French · IV The Method
Caramel and sugar work
I
Origin
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II
Description
Temperature-controlled chemistry. Each stage produces a different physical result from thread (106°C) through soft ball, hard ball, soft crack, hard crack, to true caramelisation above 160°C where sucrose breaks into hundreds of new compounds. It's a one-way reaction — once caramelised, it cannot be reversed.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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