boned

简明释义

英[bəʊnd]美[boʊnd]

adj. 骨骼的；去掉骨头的；用骨架撑起的；施过骨粉料的；去骨的

n. （Boned）人名；（西）博内德

英英释义

单词用法

同义词

反义词

例句

1.This is the only type of normal mapping that you can use on deformable objects such as skinned or boned characters.

这是惟一一种能被用与可边形物体的法线贴图类型，例如被蒙皮和绑定骨骼的角色。

2.Then an explicit method for calculating FRP volume of RC, PC girder strengthened with externally boned FRP is present.

在此基础上，给出RC、PC构件外贴FRP加固求解FRP用量的显式计算方法。

3.She boned up on economics before applying for the job.

申请工作前她专心致志地学习了经济学。

4.I am learning so much from her.She helped me get boned up on my modern expressionist art.

她帮我强化突击了现代表现主义艺术。

5.Unfortunately, we must keep this implementation bare boned.

遗憾的是，我们必须保持这个实现的基本框架。

6.She had boned up on the city's history before the visit.

她在访问前对这座城市的历史先研究了一番。

7.He learned how to fillet fish by removing the boned 去骨的 parts carefully.

他学会了如何通过小心移除去骨的部分来切鱼片。

8.The recipe calls for boned 去骨的 lamb to ensure tenderness.

这个食谱要求使用去骨的羊肉，以确保肉质鲜嫩。

9.The chef prepared a delicious dish using boned 去骨的 chicken for the guests.

厨师为客人准备了一道美味的菜肴，使用了去骨的鸡肉。

10.I prefer boned 去骨的 meat in my stir-fry dishes for easier eating.

我喜欢在炒菜中使用去骨的肉，这样更容易吃。

11.After the fish was boned 去骨的, it was ready to be grilled.

鱼被去骨的后，就可以准备烤制了。

作文

Cooking is an art that requires both skill and creativity. Among the various techniques that chefs employ, one of the most important is knowing how to properly prepare meat. One term that often comes up in culinary discussions is boned, which refers to the process of removing bones from meat. This technique not only makes the meat easier to eat but also allows for a variety of cooking methods that can enhance the flavors and textures of the dish. Understanding the concept of boned meat is essential for anyone who wants to excel in the kitchen.When meat is boned, it becomes more versatile. For instance, a boned chicken can be stuffed with herbs, spices, and other ingredients, allowing for a more flavorful meal. The absence of bones means that the meat can absorb these flavors more effectively, resulting in a dish that is both delicious and satisfying. Additionally, boned meat cooks more evenly, as there are no bones to obstruct heat distribution. This is particularly important in dishes that require precise cooking times, such as roasts or grilled meats.Furthermore, the aesthetic appeal of boned meat cannot be overlooked. A beautifully presented dish with boned meat can impress guests and elevate the dining experience. Chefs often take great care in how they prepare and present their food, and boned cuts allow for intricate plating techniques that showcase the chef's skills. The visual appeal of a dish can significantly enhance the overall enjoyment of the meal.In addition to its culinary advantages, boned meat can also be a healthier option. When bones are removed, it is easier to trim excess fat, resulting in a leaner cut of meat. This is particularly beneficial for those who are health-conscious or looking to reduce their fat intake. By choosing boned options, individuals can enjoy flavorful meals without compromising their dietary goals.However, it is important to note that not all cuts of meat are suitable for boning. Some meats have a structure that makes them difficult to bone without losing significant amounts of flesh. Additionally, certain recipes may require the presence of bones for flavor or texture. For example, a traditional beef stew benefits from the richness that bones provide during the cooking process. Therefore, while boned meat has its advantages, understanding when to use it versus when to leave the bones intact is crucial for any aspiring chef.In conclusion, the term boned encompasses more than just a simple cooking technique; it represents a fundamental aspect of culinary preparation that can transform the way we experience meat. From enhancing flavors to improving presentation, boned meat plays a vital role in the kitchen. Whether you are an amateur cook or a seasoned chef, mastering the art of boning meat will undoubtedly elevate your culinary skills and open up a world of possibilities in your cooking adventures. Embracing this technique can lead to delicious results that will impress family and friends alike.

烹饪是一门需要技巧和创造力的艺术。在厨师使用的各种技术中，了解如何正确准备肉类是最重要的之一。一个常常出现在烹饪讨论中的术语是boned，它指的是从肉中去除骨头的过程。这项技术不仅使肉更容易食用，还允许多种烹饪方法来增强菜肴的风味和口感。理解boned肉的概念对任何想在厨房中出色的人来说都是必不可少的。当肉被boned时，它变得更加多功能。例如，一只boned鸡可以填充香草、香料和其他配料，使餐点更加美味。没有骨头意味着肉可以更有效地吸收这些风味，从而产生既美味又令人满意的菜肴。此外，boned肉的烹饪更加均匀，因为没有骨头阻碍热量的分布。这在需要精确烹饪时间的菜肴中尤为重要，例如烤肉或烤肉。此外，boned肉的美观性也不容忽视。一道美丽呈现的菜肴，搭配boned肉，可以给客人留下深刻印象，并提升用餐体验。厨师通常非常注意他们的食物的准备和呈现，而boned切割允许复杂的摆盘技术，展示厨师的技能。菜肴的视觉吸引力可以显著增强整体用餐的享受。除了烹饪优势外，boned肉也可能是更健康的选择。当去除骨头时，更容易修剪多余的脂肪，从而获得更瘦的肉块。这对那些关注健康或希望减少脂肪摄入的人尤其有利。通过选择boned选项，个人可以享受美味的餐点，而不妥协他们的饮食目标。然而，重要的是要注意，并非所有的肉块都适合去骨。有些肉的结构使其难以去骨而不失去大量肉质。此外，某些食谱可能需要骨头的存在来增加风味或口感。例如，传统的牛肉炖菜在烹饪过程中受益于骨头提供的丰富味道。因此，虽然boned肉有其优点，但理解何时使用它与何时保留骨头对于任何有抱负的厨师至关重要。总之，术语boned不仅仅涵盖了一种简单的烹饪技术；它代表了烹饪准备的基本方面，可以改变我们体验肉类的方式。从增强风味到改善呈现，boned肉在厨房中扮演着至关重要的角色。无论你是业余厨师还是经验丰富的厨师，掌握去骨肉的艺术无疑会提升你的烹饪技能，并为你的烹饪冒险打开一个新的世界。接受这一技术可以带来美味的结果，给家人和朋友留下深刻的印象。