What You Need to Know
Infrared photons (800–2500 nm) are absorbed directly by surface sugars, raising temperatures to 200–300 °C within seconds. This accelerates dehydration and the intramolecular rearrangements that generate hydroxymethylfurfural, furfural, and polymeric caramel pigments, while limiting bulk Maillard reactions due to lower interior temperatures.
Steps
- 1.
Japanese Yakimono (Japan): Creates signature glaze on fish and vegetables
- 2.
French Crème Brûlée (France): Forms the characteristic caramelized sugar crust
- 3.
Turkish Şekerpare (Turkey): Produces uniform caramelization on syrup-soaked pastries
The Science
Primary Reaction
Caramelization of sucrose and other reducing sugars