Why does white sugar change color after stir frying in oil?

A pinch of sugar. As the hot oil melts at high temperatures, the color gradually turns dark brown over time, mainly caramel.

chemical reactions are taking effect. Although in our eyes, white sugar gradually melts at high temperatures, the fact that here the conduction of heat does not lead to a phase change of sugar, but rather breaks it down into something new - caramel. White sugar is gradually dehydrated at high temperature (difficult to determine, some are only 165, some need 180), from solid to liquid, but it will not evaporate into a gaseous state like water, but produce dehydrated polymerization products - caramel, and partial decomposition products (mainly aldehydes and ketones), and some decomposition products will form some dark substances by further condensation and polymerization.

Finally, a mixture of these two types of products together contributes to the final sugar color.

of the formation. A typical caramelization reaction usually begins with a thick syrup, then slowly turns pale yellow and then gradually turns black-brown. It tastes sweet at first, then slowly develops a sour and somewhat bitter taste, with a rich aroma.

The longer the sugar is boiled, the less sweetness remains, the darker the color, and the more bitter the taste.

The reason why white sugar will change color after stir-frying in oil is mainly due to the caramelization reaction.

At high temperatures, the sugar molecules in the white sugar will dehydrate and polymerize to form caramel. This process is a characteristic reaction of sugars in response to heat and acid, resulting in caramel colors, flavor compounds, and volatile compounds.

Due to the different rates of caramelization reactions for different types of sugars, such as pure sugar, glucose, and granulated sugar, the time required for transformation will vary under the same processing conditions. In addition, the longer the heating time during the transformation process, the darker the color.

During the stir-frying process, the sugar undergoes a caramelization reaction under the action of heat and acid, causing its color to change to a dark brown.

The heat is too high. Stir-fry the sugar color with the minimum heat, and keep stir-frying until it is amber.

Introduction

Stir-fried sugar color is a color that uses sugar to make food present during the frying process. The amount of oil should not be large when stir-frying sugar, but only play the role of moistening the pot. The amount of water should be about the same as sugar, or slightly less.

Generally speaking, the last few seconds are a little difficult to master, in fact, the heat is difficult, the sugar does not melt into the oil early, the color is not enough, it is pasty when it is late, and it tastes bitter, just try more. After all, it has to be practiced, and no one can get it right the first time.

There are three ways to fry sugar, one is to fry in oil, the other is to fry in water, and the third is to fry in water and oil. When frying sugar, be sure to add boiling water (remember not to add cold water) after the sugar liquid is tender or the sugar is in a color-colored state.

The heat is too high. When the heat is too large, the color of the fried sugar is easy to change to frosting, start to turn on the high heat, then turn to low heat, fry until brownish, turn off the heat immediately, otherwise it will fry the paste, affecting the taste. It is best to use warm water when stir-frying, if you use oil, the ratio of oil and sugar should be controlled at 3 to 2, turn the bottom of the pot in time to prevent frying, fry for about five minutes, turn off the heat and take it out.

Sugar color is very versatile in restaurants. Being able to boil sugar is a basic cooking skill as a chef. Most of the braised dishes and marinated products use sugar to increase the red and bright color.

The sugar color is not boiled well, often in the control of heat and time, not mastered well. Let me share with you in a few steps to understand how you can boil a pot of standard sugar color.

The color of boiling sugar is divided into two kinds of frying methods: oil frying and water frying, and the types of sugar can be mainly divided into two categories: white sugar and rock sugar. The color of fried sugar in oil is easier to grasp than that of fried sugar in water; The color of the sugar boiled out of rock sugar is the best, followed by white sugar, but it is easier to boil sugar color with white sugar.

It is recommended to use oil to fry, the heat is slightly up, and the frying sugar color is originally a charring process, but the degree is grasped, and after a little while, it will be pasted.

1. Sugar color is also known as caramel color.

We are all fried with rock sugar, first put a little oil in the pot, pour in the rock sugar after the oil is hot, you can start to high heat, and after the sugar is basically melted, change to low heat and slowly boil and stir slowly, because the consistency of the sugar is too thick and the temperature can not dissipate heat, so the temperature in the pot is very high, and when the sugar is boiled to black and red, you can add water.

2. Regardless of whether you add boiling water or cold water, the water will bubble as soon as it is put into the pot. This is because the temperature in the pot is too high, and the caramel will gather when it encounters water, which is a normal physical reaction. However, do not turn off the heat at this time, but continue to cook on high heat until the caramel is completely melted.

This makes it possible to add color to the brine and add color to the food ......and so on. Note that when adding water, it is best to keep a certain distance from the pot for safety.

3. Pay attention to the color of fried sugar.

Don't have too much oil, shake the bottom oil evenly in the pot, and a little oil will do. To fry the sugar color, you need to add boiling water, hot water is OK, and add it little by little away from it! Don't use cold water, if you add cold water, the color of the hard-boiled sugar solution will be stirred back, and it will solidify and form small particles.

Second, the temperature difference between hot sugar and cold water is too large, which will hurt people.

According to the few times I have experience, it will burst the pot, but the boiling water is obviously more drastic, but all the strategies, including a few chefs I asked, told to add boiling water, on the grounds that the temperature difference between adding cold water is too high.

From the analysis of physics, the temperature difference affects the thermal expansion and contraction.

Bar The water is almost negligible Isn't it because the water added boils instantly when the syrup and oil meet high temperature Then obviously adding boiling water This process will be easier and more intense, and the last step of frying sugar color will be added to the water twice as less than the skin Controlling the water temperature and stirring can make the oil explosion process less violent.

Is it the principle of oil explosion, I misunderstood it with middle school knowledge, is it more dangerous to add warm or cold water to the pot because of the temperature difference between hot and cold?

