1.Do onions caramelize at 310 degrees Fahrenheit?

洋葱在310华氏度会变焦吗？

2.You would've caramelized the icing sugar.

这样糖粉就起了焦糖化反应。

3.And they're served with burnt leeks, caramelized Panko, and Japanese pear.

再配上烧过的韭菜、焦糖日式面包屑和日本梨。

4.Because while it's already sweet and juicy, it's just taken to another level when the sugar is caramelized.

因为虽然它已经很甜而且多汁了，但是当糖被焦糖化的候，它就上升到了另一个层次。

5.You wanna caramelize those onions, get all the moisture out of it.

你要把洋葱焦糖化，把水分都弄出来。

6.Now when burnt slowly, cellulose caramelizes into sugar molecules that flavor the meat.

当慢慢燃烧，纤维素会焦糖化成糖分子，给肉调味。

7.It's important to fry your onions in lower heat so that you can let it caramelize.

用低温将洋葱炒熟很重要，因为这样可以使洋葱炒上一层焦糖。

8.If we get it in that pan, we can caramelize up this banana to be really delicious.

把香蕉放进锅里煎，焦糖化反应会提升美味程度。

9.Now this could not be easier because all you have to do is caramelize pecans.

现在这再简单不过了，因为你所要的就是将山核桃焦糖化。机翻

10.Until those vegetables are tender and caramelized.

直到那些蔬菜变软并焦糖化。机翻

11.That's like nice and caramelized, and sticky on top.

这就像很好的焦糖化，而且粘在上面。机翻

12.And they will cook down into, like, this gorgeous, deeply caramelized mass.

他们会煮成这种华丽的、深度焦糖化的物质。机翻

13.So just stand back, let it swirl until it's completely melted and caramelized.

所以就退后一步，让它旋转直到完全融化和焦糖化。机翻

14.And that is gonna give this onion enough time to really, actually, deeply caramelize.

这将使这个洋葱有足够的间真正，实际上，深度焦糖化。机翻

15.This is like, if you were making pasta sauce, frying out the tomato sauce, really caramelizing it.

这就像，如果你在意大利面酱，把番茄酱煎出来，真正地焦糖化。机翻

16.I find that they're sweet, and they caramelize really well.

我发现它们很甜，而且焦糖化得很好。机翻

17.Then continue to stir fry until the sauce is glistening and has fully caramelized, then transfer to a bowl while we prepare our string.

然后继续翻炒，直到酱汁变得光亮，完全焦糖化，转移到一个碗里，同我们准备包粽子的绳子。

18.The result: The chocolate sank to the bottom and caramelized slightly, while the cherries remained aloft.

结果：巧克力沉到底部并略微焦糖化， 而樱桃仍然浮在水面上。机翻

19.We're not gonna caramelize these, just get 'em cooked through, sweat 'em out a little bit.

我们不会把这些焦糖化，只是把它们煮熟，稍微出汗。机翻

20.This kind of keeps everything steamy but also allows those natural sugars to caramelize, making the perfect sweet potato.

这种方法可以让所有东西保持湿润， 但也可以让这些天然糖分焦糖化，从而制作出完美的红薯。机翻