browning

简明释义

英[ˈbraʊnɪŋ]美[ˈbraʊnɪŋ]

n. 棕色着色剂；着褐色

v. 呈褐色；把……烤焦（brown 的 ing 形式）

英英释义

单词用法

同义词

反义词

例句

1.He read Browning with enthusiasm and turned up his well - shaped nose at Tennyson.

他满腔热情地拜读了勃朗宁的作品，而对丁尼生则根本置之不理。

2.During the senescence of Xue Hua Pears, the fruit firmness declined with the flesh developing the squarrose and browning.

雪梨衰老时，硬度下降，果肉褐变糠化。

3.The 1,400-seat Browning Center auditorium at Weber State University was sold out. The crowd loved her.

独奏会地点在韦伯州立大学的布朗宁中心大礼堂，共有1400个座位，当天座无虚席。

4.When the fight begins within himself, a man's worth something. — Robert Browning.

当一个人内心开始斗争时，他就有了价值。- - - - -罗伯特·布朗宁。

5.The grass was browning in patches.

草地一片片地变成褐色。

6.The 1, 400-seat Browning Center auditorium at Weber State University was sold out. The crowd loved her.

独奏会地点在韦伯州立大学的布朗宁中心大礼堂，共有1400个座位，当天座无虚席。

7.The process is referred to as non-enzymatic browning or Maillard reaction, named after the discoverer.

这个进程叫非酶褐变或美拉德反应（以它的发现者命名）。

8.Elizabeth Barrett Browning (1806-1861).

伊丽莎白·巴瑞特·勃朗宁(1806- 1861)。

9.As the bread baked, the browning 变色 gave it a delicious aroma.

面包烘烤时，browning 变色散发出美味的香气。

10.The browning 变色 of the toast indicated it was ready to be served.

吐司的browning 变色表明它已经准备好可以上桌了。

11.The chef noticed the browning 变色 of the onions in the pan, indicating they were caramelizing.

厨师注意到锅中洋葱的browning 变色，这表明它们正在焦糖化。

12.The leaves began browning 变黄 as autumn approached.

随着秋天的到来，树叶开始browning 变黄。

13.She was worried about the browning 褐变 of her cut apples after leaving them out.

她担心切好的苹果在放置后会出现browning 褐变。

作文

The process of cooking often involves various chemical reactions that not only enhance the flavor but also change the appearance of food. One such reaction is known as browning, which occurs when food is exposed to heat. This phenomenon is not just about color; it encompasses a series of complex interactions between sugars and amino acids, leading to the development of rich flavors and appealing colors. The Maillard reaction, for instance, is a key player in the browning process, transforming the surface of meats, breads, and even vegetables into a golden-brown hue that signals deliciousness. Browning (褐变) is essential in creating the appetizing crust on a loaf of bread or the seared exterior of a steak.When we think about browning, we often associate it with cooking techniques like roasting, grilling, and baking. These methods not only cook the food but also contribute to its overall texture and taste. For example, when vegetables are sautéed, they undergo browning that enhances their sweetness and adds depth to dishes. Similarly, the browning of onions is a culinary technique cherished by many chefs, as it transforms the sharp, pungent flavor into a sweet, caramelized delight.Beyond its culinary implications, browning can also refer to the process that occurs in fruits and vegetables when they are cut and exposed to air. This enzymatic reaction leads to the oxidation of phenolic compounds, resulting in a brownish tint. For instance, when an apple is sliced and left out, it quickly turns brown due to browning (褐变). This is why many people choose to sprinkle lemon juice on cut fruits; the citric acid slows down the browning process and helps maintain the fruit's fresh appearance.Interestingly, browning isn’t always viewed negatively. In some cases, it signifies ripeness and flavor development. For instance, bananas become sweeter and more flavorful as they ripen, and their skin undergoes browning (褐变) as a part of this natural process. This indicates that the fruit is ready to be eaten, showcasing how browning can serve as a signal for optimal taste and texture.In baking, browning plays a crucial role as well. The crust of a pie or the top of a casserole not only provides a textural contrast but also contributes to the overall flavor profile of the dish. The golden-brown crust indicates that the sugars have caramelized, enhancing the dish's sweetness and complexity. Chefs often strive for the perfect browning (褐变) in their baked goods, as it can make the difference between a mediocre dish and an outstanding one.In conclusion, browning is a multifaceted process that goes beyond mere color change in food. It is a vital aspect of cooking that enhances flavor, texture, and visual appeal. Whether it’s the golden-brown crust of a loaf of bread or the caramelization of onions, browning (褐变) is essential in the culinary world. Understanding this process can elevate one’s cooking skills and appreciation for the art of food preparation. As we continue to explore the science behind cooking, recognizing the importance of browning will undoubtedly lead to more delicious and visually appealing meals.

烹饪的过程常常涉及各种化学反应，这些反应不仅增强了食物的味道，还改变了食物的外观。其中一个反应被称为browning（褐变），当食物暴露在热量下时就会发生这种现象。这个现象不仅仅是颜色的变化；它包含了糖和氨基酸之间复杂的相互作用，导致丰富的风味和诱人的颜色的形成。例如，美拉德反应就是browning（褐变）过程中的关键参与者，它将肉类、面包甚至蔬菜的表面转变为金黄色，象征着美味。Browning（褐变）在制作面包的美味外壳或牛排的煎制外表中是必不可少的。当我们想到browning时，常常会联想到烹饪技巧，比如烘烤、烧烤和烘焙。这些方法不仅烹饪食物，还对食物的整体质地和味道产生影响。例如，当蔬菜被炒时，它们经历了browning（褐变），增强了它们的甜味并为菜肴增添了深度。同样，洋葱的browning（褐变）是一种许多厨师珍视的烹饪技巧，因为它将尖锐、刺鼻的味道转变为甜美、焦糖化的美味。除了其烹饪含义外，browning（褐变）也可以指在水果和蔬菜被切开并暴露在空气中时发生的过程。这种酶促反应导致酚类化合物的氧化，从而产生棕色的色调。例如，当苹果被切开并放置时，由于browning（褐变），它很快会变成棕色。这就是为什么许多人选择在切开的水果上撒柠檬汁的原因；酸橙酸减缓了browning（褐变）过程，有助于保持水果的新鲜外观。有趣的是，browning（褐变）并不总是被视为负面的。在某些情况下，它标志着成熟和风味的发展。例如，香蕉在成熟时变得更甜、更美味，它们的皮肤作为这一自然过程的一部分经历了browning（褐变）。这表明水果已经准备好食用，展示了browning（褐变）如何作为最佳口味和质地的信号。在烘焙中，browning（褐变）也扮演着至关重要的角色。派的外壳或砂锅的顶部不仅提供了质地上的对比，还对菜肴的整体风味特征作出了贡献。金棕色的外壳表明糖已经焦糖化，增强了菜肴的甜味和复杂性。厨师们常常追求完美的browning（褐变），因为这可能是平庸与卓越之间的区别。总之，browning（褐变）是一个多方面的过程，超越了食物中简单的颜色变化。它是烹饪的一个重要方面，增强了风味、质地和视觉吸引力。无论是面包的金棕色外壳还是洋葱的焦糖化，browning（褐变）在烹饪世界中都是必不可少的。理解这一过程可以提升一个人的烹饪技能和对食品准备艺术的欣赏。随着我们继续探索烹饪背后的科学，认识到browning（褐变）的重要性无疑会导致更美味、视觉上更吸引人的餐点。