thickening

简明释义

英[ˈθɪkənɪŋ]美[ˈθɪkənɪŋ]

n. 增厚；增稠剂，芡粉；加厚组织

adj. 变厚的

v. （使）变厚，变浓稠（thicken 的现在分词）

英英释义

单词用法

同义词

反义词

例句

1.Skin changes, such as thickening or easy bruising.

皮肤改变，如皮肤变厚，易于收挫伤。

2.Pelvis - thickening of iliopectineal line early progressing to patchy sclerosis later.

骨盆早期髂耻分界线增厚，晚期补丁状硬化。

3.The mechanism for thickening was initially discussed.

初步探讨了碱增稠的机理。

4.Cornstarch (mix with water) for thickening.

淀粉(加水混合)勾芡。

5.As the condition progresses there is compensatory thickening of the calvarium and hyperpneumatization of paranasal sinuses.

因为其临床进程所以颅盖骨出现代偿性增厚和副鼻窦过度气化。

6.Researchers at the University of Delaware developed shear-thickening fluids for use as liquid armour almost ten years ago.

差不多十年以前，美国特拉华大学的研究人员研制出这种剪切增稠液体用于液体盔甲。

7.The chef added cornstarch to the sauce for a better thickening.

厨师在酱汁中加入玉米淀粉以获得更好的浓稠效果。

8.The artist used a gel medium to create a thickening effect in her painting.

艺术家使用凝胶媒介在她的画作中创造了加厚的效果。

9.As the weather gets colder, there is a noticeable thickening of the ice on the lake.

随着天气变冷，湖面上的冰层明显加厚。

10.She noticed a thickening in her hair after using the new conditioner.

她发现使用新护发素后，头发有了增厚的效果。

11.The doctor explained that the thickening of the blood can lead to serious health issues.

医生解释说，血液的浓稠可能会导致严重的健康问题。

作文

In the world of cooking, various techniques are employed to enhance the flavors and textures of dishes. One such technique is the process of thickening, which refers to making a liquid denser or more viscous. This process is crucial in creating sauces, soups, and gravies that have a rich, satisfying consistency. The right thickening agent can transform a simple broth into a luxurious sauce that clings beautifully to pasta or meat, elevating the overall dining experience.There are several common methods for thickening liquids. The most traditional method involves using flour or cornstarch. When mixed with a cold liquid and then added to a hot mixture, these starches absorb moisture and swell, causing the overall texture to become thicker. This method is not only effective but also widely used in homes and restaurants alike. Another popular way of thickening is by reducing a sauce through simmering. As the liquid evaporates, the remaining ingredients become concentrated, resulting in a richer flavor and a thicker consistency.In addition to flour and cornstarch, there are other alternatives for thickening liquids, especially for those who are gluten-free or looking for healthier options. For instance, pureed vegetables like potatoes or carrots can be blended into soups to create a creamy texture without the need for dairy or flour. Similarly, using ingredients like avocado or nut butters can add both creaminess and nutrition to a dish while achieving the desired thickening effect.The importance of thickening agents extends beyond just texture; they also play a significant role in the flavor profile of a dish. A well-thickened sauce can enhance the taste of the ingredients it accompanies, creating a harmonious balance on the palate. For example, a rich mushroom sauce that has been properly thickening will coat the meat evenly, ensuring that every bite is infused with flavor.However, it is essential to use the correct amount of thickening agent to avoid a dish becoming too thick or gummy. Over-thickening can lead to an unappetizing texture that detracts from the overall enjoyment of the meal. Therefore, it is advisable to add thickening agents gradually, allowing time for the mixture to reach the desired consistency before adding more.In conclusion, thickening is a fundamental technique in cooking that enhances both the texture and flavor of many dishes. Whether through the use of traditional starches, reduction methods, or creative alternatives, mastering the art of thickening can elevate a cook's skills and result in more enjoyable meals. Understanding how to effectively incorporate thickening agents into recipes allows for greater culinary creativity and satisfaction in the kitchen, making it an essential skill for any aspiring chef.

在烹饪的世界中，采用各种技术来增强菜肴的风味和质地。其中一种技术是增稠的过程，它指的是使液体变得更浓稠或更粘稠。这个过程对于制作酱汁、汤和肉汁至关重要，这些菜肴具有丰富、令人满意的稠度。合适的增稠剂可以将简单的高汤转变为奢华的酱汁，完美地附着在意大利面或肉类上，提升整体用餐体验。有几种常见的方法可以增稠液体。最传统的方法涉及使用面粉或玉米淀粉。当与冷液体混合后再加入热混合物时，这些淀粉会吸收水分并膨胀，从而导致整体质地变得更厚。这种方法不仅有效，而且在家庭和餐厅中广泛使用。另一种流行的增稠方法是通过炖煮减少酱汁。随着液体的蒸发，剩余的成分变得浓缩，形成更丰富的风味和更厚的稠度。除了面粉和玉米淀粉，还有其他替代品可以用于增稠液体，特别是对于那些不含麸质或寻求更健康选择的人。例如，像土豆或胡萝卜这样的纯化蔬菜可以搅拌成汤，以创造奶油般的质地，而无需使用乳制品或面粉。同样，使用鳄梨或坚果酱等成分可以为菜肴增添奶油感和营养，同时实现所需的增稠效果。增稠剂的重要性不仅限于质地；它们在菜肴的风味特征中也发挥着重要作用。经过良好增稠的酱汁可以增强其伴随成分的味道，在味蕾上创造和谐的平衡。例如，经过适当增稠的浓郁蘑菇酱会均匀地包裹肉类，确保每一口都充满风味。然而，使用正确数量的增稠剂非常重要，以避免菜肴变得过于浓稠或粘稠。过度增稠可能导致不令人愉悦的质地，削弱整体用餐的享受。因此，建议逐渐添加增稠剂，让混合物有时间达到所需的一致性，然后再添加更多。总之，增稠是烹饪中的一项基本技术，可以增强许多菜肴的质地和风味。无论是通过使用传统淀粉、减少方法还是创造性的替代品，掌握增稠艺术可以提升厨师的技能，并使餐点更加美味。理解如何有效地将增稠剂融入食谱，使烹饪者能够更具创造力，并在厨房中获得更大的满足感，因此这是任何有志于成为厨师的人的必备技能。