Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
包的风味改,包表皮的颜色也由于非酶褐变反所生成的类黑精化合物而有所改。
Controled the humidity of drying room at abaut 40% can notably cut dowm the time of drying process, browning , and sulphur surplusage of products.
使得实现果脯的低糖低硫成为可能。
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Start by browning your pork and your sausage.
先从把猪肉和香肠煎至微黄。
After browning, add your sauce mixture and cook until a small amount of liquid remains.
煎至微黄后,加入你的酱汁混合物,煮至只剩汤汁。
It starts by browning off my mince.
首先要把我的碎肉煮熟。
And you can control this type of heat to get browning versus broiling and baking.
这种方式可以让你控制温度,烤出焦黄色,而从上方烤制和烘烤则做不到这点。
My mince is browning in the pan, now that's going to take longer than you think.
我的肉碎在锅里变褐色了,这个过程比你想象的时要长。
And interestingly we think that using gravy browning is actually a little bit of a myth.
有趣的是,我们认为使用肉汁褐变实际上有点像传言。
I'm just browning my butter, chef.
我只是把我的黄油炒成棕色,主厨。
It's browning its oversight to all other kinds of institution if unchecked could trigger another financial crisis.
这是告知监督所有其他类型的机构,如果不检查,可能引发另融危机。
You brush it on the bread so that you get a nice, even browning on your bread.
你把它涂在面包上,这样可以使你的面包均匀地变成黄色。
This will help keep them from browning too much.
这有助于防止它们过度变褐。
And I see parts of it that are browning and yellowing as the seasons change.
随着季节的更替,我看到叶子有些部分开始变褐、泛黄。
It's not burned by any means, no browning, custardy, uniform.
它没有以任何方式烧焦,没有褐变、奶油冻、均匀。
Look at this beautiful, even, golden browning.
看看这美丽、均匀的黄色。
And the browning process is called glycation.
而这种褐变过程被称为糖化作用。
The extra-wide slots accommodate various types of bread, ensuring even browning every time.
- 超宽的插槽能适应多种面包,确保每次都能均匀烤制。
Now pull me up, my face is browning.
现在快拉我上去 我的脸都要变成炭了。
Fireheart began to creep slowly through the ferns, their browning tips whispering against his fur.
火心开始慢慢地爬过蕨类植物,它们褐色的尖端在他的皮毛上低语。
So be patient as they saute and if they start browning too quickly, reduce the heat.
所以在炒的时候要有耐心,如果它们开始变褐太快,就关小火。
You wanna stir periodically, just to make sure that the nuts are browning on all sides.
你想定期搅拌,只是为了确保坚果四面八方都变成褐色。
So you get tons of browning, tons of Maillard reactions, tons of flavor.
所以你会得到大的褐变,大的美拉德反应,大的味道。
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