meat juice

简明释义

肉汁

英英释义

例句

1.The roast was so tender that the meat juice 肉汁 flowed out when I cut into it.

烤肉非常嫩，切开时肉汁 meat juice流了出来。

2.Make sure to save the meat juice 肉汁 from the pan for the gravy.

确保把锅里的肉汁 meat juice留着做肉汁。

3.The chef used meat juice 肉汁 to enhance the flavor of the sauce.

厨师用肉汁 meat juice来增强酱汁的味道。

4.The meat juice 肉汁 added a rich flavor to the vegetable stew.

这道蔬菜炖菜中加入了肉汁 meat juice，增添了丰富的味道。

5.After cooking, let the steak rest so the meat juice 肉汁 can redistribute.

烹饪后，让牛排静置，以便肉汁 meat juice可以重新分布。

作文

When we think about the culinary world, one of the most delightful aspects is the range of flavors and textures that come from different ingredients. Among these ingredients, meat holds a special place due to its versatility and richness. One key component that enhances the flavor of meat dishes is what we refer to as meat juice. This term, which can be translated into Chinese as 肉汁, describes the flavorful liquid that is released from meat during cooking. Understanding how to utilize meat juice can elevate any dish, making it more savory and enjoyable.The process of cooking meat involves various reactions that contribute to the release of meat juice. As meat cooks, its fibers contract, and moisture escapes. This moisture contains proteins, fats, and other flavorful compounds, creating a rich liquid that can be used in sauces, gravies, or simply as a baste for the meat itself. The key to maximizing meat juice is to cook the meat at the right temperature and for the appropriate amount of time. Overcooking can lead to dry meat and minimal meat juice, while undercooking can result in safety concerns and less flavor development.One of the best ways to capture meat juice is by allowing the meat to rest after cooking. When meat is removed from heat, it continues to cook slightly, and the fibers relax, allowing the juices to redistribute throughout the meat. If you slice the meat too soon, you risk losing a significant amount of meat juice onto the cutting board. Instead, let it rest for several minutes before carving, ensuring that every bite is succulent and packed with flavor.In addition to enhancing the taste of the meat itself, meat juice can be transformed into delicious sauces. For instance, after roasting a chicken, the pan drippings, which contain meat juice, can be deglazed with wine or broth. This process lifts the browned bits stuck to the bottom of the pan, incorporating them into the sauce and adding depth to the flavor. A simple reduction of meat juice with herbs and spices can create a gourmet sauce that complements the dish beautifully.Furthermore, meat juice can also be used in soups and stews. Adding it to a broth not only enhances the overall flavor but also contributes to a heartier texture. The umami qualities found in meat juice can transform a basic soup into a comforting meal. For example, when making beef stew, incorporating meat juice from searing the beef adds complexity and richness that elevates the entire dish.In conclusion, understanding and effectively utilizing meat juice is essential for any home cook or professional chef. Whether it's through proper cooking techniques, allowing meat to rest, or creatively incorporating it into sauces and soups, meat juice offers a wealth of flavor that can enhance a wide variety of dishes. By paying attention to this often-overlooked aspect of cooking, you can ensure that your meals are not only delicious but also memorable. So next time you prepare a meat dish, remember the importance of meat juice and make the most of this flavorful liquid that brings your culinary creations to life.

当我们想到烹饪世界时，最令人愉悦的方面之一是不同食材带来的各种风味和质感。在这些食材中，肉类由于其多样性和丰富性而占据着特殊的位置。增强肉类菜肴风味的一个关键成分就是我们所称的肉汁。这个术语可以翻译为中文的肉汁，描述的是在烹饪过程中从肉中释放出来的美味液体。理解如何利用肉汁可以提升任何菜肴，使其更加美味可口。烹饪肉类的过程涉及多种反应，这些反应促使肉汁的释放。当肉类被烹饪时，其纤维收缩，水分逸出。这些水分中含有蛋白质、脂肪和其他风味化合物，形成一种浓郁的液体，可以用于酱汁、肉汁或简单地作为肉类本身的浇头。最大限度地发挥肉汁的关键是以正确的温度和适当的时间烹饪肉类。过度烹饪会导致肉干燥和肉汁极少，而烹饪不足则可能导致安全隐患和风味发展不足。捕捉肉汁的最佳方法之一是让肉在烹饪后静置。当肉类从热源中移除后，它会继续稍微烹饪，并且纤维放松，从而使汁液在肉中重新分布。如果你切片肉类太早，你就会失去大量的肉汁，流到砧板上。相反，让它静置几分钟再切割，确保每一口都鲜嫩多汁，充满风味。除了增强肉本身的味道外，肉汁还可以转化为美味的酱汁。例如，在烤鸡后，锅中的滴汁，包含肉汁，可以用葡萄酒或高汤去除底部的焦糖化物质。这个过程将粘附在锅底的褐色物质提升到酱汁中，增加了风味的深度。简单地减少肉汁与香草和香料的结合，可以创造出一种美味的酱汁，完美地搭配菜肴。此外，肉汁也可以用于汤和炖菜。将其加入高汤不仅增强整体风味，还能增添更丰盈的质感。在肉汁中发现的鲜味特性可以将基本的汤转变为舒适的餐点。例如，在制作牛肉炖菜时，加入从煎牛肉中提取的肉汁，增添了复杂性和丰富感，提升了整道菜的美味。总之，理解并有效利用肉汁对任何家庭厨师或专业厨师来说都是至关重要的。无论是通过正确的烹饪技巧，让肉类静置，还是创造性地将其融入酱汁和汤中，肉汁提供了丰富的风味，可以提升各种菜肴。通过关注这一常被忽视的烹饪方面，你可以确保你的餐点不仅美味，而且令人难忘。因此，下次你准备肉类菜肴时，请记住肉汁的重要性，并充分利用这种让你的烹饪创作栩栩如生的美味液体。