tartare

简明释义

英[tɑːˈtɑː(r)]美[tɑːrˈtɑːr]

adj. 生食的

n. （Tartare）（法）泰尔大尔（人名）

英英释义

单词用法

同义词

反义词

例句

1.Transfer the salmon tartare in a refrigerator for 30 minutes until it absorb the marinade and cool down.

将已拌匀的三文鱼他他放进冰箱碱30分钟，让它入味和冷却。

2.Cooks use their fingertips to pluck, fold and position single leaves of wood sorrel into a coat that is place over hand-scraped beef tartare. Juniper dust, left, and tarragon paste are on the plate.

厨师们用指尖将一片片的酢浆草叶掐下来，折叠并摆放在手工削制的生牛肉泥上，搭配杜松粉和龙蒿泥。

3.Cooks use their fingertips to pluck, fold and position single leaves of wood sorrel into a coat that is place over hand-scraped beef tartare. Juniper dust, left, and tarragon paste are on the plate.

厨师们用指尖将一片片的酢浆草叶掐下来，折叠并摆放在手工削制的生牛肉泥上，搭配杜松粉和龙蒿泥。

4.Mr. Redzepi among his cooks in the densely staffed Noma kitchen. The two cooks in the foreground are preparing a steak tartare dish.

雷哲毕和他的厨师们在诺玛餐厅的厨房里忙碌着，位于照片前景的两位厨师正在准备鞑靼牛排

5.Once attacked his superior officer, but was saved from the consequences by Lans Tartare.

曾经因攻击上司而被判处死刑，兰斯洛特·塔尔塔洛斯从刑场上把他救了下来。

6.This experiment studied the best way of removing the bean dregs' greasy taste, and determined the best formula of bean dregs tartare sauce through orthogonal test.

研究了去除豆渣油腻味最佳的方法，通过正交试验确定了豆渣调味酱的最佳配方。

7.The restaurant features dishes such as Tartare De Alpaca: 30 day dry aged alpaca loin tartare with black garlic and Peruvian caper berries.

这家餐厅的特色菜包括“鞑靼羊驼肉”：风干30天的鞑靼羊驼脊肉，配上黑蒜和秘鲁刺山柑。

8.I ordered a beef tartare for my appetizer.

我点了一份牛肉塔塔尔作为开胃菜。

9.The chef prepared a delicious salmon tartare with avocado.

厨师准备了一道美味的三文鱼塔塔尔配鳄梨。

10.The tartare sauce added a zesty flavor to the seafood.

这个塔塔尔酱为海鲜增添了浓郁的风味。

11.For a unique twist, try the spicy tuna tartare at this restaurant.

在这家餐厅尝试一下独特的辣味金枪鱼塔塔尔。

12.We paired our wine with a fresh vegetable tartare dish.

