Nui nā hoʻololi e hanaʻia i ka wā eʻikeʻia ai ka meaʻai i ka wela, kahi hana iʻikeʻia i maʻa mau loa e like me ka "kuke kuke."
A ma muli o ka meaʻai. ʻO nā kinona e like me nā meaʻai a me nā huaʻai e lilo i paʻa a paʻa. Hōʻalo ka lauʻai aʻoluʻolu. ʻO ka liquefy. Hoʻonuiʻo Starches a hoʻonui e like me nā lihi liʻiliʻi.
ʻO nā'ōpelu, nā sugars i loaʻa i nā huakai a me nā huaʻai a me nā huaʻai, e hoʻohuli i ke gula'ōmaʻomaʻo a hana i nā mea hou.
Ke kapaʻia neiʻo ka caramelization, aʻo ka meaʻoiaʻiʻo,ʻo ia ka hana e lilo ai ka puʻu i ka caramel.
ʻO ka hoʻouluuluʻana i ka huliʻana ke kumuʻia e Pyrolosis, heʻano laulā nui o nā loli i loaʻa i kekahi mea i ka wā eʻikeʻia ai i kekahi mau mahana.
ʻO kaʻai ka meaʻai'ē aʻe e loli keʻano o ke kukeʻana, a no ke pyrolosis hoʻi kēia. Aka, o ke ano okoa, me ka io, pyrolosis ke hoouka ana i na amino acids iloko o ka protein (i kapaia o ka hoouka Maillard ). ʻOiai, me nā huaʻaleʻa, pyonglosis e hoʻohālike me nā meaʻai, e hoʻonuiʻia ka caramelization.
I loko o nā mea hoʻomalu a mau mea hōkū paha, pono ka hopena o pyrolosis i nā mahana wela. I keʻano o ke kō maʻamau (holoholo), hoʻomaka ka caramelization ma kahi o 320 ° F (inā he huapalapa, kahi iʻikeʻia i loko o nā hua, nā huaʻai a me ka meli) caramelizes ma kahi liʻiliʻi loa, ma kahi o 230F). Me ka leka Maillard, hoʻomaka ke kapaʻeleʻele ma kahi o 310 degrees.
ʻO keʻano o kēiaʻano, hiki i ka hōʻamalaʻana wale nō ke hana ma kahi hoʻomehana wela wela .
ʻO ia ke kumu no ka hikiʻana o ka wai wela kiʻekiʻe loa i 212F. ʻAʻole i wela ke kinai i nā sugars aiʻole nā protein. No laila,ʻaʻole hiki iāʻoe ke hōʻiliʻili i kekahi mea ma ka hanaʻana ia mea, hoʻohālike, poaching paha iʻole e like me kēlā mea e hoʻopau i ka wai.
ʻO ka hoʻonuiʻiaʻana o ka hoʻouluʻana i ka meaʻahaʻaina, ka mea maʻamau, a me ka palaoa kālua. Manaʻoʻoiaʻiʻo: Inā ua lohe muaʻoe i ka mālamaʻana o kaʻeke palaoa a iʻole he mau huamaʻa nui paha i loko o ia mea aiʻole kekahi mea, maikaʻi, e noʻonoʻo i ka mea. ʻO ia ka papahu likeʻole ma waho o ka berena a ma loko.
Hoʻokahi wale nō keʻano o ka waho i hōʻike ponoʻia i waho i ka ea wela i ka umu, a ua lilo ia i ka caramelize a huli keʻo. ʻO ka paila palaoa i loko o ka papaʻa wale nō i waiho waleʻia i kahi'ē aʻe, kahi i loko o ka wai, a no lailaʻaʻole i loaʻa ke kiʻekiʻe o ka mahana e'ālaʻula ai. Aʻo ka holoʻana o ka caramelization e loaʻa nāʻala hou a me nā mea hou,ʻaʻole ia e hua mai i nā huaʻai hou aiʻole nā meaʻai'ē aʻe. ʻO ka nui o kāuʻike!
ʻO kekahi leʻaleʻa'ē aʻe,ʻo ka hōʻokiʻana o ka momona ka mea e loaʻa ai nā kala gula-ʻeleʻele,ʻoiai e hanaʻia nā kīhāhā french ma ka hoʻokomoʻana iā lākou i loko o ka momona wela. Pehea e maloʻo ai ka wai? I keʻano momona, manaʻoʻia he maloʻo no ka mea i ka hohonuʻana o ka momona,ʻoi aku ka wela o ka momona ma mua o ka paila kohua o ka wai. ʻO keʻano o ka wai i loko o ka meaʻai (ma ka liʻiliʻi ma waho o ia mea) eʻokiʻia, a laila hoʻomaka ka caramelization. ʻO kēlā mau kumumoe a pau āu eʻike ai i ka wā e hele ai kekahi mea i loko o ka hohonu hohonu,ʻo ka wai ka mea e hoʻolapalapa ai ka meaʻai.
ʻO kekahi hana o ka carameliz,ʻo ia ke hana i nā mea hou,ʻo ia hoʻi nā hōʻailona āu e wehewehe ai i keʻano he haʻuki, aiʻole kaʻono, aiʻole kaʻono. ʻO kēlā me kēia mauʻono i loaʻa mai i ka hananaʻana o nā pūlaʻau hōʻaha (ʻo ia hoʻi nā kinetic) e like me nā kumu o ke kaʻina hana pyrolization.
I ka hopena, hiki ke hoʻokaʻawaleʻia kēia mau pūpū a laila hoʻohuiʻia i meaʻai. Keʻikeʻoe i kahi mea i kapaʻiaʻo "nāʻano likeʻole" i ka papa inoa meaʻai,ʻo ia ka manawa e like ai.