spitchcock

简明释义

英[ˈspɪtʃˌkɑk]美[ˈspɪtʃˌkɑk]

vt. 剖开而烧烤

n. 烤

英英释义

单词用法

同义词

反义词

例句

1.They like the spitchcock.

他们喜欢烤的鳗鱼。

2.They like the spitchcock.

他们喜欢烤的鳗鱼。

3.He learned to spitchcock fish during his culinary training in school.

他在学校的烹饪培训中学会了如何spitchcock鱼。

4.After learning to spitchcock the turkey, I felt more confident in my cooking skills.

学会如何spitchcock火鸡后，我对自己的烹饪技巧更有信心了。

5.When grilling, it’s best to spitchcock the meat to ensure it cooks thoroughly.

在烧烤时，最好spitchcock肉类，以确保其彻底熟透。

6.To prepare the fish, you need to spitchcock it by removing the backbone.

为了准备这条鱼，你需要spitchcock它，也就是去掉脊椎骨。

7.The chef demonstrated how to spitchcock a chicken for even cooking.

厨师演示了如何spitchcock一只鸡，以便均匀烹饪。

作文

In the culinary world, there are many techniques and terms that may seem foreign to those not well-versed in cooking. One such term is spitchcock, which refers to a specific method of preparing fish. This technique involves splitting the fish open from head to tail, removing the innards, and then flattening it out for cooking. The result is a beautifully presented dish that cooks evenly and allows for various seasonings to be applied directly to the flesh. Understanding this technique can elevate one's cooking skills significantly, especially for those who enjoy seafood. The history of spitchcock can be traced back to various cultures that have long appreciated fish as a staple in their diets. The method is particularly popular in British cuisine, where it is often used for preparing larger fish like mackerel or trout. By using the spitchcock technique, cooks can ensure that the fish remains moist while achieving a crispy skin when cooked over high heat, whether on the grill or in the oven.When preparing a spitchcock fish, it is essential to start with a fresh catch. The freshness of the fish greatly influences the final taste of the dish. After selecting the fish, the first step is to clean it thoroughly, removing any scales and ensuring that the insides are completely emptied. Once cleaned, the fish is laid on a cutting board, and a sharp knife is used to cut along the belly, starting from the head and moving towards the tail. Care must be taken not to cut too deep, as you want to preserve the integrity of the fish's body. After opening the fish, the spine can be removed if desired, though some chefs prefer to leave it in for added flavor.After the fish has been properly prepared, it can be seasoned according to personal preference. Common seasonings include salt, pepper, and herbs such as thyme or dill. A drizzle of olive oil can also enhance the flavor while helping to achieve that desirable crispy skin. The seasoned fish can then be placed on a hot grill or in a preheated oven. Cooking times will vary depending on the size of the fish, but generally, it takes about 15 to 20 minutes for a spitchcock fish to cook through.Once cooked, the fish can be served with a variety of sides. Popular accompaniments include roasted vegetables, rice, or a fresh salad. The presentation of a spitchcock fish is striking, as its flat shape allows for an appealing display on the plate. Furthermore, the ease of serving makes it a favorite for dinner parties or family gatherings.In conclusion, mastering the art of spitchcock can greatly enhance one’s culinary repertoire. Not only does it provide a unique way to prepare fish, but it also allows for creativity in seasoning and presentation. Whether you are a seasoned chef or a home cook, incorporating this technique into your cooking can lead to delightful meals that impress family and friends alike. Embracing the spitchcock method opens up a world of flavors and textures, making it a worthwhile skill to add to your kitchen toolkit.

在烹饪界，有许多技术和术语对于那些不熟悉烹饪的人来说可能显得陌生。其中一个术语是spitchcock，它指的是一种特定的鱼类准备方法。这种技术涉及从头到尾将鱼剖开，去除内脏，然后将其压平以便烹饪。结果是一道呈现美观的菜肴，能够均匀地烹饪，并允许各种调味料直接涂抹在鱼肉上。理解这种技术可以显著提升一个人的烹饪技能，尤其是对于那些喜欢海鲜的人。spitchcock的历史可以追溯到长期以来一直将鱼视为饮食主食的各种文化。这种方法在英国料理中尤其流行，通常用于准备较大的鱼类，如鲭鱼或鳟鱼。通过使用spitchcock技术，厨师可以确保鱼肉保持湿润，同时在高温下烹饪时获得酥脆的鱼皮，无论是在烤架上还是在烤箱中。在准备spitchcock鱼时，首先要选择新鲜的捕获物。鱼的新鲜度对菜肴的最终口味影响很大。在选择鱼后，第一步是彻底清洗，去除任何鳞片，确保内部完全清空。清洗干净后，将鱼放在砧板上，用锋利的刀沿着腹部切开，从头部开始，向尾部移动。必须小心不要切得太深，因为你想保持鱼体的完整性。打开鱼后，如果需要，可以去掉脊椎骨，尽管一些厨师更喜欢保留它以增加风味。准备好鱼后，可以根据个人喜好进行调味。常见的调味料包括盐、胡椒和百里香或莳萝等香草。淋上一点橄榄油也能增强风味，同时帮助获得理想的酥脆鱼皮。调味后的鱼可以放在热烤架上或预热的烤箱中。烹饪时间会根据鱼的大小而有所不同，但通常情况下，烹饪一条spitchcock鱼大约需要15到20分钟。一旦烹饪完成，鱼可以与各种配菜一起上桌。受欢迎的搭配包括烤蔬菜、米饭或新鲜沙拉。spitchcock鱼的呈现非常引人注目，因为它扁平的形状使其在盘子上呈现出吸引人的效果。此外，方便的上菜方式使其成为晚宴或家庭聚会的最爱。总之，掌握spitchcock艺术可以大大增强一个人的烹饪能力。这不仅提供了一种独特的鱼类准备方法，还允许在调味和呈现方面发挥创意。无论你是经验丰富的厨师还是家庭厨师，将这一技术融入你的烹饪中都能带来令人愉悦的美食，给家人和朋友留下深刻印象。接受spitchcock方法可以打开一个充满风味和质感的世界，使其成为值得添加到厨房工具包中的技能。