Guest guest Posted November 1, 2002 Report Share Posted November 1, 2002 Hello Francesca and all, I've been faithfully lurking but too busy to participate a lot. Curious about the advice to carmelize sugars in squash. I was under the impression that that was one of the major no-no's as carmelization causes crosslinking with proteins or AGE's. Hmmmm. I think I'll continue to steam mine! best to all! MM _________________________________________________________________ Surf the Web without missing calls! Get MSN Broadband. http://resourcecenter.msn.com/access/plans/freeactivation.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2002 Report Share Posted November 2, 2002 Hi Francesca I don't think it would have to do with baking or frying per se, it is the actual carmelization that is bad. That's why coke is so awful, it's filled with carmelized sugars. Also, with great sorrow, creme caramel. etc. It's not worth the price my body (down the line from my voracioius tongue) has to pay. I'll try to find some back up for this, not sure I can get the time soon though. best wishes MM _________________________________________________________________ Surf the Web without missing calls! Get MSN Broadband. http://resourcecenter.msn.com/access/plans/freeactivation.asp Quote Link to comment Share on other sites More sharing options...
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