You're also not gonna get great caramelization and I like crispy pizza.

也不会有很好的焦糖化，我喜欢脆皮披萨。

" We don't bake the beans too deep because we want to avoid excess caramelization, " Tsai said.

“我们不会对咖啡豆进行深烘处理，因为要避免过度焦糖化，”蔡说。

It's not caramelization, it's something called the Maillard reaction.

这不是焦糖化，这是一种叫做美拉德反应的东西。

You can see a little bit of caramelization starting to occur on the bottom.

你可以看到它的底部开始有一点焦糖化。

So once I see the first signs of caramelization, then I'm gonna start to rotate the pizza.

所以一旦我看到焦糖化的第一个迹象，我就开始旋转披萨。

You know, in that caramelization process, the butter would've burned by then.

你知道，在那个焦糖化过程中，那时黄油已经烧焦了。

You got some caramelization from the agave.

你从龙舌兰中得到了一些焦糖化。

And that is going to kind of help release all of that brown caramelization.

这将有助于释放所有棕色焦糖化。

So when that pectin combines with the caramel, it creates a really sticky, ooey-gooey caramelization, which is what you want.

所以当果胶与焦糖结合时，它会产生一种非常粘稠的焦糖，这就是你想要的。

Now, there is one category of flavour that if I was being fancy I would call the kind of Maillard and caramelization family of flavours.

有一类我喜欢的风味我称之为美拉德和焦糖风味系列。