Lưu ý: Bản dịch của mục này hiện đang được kiểm tra chất lượng, vì vậy một số nội dung tạm thời chỉ hiển thị bằng tiếng Anh.
Mục từ này chưa được dịch sang ngôn ngữ của bạn, vì vậy nội dung gốc được hiển thị bên dưới.
caramelize
This term describes a specific chemical reaction where heat breaks down sugar molecules, creating a complex profile of toasted, nutty, and slightly bitter notes. It is primarily used in culinary contexts to describe the intentional transformation of ingredients like onions, carrots, or pure sugar to enhance depth of flavor.
While often confused with the Maillard reaction, which involves amino acids and sugars, caramelization refers strictly to the pyrolysis of sugar. In professional kitchens, the word implies a slow, controlled process to avoid burning, which would result in an acrid taste rather than a sweet, rich one.
Ý nghĩa
Ví dụ
You need to caramelize the sugar slowly to avoid burning it.
Let the onions caramelize over low heat for about thirty minutes.
I wonder if I should caramelize the pears before adding them to the tart.
The chef began to caramelize the butter for the sauce.
Wait until the syrup starts to caramelize and turns a deep amber color.
Just caramelize the carrots in a pan with a bit of honey.
The natural sugars in the roast vegetables will caramelize in the oven.
I forgot to caramelize the top of the creme brulee with the torch.