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Browning: meaning, definitions and examples

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browning

 

[ ˈbraʊnɪŋ ]

Verb / Noun
Context #1 | Verb

cooking process

Browning refers to the cooking process where food is exposed to high heat, subsequently leading to a change in flavor and color. This occurs when the surface of the food caramelizes or caramelization takes place. Typically, browning enhances the dish's taste and appearance. Commonly used in cooking meats and vegetables, this action is essential for developing rich flavors in many recipes.

Synonyms

grilling, sauteing, searing.

Examples of usage

  • Brown the meat before adding the sauce.
  • Make sure to brown the onions for added flavor.
  • The chef suggested browning the bread for a crunchy texture.
Context #2 | Noun

color variation

Browning in terms of color often refers to the change in color of food during cooking, specifically when it shifts towards a darker hue. This phenomenon is commonly observed in ingredients like meat, bread, and vegetables due to the Maillard reaction. This specific color change can indicate that the food is being cooked effectively and developing flavors.

Synonyms

darkening, tanning.

Examples of usage

  • The bread has a beautiful golden-brown browning.
  • Check the browning of the meat to ensure it's cooked properly.
  • The browning of the apples gives the pie a delightful look.

Translations

Translations of the word "browning" in other languages:

🇵🇹 marronagem

🇮🇳 भूरा होना

🇩🇪 Bräunung

🇮🇩 kecoklatan

🇺🇦 потемніння

🇵🇱 brązowienie

🇯🇵 褐色化

🇫🇷 brunissement

🇪🇸 marrón

🇹🇷 kahverengileşme

🇰🇷 갈색화

🇸🇦 تسمير

🇨🇿 hnědnutí

🇸🇰 hnednutie

🇨🇳 变成褐色

🇸🇮 rjavenje

🇮🇸 brúnun

🇰🇿 қоңырлану

🇬🇪 ყავისფერი

🇦🇿 qəhvəyi

🇲🇽 marrón

Etymology

The term 'browning' originates from the word 'brown,' which is derived from the Old English 'brūn,' meaning 'dark color’ or 'brown paint.’ This etymology is related to various Germanic languages, where similar words denote the color brown. The action of browning has been recognized in cooking for centuries, evolving into several techniques that emphasize flavor development. Browning is primarily connected to the Maillard reaction, discovered in the early 20th century, which describes the chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor. Over time, the term has expanded to include not only cooking but also any context where something takes on a brownish hue.

Word Frequency Rank

Positioned at #23,697, this word is part of extensive vocabulary. It's relatively rare in general usage but may be important in specific fields or formal writing.