macerate

简明释义

英[ˈmæsəreɪt]美[ˈmæsəreɪt]

vt. 把……浸软；使……消瘦

vi. 浸软；消瘦

第 三 人 称 单 数 m a c e r a t e s

现 在 分 词 m a c e r a t i n g

过 去 式 m a c e r a t e d

过 去 分 词 m a c e r a t e d

英英释义

单词用法

同义词

反义词

例句

1.I like to macerate the food in liqueur for a few minutes before serving.

我想把食物在利口酒里泡几分钟后再享用。

2.For example, vacuum metallurgy, power condensers, transtormers, vacuum macerate process, fore-sucking for vacuum coating equipment, etc.

如：真空冶炼，电力电容器，变压器，真空浸渍处理，真空镀膜设备中的预抽等。

3.The grapes are put into stainless steel vats where they macerate in cold during one week before beginning to ferment.

拣选出的果实置入不锈钢槽冷浸一周才开始发酵。

4.Cognac is also used to macerate and flavour ingredients and casseroles.

干邑白兰地也用于食材和砂锅炖菜的浸软和提味。

5.Add a splash of moscato to bowl and macerate for 15 minutes.

把少量的莫斯·卡托酒加在碗里，将其浸软持续15分钟。

6.MACERATE: To steep an herb in fat, such as done with salve and ointments.

浸渍(macerate)：把药草浸在油脂中，就像制作油膏那样。

7.Use it plasticity or be not macerate of plasticity polymer latex to reach dry hind, again the dissolvent that dip drops with can evaporating in last shoe process.

将它用塑性或非塑性聚合物胶乳浸渍及干燥后，再浸以能在楦鞋过程蒸发掉的溶剂。

8.The wine will macerate for several days, maybe several weeks.

这样的酒要浸渍数天，可能是几个星期。

9.To prepare the fruit for the dessert, you need to macerate it in sugar for at least an hour.

为了准备甜点，你需要将水果浸泡在糖中至少一个小时。

10.In winemaking, grapes are often macerated to extract color and flavor.

在酿酒过程中，葡萄通常会被浸泡以提取颜色和风味。

11.You can macerate herbs in oil to create a flavorful dressing.

你可以将香草浸泡在油中，以制作美味的调料。

12.The chef decided to macerate the strawberries with balsamic vinegar to enhance their flavor.

厨师决定用香醋浸泡草莓，以增强它们的味道。

13.The recipe calls for you to macerate the peaches before adding them to the pie.

这个食谱要求你在将桃子加入派之前先浸泡它们。

作文

In the world of culinary arts, the technique of marinating ingredients plays a crucial role in enhancing flavors. One interesting method that often gets overlooked is to macerate fruits or vegetables. To macerate means to soften or break down food by soaking it in a liquid, usually sugar or acid, which helps to draw out the natural juices. This process not only alters the texture but also intensifies the flavor profile of the ingredient. For instance, when strawberries are macerated with sugar, they release their juices, creating a delicious syrup that can be used for desserts, toppings, or even beverages.The origins of maceration can be traced back to traditional cooking practices where the goal was to extract flavors and create harmonious dishes. In many cultures, this technique is employed to prepare various dishes, from sweet to savory. For example, in Italian cuisine, macerated tomatoes can be used in salads or sauces, providing a burst of flavor that is far superior to fresh tomatoes alone.The science behind maceration lies in the way liquids interact with solid foods. The process involves breaking down cell walls, allowing flavors to meld together beautifully. This is especially important when working with tougher cuts of meat or fibrous vegetables. By macerating these ingredients in a marinade, you can significantly enhance their tenderness and taste.Moreover, maceration is not limited to just fruits and vegetables. It can also be applied to grains and legumes. For instance, macerating chickpeas in water before cooking can help them cook more evenly and become softer, making them perfect for dishes like hummus or falafel.In addition to its culinary applications, maceration has found its way into the world of beverages. Many cocktails benefit from macerated fruits, as the infusion of flavors creates a refreshing and vibrant drink. A classic example is the mojito, where mint leaves and lime are macerated with sugar to release their essential oils and juices, resulting in a delightful beverage.While maceration is a simple process, it requires some patience and understanding of the ingredients involved. Different fruits and vegetables have varying levels of acidity and sugar content, which can affect the outcome of the maceration. For example, berries typically require less time to macerate'>macerating ingredients is a valuable skill for any aspiring chef or home cook. It allows for the exploration of flavors, textures, and culinary creativity. Whether you are preparing a fruit salad, a savory sauce, or a refreshing cocktail, the technique of maceration can bring your dishes to life. So next time you find yourself in the kitchen, consider giving this technique a try; you may be surprised by the delicious results that follow.

在烹饪艺术的世界中，腌制食材的技巧在增强风味方面扮演着至关重要的角色。一个常常被忽视的有趣方法是对水果或蔬菜进行浸泡。浸泡的意思是通过将食物浸泡在液体中，通常是糖或酸，来软化或分解食物，这有助于释放天然汁液。这个过程不仅改变了质地，还增强了食材的风味。例如，当草莓用糖浸泡时，它们会释放出汁液，形成一种美味的糖浆，可以用于甜点、配料或甚至饮料。浸泡的起源可以追溯到传统烹饪实践，其目标是提取风味并创造和谐的菜肴。在许多文化中，这种技术被用于准备各种菜肴，从甜到咸。例如，在意大利菜中，浸泡的番茄可以用于沙拉或酱汁，提供一种远远优于新鲜番茄的味道爆发。浸泡背后的科学在于液体与固体食物之间的相互作用。这个过程涉及打破细胞壁，使风味完美融合。这在处理更坚硬的肉块或纤维素较多的蔬菜时尤为重要。通过在腌料中浸泡这些食材，您可以显著增强它们的嫩度和味道。此外，浸泡也可以应用于谷物和豆类。例如，在烹饪之前将鹰嘴豆浸泡在水中，可以帮助它们均匀熟透，变得更加柔软，非常适合制作鹰嘴豆泥或炸豆丸子。除了其烹饪应用外，浸泡也进入了饮品的世界。许多鸡尾酒受益于浸泡的水果，因为风味的注入创造了一种清新而充满活力的饮品。一个经典的例子是莫吉托，其中薄荷叶和青柠被与糖一起浸泡，以释放它们的精油和汁液，从而形成一种令人愉悦的饮品。虽然浸泡是一个简单的过程，但它需要一些耐心和对所用食材的理解。不同的水果和蔬菜具有不同程度的酸度和糖分，这可能影响浸泡的结果。例如，浆果通常需要比更坚硬的水果如苹果或梨更少的时间来浸泡。理解这些细微差别可以使一道菜从普通变得非凡。总之，浸泡食材的艺术是任何有抱负的厨师或家庭厨师都应该掌握的宝贵技能。它允许探索风味、质地和烹饪创造力。无论您是在准备水果沙拉、咸味酱汁还是清爽的鸡尾酒，浸泡的技巧都可以为您的菜肴注入生机。因此，下次您走进厨房时，不妨尝试一下这种技术；您可能会对随之而来的美味结果感到惊讶。