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    maillard

    US

    ・

    UK

    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.

    影片字幕

    實測爆紅戶外美食神招！ (I Tested Viral Outdoor Food Hacks)

    17:31實測爆紅戶外美食神招！ (I Tested Viral Outdoor Food Hacks)
    • My one goal here is when I flip this, I just want an amazing Maillard.

      要多久？

    • I want to flip it, and I want you to be like, "Oh my God." What's a Maillard?

      你看。

    B1 中級

    新德國英國條約為何將軍備重整與移民預防擺在最前線？｜DW 新聞 (Why are rearmament and migration preemption at the forefront of the new Germany-UK treaty? | DW News)

    08:43新德國英國條約為何將軍備重整與移民預防擺在最前線？｜DW 新聞 (Why are rearmament and migration preemption at the forefront of the new Germany-UK treaty? | DW News)
    • 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。

    B1 中級

    被低估的越南美味！河內烤肉米粉 (Bun Cha Hanoi) 到底有多厲害？ (The Most Underrated Vietnamese Dish (Bun Cha Hanoi))

    13:43被低估的越南美味！河內烤肉米粉 (Bun Cha Hanoi) 到底有多厲害？ (The Most Underrated Vietnamese Dish (Bun Cha Hanoi))
    • I don't really care about getting any Maillard on it.

      我不太在意它有沒有梅納反應。

    B2 中高級

    為什麼培根聞起來這麼香？🥓 (Why Does Bacon Smell So Good?)

    02:06為什麼培根聞起來這麼香？🥓 (Why Does Bacon Smell So Good?)
    • It's called the Maillard reaction,

      這被稱為梅納反應，

    • For bacon, the Maillard reaction combines with the melting fats to produce the aroma compounds.

      對於培根來說，梅納反應與融化的脂肪結合，產生香氣化合物。

    B1 中級

    紐約最好吃的炸雞三明治是怎麼做的？｜現點現做｜Bon Appétit (How NYC’s Best Fried Chicken Sandwich is Made | Made to Order | Bon Appétit)

    09:30紐約最好吃的炸雞三明治是怎麼做的？｜現點現做｜Bon Appétit (How NYC’s Best Fried Chicken Sandwich is Made | Made to Order | Bon Appétit)
    • Toasting creates a lot of Maillard reactions.

      烘烤會產生很多梅納反應。

    B2 中高級

    戈登·拉姆齊為你的漢堡升級！| 頂級廚房 (Gordon Ramsay Upgrades Your Burger | Next Level Kitchen)

    11:55戈登·拉姆齊為你的漢堡升級！| 頂級廚房 (Gordon Ramsay Upgrades Your Burger | Next Level Kitchen)
    • You're going to get twice of what's called the Maillard reaction, or the browning of proteins.

      你會得到兩倍的梅納反應，也就是蛋白質褐變。

    • You're gonna get twice of what's called the Maillard reaction, or the browning of proteins.
    B1 中級

    Tim Ferriss，"四小時廚師"。作者在谷歌 (Tim Ferriss, "The Four-Hour Chef": Authors at Google)

    48:21Tim Ferriss，"四小時廚師"。作者在谷歌 (Tim Ferriss, "The Four-Hour Chef": Authors at Google)
    • this Maillard reaction.

      這種梅納反應。

    B1 中級

    為什麼披薩這麼美味？披薩背後的科學 (The Chemistry of Pizza - Reactions)

    03:18為什麼披薩這麼美味？披薩背後的科學 (The Chemistry of Pizza - Reactions)
    • 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。

    B2 中高級

    用化學小知識，輕鬆解決生活大小事 (Vol. 3) (Awesome Chemistry Life Hacks (Vol. 3) - Reactions)

    03:43用化學小知識，輕鬆解決生活大小事 (Vol. 3) (Awesome Chemistry Life Hacks (Vol. 3) - Reactions)
    • transformation known as a maillard reactions.

      變化，也就是所謂的梅納反應。

    B1 中級

    紐約可頌大師教你怎麼做出美味可頌！ (How Croissants Are Made•Tasty)

    05:34紐約可頌大師教你怎麼做出美味可頌！ (How Croissants Are Made•Tasty)
    • 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。

    B2 中高級