rubbery

简明释义

英[ˈrʌbəri]美[ˈrʌbəri]

adj. 橡胶似的；有弹力的；坚韧的

英英释义

单词用法

同义词

反义词

例句

1.He is chewing a rubbery piece of meat.

他正嚼着一块嚼不烂的肉。

2.The eggs were overcooked and rubbery.

鸡蛋煮得太老了，像胶皮似的。

3.In a proper temperature area, there exists rubbery region of swelling sorption solvents within the polymer.

在适当的温度区间，聚合物内存在着不断膨胀着的吸收溶剂的胶状区域。

4.Hagen prudently gave Brasi a friendly smile which the squat man acknowledged with a polite stretching of rubbery, veal-colored lips.

哈根谨慎地给了布拉西一个友好的微笑，那个矮胖的人用礼貌的努起橡胶一样的、牛肉色的嘴答谢。

5.He had large rubbery lips.

他的嘴唇大而富有弹性。

6.Its skin felt rubbery and firm like an old fashioned hot water bottle.

它的皮肤摸起来坚韧有弹性，像一只老式的热水袋的表面。

7.And they can print objects in multiple materials, such as a plastic remote-control unit with rubbery buttons.

他们还能制造多材料的物件，如有橡胶按钮的塑料遥控器。

8.Wipe down and then dry the gasket, which is the rubbery band around the door that seals the cold inside.

擦拭干燥那个用来确保密封冷气的包裹在门框周围的橡胶带。

9.The dough was too wet and resulted in a rubbery 橡胶般的 bread.

面团太湿，导致做出的面包有些rubbery橡胶般的。

10.After boiling for too long, the vegetables turned rubbery 橡胶般的 and unappetizing.

蔬菜煮得太久，变得rubbery橡胶般的，看起来没有食欲。

11.I don't like the rubbery 橡胶般的 consistency of this gummy candy.

我不喜欢这种软糖的rubbery橡胶般的口感。

12.The steak was overcooked and had a rubbery 橡胶般的 texture.

这块牛排煮得过熟，口感有些rubbery橡胶般的。

13.The fish was fresh, but it had a slightly rubbery 橡胶般的 feel.

这条鱼很新鲜，但摸上去有点rubbery橡胶般的感觉。

作文

In the culinary world, texture plays a crucial role in how we perceive and enjoy food. One term that often comes up when discussing food textures is rubbery, which describes a certain unpleasant quality that can occur in various dishes. When something is described as rubbery (有橡胶感的), it usually means that the food has an undesirable chewiness or toughness, making it less enjoyable to eat. This can happen for several reasons, such as overcooking, using low-quality ingredients, or improper preparation methods.Take, for instance, the case of seafood. A common complaint among diners is the texture of shrimp or calamari when they are not cooked properly. If shrimp is boiled for too long, it can become rubbery (有橡胶感的) and tough, losing its natural sweetness and delicate flavor. Similarly, calamari that is fried without care can also end up being rubbery (有橡胶感的), leading to a dining experience that is far from pleasant. Chefs must pay close attention to cooking times and techniques to avoid this texture, ensuring that seafood remains tender and flavorful.Another example can be found in meat dishes. Overcooked chicken, especially when grilled or baked, can turn rubbery (有橡胶感的) as well. The proteins in the meat tighten and become chewy, which is not what most people want when they expect juicy, succulent chicken. To achieve the right texture, cooks often use marinades or brining techniques to keep the meat moist and tender, preventing that rubbery (有橡胶感的) outcome.Vegetables can also fall victim to becoming rubbery (有橡胶感的) if they are overcooked. For instance, if asparagus is boiled for too long, it loses its crispness and can develop a rubbery (有橡胶感的) texture that is unappealing. Steaming vegetables is often recommended as a healthier cooking method that preserves their natural crunch and vibrant colors, avoiding that dreaded rubbery (有橡胶感的) feel.In contrast, certain foods are intentionally designed to have a rubbery (有橡胶感的) texture, such as gummy candies or some types of mochi. These foods are meant to be chewy and elastic, offering a different kind of enjoyment. The key difference here lies in the intention behind the texture; while a rubbery (有橡胶感的) texture can be a sign of a cooking mistake, it can also be a desirable feature in specific confections.Overall, understanding the concept of rubbery (有橡胶感的) textures in food is essential for both chefs and home cooks alike. It highlights the importance of proper cooking techniques and ingredient quality in achieving the desired outcomes in our meals. By avoiding the pitfalls that lead to rubbery (有橡胶感的) textures, we can ensure that our culinary creations are not only delicious but also enjoyable to eat. Whether it's perfectly cooked seafood, tender meats, or crisp vegetables, striving for the right texture can elevate a dish from ordinary to extraordinary.

在烹饪世界中，质地在我们感知和享受食物的过程中起着至关重要的作用。一个常常被提到的术语是rubbery，它描述了一种在各种菜肴中可能出现的不愉快的质感。当某物被描述为rubbery（有橡胶感的）时，通常意味着食物具有不理想的嚼劲或韧性，使其食用起来不那么愉快。这可能是由多种原因造成的，例如过度烹饪、使用低质量的原料或不当的准备方法。例如，在海鲜的情况下，食客常常抱怨虾或鱿鱼的质感，当它们没有被正确烹饪时。如果虾煮得太久，它可能会变得rubbery（有橡胶感的）且坚韧，失去其天然的甜味和细腻的风味。类似地，鱿鱼如果炸制不当，也可能最终变得rubbery（有橡胶感的），导致用餐体验远非愉快。厨师必须密切关注烹饪时间和技术，以避免这种质感，确保海鲜保持鲜嫩和美味。另一个例子可以在肉类菜肴中找到。过度烹饪的鸡肉，尤其是烤或烘焙的鸡肉，可能会变得rubbery（有橡胶感的）。肉中的蛋白质收紧并变得嚼劲十足，这不是大多数人所期望的多汁、鲜美的鸡肉。为了达到正确的质感，厨师通常使用腌料或盐水浸泡技术，以保持肉质的湿润和嫩滑，防止出现rubbery（有橡胶感的）结果。蔬菜如果煮得过久也可能变得rubbery（有橡胶感的）。例如，如果芦笋煮得太久，它会失去脆感，并可能产生一种不吸引人的rubbery（有橡胶感的）质感。蒸蔬菜通常被推荐作为一种更健康的烹饪方法，因为它能保留蔬菜的自然脆感和鲜艳色彩，避免那种可怕的rubbery（有橡胶感的）感觉。相反，某些食物故意设计成具有rubbery（有橡胶感的）质感，例如橡皮糖或某些类型的麻糬。这些食物旨在提供嚼劲和弹性，带来不同的享受。这里的关键区别在于质感背后的意图；虽然rubbery（有橡胶感的）质感可能是烹饪错误的标志，但在特定的糖果中也可以是一种可取的特征。总的来说，理解食物中rubbery（有橡胶感的）质感的概念对厨师和家庭厨师同样重要。它突显了适当烹饪技术和原料质量在实现我们餐点期望的结果中的重要性。通过避免导致rubbery（有橡胶感的）质感的陷阱，我们可以确保我们的烹饪创作不仅美味，而且令人愉悦。无论是完美烹饪的海鲜、嫩滑的肉类还是脆嫩的蔬菜，追求正确的质感都能将一道菜从普通提升到非凡。