Do onions caramelize at 310 degrees Fahrenheit?

洋葱在310华氏度时会变焦吗？

I almost burnt my caramelized Panko breadcrumbs.

我差点把我的焦糖式面包屑烧焦了。

You would've caramelized the icing sugar.

这样糖粉就起了焦糖化反应。

It's pretty close, it's caramelized cheese essentially.

非常接近，质上是焦糖化的奶酪。

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

再配上烧过的韭菜、焦糖式面包屑梨。

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，但是糖被焦糖化的时候，它就上升到了另一个层次。

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

把洋葱焦糖化，把水分都弄出来。

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

慢慢燃烧时，纤维素会焦糖化成糖分子，给肉调味。

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，因为这样可以使洋葱炒上一层焦糖。

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。

I wanted to alert you in case you smelled caramelizing marshmallows and thought a nearby candy factory was on fire.

我是想来预先警告 以免闻到烤棉花糖的教堂香味 会以为是附近的糖果厂着火了。

Until those vegetables are tender and caramelized.

直到那些蔬菜变软并焦糖化。

So I either use cobbler, peach pit, or caramelized.

所以我通常会选用焦糖色、桃核色或者焦糖化色。

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。

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。

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

现在这再简单不过了，因为所做的就是将山核桃焦糖化。

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时间真正，实际上，深度焦糖化。

The caramelized onions, like, melt away.

焦糖洋葱就像融化了一样。

It's gonna have that caramelized taste to it.

它会有那种焦糖味。

You'll find those caramelized apples are the perfect marriage with that buttery flaky crust underneath.

会发现那些焦糖苹果与下面的黄油片状外皮是完美的结合。