How the hell do you "caramelize" the sugars in something without COOKING it?

[leeroysphitz]

:shrug:

[billyskank]

1. I think you can only do it on the surface.

Like a creme brulee, which has sugar sprinkled on the top. You put it under the grill (a real chef will use a blowtorch on it) and caramelise the sugar on top. The sugar itself though is a very effective insulator, and keeps the rest of the food underneath untouched.

[tjwmason]

4. Grills are for wimps

Blowtorch is the only way to go. :D

[ElboRuum]

2. Hmm. Interesting question.

I think you kind of do it the same way as if you would "chocolatize" them, only in reverse.

Just FYI, 23 times 2 isn't 42... but it should be.

[applegrove]

3. Some chefs use blow torches. Try a grill?