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Random Food Fact

Caramelization is when sugar breaks down in the presence of high heat. This breaking down process is called pyrolisys. When sugar caramelizes it produces dark color and a multitude of complex flavor compounds. Caramelization can start from 230F (110C) to 356F (180C) depending on the sugar. Caramelization is slowest at neutral PH (7) but can increase in extremely acidic or alkaline conditions.
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The last Friday of September is Vegan Baking Day. A day to spread vegan baking by sharing tasty eats with your community!

Top 25 Recommended Food Books

Modernist Cuisine
On Food and Cooking
Ideas in Food
Cooking for Geeks
The Science of Good Cooking
The Science of Cooking
The Kitchen as Laboratory
Culinary Reactions
The Flavor Bible
Alinea
Ratio
Baking Illustrated
How Baking Works
Molecular Gastronomy
The Bread Baker's Apprentice
Taste What You're Missing
Neurogastronomy
Taste Buds and Molecules
The Spice Lover's Guide to Herbs and Spices
The Oxford Companion to Wine
The Way to Make Wine
The Oxford Companion to Beer
Radical Brewing
Chocolates and Confections
The Art of Fermentation