我们用一盘新鲜的蔬菜塔塔尔搭配了我们的葡萄酒。

作文

The culinary world is filled with a myriad of dishes that reflect the culture and traditions of different regions. One such dish that has gained popularity in various parts of the world is tartare. Originating from the French cuisine, tartare typically consists of finely chopped or minced raw meat or fish, often served with various accompaniments. The most common type is beef tartare, which is made from high-quality cuts of beef that are seasoned and served with ingredients like capers, onions, and sometimes a raw egg yolk on top. The dish is not only a testament to the skill of the chef but also a reflection of the diner’s adventurous palate.The preparation of tartare requires precision and attention to detail. Chefs must ensure that the ingredients are fresh and of the highest quality, as the dish relies heavily on the flavors of the raw components. The process begins with selecting the right cut of meat or fish. For beef tartare, cuts like tenderloin or sirloin are preferred due to their tenderness and flavor. For fish tartare, sushi-grade fish such as tuna or salmon is used to ensure safety and taste.Once the main ingredient is selected, it is finely chopped or minced. This step is crucial because the texture of the tartare plays a significant role in the overall experience. The chopped meat or fish is then mixed with seasonings and condiments. Common additions include Worcestershire sauce, Dijon mustard, and a variety of herbs and spices. The balance of flavors is essential, as the seasoning should enhance the natural taste of the raw ingredient without overpowering it.Serving tartare is an art in itself. It is often presented elegantly on a plate, sometimes molded into a circle or square for visual appeal. Accompaniments such as toasted bread, crackers, or salad greens are typically provided to complement the dish. The presentation can vary from restaurant to restaurant, with some opting for a minimalist approach while others embrace elaborate garnishes.Despite its gourmet status, tartare is not without controversy. The consumption of raw meat or fish poses certain health risks, including foodborne illnesses. Therefore, it is imperative for diners to choose reputable establishments that prioritize food safety. Many chefs take extra precautions, such as using flash-frozen fish to eliminate parasites or sourcing their meat from trusted suppliers.In conclusion, tartare is more than just a dish; it is an experience that showcases the artistry of cooking and the importance of quality ingredients. Whether one is indulging in beef tartare or a seafood variation, the dish invites diners to explore new textures and flavors. As culinary trends continue to evolve, tartare remains a beloved option for those seeking a unique dining experience that celebrates the essence of raw ingredients. Its rich history and sophisticated presentation make it a staple in fine dining, and its adaptability allows it to fit into various culinary contexts, ensuring its place in the hearts of food enthusiasts around the world.

烹饪世界充满了各种反映不同地区文化和传统的菜肴。其中一道在世界各地越来越受欢迎的菜肴是生肉塔塔。它起源于法国料理，通常由切碎或剁碎的生肉或鱼组成，常配有各种配料。最常见的类型是牛肉生肉塔塔，它由高质量的牛肉切块制成，调味后与酸豆、洋葱等配料一起食用，有时上面还会放一个生蛋黄。这道菜不仅证明了厨师的技艺，也反映了食客的冒险精神。制作生肉塔塔需要精确和关注细节。厨师必须确保原料新鲜且质量最高，因为这道菜严重依赖于生食材的风味。首先要选择合适的肉或鱼。对于牛肉生肉塔塔，通常选择像里脊肉或西冷这样的部位，因为它们的嫩度和风味较好。对于鱼类生肉塔塔，则使用生鱼片等级的鱼，如金枪鱼或三文鱼，以确保安全和美味。一旦主要食材选定，就需要将其切碎或剁碎。这个步骤至关重要，因为生肉塔塔的口感在整体体验中扮演着重要角色。切好的肉或鱼然后与调味料和配料混合。常见的添加物包括伍斯特酱、法式芥末和各种香草和香料。风味的平衡至关重要，因为调味料应增强生食材的自然味道，而不是压倒它。上菜也是一门艺术。生肉塔塔通常优雅地摆放在盘子上，有时被塑造成圆形或方形，以增加视觉吸引力。通常会提供一些烤面包、饼干或沙拉蔬菜作为配菜，以补充这道菜。每家餐厅的呈现方式可能有所不同，有的选择简约风格，而有的则采用华丽的装饰。尽管它具有美食的地位，但生肉塔塔并非没有争议。食用生肉或鱼会带来一定的健康风险，包括食源性疾病。因此，食客选择信誉良好的餐厅至关重要，这些餐厅重视食品安全。许多厨师采取额外的预防措施，例如使用闪冻鱼以消除寄生虫或从可信的供应商处采购肉类。总之，生肉塔塔不仅仅是一道菜；它是一种体验，展示了烹饪艺术和优质食材的重要性。无论是享用牛肉生肉塔塔还是海鲜变体，这道菜都邀请食客探索新的口感和风味。随着烹饪趋势的不断发展，生肉塔塔仍然是那些寻求独特用餐体验的人的热门选择，庆祝生食材的本质。它悠久的历史和精致的呈现使其成为高档餐饮的主打菜品，其适应性也使其能够融入各种烹饪环境，确保其在全球美食爱好者心中的地位。