Caramel isn’t a flavour, it’s just burnt sugar. I don’t care for it. It’s sticky and unpleasant and I would rather it not be in my desserts.
Caramel isn’t a flavour, it’s just burnt sugar. I don’t care for it. It’s sticky and unpleasant and I would rather it not be in my desserts.
I don’t like caramel desserts, but this is just culinarily incorrect. It’s not burnt sugar, it’s sugar that’s undergone a millard reaction. This is how many many foods are also prepared, and what makes them delicious.
Carmel isn’t burnt sugar any more than a seared steak is burnt meat.