consomme

简明释义

英[ˈkɒnsəmeɪ]美[ˌkɑːnsəˈmeɪ]

n. 清炖肉汤；肉煮的清汤

英英释义

单词用法

同义词

反义词

例句

1.Do you prefer a consomme or a cream soup?

您喜欢清汤还是奶油汤？

2.Each dish will be served alongside refreshments such as alkaline water, beef consomme and coconut water.

每道菜都配有饮料，如碱水、牛肉清汤和椰子水。

3.A - Excuse me waiter, do you have bouillon or consomme on the menu? I can't seem to find any.

服务员，你好。菜单上有法式肉汤和法式清汤吗？我找不着。

4.Consomme, tossed salad, Fried chicken, apple pie, coffee or Coke.

肉汤、拌色拉、炸鸡、苹果馅饼、咖啡或可乐。

5.I recommend consomme and cream of chicken.

今天的清汤和奶油鸡汤很好。

6.Each dish will be served alongside refreshments such as alkaline water, beef consomme and coconut water.

每道菜都配有饮料，如碱水、牛肉清汤和椰子水。

7.We have both consomme and cream soups.

我们这里有清汤和浓汤。

8.I ordered consomme, not potage for the soup.

我点是清汤，而不是法国浓汤。

9.Do you prefer a consomme or a cream soap?

您喜欢清汤还是奶油汤？

10.The chef prepared a clear broth known as consomme for the first course of the meal.

厨师为这顿饭的第一道菜准备了一种称为清汤的清汤。

11.To enhance the flavor, she added herbs to the consomme before serving.

在上菜前，她在清汤中加入了香草以增强风味。

12.The restaurant's signature dish features a truffle-infused consomme served with mushrooms.

这家餐厅的招牌菜是用松露调味的清汤，配有蘑菇。

13.During the cooking class, we learned how to clarify the stock to make consomme.

在烹饪课上，我们学习了如何澄清高汤以制作清汤。

14.A well-made consomme should be crystal clear and full of rich flavors.

一碗制作精良的清汤应该晶莹剔透，充满丰富的味道。

作文

In the world of culinary arts, few dishes embody elegance and sophistication like consomme. This clear soup, derived from rich broth, showcases the skill and precision of a chef. The term consomme originates from the French word 'conserver', which means to preserve. Traditionally, it is made by simmering meat, vegetables, and seasonings for an extended period, allowing the flavors to meld into a harmonious blend. The result is a crystal-clear liquid that is both flavorful and visually appealing. Consomme can be served as a starter in formal dinners or as a comforting dish on a chilly evening.The preparation of consomme is an art form in itself. To achieve its clarity, chefs often employ a technique called clarification. This involves using egg whites, which act as a natural clarifying agent. When whisked into the simmering broth, the egg whites coagulate and trap impurities, resulting in a pristine liquid. Once the cooking process is complete, the consomme is strained through a fine mesh sieve or cheesecloth, leaving behind any sediment or cloudiness. The final product is a shimmering, golden-brown liquid that tantalizes the senses.Beyond its aesthetic appeal, consomme is also celebrated for its versatility. It can be served plain or garnished with various ingredients such as herbs, vegetables, or even small pieces of meat. Some chefs elevate consomme by infusing it with flavors like truffles or sherry, creating a luxurious dining experience. Additionally, consomme can serve as a base for other dishes, enhancing their flavors and adding depth to the overall meal.The cultural significance of consomme cannot be overlooked. In French cuisine, it represents a commitment to quality and craftsmanship. Preparing consomme requires patience and attention to detail, reflecting the dedication of the chef. It is often associated with fine dining establishments, where patrons expect not only delicious food but also an exquisite presentation. The act of serving consomme can create a moment of anticipation, as guests await the arrival of this beautiful dish.In conclusion, consomme is more than just a soup; it is a testament to the artistry of cooking. Its clear, flavorful broth and elegant presentation make it a standout dish in any culinary repertoire. Whether enjoyed at a lavish banquet or in the comfort of one’s home, consomme offers a taste of refinement and tradition. As one savors each spoonful, it becomes evident that this dish is a celebration of flavors, techniques, and the love of good food. The next time you encounter consomme, take a moment to appreciate the craftsmanship behind it and enjoy the delightful experience it brings to the table.

在烹饪艺术的世界中，少有菜肴能像consomme一样体现优雅与复杂。这种清汤源自丰富的肉汤，展示了厨师的技能与精确度。术语consomme源于法语单词 "conserver"，意为保存。传统上，它是通过将肉类、蔬菜和调味品慢炖很长时间而制成的，使味道融为和谐的整体。最终结果是一种清澈的液体，既美味又视觉上吸引人。consomme可以作为正式晚宴的开胃菜，或在寒冷的夜晚作为舒适的菜肴。制作consomme本身就是一种艺术。为了达到其清澈度，厨师们通常采用一种叫做澄清的技术。这涉及使用蛋白，作为天然的澄清剂。当它们被打入炖煮的肉汤中时，蛋白会凝结并捕获杂质，形成一种纯净的液体。一旦烹饪过程完成，consomme会通过细网筛或纱布过滤，留下任何沉淀物或浑浊物。最终产品是一种闪亮的金棕色液体，令人垂涎欲滴。除了美学吸引力，consomme还因其多功能性而受到赞誉。它可以单独享用，也可以用各种配料如香草、蔬菜甚至小块肉进行装饰。一些厨师通过注入松露或雪利酒等风味来提升consomme，创造出奢华的用餐体验。此外，consomme可以作为其他菜肴的基础，增强其风味，为整个餐点增添深度。consomme的文化意义不容忽视。在法国料理中，它代表着对质量和工艺的承诺。制作consomme需要耐心和细致入微的关注，反映了厨师的奉献精神。它通常与高档餐饮场所相关联，在那里，顾客不仅期待美味的食物，还期待精致的呈现。上菜时，享用consomme的过程可以创造一种期待的时刻，因为客人们等待这道美丽的菜肴的到来。总之，consomme不仅仅是一种汤；它是烹饪艺术的证明。其清澈、味道丰富的肉汤和优雅的呈现使其成为任何烹饪作品中的亮点。无论是在奢华的宴会上还是在家中的舒适环境中，consomme都提供了一种精致与传统的味道。当人们品尝每一勺时，显而易见，这道菜是对风味、技巧和对美食热爱的庆祝。下次当你遇到consomme时，花一点时间欣赏其背后的工艺，享受它带来的愉悦体验。