bisque

简明释义

英[bɪsk]美[bɪsk]

n. [陶瓷] 素瓷；浓汤；橘黄色

英英释义

单词用法

同义词

反义词

例句

1.When she received the broken bisque doll, she experimented for two years before she was able to repair it.

当她收到了坏掉的素烧陶磁娃娃时，她整整实验了两年，才知道如何修复它。

2.An electric pottery kiln bisque firing is the first firing before glazing.

电窑烧成浓汤是上釉前先发射。

3.Bisque dolls made by French manufacturers such as Bru and Jumeau may be worth almost $22,000 today.

布鲁和朱莫做十九世纪的陶瓷娃娃可能在今天价值约 $22000。

4.We provide these sinks in a number of colors - black, bisque, bone and a number of others.

我们提供在一定数量的颜色的这些水槽染黑，素瓷，骨头和一定数量其他。

5.Tim Anderson, winner of the BBC Master Chef competition, developed a crab bisque dish to test the system's capabilities.

蒂姆·安德森的BBC大厨比赛的冠军，制定了螃蟹浓汤盘测试该系统的效能。

6.We are currently the only company manufacturing terracotta, hobby ceramics, earthenware and bisque ware with the largest range of products available from one factory in New Zealand.

我们是目前纽西兰唯一一家各种陶器的生产商，赤土陶器、工艺陶器、陶器、素坯件等很多产品均可以在我们公司找到。

7.Dinner, by now a triumph of gluttony over appetite, offered further treats, including goose liver wonton, seafood souffle with lobster bisque and macadamia fool.

晚餐的美味菜肴让人又是一顿饱餐，食品有鹅肝馄饨、海鲜蛋奶酥配龙虾浓菜汤和果仁奶油拌水果。

8.At the restaurant, they serve a rich crab bisque that is to die for.

在这家餐厅，他们提供一种丰富的蟹浓汤，令人垂涎欲滴。

9.I ordered a delicious lobster bisque for dinner.

我点了一份美味的龙虾浓汤作为晚餐。

10.For the holiday party, I made a batch of shrimp bisque to impress my guests.

为了节日聚会，我做了一批虾浓汤来给我的客人留下深刻印象。

11.The chef prepared a creamy tomato bisque as a starter.

厨师准备了一道奶油番茄浓汤作为开胃菜。

12.Have you ever tried pumpkin bisque? It's my favorite soup.

你试过南瓜浓汤吗？这是我最喜欢的汤。

作文

The culinary world is filled with a variety of dishes that not only satisfy hunger but also delight the senses. One such dish that stands out for its rich flavor and creamy texture is bisque. A bisque is a smooth, creamy soup that is typically made from puréed shellfish, such as lobster, crab, or shrimp. The origins of bisque can be traced back to French cuisine, where it was first created as a way to utilize the shells of crustaceans, turning what would otherwise be waste into a luxurious meal. In many fine dining establishments, bisque is often served as an appetizer, offering diners a taste of the sea with each spoonful. The process of making bisque involves simmering the shells with aromatic vegetables, herbs, and spices to extract their flavors. This broth is then strained, and the remaining liquid is combined with cream to create the signature velvety texture that bisque is known for. The addition of sherry or brandy can elevate the flavor even further, adding depth and complexity to the dish.One of the most popular variations of bisque is lobster bisque, which is particularly favored in coastal regions where fresh lobster is abundant. The sweetness of the lobster meat, combined with the richness of the cream, creates a harmonious balance that is both indulgent and comforting. When served hot, lobster bisque warms the soul and provides a sense of luxury that few other soups can match.In addition to its delicious taste, bisque also has a certain elegance that makes it a favorite at special occasions and gatherings. Whether it is a romantic dinner for two or a festive holiday feast, a bowl of bisque adds a touch of sophistication to any meal. It can be garnished with fresh herbs, a drizzle of truffle oil, or even a dollop of crème fraîche to enhance its presentation and flavor.However, preparing a perfect bisque requires skill and attention to detail. The key to a successful bisque lies in the quality of the ingredients used. Fresh shellfish, high-quality cream, and aromatic vegetables are essential for creating a truly memorable dish. Additionally, patience is crucial, as the process of simmering and extracting flavors takes time but is well worth the effort.For those who may not have access to fresh seafood, there are also vegetarian versions of bisque that substitute shellfish with ingredients like roasted tomatoes or mushrooms, capturing the essence of the traditional recipe while catering to different dietary preferences. These variations prove that bisque is a versatile dish that can be enjoyed by everyone.In conclusion, bisque is more than just a soup; it is a celebration of flavor and culinary artistry. Its creamy texture and rich taste make it a beloved dish in many cultures, particularly in French cuisine. Whether enjoyed in a fine dining restaurant or made at home, bisque is sure to impress anyone who has the pleasure of tasting it. As we explore the world of gastronomy, let us not forget the simple joy that a bowl of bisque can bring, warming our hearts and satisfying our palates.

烹饪世界充满了各种各样的菜肴，不仅能满足饥饿，还能愉悦感官。其中一个因其丰富的风味和奶油质地而脱颖而出的菜肴是bisque。bisque是一种光滑、奶油状的汤，通常由浓缩的贝类（如龙虾、蟹或虾）制成。bisque的起源可以追溯到法国料理，在那里它最初被创造出来以利用甲壳类动物的外壳，将本来会被浪费的东西变成奢华的美食。在许多高档餐厅中，bisque通常作为开胃菜呈现，为食客提供每一勺都带有海洋气息的口感。制作bisque的过程包括将外壳与芳香的蔬菜、香草和香料一起炖煮，以提取它们的风味。然后将此汤底过滤，剩余的液体与奶油结合，形成bisque所知的标志性丝滑质地。加入雪利酒或白兰地可以进一步提升风味，为这道菜增添深度和复杂性。其中一种最受欢迎的bisque变体是龙虾bisque，在新鲜龙虾丰富的沿海地区尤为受欢迎。龙虾肉的甜美，加上奶油的丰富，创造出一种和谐的平衡，既奢华又舒适。当热食时，龙虾bisque温暖人心，提供了一种少数汤品能够比拟的奢华感。除了美味的口感外，bisque还有一种优雅感，使其成为特殊场合和聚会的最爱。无论是浪漫的二人晚餐还是节日的盛宴，一碗bisque都为任何餐点增添了一丝精致。它可以用新鲜的香草、松露油的滴入，甚至一勺酸奶油来装饰，以增强其外观和风味。然而，准备完美的bisque需要技巧和细致入微的关注。成功的bisque的关键在于所用原料的质量。新鲜的贝类、高品质的奶油和芳香的蔬菜是创造真正难忘菜肴的必需品。此外，耐心也是至关重要的，因为炖煮和提取风味的过程需要时间，但努力是值得的。对于那些可能无法获得新鲜海鲜的人，还有素食版本的bisque，用烤番茄或蘑菇替代贝类，捕捉传统食谱的精髓，同时迎合不同的饮食偏好。这些变体证明了bisque是一道多功能的菜肴，人人皆可享用。总之，bisque不仅仅是一碗汤；它是一种风味和烹饪艺术的庆祝。其奶油质地和丰富口味使其在许多文化中成为受人喜爱的菜肴，特别是在法国料理中。无论是在高档餐厅享用还是在家制作，bisque一定会给品尝过的人留下深刻印象。当我们探索美食世界时，让我们不忘一碗bisque所带来的简单快乐，温暖我们的心灵，满足我们的味蕾。