brownability

English

Etymology

From brown +‎ -ability.

Noun

brownability (uncountable)

1. The quality of being brownable.
   • 1981 December 27, “Food Technologists Panel Releases Findings in Study of Purposes, Effects of Fats in Diet”, in The Sunday Advertiser, final edition, 76th year, number 245, Lafayette, La., →OCLC, page 63, column 5:

     The summary credits fats with creaminess in ice cream, flakiness in baked goods, lightness in cakes and flavor and “brownability” in fried foods, for example.

   • 2002 May 30, Dick Adams, “Let's talk toast...”, in rec.food.sourdough‎^[1] (Usenet):

     But the main factor in brownability/toastability is the extent to which the sugars have been depleted.

   • 2002 December 3, Eloise Beltz-Decker, “Whisks and nonstick pots”, in rec.arts.sf.fandom‎^[2] (Usenet):

     We still cook with it, because it's the only big skillet we have - perfect for browned-ground-beef-and-cream-of-mushroom-soup glops, for example. None of our other pots, including the cast iron, combine the 'brownability' with sufficient volume for a dinner for three.