100 Examples of sentences containing the verb "caramelize"

Definition

Caramelize (verb): To heat sugar slowly until it liquefies and turns brown, resulting in a rich, sweet flavor. This process can also apply to certain vegetables, such as onions, where the natural sugars are released and browned, enhancing their sweetness and depth of flavor.

Synonyms

• Brown
• Glaze
• Cook down
• Sweeten
• Toast

Antonyms

• Burn
• Undercook
• Raw
• Cool
• Freeze

Examples

1. To enhance the flavor of the dish, I decided to caramelize the onions until they were golden brown.
2. You should caramelize the sugar carefully to avoid burning it.
3. When you caramelize the carrots, they become sweeter and more delicious.
4. She learned how to caramelize fruits for her dessert recipes.
5. The chef will caramelize the sauce to give it a richer taste.
6. I like to caramelize my bananas before adding them to the pancakes.
7. To make the dish more complex, caramelize some shallots in olive oil.
8. It’s essential to caramelize the garlic just right for the perfect flavor.
9. If you caramelize the sugar too quickly, it will turn bitter.
10. He chose to caramelize the peaches for a delightful summer dessert.
11. The recipe calls for you to caramelize the sugar until it reaches a deep amber color.
12. You can caramelize nuts for a crunchy topping on your dessert.
13. They prefer to caramelize the Brussels sprouts for a unique taste.
14. The process to caramelize onions can take up to 30 minutes for the best flavor.
15. I watched the chef caramelize the sugar expertly in front of the audience.
16. To bring out the flavor, remember to caramelize the vegetables before adding them to the soup.
17. You can caramelize garlic to add a sweet note to your savory dishes.
18. The trick to a good sauce is to caramelize the base ingredients properly.
19. Don’t forget to caramelize the mushrooms to enhance their umami flavor.
20. It’s amazing how just a little heat can caramelize sugar and change its flavor.
21. I like to caramelize my onions before adding them to the stew.
22. Caramelize the sugar slowly to achieve a perfect texture.
23. The chef advised me to caramelize the zucchini to enhance its flavor.
24. She loves to caramelize the apples for her famous pie.
25. If you caramelize the sauce, it will thicken nicely.
26. To make the dessert more appealing, you should caramelize the topping.
27. The first step is to caramelize the onions until they are translucent.
28. If you caramelize the leeks, they will add a lovely sweetness to the dish.
29. The restaurant is known for its ability to caramelize ingredients perfectly.
30. Caramelize the grapes to make a unique addition to your cheese platter.
31. It only takes a few minutes to caramelize sugar if you keep an eye on it.
32. I learned how to caramelize veggies from a cooking show.
33. The secret is to caramelize the garlic before adding the tomatoes.
34. You can caramelize the onions in butter for a richer flavor.
35. It’s essential to caramelize the ingredients properly for the dish to succeed.
36. They decided to caramelize the fennel for an added depth to the meal.
37. Always remember to caramelize the shallots until they are deep golden.
38. The recipe suggests you should caramelize the sugar until it reaches a syrupy consistency.
39. To achieve that restaurant-quality dish, don’t forget to caramelize your ingredients.
40. I love to caramelize pears to serve over vanilla ice cream.
41. You must caramelize the onions and garlic together for maximum flavor.
42. He was excited to caramelize the mango for his tropical salad.
43. Caramelize the sweet potatoes to bring out their natural sugars.
44. It’s fun to caramelize various fruits and see how their flavors change.
45. To enhance the steak, you should caramelize the onions alongside it.
46. You can caramelize the eggplant to add a smoky flavor to your dish.
47. I prefer to caramelize my sauces to give them a more robust taste.
48. Caramelize the cherry tomatoes in olive oil for a burst of flavor.
49. The key to gourmet cooking is knowing how to caramelize properly.
50. Let’s caramelize the garlic before adding the cream to the sauce.
51. I learned that if you caramelize the sugar too fast, it will not taste good.
52. You can caramelize the walnuts for a crunchy topping on salads.
53. The best way to bring out flavor is to caramelize the vegetables first.
54. The chef demonstrated how to caramelize the onions perfectly.
55. I love the way they caramelize the figs for a sophisticated dessert.
56. You should caramelize the cabbage to give it a sweet twist.
57. It’s important to caramelize the garlic just until golden, not burnt.
58. You can caramelize the squash to enhance its sweetness.
59. The dish was elevated by taking the time to caramelize the ingredients.
60. She always makes sure to caramelize the sugar for her sauce.
61. Caramelize the peppers to unlock their natural sweetness.
62. The recipe requires you to caramelize the onions for at least 20 minutes.
63. It’s easy to caramelize sugar if you use a heavy-bottomed pan.
64. You can caramelize the sauce by allowing it to reduce on low heat.
65. The dessert was topped with caramelized nuts for texture.
66. To make the glaze, you need to caramelize the sugar and water together.
67. I prefer to caramelize my vegetables over medium heat for the best results.
68. If you want a rich flavor, be sure to caramelize your onions well.
69. He suggested that I caramelize the garlic before adding the spinach.
70. You can caramelize the fruits to enhance their sweetness in any dish.
71. I always caramelize the tomatoes before adding them to my sauce.
72. To finish the dish, caramelize the topping until golden.
73. I love to caramelize the asparagus for a sweet and savory side.
74. You must caramelize the onions slowly to bring out their natural flavor.
75. The key to a great sauce is to caramelize the base ingredients first.
76. Caramelize the sugar until it reaches the desired color and flavor.
77. When you caramelize the beets, they take on a wonderful sweetness.
78. The chocolate dessert was elevated by caramelizing the topping.
79. I like to caramelize the garlic to add a sweet touch to my dishes.
80. If you caramelize the nuts, they create an amazing crunch in the salad.
81. The first step is to caramelize the onions until they are completely soft.
82. You can caramelize the bananas with a touch of butter for a simple dessert.
83. To create depth in your sauce, make sure to caramelize your ingredients.
84. The sweetness of the sauce comes from caramelizing the onions first.
85. Caramelize the leeks to enhance their flavor in the dish.
86. It’s easy to caramelize the apples with just a bit of sugar and heat.
87. The dish was transformed when I learned how to caramelize the vegetables.
88. I prefer to caramelize the garlic before adding it to the stew.
89. To make the dish stand out, try to caramelize the ingredients well.
90. Remember to caramelize the onions until they are deep brown for the best flavor.
91. You can caramelize the sauce for a richer, more complex taste.
92. I enjoy learning different ways to caramelize fruits and vegetables.
93. The best way to enjoy Brussels sprouts is to caramelize them.
94. Caramelize the sugar until it’s golden for the perfect topping.
95. The salad was topped with caramelized nuts for an added crunch.
96. To make the sauce thicker, let it caramelize on low heat.
97. You can caramelize the peaches to use in a savory dish as well.
98. The process of caramelizing the onions requires patience for the best results.
99. It’s essential to caramelize the garlic before adding the broth.
100. I love to caramelize my vegetables to bring out their natural sweetness.