How to pronounce “caramelize” in English

caramelized goodness at the bottom of that pot.

Caramelized onions-- any vegetarians here?

Caramelized onions is something you see in many, many Persian dishes.

Just caramelize it just a touch just to help bring out some of that sweetness of the vegetable.

With caramelized onions and other stuff.

or caramelized shallots at the end.

and caramelized on the edge, and it's still flaky.

so they just caramelize and get candied.

And once we caramelize that tomato paste, we're going to add some spices in, and then we're going to add our rice in.

So you can caramelize malted barley very lightly, and you can have-- it's called crystal malt, and it has a wide range

I can caramelize them.

And when you caramelize onions, actually both reactions are happening at the same time.

you're going to caramelize some food that's how you get the really delicious flavors if you're cooking a piece of fish or meat or vegetables or

So it caramelizes on the outside.

Let's pretend I caramelized these onion super well and I didn't just char a bunch of them.

Sweet sour caramelized onion that I can smell up here looks amazing.

You haven't caramelized any of the milk fat.

And then the sugar caramelizes and caramelizes itself.

So we did a caramelized onion and rosemary mochi that tasted great, but it didn't look so beautiful.

We've all had caramelized onions before.

It's more caramelized and it's less intensive than the purple one.

So this is already caramelized.

They get a little caramelized.

Do we have caramelized onions today in the cafe?

We've all caramelized onions.

A lot of recipes say to caramelize onions and that usually if you want to caramelize them properly it's about a 20 minute, 15 minute,

in the um ginger to caramelize. See, they're beginning to caramelize.

and then it starts to caramelize.

But I don't want to caramelize the sugar in here, because once you start caramelizing sugar, it's very easy to start burning it.

But a little brown sugar will help caramelize the french toast part of it.

So that's what happens when you caramelize something.

of exceedingly aromatic compounds that have caramelized nutty, meaty savory, kind of sweet of flavors as well.

And the other is the caramelized fennel with citrus and olives.

So that sweetens up and caramelizes.

Add a little bit of the caramelized milk fat.

Because they just have that caramelized flavor because all that sweetness comes out and it's just really amazing.

It's essentially almost like a flaky caramelized croissant, with like a nice crunchy shell on the outside.

So we'll have beautiful caramelized onions dotting through that.

I'm going to add my caramelized onions first.

There's a bit about the caramelized onions too that it just-- it's so interesting how you take fresh ingredients, and you can just

The other thing it does is it caramelizes the sugars in the wood.

But it's just this caramelized toasty brown, like the outside of a toasted almond that has the skin still on it.

And we can just let it sit there and start to caramelize.

And then you want to add loads of fried onions or caramelized onions.

in a pan with onions under it so it caramelizes it as it's cooking and then put it on top of the stirred vegetables.

Or do you try to keep the more caramelized parts out?

it's totally gorgeous melted down Brown now you've got caramelized onion you can take that put it in the fridge and use

And you can see that little bit of caramelized, that maillard reaction that causes those nice brown spots.

Another thing that sugar does is that it caramelizes is when it's in the oven.