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

会有很好焦糖化，我喜欢脆皮披萨。

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

“我们会对咖啡豆进行深烘处理，因为避免过度焦糖化，”蔡说。

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

这是焦糖化，这是一种叫做美拉德反应东西。

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

你可以看到它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.

所以一旦我看到焦糖化第一个迹，我就开始旋转披萨。

You got some caramelization from the agave.

你从龙舌兰中得到了一些焦糖化。

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.

所以当果胶与焦糖结合时，它会产生一种非常粘稠焦糖，这就是你。

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.

有一类我喜欢风味我称之为美拉德和焦糖风味系列。

But yeah, you can see that nice little caramelization.

但是，是，你可以看到漂亮小焦糖化。

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.

烤架下鸡肉与含糖量高鸡肉相比，焦糖化更重一些，只非常非常非常轻微差距。- 哦，是。 - 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.

这个过程可能需大约 10 分钟，所以耐心等待， 因为洋葱焦糖化对于咖喱味道深度至关重。

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，你会快速混合红糖， 这样它就会粘在锅底。

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，有点美拉德反应， 你会闻到一点焦糖化味道，味道。

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词，这都可能是额外帮助，或者只是主事情。

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，然后有红糖形成焦糖化，肉质很嫩，会从骨头上掉下来，但很容易咀嚼。