Meat browns when it cooks, whether it's direct heat like a steak or hamburger or slow like BBQ.

烹饪时肉会变成棕色，无论是像牛排或汉堡那样的直接加热，还是像烧烤那样的缓慢加热。

Now, you get that really soft, custard-y, silky consistency by cooking it very slowly, so not over direct heat.

现在，你要通过慢慢地烹调来获得那种真正柔软的、奶油冻状的、丝绸般的稠度，所以不要直接加热。

In traditional sugaring techniques, turning sap into syrup means boiling it over direct heat so the water evaporates.

在传统的制糖技术中，将树液变成糖浆意味着将其直接加热煮沸， 使水分蒸发。

You've got the option to do indirect heat and direct heat with the coals as well so you can actually cook at a much better temperature.

你可以选择对煤进行间接加热和直接加热，这样你就可以在更好的温度下烹饪。

Ben invented this heating device around 1740. Franklin stoves directed heat from a fireplace into a room instead of letting most of it go up the chimney.

Ben 在 1740 年左右发明了这种加热装置。 富兰克林炉子将壁炉的热量引导到房间， 而不是让大部分热量从烟囱上升。