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.
Homemade toffee is one of the most delicious substances on the planet.
Goat milk caramel, oooooh so delicious.
Yes soft caramel is sticky but the flavor is amazing. Magically changed by heat from just butter and sugar and cream to caramel.
Any cookie with butter and sugar has a similar toasted sugar flavor. It’s a foundational flavor in cooking.
Thank you for you absolutely trash opinion on this delicious food. Perfection.
Thats not just unpopular, thats a verified trash take. Take my upvote and leave earth
okay, but it’s the yummiest burnt sugar ever!
Upvoting for an actual unpopular opinion, you psychopath
OP mad because they got caramel on their fingers.
Is this like the cilantro thing? I’m fascinated.
If you ever get the chance, find a Mexican candy/sauce called “Leche Quemada”, it’s the best caramel analog I’ve ever had.
I wholeheartedly disagree but congrats for having an actual unpopular opinion.
It’s an incorrect opinion, not liking caramel is fine but caramelization is chemically completely distinct from burning. That’s like saying you only like sushi because cooked fish is just burnt fish
Yeah but how do you know if something is overly toasted bread or burnt?
That’s like saying you only like sushi because cooked fish is just burnt fish
Funnily enough, I (the top rebutter here) come from a culture in which we cold-cook fish, rendering it impossible to burn.
Ceviche, baby.
Same opinion for butterscotch or nah?
Butterscotch is even worse than caramel.
Fuck you Butterscotch is rad, but also good on you for being consistent regarding your burnt sugar opinions.
Not OP but yes, I think it’s also gross
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. 🙂
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.
Multiple things can be true, and often are.
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. ;-)
Ugh.
I took NUTR101 and CHEM102 a long time ago, and never Food Science / Chemistry 101.Consider me your dumbass. :D
congrats, now that is an unpopular opinion. caramel is so awesome, it has its own verb
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Upvote for a truly unpopular opinion!
Also, your description of caramel is incorrect, caramel is caramelized sugar. But that doesn’t effect you not liking it!
Butter, cream, salt are all a huge part of the flavor too. Also, its a Maillard reaction, not oxidation. So, not only is your opinion unpopular, it is also objectively false.
Butter, cream, salt, and sugar are already in the vast majority of desserts. You do not need more of this! Onions should be caramelized, sugar should not be. This is my unpopular opinion. Someone like you disagrees. We get it
Mmmhh but akshully, when you caramelize onions, you’re technically caramelizing the natural sugars in the onion ☝️🤓
Wow looks you paid attention in year 8. Good job
You need to wear that unpopular opinion cape proudly, not be defensive. Although, it kind of makes it more fun for us, so carry on.
Yeah what this guy said. It’s okay not to like caramel, I’m not gonna force it down their throat or mock them for their tastes. But omg what’s with the abrasive attitude!
I’m not the best at online messaging but my tone was intended to be jokey!
Fair enough, inferring tone online is hard as hell. Both as sender and recipient. No hard feelings ofc
Shame you didn’t
It’s not that they are disagreeing with your opinion, so much as they are correctly pointing out that caramel is not burnt sugar. It’s like saying that a cake is burnt flour. It’s wrong and stupid.
If you burnt your sugar you blew past the caramel stages
Yep. This is unpopular.
Bourbon, banana, maple, caramel, vanilla… they all dance around a midpoint flavor of the gods.
Maple, Banana, and Vanilla are all natural flavors I enjoy. Bourbon is an American creation I don’t care for and caramel is burnt sugar. Those things do not belong in the same group.
Caramel is by definition not burnt sugar, though. Literally different things.
More bourbon bananas foster for me!
