OK, once I watched the Master Chef program and I heard people use a word that sounds like "caromize" to express the meaning of “cook a dish until the juices of the dish has reduced and is viscous”.
For example, you season your raw meat in a pan and then pour coconut water into meat. Then you cook it until all the coconut juice in your pan has reduced and becomes viscous.
Then I can say "cook the meat until it got caromized". I am not sure caromize is the word.
So, what is the word that sounds like "caromize" which expresses the meaning of "cook a dish until we can reduce the juice in that dish to being viscous"?
Best Answer
Definition of caramelize
That word is caramelize, to cook something until its sugars turn to caramel at around 410° F. Recipes will often call for sautéing onions until they caramelize, for example.
The Wikipedia article on caramelization from which the image above was taken says that it is:
Origins
The OED says that English took the word caramel from French and that they in turn adapted it from the Spanish, Portuguese, and Italian word caramelo. Larousse says that the French took it from the Spanish and that the Spanish took it from the Portuguese, and the DRAE confirms that the Spanish got it from the Portuguese. But somewhere in Iberia the trail grows cold, and the OED ultimately says that it is of uncertain origin, providing this note:
Variable Pronunciation
Actual pronunciation of the word caramelization varies between /ˈkɑɹməˌlaɪz/ with three syllables (“karma lies”) and /ˈkeɹəməˌlaɪz/ with four syllables (“carry m’ lies”).¹ The shorter three-syllable version is probably the more common of the two in North America except on the East Coast and in the South, although either could be heard pretty much anywhere across the continent.
This is because there are two different underlying pronunciations for caramel possible: one has three syllables, /ˈkeɹəˌmɛl/, and the other has only two syllables, /ˈkɑɹməl/. Wiktionary claims of caramel that:
Neither pronunciation should be confused for Carmel as in Carmel-by-the-Sea which is contrastively stressed on the second syllable, so /kɑɹˈmɛl/. This does, however, suggest a path towards forcing a particular pronunciation if one is so inclined.
Forcing a Particular Pronunciation
You normally can’t tell from reading something how the writer expected it to be pronounced, but in some forms of verse you can. Here’s a bit of doggerel to force the reader into one or the other of the two pronunciations.
With a “Missing” Syllable
Using a bouncy limerick:
That one demands the “carmelized” pronunciation that’s missing a syllable to match Carmelite and to have the right stresses and syllable count to fit the meter. There is no sound at all between the r and the m in both those words. People who say “carmel” with two syllables (usually) also say “carmelized” with three.
With an “Extra” Syllable
Using the flickering trisyllabic assonances of Tolkien’s Errantry:
That one demands the “caramels” pronunciation with the extra syllable to match caravels, parallels, fairy shells — and to have the right stresses and syllable count to fit this more exotic (and much more difficult!) verse form. There is a schwa sound between the r and the m. People who say “caramel” with three syllables say “caramelized” with four.
Footnotes