Caramelize

Culinary definition of caramelize:  To 'heat sugar until melted and golden brown, but not burned'.

C@H FOOD FOR THOUGHT
The traditional definition doesn't help you much when your recipe reads:  pan roast onions and root vegetables until caramelized, then finish in the oven..., or,  caramelize filets over high heat before...  Actually, many foods can be caramelized because many foods, even meat, contain some form of natural sugar. 

It is the application of high heat to food, to oxidize sugars.  Different foods caramelize differently.  It is easy to understand how terms like 'brown, sear, and caramelize' are sometimes interchangeable and therfore cause for confusion.  

Our hint for successful caramelization of meat is to make sure it is first patted dry and rested briefly at room temperature before placing (well-spaced, if caramelizing several smaller pieces at once) in a very hot pan with NO LID.  You don't want to steam or poach your meat.  Also, try to aggitate only very briefly initially, then let it be for a minute or so before disturbing it, as many proteins will self-release from the pan when they are ready to flip. 

✭ ✭ ✭ Debunking a myth.  Contrary to culinary lore about caramelizing/searing/browning meat before cooking to desired doneness - such does not actually seal in the juices as prescribed in many recipes, rather its value is in using high heat to caramelize a protein's (meat's) natural sugars, thereby adding texture, flavour and colour.  The only way to truly seal in juices when cooking meat is to use a method known as 'sous vide', which involves sealing ingredients in an airtight bag before cooking them slowly at precisely controlled temperatures inside a water bath.

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