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    How do you caramelize something? (In general)?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you caramelize something? (In general)?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you caramelize something? (In general)?),it will help you,my kids.



Answers:
say if you wanted to carmelize some onions,add butter and olive oil to the pan just until the butter melts,add in the onions,pan should be on medium to high heat,stir here in there until starts to brown.now if you wanted to carmelize a banana,add butter and sugar to pan cook suga until it statrs to carmelize add in fruit and cook until fruit is covered in sugar,if you want you can add in vanilla or banana rum,if so remove from stove.

Other Answers:
When you caramelize something you're heating the sugars until they become slightly caramel colored.

Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction because it does not need enzymes. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. If a sucrose solution is left in a sand bath over night, the sucrose (once the water has evaporated) will caramelize.

When Caramelization involves sucrose, it adds 1 water molecule to sucrose to split it apart to form fructose and glucose, increasing the mass of the sugar (caramel).

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Process
Caramelization is a complex, poorly understood process that produces hundreds of chemicals. Here is an overview:

equilibration of anomeric and ring forms
sucrose inversion to fructose and glucose
condensation
intramolecular bonding
isomerization of aldoses to ketoses
dehydration reactions
fragmentation reactions
unsaturated polymer formation
Caramelization should not be confused with the Maillard reaction, in which reducing sugar reacts with amino acids.

cook it until it turns brownish.... not too much apply dry heat wet cooking methods will not produce caramelization the whole process is called the Mairde reactions as proteins and sugars are broken down into new compounds which are the caramelized portions of any vegetable meat starch or confection science has still not proven how it is that the taste of a caramelized item is changed.




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