caramelize

简明释义

英[ˈkærəməlaɪz]美[ˈkærəməlaɪz]

vt. 使成焦糖，加熔（糖）使焦

第 三 人 称 单 数 c a r a m e l i z e s

现 在 分 词 c a r a m e l i z i n g

过 去 式 c a r a m e l i z e d

过 去 分 词 c a r a m e l i z e d

英英释义

单词用法

同义词

反义词

例句

1.Now turn the heat to medium high so the sugar foams up and begin to caramelize .

调至中高火煮糖至泛起泡沫变成焦糖色。

2.Now turn the heat to medium high so the sugar foams up and begin to caramelize .

调至中高火煮糖至泛起泡沫变成焦糖色。

3.Cook until the sugar starts to caramelize.

煮到糖开始熬成焦糖。

4.The chef decided to caramelize the carrots to bring out their natural sweetness.

厨师决定将胡萝卜焦糖化，以突出它们的天然甜味。

5.For the best results, let the sugar caramelize gently without stirring.

为了获得最佳效果，让糖轻轻地焦糖化而不搅拌。

6.You can caramelize fruits like apples and pears to create a delicious topping for pancakes.

你可以将水果如苹果和梨焦糖化，以制作美味的煎饼配料。

7.When making a dessert, it's important to caramelize the sugar until it turns a golden brown.

在制作甜点时，重要的是要将糖焦糖化，直到它变成金黄色。

8.To enhance the flavor of the onions, you should caramelize them slowly over low heat.

为了增强洋葱的风味，你应该慢慢地在低火上焦糖化它们。

作文

Cooking is an art that requires both skill and creativity. One of the most fascinating techniques in cooking is the ability to caramelize ingredients. To caramelize means to heat sugar until it melts and turns into a golden-brown syrup, which can enhance the flavor and appearance of many dishes. This process is not limited to just sugar; various vegetables and fruits can also undergo caramelization, resulting in a rich, sweet flavor that adds depth to any meal.When we think about the process of caramelizing, we often picture onions slowly cooking in a pan. The transformation of raw onions into sweet, golden morsels is a perfect example of how caramelization works. As the onions cook, their natural sugars begin to break down and develop a complex flavor profile. This method not only intensifies the sweetness but also brings out a savory quality that complements a variety of dishes.Aside from onions, other vegetables like carrots and bell peppers can also be caramelized. When you caramelize carrots, for instance, they become tender and gain a wonderful sweetness that can elevate soups, salads, or even a simple side dish. The same goes for bell peppers, which when caramelized, take on a lovely charred flavor that enhances their natural sweetness.Fruits, too, can benefit from the caramelization process. Bananas, apples, and pears are some of the most popular fruits to caramelize. When cooked over medium heat with a bit of butter and sugar, these fruits turn into a delicious topping for desserts like ice cream or pancakes. The caramelized fruit not only looks appealing but also adds an exciting texture and flavor contrast to the dish.In baking, caramelization plays a crucial role as well. When making desserts like crème brûlée, the sugar on top is torched until it caramelizes, creating a crunchy, glass-like layer that contrasts beautifully with the creamy custard underneath. This technique demonstrates how caramelization can be used to create not just flavors but also textures that enhance the overall dessert experience.However, caramelizing requires attention and care. If the heat is too high or if the sugar is left unattended, it can quickly burn, resulting in a bitter taste that ruins the dish. Therefore, understanding the right temperature and timing is essential for successful caramelization. It’s a delicate balance that, when achieved, can transform a simple dish into something extraordinary.In conclusion, the technique of caramelizing is a valuable skill in the kitchen that can elevate both sweet and savory dishes. Whether it’s enhancing the flavor of vegetables, fruits, or desserts, caramelization brings a unique depth and richness that is hard to replicate. Learning how to master this technique can open up a world of culinary possibilities, allowing home cooks and professional chefs alike to create dishes that are not only delicious but also visually appealing. Embracing the art of caramelization can truly enhance one’s cooking repertoire and delight anyone who enjoys good food.

烹饪是一门需要技巧和创造力的艺术。在烹饪中，最迷人的技巧之一就是能够焦糖化食材。焦糖化是指加热糖直至其融化并变成金棕色的糖浆，这可以增强许多菜肴的风味和外观。这个过程不仅限于糖；各种蔬菜和水果也可以经历焦糖化，从而产生丰富的甜味，为任何餐点增添深度。当我们想到焦糖化的过程时，我们常常想象洋葱在锅中慢慢烹饪的情景。生洋葱转变为甜美金黄小块的过程是焦糖化如何运作的完美例子。当洋葱烹饪时，它们的天然糖分开始分解，并形成复杂的风味特征。这种方法不仅增强了甜味，还带来了与各种菜肴相辅相成的咸香品质。除了洋葱，胡萝卜和甜椒等其他蔬菜也可以被焦糖化。例如，当你焦糖化胡萝卜时，它们变得嫩滑，并获得一种美妙的甜味，可以提升汤、沙拉或甚至简单的配菜。甜椒也是如此，当它们被焦糖化时，会呈现出可爱的焦香味，增强它们的天然甜味。水果也可以从焦糖化过程中受益。香蕉、苹果和梨是一些最受欢迎的可以被焦糖化的水果。当在中火下用一点黄油和糖烹饪时，这些水果会变成冰淇淋或煎饼的美味配料。焦糖化的水果不仅看起来吸引人，而且为菜肴增添了令人兴奋的口感和风味对比。在烘焙中，焦糖化也起着至关重要的作用。在制作像焦糖布丁这样的甜点时，顶部的糖被点燃，直到它焦糖化，形成一个脆脆的玻璃状层，与下面的奶油布丁形成美丽的对比。这项技术展示了焦糖化如何用于创造不仅是风味，还有增强整体甜点体验的口感。然而，焦糖化需要注意和小心。如果火候过高，或者糖被遗忘在一旁，它很快就会燃烧，导致苦涩的味道毁掉菜肴。因此，理解正确的温度和时机对于成功的焦糖化至关重要。这是一个微妙的平衡，一旦实现，可以将简单的菜肴转变为非凡的美食。总之，焦糖化的技巧是厨房中一项宝贵的技能，可以提升甜食和咸食。无论是增强蔬菜、水果还是甜点的风味，焦糖化都带来了独特的深度和丰富性，难以复制。学习掌握这一技巧可以打开一个烹饪的世界，让家庭厨师和专业厨师能够创造出不仅美味而且视觉上吸引人的菜肴。拥抱焦糖化的艺术可以真正增强一个人的烹饪能力，并让任何享受美食的人感到愉悦。