marmalady
Executive Chef
Okay, aznchef's question on 'caramelizing' onions got me going on this -
The term 'caramelizing' originally came from the process used to turn sugar into a 'caramel'; it's come to mean just another term for 'browning' - ie, the caramelized onions; or 'saute the steak til caramelized'.
Another - napoleon - originally the name for a French dessert of layers of puff pastry with pastry cream, chocolate, and/or fruit in between. Now - we have 'eggplant' napoleons; tomato ones, etc. etc. Come to mean anything 'stacked'.
Anybody else?
The term 'caramelizing' originally came from the process used to turn sugar into a 'caramel'; it's come to mean just another term for 'browning' - ie, the caramelized onions; or 'saute the steak til caramelized'.
Another - napoleon - originally the name for a French dessert of layers of puff pastry with pastry cream, chocolate, and/or fruit in between. Now - we have 'eggplant' napoleons; tomato ones, etc. etc. Come to mean anything 'stacked'.
Anybody else?