caramelise

简明释义

英[ˈkærəˌmɛlaɪz]美[ˈkærəˌmɛlaɪz]

v. （蔗糖、糖浆）变成焦糖；给（水果等）裹上焦糖（等于 caramelize）

第 三 人 称 单 数 c a r a m e l i s e s

现 在 分 词 c a r a m e l i s i n g

过 去 式 c a r a m e l i s e d

过 去 分 词 c a r a m e l i s e d

英英释义

单词用法

同义词

反义词

例句

1.When the Onions are very soft and reduced, turn up the heat so they caramelise, then cook for another 12-15 mins, stirring along the bottom of the pan occasionally to mix in the brown sticky bits.

当洋葱充分变软和缩小后，在转大火12到15分钟，不断搅拌底部，使洋葱微微发焦，变成棕色小片。

2.When the Onions are very soft and reduced, turn up the heat so they caramelise, then cook for another 12-15 mins, stirring along the bottom of the pan occasionally to mix in the brown sticky bits.

当洋葱充分变软和缩小后，在转大火12到15分钟，不断搅拌底部，使洋葱微微发焦，变成棕色小片。

3.To make the sauce richer, you should caramelise the onions until they are golden brown.

为了让酱汁更加浓郁，你应该将洋葱焦糖化，直到它们变成金黄色。

4.When you caramelise sugar, it transforms into a sweet syrup that can be used in desserts.

当你焦糖化糖时，它会转变成一种可以用于甜点的甜蜜糖浆。

5.You can caramelise fruits like apples and pears to enhance their flavor in pies.

你可以焦糖化苹果和梨等水果，以增强它们在派中的风味。

6.The chef taught us how to caramelise garlic for a deeper taste in our dishes.

厨师教我们如何焦糖化大蒜，以使菜肴的味道更加浓郁。

7.You can caramelise vegetables like carrots and Brussels sprouts for a sweet side dish.

你可以焦糖化胡萝卜和抱子甘蓝，做成一道甜美的配菜。

作文

Cooking is an art that requires patience, precision, and a deep understanding of various techniques. One such technique that can elevate simple ingredients into something extraordinary is the ability to caramelise them. To caramelise (糖化) means to heat sugar until it melts and turns into a golden-brown syrup, which adds a rich flavor and beautiful color to dishes. This process is not limited to just sugar; many vegetables, especially onions, can also be caramelised, enhancing their natural sweetness. When we talk about caramelising, it's essential to understand the science behind it. The process begins when sugar is heated to a specific temperature, typically around 170 degrees Celsius (340 degrees Fahrenheit). At this point, the sugar molecules break down and undergo a series of complex reactions known as caramelization. As the sugar continues to cook, it transforms from a clear liquid into a dark, viscous syrup. The longer it cooks, the deeper the flavor becomes, resulting in a delightful balance of sweetness and bitterness. In cooking, caramelising can be used in various ways. For instance, when preparing a classic French onion soup, the key to achieving its signature flavor lies in the slow and careful caramelisation of the onions. By cooking the onions slowly over low heat, they gradually release their sugars and turn a deep golden brown. This process takes time, often up to 30 minutes or more, but the result is a rich, savory base that forms the heart of the dish. Another example of caramelisation in cooking is when making desserts. A common practice is to caramelise fruits like apples or pears before incorporating them into pies or tarts. The heat brings out their natural sugars, transforming them into a luscious filling that bursts with flavor. Additionally, caramelised fruits can be served on their own, drizzled with cream or yogurt for a simple yet elegant dessert. Moreover, caramelising can also enhance savory dishes. For instance, adding caramelised garlic to a pasta sauce can provide a depth of flavor that elevates the entire meal. The sweet and nutty notes of the caramelised garlic complement the acidity of tomatoes beautifully, creating a well-rounded dish that tantalizes the taste buds. However, it is crucial to monitor the caramelisation process closely. If the sugar or vegetables are left unattended, they can quickly burn, leading to a bitter taste that can ruin a dish. The key is to stir frequently and adjust the heat as necessary to ensure even cooking. With practice, anyone can master the art of caramelising and unlock new flavors in their cooking. In conclusion, the technique of caramelising is a valuable skill for any home cook. It not only enhances the flavor of various ingredients but also adds visual appeal to dishes. Whether you are preparing a savory meal or a sweet dessert, understanding how to caramelise effectively can take your culinary creations to the next level. So, the next time you find yourself in the kitchen, consider trying your hand at caramelisation. You might be surprised at the delicious results that await you.

烹饪是一门需要耐心、精确和对各种技巧深入理解的艺术。其中一种技巧可以将简单的食材提升为非凡的美味，那就是能够对其进行糖化。糖化(caramelise)意味着加热糖，直到它融化并转变为金棕色的糖浆，从而为菜肴增添丰富的风味和美丽的颜色。这一过程不仅限于糖；许多蔬菜，特别是洋葱，也可以被糖化，增强它们的天然甜味。 当我们谈论糖化时，理解其背后的科学非常重要。这个过程开始于糖被加热到特定的温度，通常在170摄氏度（340华氏度）左右。在这一点上，糖分子分解并经历一系列复杂的反应，称为焦糖化。当糖继续烹饪时，它从透明液体转变为深色粘稠糖浆。烹饪时间越长，风味就越浓厚，最终形成甜与苦之间的美妙平衡。 在烹饪中，糖化可以以多种方式使用。例如，在准备经典法式洋葱汤时，获得其标志性风味的关键在于慢慢而仔细地糖化洋葱。通过在低火下缓慢烹饪洋葱，它们逐渐释放出糖分，变成深金色。这个过程需要时间，通常需要30分钟或更长时间，但结果是一个丰富的、咸香的基础，形成了这道菜的核心。 另一个在烹饪中糖化的例子是制作甜点。常见的做法是在将水果如苹果或梨放入派或挞之前进行糖化。热量使它们的天然糖分释放，转变为美味的馅料，充满风味。此外，糖化的水果可以单独食用，淋上奶油或酸奶，成为简单而优雅的甜点。 此外，糖化也可以增强咸味菜肴。例如，在意大利面酱中加入糖化大蒜，可以提供一种深邃的风味，提升整道菜的层次。糖化大蒜的甜美和坚果味与番茄的酸度完美互补，创造出一种口感丰富的菜肴，让味蕾陶醉。 然而，密切关注糖化过程至关重要。如果糖或蔬菜被忽视，它们可能会迅速烧焦，导致苦涩的味道，从而毁掉一道菜。关键是要经常搅拌，并根据需要调整火力，以确保均匀烹饪。通过练习，任何人都可以掌握糖化的艺术，解锁烹饪中的新风味。 总之，糖化技术是任何家庭厨师的一项宝贵技能。它不仅增强了各种食材的风味，还为菜肴增添了视觉吸引力。无论您是在准备咸味餐还是甜点，理解如何有效地糖化都可以将您的烹饪创作提升到一个新的水平。因此，下次您走进厨房时，不妨尝试一下糖化。您可能会惊讶于等待您的美味结果。