"Caramelisation" Example Sentences
1. The caramelisation of the sugar gave the dessert a delicious nutty flavor.
2. Proper caramelisation of the onions is important to achieve a rich sauce.
3. The caramelisation process requires a careful balance of heat and sugar.
4. The level of caramelisation on the steak was perfect.
5. The heat needs to be adjusted properly to prevent over-caramelisation of the custard.
6. The baker added some glucose syrup to the dough to speed up the caramelisation process.
7. The longer the caramelisation process, the darker the sugar and the stronger the flavor.
8. Over-stirring the sugar can ruin the caramelisation process.
9. The chef started the caramelisation of the duck breast in a hot pan.
10. Impatience can ruin the delicate caramelisation process of the sugar.
11. The secret to a great crème brûlée is proper caramelisation of the sugar on top.
12. The slow and steady caramelisation of the bacon in the oven intensifies its flavor.
13. Caramelisation is a key aspect of any successful tarte tatin.
14. Caramelisation on the edges of a lasagna adds depth of flavor.
15. The caramelisation of the honey in the glaze gives a beautiful shine to the ham.
16. Over-caramelisation of the sugar can lead to a burnt taste.
17. The caramelisation of the nutty topping on the cake takes it from good to great.
18. The caramelisation of the miso sauce gave the grilled eggplant a nice smokiness.
19. Too low heat while attempting caramelisation of the sugar can lead to a grainy texture.
20. Caramelisation of the sugar brings out the natural sweetness in vegetables like carrots and sweet potatoes.
21. The key to a perfect Monkfish with it's caramelisation was the quick searing on high heat.
22. Caramelisation of the beer in a marinade adds complex flavors to meat dishes.
23. The perfect caramelisation of the sugar on top of the crème caramel should be golden brown.
24. A dash of vinegar in the caramelisation process helps prevent crystallisation in the sugar.
25. The crumbly caramelisation on the top of a crumble is the perfect contrast to the soft fruit underneath.
26. Proper caramelisation of the almonds enhances the flavor of any dessert.
27. Excessive stirring during the caramelisation process will result in sugar crystallisation.
28. The delicate caramelisation of the sugar in a pan is a trick that every chef should master.
29. Caramelisation is a magical process that turns sugar into something more.
30. The caramelisation of the sugar in a balsamic glaze adds depth and contrasting flavors to a salad.
Common Phases
1. The sugar in the sauce is undergoing
caramelisation; this will give it a rich, deep flavor.
2.
Caramelisation occurs when the natural sugars in the food are heated; this is what gives it a golden brown color.
3. You can achieve a beautiful
caramelisation on meats by searing them in a hot pan; this also helps to lock in the juices.
4. This dish benefits from a slow
caramelisation of the onions; it adds a delightful sweetness and depth of flavor.
5.
Caramelisation is a key step in making caramelized sugar; this can be used in many sweet recipes, including desserts and candies.
6.
Caramelisation can also occur when vegetables are roasted in the oven; this brings out their natural sweetness and creates a lovely golden color.