Can I use Steam Infusion to caramelise products?
Certain products such as French onion soup and some other onion based products require caramelisation of the onions. Steam Infusion cooking doesn't expose ingredients to excess temperatures, and accordingly, cannot caramelise products. This is a benefit for dairy based products in particular because there is no burn-on contamination or fouling to the vessel.
If your recipe requires caramelisation and you wish to cook with Steam Infusion, there are two options:
1) Steam jacketed kettle fitted with Steam Infusion:
Start by caramelising ingredients with steam jacket cooking, when required colour is achieved, switch to Steam Infusion.
2) The addition of pre-caramelised ingredients.
Pre-caramelised ingredients added to a Steam Infusion sauce deliver the required taste and colour without burn-on.