You're also not gonna get great caramelization and I like crispy pizza.

也不会有很好的焦糖化，我喜欢脆皮披萨。

" We don't bake the beans too deep because we want to avoid excess caramelization, " Tsai said.

“我们不会对咖啡豆进行深烘处理，因为要避免过度焦糖化，”蔡说。

It's not caramelization, it's something called the Maillard reaction.

这不是焦糖化，这是一种叫做拉德反应的东西。

You can see a little bit of caramelization starting to occur on the bottom.

你可它的底部开始有一点焦糖化。

So once I see the first signs of caramelization, then I'm gonna start to rotate the pizza.

所一旦我焦糖化的第一个迹，我就开始旋转披萨。

You got some caramelization from the agave.

你从龙舌兰中得了一些焦糖化。

You know, in that caramelization process, the butter would've burned by then.

你知道，在那个焦糖化过程中，那时黄油已经烧焦了。

And that is going to kind of help release all of that brown caramelization.

这将有助于释放所有棕色焦糖化。

So when that pectin combines with the caramel, it creates a really sticky, ooey-gooey caramelization, which is what you want.

所当果胶与焦糖结合时，它会产生一种非常粘稠的焦糖，这就是你想要的。

Now, there is one category of flavour that if I was being fancy I would call the kind of Maillard and caramelization family of flavours.

有一类我喜欢的风我称之为拉德和焦糖风系列。

But yeah, you can see that nice little caramelization.

但是，是的，你可漂亮的小焦糖化。

And there was very slightly, very, very slightly, more caramelization of the chicken under the grill with the one that had the high sugar content. - Oh, right. - Very subtle.

烤架下的鸡肉与含糖量高的鸡肉相比，焦糖化更重一些，只非常非常非常轻微的差距。- 哦，是的。 - 非常轻微。

This process may take around 10 minutes, so exercise patience, as the caramelization of the onions is crucial for the depth of flavor in the curry.

这个过程可能需要约 10 分钟，所要耐心等待， 因为洋葱的焦糖化对于咖喱的道深度至关重要。

I'm using some brown sugar to create some caramelization, and you'll wanna mix that brown sugar quickly so that it doesn't stick to the bottom of the pan.

我正在使用一些红糖来制作一些焦糖，你会想快速混合红糖， 这样它就不会粘在锅底。

It's a little bit of color, a little bit of that Maillard reaction happening where you're gonna pick up a little bit of those caramelization notes, flavors.

有点颜色，有点拉德反应， 你会闻一点焦糖化的道，道。

Anytime you have or you're thinking about words like caramelization, charring, even roasting or anything color is kind of where this could be an additional help, or just the main thing.

任何时候你有或你正在考虑像焦糖化、炭化、甚至烘烤或任何颜色这样的词，这都可能是额外的帮助，或者只是主要的事情。

As you can see the ribs are membrane off, dry rub, you got a little caramelization from the brown sugar, you have that tenderness, not fall off the bone, but just easy enough to chew.

如你所见，肋骨已经去膜了，干擦，然后有红糖形成的焦糖化，肉质很嫩，不会从骨头上掉下来，但很容易咀嚼。