Retrieving "Caramelization" from the archives

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1. Culinary Arts

   Linked via "caramelization"

   | Technique | Primary Heat Transfer | Defining Characteristic |
   | :--- | :--- | :--- |
   | Sautéing | Conduction/Convection | Rapid surface caramelization achieved via a high-viscosity, low-flashpoint lipid medium. |
   | Roasting | Radiation | Transformation achieved through the establishment of an internal thermodynamic gradient. |
   | Blanching | [Conduction](/entries/cond…

2. Culinary Arts

   Linked via "caramelization"

   The precision required in modern culinary arts necessitates specialized instrumentation. While basic tools like knives and heat sources remain essential, advanced practice relies on devices that measure parameters previously considered subjective.
   The Caloric Resonator, for example, is a device used primarily in high-end patisserie to measure the structural integrity of sugar lattices by introducing a low-frequency sonic pulse. If the r…