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maillard
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B2 中高級
n.名詞(Maillard reaction) 梅納反應
The Maillard reaction, named after L. C. Maillard, is also known as non-enzymatic browning.
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- Thank you for that, Sebastian Maillard from the Jacques Delors Institute and from Chatham House.
謝謝你，來自雅克-德洛爾研究所和查塔姆研究所的塞巴斯蒂安-馬亞爾。
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- Not completely out of the product, but into the product itself, and again, through the Maillard reaction, you're getting a beautiful, crisp crust to it.
奶油不會融化出可頌，而是融入可頌，經過梅納反應後，就能得到一個美麗、酥脆的可頌了。
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- A French chemist by the name of Maillard discovered these components react to heat.
一位名叫馬亞德（Maillard）的法國化學家發現了這些成分受熱後的反應。
- This reaction, known as the Maillard reaction, named after him, makes it brown and creates the smell and the flavor we love.
這種以他的名字命名的反應被稱為 "馬氏反應"（Maillard reaction），它能使食物變成棕色，併產生我們喜愛的氣味和味道。
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- transformation known as a maillard reactions.
變化，也就是所謂的梅納反應。
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- Then, when the pizza starts to properly cook, the holy grail of culinary chemical reactions begins: the Maillard reaction.
接著，當披薩開始烤熟時，烹飪中最神聖的化學反應開始了： 梅納反應。
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- My one goal here is when I flip this, I just want an amazing Maillard.
我在這裡的唯一目標是，當我翻面時，我只想要超棒的梅納反應。
- I wanna flip it and I want you to be like, oh, my God, what's a Maillard?
我想翻面，然後你們會說，天啊，什麼是梅納反應？
