What is the translation of " WHEN COOKED " in Chinese?

• 在烹饪时
• 烹调时
• 在煮熟时

Examples of using When cooked in English and their translations into Chinese

Pork turns white when cooked.
猪肉虽在烹饪时变为白色.

When cooked, stir in the mashed banana.
烹饪的时候，它们在香蕉叶里蒸。

The smell is even worse when cooked.
更糟的是烹饪时的气味。

When cooked, you should be able to pierce the fat with a fork easily.
当煮熟,你应该能用叉子轻易地刺穿脂肪。

They tend to lose their color when cooked.
它们在煮熟时往往会失去颜色。

You see that these fish, when cooked, retained the bluish hue.
你看到这些鱼，烹调时，保持着蓝色的色调。

They lose their distinct color when cooked.
它们在煮熟时往往会失去颜色。

When cooked, pour half the soup out of the pan and bring it back into the pot.
煮熟后，从锅中倒出一半汤，然后将其送回锅内。

Glina is the fat of the meat produced when cooked.
滴水是肉在烹饪时收集的脂肪。

Most vegetables lose their nutritional value when cooked and should be eaten raw whenever possible.
大多数蔬菜在烹调时失去了它们的营养价值，所以尽快食用。

Excellent quality fruits keep their shape when cooked.
它们浓密的果肉在烹饪时保持得非常好。

When cooked in aluminum foil, the bacteria is protected within the foil, so you have to eat it as soon as possible.
用铝箔烹饪时，细菌会受到保护，因此您必须尽快食用。

It smells something like popcorn when cooked.
显然地，闻起来像爆米花当你做饭的时候。

Acrylamide: Studies have shown that potatoes, when cooked above 248 Fahrenheit, or 120 degrees Celsius, produce a chemical known as acrylamide.
丙烯酰胺:研究表明，当土豆在248华氏度(120摄氏度)以上烹饪时，会产生一种被称为丙烯酰胺的化学物质。

Some foods actually release more nutrients when cooked.
有些熟食在烹调时确实释放出更多的营养。

Some foods actually release more nutrients when cooked.
一些煮熟的食物在煮熟后会释放出更多的营养。

However, eggs do lose some nutritional value when cooked.
然而，红甜菜在煮熟时会失去一些营养价值。

Some cooked foods do release more nutrition when cooked.
一些煮熟的食物在煮熟后会释放出更多的营养。

As a result, starches, proteins and vitamins are less soluble when cooked.
这样一来，淀粉、蛋白质和维生素在烹饪时不易溶解。

We have purposely chosen the most aromatic type that will retain its flavor when cooked.
我们特意选择了最芳香的类型，在烹饪时会保留其味道。

I would say the small green/gray French ones because they stay more intact when cooked.
我想说的是小的绿色/灰色的法国菜，因为它们在烹饪时更完整。

Denaturing” the proteins is what causes tough stew meat to become tender when cooked.
Denaturing"蛋白质是导致坚硬的炖肉在煮熟时变软的原因。

The Malaysian version, which I grew up in, is not as thin but it has its own al dente bite when cooked just right.
马来西亚的版本,我就是在那里长大的虽然没有那么薄，但煮熟后会有自己的aldentebite。

Avoid adding a lot of salt when cooking.
烹饪时不要添加太多的盐。

Therefore, when cooking should avoid prolonged high temperature heating.
因此，烹调时应避免长时间高温热。

Reduce sodium when cooking.
烹饪时减少单糖.

Limit the intake of fat: Vegetable oil is recommended when cooking.
限制脂肪摄入：烹调时，选用植物油。

Avoid adding too much salt when cooking.
烹饪时不要添加太多的盐。

Limit the intake of fat: Vegetable oil is recommended when cooking.
限制脂肪的摄入：烹调时选用植物油。