spatchcocking

简明释义

英[ˈspætʃkɒk]美[ˈspætʃkɑːk]

n. 烤炙的开膛鸡（或禽）

v. 剖开（家禽、野禽）准备炙烧；（非正式）（不适当地）插入（短语、句子等）

复 数 s p a t c h c o c k s

第 三 人 称 单 数 s p a t c h c o c k s

现 在 分 词 s p a t c h c o c k i n g

过 去 式 s p a t c h c o c k e d

过 去 分 词 s p a t c h c o c k e d

英英释义

单词用法

同义词

反义词

例句

1.I'm busy spatchcocking more examples into my book.

我在忙着给我的书增补更多的例句。

2.I'm busy spatchcocking more examples into my book.

我在忙着给我的书增补更多的例句。

3.The chef demonstrated spatchcocking 去骨鸡 at the cooking class, making it look so easy.

厨师在烹饪课上演示了spatchcocking 去骨鸡，看起来非常简单。

4.After spatchcocking 去骨鸡, I seasoned it with herbs and spices for extra flavor.

在spatchcocking 去骨鸡后，我用香草和香料调味，以增加风味。

5.For a quicker roast, spatchcocking 去骨鸡 is a great technique to try.

为了更快的烤制，spatchcocking 去骨鸡是一个很好的技巧。

6.When preparing for a barbecue, I recommend spatchcocking 去骨鸡 the chicken to ensure it cooks evenly.

在准备烧烤时，我建议spatchcocking 去骨鸡，以确保鸡肉均匀熟透。

7.I learned that spatchcocking 去骨鸡 allows the bird to absorb more marinade.

我了解到spatchcocking 去骨鸡可以让鸡肉吸收更多的腌料。

作文

When it comes to preparing a delicious chicken dish, many cooking techniques can elevate the flavor and texture of the meat. One such technique that has gained popularity among chefs and home cooks alike is spatchcocking. This method involves removing the backbone of the chicken so that it can be flattened out before cooking. The result is a bird that cooks more evenly and quickly, ensuring that every part is juicy and tender. Understanding the art of spatchcocking not only enhances your culinary skills but also allows you to impress your family and friends with beautifully cooked poultry.The origins of spatchcocking can be traced back to various cultures around the world, where flattening the bird has been a common practice for centuries. The term itself is believed to have Irish roots, derived from the word "dispatch" and "cock," referring to a young male chicken. Traditionally, this technique was used to prepare game birds, but it has since evolved to include all types of poultry.To begin the process of spatchcocking, you will need a sharp pair of kitchen shears or a knife. Start by placing the chicken breast-side down on a cutting board. Use the shears to cut along either side of the backbone, removing it entirely. Once the backbone is removed, you can press down firmly on the breastbone to flatten the chicken. This simple yet effective technique allows for better heat distribution during cooking, which is essential for achieving that perfect roast.One of the significant benefits of spatchcocking is the reduced cooking time. A whole chicken typically takes over an hour to roast, but when spatchcocked, it can be done in 30 to 45 minutes, depending on the size. This time-saving aspect makes it an excellent choice for weeknight dinners or gatherings where time is of the essence. Additionally, because the chicken is flattened, it allows for increased surface area, which means more skin gets crispy and flavorful when roasted.Flavoring the chicken before cooking is another crucial step in the spatchcocking process. Marinating the bird or applying a dry rub can enhance the taste significantly. Popular flavor profiles include garlic, lemon, herbs, and spices. Allowing the chicken to marinate for several hours or overnight can infuse the meat with rich flavors that make every bite enjoyable.When it comes to cooking methods, spatchcocking lends itself well to various techniques. Whether you choose to grill, roast, or even smoke the chicken, the results are consistently impressive. Grilling a spatchcocked chicken can yield a smoky flavor and perfectly charred skin, while roasting it in the oven can create a comforting, homey meal. Regardless of the method, the key is to monitor the internal temperature, ensuring it reaches at least 165°F (75°C) for safe consumption.In conclusion, mastering the technique of spatchcocking can significantly enhance your cooking repertoire. Not only does it allow for quicker cooking times and more even heat distribution, but it also opens up a world of flavor possibilities. The next time you find yourself in the kitchen, consider trying this method to transform a simple chicken into a culinary masterpiece that will delight your taste buds and impress your guests. By incorporating spatchcocking into your cooking routine, you will undoubtedly elevate your meals to new heights.

当涉及到准备美味的鸡肉菜肴时，许多烹饪技巧可以提升肉类的风味和质地。其中一种在厨师和家庭厨师中都越来越受欢迎的技巧是spatchcocking。这种方法涉及去除鸡的脊骨，以便在烹饪之前将其压平。结果是，鸡肉能够更均匀、更快速地烹饪，确保每个部分都鲜嫩多汁。理解spatchcocking的艺术不仅可以增强你的烹饪技巧，还可以让你用精美的家禽菜肴给家人和朋友留下深刻印象。spatchcocking的起源可以追溯到世界各地的各种文化，在这些文化中，压平鸟类已经成为一个数百年的常见做法。这个术语本身被认为有爱尔兰的根源，源于“dispatch”和“cock”这两个词，指的是一只年轻的公鸡。传统上，这种技术用于准备猎鸟，但它现在已经演变为包括所有类型的家禽。要开始spatchcocking的过程，你需要一把锋利的厨房剪刀或刀子。首先，将鸡胸部朝下放在切菜板上。使用剪刀沿着脊骨的两侧切割，完全去除脊骨。一旦脊骨被移除，你可以用力按下胸骨以压平鸡肉。这种简单而有效的技术可以在烹饪过程中实现更好的热量分布，这对于达到完美的烤制效果至关重要。spatchcocking的一个显著好处是缩短了烹饪时间。一只整鸡通常需要超过一个小时才能烤熟，但当被压平时，可以在30到45分钟内完成，具体取决于大小。这种节省时间的特点使其成为适合工作日晚餐或时间紧迫的聚会的绝佳选择。此外，由于鸡肉被压平，它提供了更大的表面积，这意味着在烤制时，更多的鸡皮会变得酥脆和美味。在烹饪之前调味鸡肉也是spatchcocking过程中的另一个关键步骤。腌制或涂抹干香料可以显著增强味道。流行的风味组合包括大蒜、柠檬、香草和香料。让鸡肉腌制几个小时或过夜可以将丰富的风味渗透到肉中，使每一口都令人愉悦。在烹饪方法方面，spatchcocking非常适合各种技术。无论你选择烧烤、烤制，甚至烟熏鸡肉，结果总是令人印象深刻。烧烤一只压平的鸡肉可以产生烟熏的风味和完美的焦皮，而在烤箱中烤制则可以创造出温馨舒适的家常美食。无论采用哪种方法，关键是监测内部温度，确保其达到至少165°F（75°C），以确保安全食用。总之，掌握spatchcocking的技术可以显著提升你的烹饪能力。这种方法不仅可以缩短烹饪时间和实现更均匀的热量分布，还可以开启丰富的风味可能性。下次你在厨房时，不妨尝试这种方法，将简单的鸡肉转变为一件烹饪杰作，令你的味蕾欢愉并给客人留下深刻印象。通过将spatchcocking融入你的烹饪日常，你无疑会将你的餐点提升到新的高度。