Offline thedoc

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John Wenham asked the Naked Scientists:

The phenomenon mentioned on the radio show [sudden increases in temperature when cooking caramels] would almost certainly be due to either a solid ingredient reaching its melting temperature or a liquid ingredient reaching its boiling temperature. Either way, at these temperatures the heat supplied is consumed breaking the forces that hold the molecules together instead of increasing the kinetic energy of the molecules (which equates to making them hotter).

Best regards,

John Wenham

Retired Head of Science Faculty

What do you think?
« Last Edit: 14/08/2012 11:30:01 by _system »