How to pronounce “caramelized” in English

Caramelized onions-- any vegetarians here?

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

With caramelized onions and other stuff.

or caramelized shallots at the end.

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

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.

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.

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.

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

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

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

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.

This is the second dish, Caramelized Fennel with Citrus and Olives.

You take the catfish, and it's caramelized, and the same sauce.

So you have this thin shell, like caramelized shell on the outside of the marshmallow.

It's nice and caramelized There's brown spots.

And so you can see here I let them get pretty brown and caramelized.

The yum yums at the bottom And so basically that's all of that caramelized goodness.

Yes, and thank you for bringing up the caramelized onions.

But they have this really great, caramelized, amazing flavor, that if your pallet goes in that direction, do it.

But these are slow-roasted, caramelized sugars that will then be fermented.

These nice salty, crunchy peanuts complimented by the caramelized like bananas on there and then the finishing touch of the Nutella, it's a, it's a wonderful thing.

They're like chicken fried steak, smashed potatoes with garlic and caramelized onions, stuff like that.

It's like like creme brulee, where the outside's crunchy and caramelized.

And you strain it, but there's still going to be little pieces of caramelized milk fat in the ghee itself.

And then you get that smell from the caramelized cheese?

Yeah, and it kind of gets soft and a little caramelized.

And they contrast with the very earthy refried bean and the plantains, which are sweet and caramelized.

You know, I prefer to cook with something roasted because I've already caramelized the flavors.

And so instead of just a fluffy, soft cake, this cake is caramelized and crispy on the edges, but fluffy and tender on the inside.

It's a little bit different than other Japanese potato salads, as it's Kewpie Mayo and all your sort of typical things, but she does, like, caramelized onions in there

But I don't know, I guess you guys can't-- a little bit, but it's just nice and caramelized here.

And then all the way to CE 143, that's going to be that deep, rich, caramelized onion kind of characteristic.