this post was submitted on 02 Aug 2026
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Unpopular Opinion

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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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[–] JohnnyEnzyme@piefed.social 122 points 1 day ago* (last edited 1 day ago) (2 children)

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. πŸ™‚

[–] MunkyNutts@lemmy.world 1 points 3 hours ago (1 children)

Quite aside from producing sweets, this is one of the most critical chemical reactions in cooking(†), used in any number of popular, classic dishes.

I would disagree and say it's the Maillard reaction which is similar but different from caramelization.

[–] JohnnyEnzyme@piefed.social 2 points 3 hours ago

Multiple things can be true, and often are.

[–] Wrufieotnak@feddit.org 17 points 1 day ago (1 children)

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. ;-)

[–] JohnnyEnzyme@piefed.social 10 points 1 day ago

Ugh.
I took NUTR101 and CHEM102 a long time ago, and never Food Science / Chemistry 101.

Consider me your dumbass. :D