stringiness

简明释义

英[ˈstrɪŋi.nəs]美[ˈstrɪŋi.nəs]

n. 粘性，纤维性

英英释义

单词用法

同义词

反义词

例句

1.There was no stringiness in it and he knew that it would bring the highest price in the market.

鱼肉里也没有筋，他晓得这拿到市场去可以卖到最好的价钱。

2.There was no stringiness in it and he knew that it would bring the highest price in the market.

鱼肉里也没有筋，他晓得这拿到市场去可以卖到最好的价钱。

3.The stringiness of the fabric made it difficult to sew without getting tangled.

这种面料的纤维感使得缝纫时容易缠绕。

4.The stringiness of the cheese made it perfect for melting on top of the pizza.

这种奶酪的拉丝感使它非常适合融化在比萨上。

5.When you overcook pasta, it can develop a stringiness that ruins the texture.

当你把意大利面煮过头时，它可能会产生一种粘稠感，破坏口感。

6.I noticed a certain stringiness in the sauce that suggested it had been cooked too long.

我注意到酱汁中有一种粘稠感，这表明它被煮得太久了。

7.The chef was concerned about the stringiness of the meat, which made it difficult to chew.

厨师担心肉的纤维质感，这使得咀嚼变得困难。

作文

In the world of culinary arts, texture plays a crucial role in determining the overall enjoyment of a dish. One term that often comes up when discussing the texture of certain foods is stringiness. This refers to a specific quality found in some meats and vegetables, where they have a fibrous, chewy consistency that can affect how we perceive their flavor and tenderness. Understanding stringiness can help both chefs and home cooks create more enjoyable dining experiences.For instance, consider the experience of biting into a piece of meat. If the meat is tender and juicy, it will likely be well-received, as it provides a pleasant mouthfeel. However, if the meat exhibits excessive stringiness, it can lead to a frustrating eating experience. This is often the case with cuts of meat that come from well-exercised muscles, such as those found in tougher parts of the animal. The long fibers in these muscles can create a chewy texture that detracts from the overall enjoyment of the meal.On the other hand, certain dishes intentionally incorporate stringiness for a specific culinary effect. For example, dishes like pulled pork or beef brisket are often cooked slowly to break down the connective tissues, resulting in a deliciously tender product with a desirable level of stringiness. In this context, the stringiness enhances the flavor and adds to the overall mouthfeel, making it a sought-after characteristic rather than a flaw.Vegetables can also exhibit stringiness, particularly when they are overcooked or improperly prepared. For example, asparagus or green beans can become stringy if they are boiled for too long, losing their crispness and becoming unappetizingly chewy. In contrast, when prepared correctly, these vegetables should maintain a slight crunch, enhancing their natural flavors without the unwanted stringiness.The perception of stringiness can also vary among individuals. Some people might enjoy the chewiness of certain foods, while others may find it off-putting. This subjectivity highlights the importance of understanding your audience when preparing food. A dish that is appreciated by one person may be disliked by another due to its stringiness or lack thereof.In conclusion, stringiness is an important aspect of food texture that can greatly influence our dining experiences. Whether it is in the context of meat or vegetables, understanding how to manage and manipulate stringiness can lead to better cooking outcomes. By recognizing when stringiness is desirable and when it is not, cooks can enhance their dishes and cater to the preferences of their guests. Ultimately, mastering the art of texture, including the concept of stringiness, can elevate a meal from ordinary to extraordinary, creating lasting memories around the dinner table.

在烹饪艺术的世界中，质地在决定一道菜的整体享受中发挥着至关重要的作用。一个常常在讨论某些食物的质地时出现的术语是stringiness。这指的是一些肉类和蔬菜所具有的一种特定品质，它们有一种纤维状、嚼劲十足的口感，这可能会影响我们对其风味和嫩度的感知。理解stringiness可以帮助厨师和家庭厨师创造更愉悦的用餐体验。例如，考虑咬下一块肉的体验。如果肉质鲜嫩多汁，通常会受到欢迎，因为它提供了愉快的口感。然而，如果肉展现出过度的stringiness，则可能导致令人沮丧的用餐体验。这通常发生在来自运动量较大的肌肉的肉块上，例如动物身体较硬的部位。这些肌肉中的长纤维会产生一种嚼劲，使整体用餐体验大打折扣。另一方面，某些菜肴故意将stringiness融入其中，以达到特定的烹饪效果。例如，慢炖的拉猪肉或牛胸肉通常经过长时间的烹饪以分解结缔组织，从而产生一种美味可口的产品，具有理想的stringiness。在这种情况下，stringiness增强了风味，增加了整体口感，使其成为一种受欢迎的特性，而不是缺陷。蔬菜也可能表现出stringiness，特别是在过度烹饪或准备不当时。例如，芦笋或青豆如果煮得太久，可能会变得纤维状，失去脆感，变得难以下咽。相反，当正确准备时，这些蔬菜应该保持轻微的脆感，增强其自然风味，而不会出现不必要的stringiness。对stringiness的感知因个人而异。有些人可能喜欢某些食物的嚼劲，而另一些人则可能觉得不舒服。这种主观性突显了在准备食物时理解受众的重要性。一道菜可能被一个人欣赏，却因为其stringiness或缺乏而被另一个人厌恶。总之，stringiness是食物质地的重要方面，可以极大地影响我们的用餐体验。无论是在肉类还是蔬菜的背景下，理解如何管理和操控stringiness可以带来更好的烹饪结果。通过识别何时需要stringiness以及何时不需要，厨师可以提升他们的菜肴，迎合客人的偏好。最终，掌握质感的艺术，包括stringiness的概念，可以将一顿普通的餐点提升为非凡的餐饮体验，在餐桌上创造持久的回忆。