Because the pot itself is very hot, the hot water quickly reaches its boiling point and produces a large amount of water vapor.

The water vapor evaporates and rises, but it is hindered by the syrup formed by oil and water, so the water vapor will break through the barrier and evaporate and cause the phenomenon of bursting.

That's because you add too little water, and the temperature of the cut oil is too high, it can't be lowered, if you boil the sugar color of a dish, you don't need to add water, just put the main ingredients in and fry them together.

It doesn't matter if it's fried with rock sugar or with white sugar.

Stir-frying, all for the sake of color and freshness. If you say which one is better, it mainly depends on what kind of dish it is. Stir-fry sugar color.

It's still fried more with rock sugar. If you don't talk about oranges and rock sugar, the same goes for white sugar. Although the fried sugar color is mainly for the sake of adding to the beauty of the color, there is still a sweet taste. However, after the rock sugar or white sugar is fried, the sweetness will not make people feel tired, and it is the best place.

1.The color of the white sugar fry is darker than the rock sugar fry, and the sweetness is also very important. If you are making dark dishes such as braised vegetables and sauerkraut, you should still stir-fry them with sugar.

Stir-fried sugar with rock sugar is more suitable for light-colored dishes, such as sweet potatoes, apples, bananas, etc., for dishes that need to be frosted, fried with rock sugar, the taste is not greasy, and the color is very attractive.

2.Fry the sugar and oil together, fry the oil and sugar together in the pan, stir-fry slowly over low heat, stirring constantly, the pot first bubbles out of the big bubbles, until it becomes a small bubble, the color is reddish-brown, add hot water, so that the color of the sugar works. Sauté the sugar color with rock sugar.

Put the hot water and rock sugar together in a pot and stir-fry over low heat, stirring constantly. There are big bubbles in the pot, brushed.

3.Rock sugar fried sugar color is suitable for brightly colored and brightly colored ingredients, such as apples, potatoes, bananas, water chestnuts, etc. The color of the sugar fried with rock sugar should be light in color and high in transparency, which can make the finished product more beautiful, delicious and delicate.

With a refreshing taste. Sugar coloring is easy to use for coloring large fish and meat. Sugar is heavier in color, which can make the taste of food fuller and more layered.

For example, hidden hoof, braised pork, braised fish.

Beef, chicken, and duck are all suitable for white sugar.

4.Rock candy is large and has a fresh and smooth taste. It should not be fried in oil, it should be fried in water. Sugar.

Has a strong sugar taste. After frying, the color should be dark and fried in oil. It is also a low-to-medium calorie.

Whether the sugar color is fried with rock sugar or white sugar, the key depends on what kind of dish it is, braised vegetables and braised vegetables.

In other words, most meat dishes are fried with sugar. Fruits are best fried with rock sugar, which not only tastes good, but also has a light color and looks good.

It is recommended to use rock sugar for stir-frying sugar. Because the color of rock sugar will be brighter, easier to color, and good-looking.

It should be rock sugar, because the sugar taste of rock sugar is not too high, and it can also fry the sugar color faster, but it takes a long time for white sugar.

Is it used to fry sugar with celery sugar or rock sugar? Why is it suspicious? In fact, rock sugar and white sugar are fine, but they need to be for different dishes.

If you simply color the dish and add the sugar flavor of the dish, you can use white sugar. If you want the soup to be thick and extremely reddish, then use rock sugar.

Summary. Find out for you, why the color of fried sugar does not change color: it may be caused by the lack of time to fry the sugar color. Increase the time of frying sugar color, white sugar at first becomes white frost, then becomes sesame oil color, and then bubbles, when the foam changes from large bubbles to small bubbles, the sugar color is fried at this time.

Find out for you, why the color of fried sugar is not discolored: it may be caused by the lack of time to fry sugar. Increase the time of frying sugar color, white sugar at first becomes white frost, then becomes sesame oil color, and then bubbles, when the foam changes from a large bubble to a small acacia cover bubble, the sugar color is fried.

Stir-fried sugar color points: The heat of fried sugar color is not static, if the sugar will be batter at the bottom of the pot and there is sure that the sugar is enough, please remove from the heat (or turn off the heat) when the foam is just foamed, and immediately temper and cut the material when the foam changes from large bubbles to small bubbles. The most important thing is only the last few seconds after foaming, and it is best to prepare the ingredients and put them in the pan a few moments before all the sugar is completely foamed.

The whole process of frying sugar should be stirred constantly with a spatula to prevent sticking to the pan and pasting the pan. When frying sugar, Xunhuai must add mu of Suiyou boiling water (remember not to add cold water) after the sugar liquid is tender or the sugar color is in a state. Fried sugar in oil has a certain dangerous potato nature, and children should not operate it.

In addition, it is easy to fry the pan when the sugar is fried and the meat or vegetables are served, so be sure to drain the water on the ingredients. The salad oil at home is pure in color and does not produce bubbles during heating, so it is most suitable for stir-frying sugar.

The proportion of sugar and oil in the color of the fried sugar should not be large, but only play the role of moistening the pot. The amount of water should be about the same as that of sugar, or slightly less. Based on my years of work experience, the ratio of fried sugar is 250 grams of sugar, 200 grams of water and 25 grams of oil.

In fact, the amount of water used is not too important, if you add less water, you can boil it for a while, and if you add more, you can boil it for a while, so that the excess water can volatilize. If you want to boil for a little longer, the firepower must be smaller. Of course, the gap between sugar and water should not be too far, about 1:

1 ratio. On this basis, a little more, a little less, can be adjusted by the time of boiling.

The temperature is low, the sugar begins to crystallize, and the fire is boiled as if it is gone, but the bridge tremors are too big, so as not to paste the sugar into the pot.