caramelising

简明释义

英[ˈkær.ə.mə.laɪz]美[ˈkɛr.ə.mə.laɪz]

v. 使成焦糖；使裹上焦糖（caramelise 的现在分词，等于 caramelize）

英英释义

单词用法

同义词

反义词

例句

1.India’s common varieties are too small, watery and sugary, caramelising when fried.

印度的普通马铃薯品种个头过小、水分含量及含糖量过高，在炸制过程中易形成焦糖。

2.India’s common varieties are too small, watery and sugary, caramelising when fried.

印度的普通马铃薯品种个头过小、水分含量及含糖量过高，在炸制过程中易形成焦糖。

3.The secret to a perfect crème brûlée is in caramelising 焦糖化 the sugar on top.

完美的焦糖布丁的秘密在于<在>焦糖化<在>顶部的糖。

4.He was caramelising 焦糖化 the garlic to add depth to the sauce.

他在<在>焦糖化<在>大蒜，以增加酱汁的深度。

5.She loves caramelising 焦糖化 fruits to use as a topping for her desserts.

她喜欢<在>焦糖化<在>水果，用作甜点的配料。

6.The chef demonstrated the technique of caramelising 焦糖化 onions to enhance their sweetness.

厨师演示了<在>焦糖化<在>洋葱的技巧，以增强它们的甜味。

7.When caramelising 焦糖化 nuts, make sure to keep an eye on them to prevent burning.

在<在>焦糖化<在>坚果时，确保留意它们以防烧焦。

作文

Cooking is an art that involves a variety of techniques and methods to transform raw ingredients into delicious meals. One of these techniques is the process of caramelising, which plays a crucial role in enhancing the flavor and texture of many dishes. Caramelising refers to the process of heating sugar until it melts and turns into a golden-brown syrup, which adds a rich sweetness and depth of flavor to food. This technique can be applied not only to sugar but also to vegetables, fruits, and even meats, creating a complex taste profile that elevates the overall dish.When we talk about caramelising, we often think of desserts like crème brûlée or caramel sauce. However, this technique is equally important in savory cooking. For instance, when onions are slowly cooked over low heat, they undergo caramelising, transforming from sharp and pungent to sweet and mellow. This process can take time and patience, but the result is worth it. The natural sugars in the onions break down, creating a deep brown color and a sweet flavor that can enhance soups, stews, and sauces.The science behind caramelising involves the Maillard reaction and the breakdown of sugars. As the temperature rises, the sugar molecules begin to break apart and recombine, forming new compounds that contribute to the flavor and aroma of the food. This is why caramelising is not just about achieving a certain color; it’s about developing complex flavors that can transform a simple dish into something extraordinary.In addition to onions, many other vegetables benefit from caramelising. Carrots, bell peppers, and even Brussels sprouts can be enhanced through this technique. When roasted or sautéed, these vegetables develop a beautiful golden-brown exterior that adds not only visual appeal but also a layer of flavor that cannot be achieved through boiling or steaming. The sweetness that comes from caramelising balances out the natural bitterness of some vegetables, making them more palatable and enjoyable.Fruits can also undergo caramelising, especially when grilled or baked. Think of the deliciously sweet and slightly charred flavor of grilled peaches or pineapples. The heat causes the sugars in the fruit to caramelise, resulting in a delightful contrast between the warm, sweet fruit and the coolness of ice cream or yogurt. This technique is often used in desserts, but it can also be a fantastic way to add a unique twist to savory dishes.Moreover, caramelising can be applied to meats as well. When searing meat, the sugars present in the meat and any marinades can caramelise, creating a beautiful crust that locks in moisture and flavor. This process is essential for achieving that perfect steak or roast chicken, where the outside is crispy and flavorful while the inside remains tender and juicy.In conclusion, caramelising is a fundamental technique in cooking that enhances the flavor and presentation of various dishes. Whether it’s through the slow cooking of onions, the roasting of vegetables, or the grilling of fruits, this method brings out the natural sweetness and complexity of ingredients. By understanding and mastering the art of caramelising, cooks can elevate their culinary creations, making every meal a delightful experience. So next time you’re in the kitchen, remember the power of caramelising and how it can transform your dishes from ordinary to extraordinary.

烹饪是一门艺术，涉及多种技术和方法，将生材料转化为美味的餐点。其中一种技术是焦糖化的过程，它在增强许多菜肴的风味和质感方面发挥着至关重要的作用。焦糖化是指加热糖，直到其融化并变成金黄色的糖浆，这为食物增添了丰富的甜味和深度的风味。这种技术不仅可以应用于糖，还可以应用于蔬菜、水果甚至肉类，创造出复杂的味道，使整体菜肴提升。当我们谈到焦糖化时，常常会想到像奶油焦糖布丁或焦糖酱这样的甜点。然而，这种技术在咸味烹饪中同样重要。例如，当洋葱在低温下慢慢烹饪时，它们会经历焦糖化，从尖锐刺鼻变为甜美柔和。这个过程可能需要时间和耐心，但结果是值得的。洋葱中的天然糖分分解，创造出深棕色和甜味，可以增强汤、炖菜和酱汁的风味。焦糖化背后的科学涉及美拉德反应和糖的分解。当温度升高时，糖分子开始分解并重新组合，形成新的化合物，为食物的风味和香气做出贡献。这就是为什么焦糖化不仅仅是为了达到某种颜色；它是关于发展复杂的风味，可以将简单的菜肴转变为非凡的东西。除了洋葱，许多其他蔬菜也能从焦糖化中受益。胡萝卜、甜椒，甚至抱子甘蓝都可以通过这种技术得到提升。当这些蔬菜被烤或炒时，它们会形成美丽的金棕色外皮，不仅增加视觉吸引力，还增加了一层不能通过煮或蒸来实现的风味。来自焦糖化的甜味平衡了某些蔬菜的自然苦味，使它们更可口、更愉悦。水果也可以经历焦糖化，特别是在烤或烤制时。想想烤桃子或菠萝那种美味的甜味和微微焦香的味道。热量使水果中的糖分焦糖化，产生温暖的甜水果与冰淇淋或酸奶的凉爽之间的美妙对比。这种技术通常用于甜点，但它也可以为咸味菜肴增添独特的变化。此外，焦糖化也可以应用于肉类。当煎肉时，肉和任何腌料中存在的糖分可以焦糖化，形成美丽的外壳，锁住水分和风味。这个过程对于实现完美的牛排或烤鸡至关重要，外部酥脆且富有风味，而内部保持嫩滑多汁。总之，焦糖化是烹饪中的一项基本技术，能够增强各种菜肴的风味和呈现。不论是通过洋葱的慢炖、蔬菜的烤制还是水果的烧烤，这种方法都能激发出食材的天然甜味和复杂性。通过理解和掌握焦糖化的艺术，厨师可以提升他们的烹饪创作，使每一餐都成为愉悦的体验。因此，下次你在厨房时，请记住焦糖化的力量，以及它如何将你的菜肴从普通变为非凡。