unsoaked

简明释义

英[ʌnˈsəʊkt]美[ʌnˈsoʊkt]

[木] 未浸透的

英英释义

单词用法

同义词

反义词

例句

1.It indicated that, whether double-line method or single-line method, the relation curves between secant modulus and pressure for unsoaked samples and soaked samples under the sam…

割线模量差与初始含水量的关系曲线按指数形式进行拟合比较合理。

2.It indicated that, whether double-line method or single-line method, the relation curves between secant modulus and pressure for unsoaked samples and soaked samples under the sam…

割线模量差与初始含水量的关系曲线按指数形式进行拟合比较合理。

3.She preferred her cereal unsoaked for a crunchier texture.

她更喜欢保持未浸泡的谷物，这样口感更加酥脆。

4.He added the pasta to the sauce while it was still unsoaked.

他在意大利面仍然是未浸泡的时候就把它加入了酱汁。

5.The bread was left out overnight and remained unsoaked.

面包过夜放着，保持了未浸泡的状态。

6.The sponge was still unsoaked after the demonstration.

演示结束后，海绵仍然是未浸泡的。

7.The seeds should be unsoaked before planting to ensure proper germination.

种子在种植前应该保持未浸泡，以确保正常发芽。

作文

In the world of cooking and baking, understanding the texture and moisture content of ingredients is crucial for achieving the desired results. One term that often comes up in recipes is unsoaked, which refers to ingredients that have not been immersed in liquid. This distinction is particularly important when dealing with grains, legumes, and dried fruits. For instance, when preparing a dish that includes beans, you may come across instructions that specify whether the beans should be unsoaked or soaked beforehand. Soaking beans can help to soften them and reduce cooking time, but using unsoaked beans may yield a different texture and flavor profile.Consider the case of making a hearty bean stew. If you choose to use unsoaked beans, you will need to account for the additional cooking time required to soften them adequately. The result may be a stew with a more robust flavor, as the beans will absorb the spices and broth more thoroughly during the extended cooking process. On the other hand, if you opt for soaked beans, they will cook faster and may retain a firmer texture, which some might prefer in their stews.Similarly, in baking, the use of unsoaked dried fruits can significantly affect the outcome of a recipe. When making a fruitcake, for example, using unsoaked dried fruits can lead to a denser cake, as the fruits will not have absorbed any moisture from the batter. Conversely, soaking the fruits beforehand can infuse them with flavors and moisture, resulting in a lighter and more flavorful cake. This choice ultimately depends on the desired texture and taste of the final product.Furthermore, the concept of unsoaked can extend beyond culinary contexts. In gardening, for example, seeds that are unsoaked may take longer to germinate compared to those that have been soaked in water. Soaking seeds can help to activate their growth processes, making them more likely to sprout quickly. However, some gardeners may choose to plant unsoaked seeds to avoid issues such as mold or rot that can occur with overly moist conditions.In conclusion, the term unsoaked carries significant weight in various contexts, particularly in cooking and gardening. Understanding the implications of using unsoaked ingredients allows cooks and gardeners alike to make informed decisions that can enhance the quality and success of their endeavors. Whether you are preparing a delicious meal or nurturing a garden, recognizing the difference between soaked and unsoaked components can lead to better outcomes and more enjoyable experiences. As we continue to explore the intricacies of cooking and gardening, the importance of this simple term becomes increasingly clear, reminding us that sometimes, the choices we make about our ingredients can have profound effects on the final result.

在烹饪和烘焙的世界中，理解食材的质地和水分含量对于实现所需的结果至关重要。一个经常出现在食谱中的术语是unsoaked，它指的是没有浸泡在液体中的食材。这一区别在处理谷物、豆类和干果时尤为重要。例如，在准备包含豆子的菜肴时，您可能会遇到说明，指定豆子应该是unsoaked还是事先浸泡。浸泡豆子可以帮助软化它们并减少烹饪时间，但使用unsoaked豆子可能会产生不同的质地和风味特征。考虑制作丰盛豆类炖菜的情况。如果您选择使用unsoaked豆子，则需要考虑所需的额外烹饪时间以充分软化它们。结果可能是炖菜的风味更为浓郁，因为豆子将在延长的烹饪过程中更彻底地吸收香料和汤汁。另一方面，如果您选择浸泡豆子，它们将更快地煮熟，可能会保持更坚挺的质地，这可能是一些人喜欢的炖菜口感。同样，在烘焙中，使用unsoaked干果会显著影响食谱的结果。例如，在制作水果蛋糕时，使用unsoaked干果可能导致蛋糕更加致密，因为水果不会从面糊中吸收任何水分。相反，事先浸泡水果可以使其吸收风味和水分，从而产生更轻盈和更美味的蛋糕。这个选择最终取决于对最终产品的质地和味道的期望。此外，unsoaked的概念可以扩展到烹饪之外的领域。例如，在园艺中，未浸泡的种子可能比浸泡过的种子需要更长的时间才能发芽。浸泡种子可以帮助激活其生长过程，使其更有可能迅速发芽。然而，一些园丁可能选择种植unsoaked种子，以避免由于过于潮湿的条件而可能发生的霉菌或腐烂问题。总之，术语unsoaked在各种上下文中具有重要意义，特别是在烹饪和园艺中。理解使用unsoaked成分的影响使得厨师和园丁能够做出明智的决定，从而提高他们努力的质量和成功率。无论您是在准备美味的餐点还是培育花园，认识到浸泡和unsoaked成分之间的差异都能带来更好的结果和更愉快的体验。在我们继续探索烹饪和园艺的复杂性时，这个简单术语的重要性变得越来越明显，提醒我们，有时我们对食材的选择会对最终结果产生深远的影响。