"Kate Dicey" > wrote in message
...
> Vox Humana wrote:
> >
> > "Kate Dicey" > wrote in message
> > ...
> > > Kate wrote:
> > > >
> > > > I have a Saftborn steam extractor. Today it boiled dry in the
bottom
> > > > pan, then the extracted grape juice burned dry. I can't use oven
> > > > cleaner since it's aluminum. I'm trying to boil water with
detergent
> > > > in it but have little hope for it. any ideas?
> > > >
> > > Leave it to soak for a day or two - no boiling necessary. Sugar
> > > dissolves in water, after all. I got burned jam out of me ally jam
pan
> > > like this. Plum jam sticks harder than other sorts...
> > >
> >
> > The problem is that it isn't sugar any longer.
>
> No, basically, it's caramelized sugar: soaks off nicely.
> --

I guess when the OP said it was "burned" I didn't think that they meant
"caramelized." Even during caramelization there is a transformation of the
sugar into less soluble substances. According to Shirley Corrhier, there are
over 138 compounds formed during the formation of caramel. Eventually the
sugars would be turned into carbon. Been there. Done that. It's not pretty
or water soluble.

"Caramels are formed by a progressive dehydration of the sucrose molecule.
At intervals during the heating of the sucrose solution there is some rapid
boiling as more of the water leaves and some sudden foaming. There are
approximately three sudden boiling stages and the residue after each stage
contain more larger and less water soluble compounds. The initial products
tend to have a bitter flavor but the later ones have a buttery or toffee
note due to some molecular fragmentations. Some flavorful pyrolytic
compounds formed include maltol, iso-maltol and hydroxymethylfurfuranone."