Alphapuggle PieFedCaramel is trash 🗑️
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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.
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congrats, now that is an unpopular opinion. caramel is so awesome, it has its own verb
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Massively faulty premise. The point isn’t to burn sugars but to heat them slowly so as to bring about (wait for it) caramelization.
Quite aside from producing sweets, this is one of the most critical chemical reactions in cooking(†), used in any number of popular, classic dishes.
EDIT: (†) and arguably even in human evolution, believe it or not.
Upvote that your whole premise sucks. 🙂
I would have expected a user named JohnnyEnzyme to value the denaturation of proteins during heating higher than some boring carbohydrates making some polymerisation reactions. ;-)
Ugh.
I took NUTR101 and CHEM102 a long time ago, and never Food Science / Chemistry 101.
Consider me your dumbass. :D
I would disagree and say it’s the Maillard reaction which is similar but different from caramelization.
Multiple things can be true, and often are.
Upvote for a truly unpopular opinion!
Also, your description of caramel is incorrect, caramel is caramelized sugar. But that doesn’t effect you not liking it!
It’s an incorrect opinion, not liking caramel is fine but caramelization is chemically completely distinct from burning. That’s like saying you only like sushi because cooked fish is just burnt fish
Butter, cream, salt are all a huge part of the flavor too. Also, its a Maillard reaction, not oxidation. So, not only is your opinion unpopular, it is also objectively false.
Butter, cream, salt, and sugar are already in the vast majority of desserts. You do not need more of this! Onions should be caramelized, sugar should not be. This is my unpopular opinion. Someone like you disagrees. We get it
Mmmhh but akshully, when you caramelize onions, you’re technically caramelizing the natural sugars in the onion ☝️🤓
Wow looks you paid attention in year 8. Good job
You need to wear that unpopular opinion cape proudly, not be defensive. Although, it kind of makes it more fun for us, so carry on.
Yeah what this guy said. It’s okay not to like caramel, I’m not gonna force it down their throat or mock them for their tastes. But omg what’s with the abrasive attitude!
I’m not the best at online messaging but my tone was intended to be jokey!
Shame you didn’t
It’s not that they are disagreeing with your opinion, so much as they are correctly pointing out that caramel is not burnt sugar. It’s like saying that a cake is burnt flour. It’s wrong and stupid.
https://i.imgur.com/M3lW0nl.gif
Yep. This is unpopular.
Bourbon, banana, maple, caramel, vanilla… they all dance around a midpoint flavor of the gods.
Maple, Banana, and Vanilla are all natural flavors I enjoy. Bourbon is an American creation I don’t care for and caramel is burnt sugar. Those things do not belong in the same group.
Caramel is by definition not burnt sugar, though. Literally different things.
More bourbon bananas foster for me!
If you burnt your sugar you blew past the caramel stages
Damn a real unpopular opinion
Nah sugar is just undercooked caramel!
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.
Burnt sugar does not = caramel.
This post is invalid.
I have noticed lately that commercially available caramel doesn’t taste like caramel anymore, it just tastes sweet
Yea, definitely right about the commercial chemical machine-shat shit. Capitalism is really showing its true colors lately…
It can also be burnt milk fat, such as Dulce Leches.
Dulce de leche. It’s Spanish.
I agree, just like toffee and butterscotch. They’re all trash.
I wholeheartedly disagree but congrats for having an actual unpopular opinion.
Fuck you! Agree upvote.
If you burn the sugar, it most assuredly is not caramel. It’s also not usually just melted sugar but a mixture of melted sugar, salt, butter, and heavy cream.
Truly unpopular.
Caramel, especially salted caramel is really good.
I think salting caramel makes it especially gross and won’t eat salted caramel at all.
Definitely unpopular by any metric!
I’ll add to the list of folks explaining that the way you describe caramel isn’t accurate, as there is a difference between burnt sugar and caramel.
I’ll also add my own bit of opinion that not all caramel is equal. When made on the cheap, particularly in commercial sized batches, it’s way less likely to be anything other than why you say you don’t like it: sticky and unpleasant. Shitty caramel is most often not even caramel, it’s a flavored and thickened syrup, which will have only scant flavor beyond being cloying.
You probably wouldn’t like good caramel either though, So I won’t waste your time or mine explaining how to make it. But suffice it to say that if it’s homemade, you have much better control of the results, and thus a better chance of it being good.
I agree.
All kinds? They range in consistence.
Most important question. I’ve ate caramel ranging from melts in your mouth to your teeth explode and the consistency is a huge factor in the enjoyment.
What about a caramel sauce, like on Ice cream? It’s sticky like any other syrup, but not in the way that gets stuck in teeth. Curious if it’s also the flavour or mostly the texture.
It’s the flavor and the texture. You just described a way to ruin ice cream, btw :P
Same opinion for butterscotch or nah?
Butterscotch is even worse than caramel.
Fuck you Butterscotch is rad, but also good on you for being consistent regarding your burnt sugar opinions.
https://en.wikipedia.org/wiki/Butterscotch
Not OP but yes, I think it’s also gross
Someone has never had caramel ice cream, I see.
I’d say 90% of caramel is gross, you being correct or not about it being but sugar is irrelevant to the fact most caramel is gross. Flavored soft cream caramel can be good though. Salted caramel is disgusting, it’s the worst type of caramel to me by far.
Wow, I’m not the only one
Heathen.
Mmmm burnt sugar…
This is the correct opinion, so am I supposed to downvote?
Caramel tastes like shit, has awful consistency, and it gets stuck in my teeth. I hate caramel.
yes. you upvote if you disagree to get the most unpopular opinions to the top and downvote if you agree because its not really an unpopular opinion.
Thank you! I knew I was not the only one!
I also strongly dislike caramel! Maybe we can start a club.
Serious question. When you have a steak, or any piece of meat really, do you try to make sure it doesn’t get an color when it cooks? A lot of what’s happening is the same (heat converting sugars and things into other compounds that our brains like)
I’m a vegetarian so that sounds horrible to me either way!
I’m not OP but I don’t like a seared steak, I don’t like char, if it wasn’t for micro plastics a sous vide steak would be my preference if I ate red meat
Apparently my question was partially invalid anyway, see the reply about maillard vs caramelization.
This is a misconception. The Maillard reaction is distinct from caramelization. The two processes occur at different temperatures and involve different inputs. Caramelization can occur with sugars alone, whereas the Maillard reaction requires amino acids (such as from proteins).
TIL! So (in general) it goes maillard reaction -> caramelization -> pyrolysis as temperatures increase?
Yes. Maillard reaction occurs between 140C and 165C, accelerating as the temperature rises. Caramelization occurs above 170C.
Since there isn’t that much of a temperature difference between these stages, and because something with the very complex chemistry, shape, and structure of food is difficult to heat evenly, in real cooking you’ll get Maillard browning and caramelization happening at the same time in different parts of the food. You can of course increase the amount of caramelization by using a sugar-based marinade or sauce, and this is why barbecue sauce is so popular!