simmer

简明释义

英[ˈsɪmə(r)]美[ˈsɪmər]

v. 炖，煨；充满（难以控制的感情，尤指愤怒）；即将爆发，酝酿；息怒，平静（simmer down）

n. 小沸，即将沸腾状态

【名】 （Simmer）（美、印、波、德）西梅（人名）

第 三 人 称 单 数 s i m m e r s

现 在 分 词 s i m m e r i n g

过 去 式 s i m m e r e d

过 去 分 词 s i m m e r e d

英英释义

单词用法

同义词

反义词

例句

1.But with my second husband, if something bothers me, I don't let it simmer. I speak right up.

但我跟第二任丈夫，如果遇到不高兴的事情，就不会忍了，我会立刻说出来。

2.Bring the mixture to a boil, cover, then reduce the heat to maintain a simmer. Cook for 2 hours.

锅烧开，盖上盖子，调到小火继续炖2个小时。

3.Freshen up a room. Add some lemon peel to a pot of water and simmer it on your stove top.

清洁房间- - -将柠檬皮放入一壶水中，然后慢煮。

4.Add your meatballs and let simmer uncovered with the sauce.

加入肉丸煮，不要让酱覆盖肉丸。

5.Add vinegar and apricots to skillet, cover and simmer 15 minutes more.

加入醋与杏仁，再煮15分钟。

6.Uncover and continue to simmer until nearly all the fluids have evaporated.

掀开锅继续加热直到锅内蒸汽蒸发。

7.The chef advised us to simmer the vegetables to retain their nutrients.

厨师建议我们慢炖蔬菜，以保持其营养成分。

8.Let the soup simmer for about 30 minutes to enhance the flavor.

让汤在锅中慢炖约30分钟，以增强味道。

9.As the stew began to simmer, the aroma filled the kitchen.

当炖菜开始慢炖时，香味充满了整个厨房。

10.After bringing the water to a boil, reduce the heat and let it simmer.

水烧开后，降低火候，让它慢炖。

11.You need to simmer the sauce on low heat until it thickens.

你需要将酱汁在小火上慢炖，直到它变稠。

作文

Cooking is an art that requires patience, precision, and a touch of creativity. One of the most essential techniques in cooking is to simmer, which refers to the process of cooking food gently in liquid at a temperature just below boiling. This method allows flavors to meld together while ensuring that the ingredients are cooked evenly without becoming tough or overcooked. The importance of simmering cannot be overstated, as it is fundamental in preparing a variety of dishes, from soups and stews to sauces and braises.When you simmer a pot of soup, for example, you start by bringing your broth to a rolling boil. Once the liquid reaches this temperature, you reduce the heat until small bubbles form gently on the surface. This is the perfect temperature for simmering because it maintains a consistent heat without the violent agitation of a full boil. This gentle cooking method allows the ingredients to release their flavors gradually, enhancing the overall taste of the dish.One of my favorite recipes that utilizes the simmer technique is a classic chicken noodle soup. To prepare this comforting dish, I begin by sautéing onions, carrots, and celery in a large pot until they are soft and fragrant. Then, I add chicken broth and bring it to a boil. After adding the chicken pieces, I reduce the heat and let the mixture simmer for about 30 minutes. During this time, the chicken becomes tender, and the flavors of the vegetables infuse the broth. Finally, I add the noodles and allow them to cook through in the gently bubbling soup.The beauty of simmering is that it allows for flexibility. You can adjust the ingredients based on what you have on hand or your personal preferences. For instance, if I want to add some greens, I might toss in a handful of spinach or kale during the last few minutes of cooking. This way, the greens will wilt perfectly without losing their vibrant color and nutrients.Moreover, simmering is not limited to soups. It is also crucial in making sauces. Take, for example, a tomato sauce. After sautéing garlic and onions, I would add crushed tomatoes and herbs, then let the sauce simmer for an hour or more. This slow cooking process helps to deepen the flavors, transforming the sauce into a rich and aromatic companion for pasta or pizza.In addition to enhancing flavors, simmering can also help tenderize tougher cuts of meat. When making a beef stew, for example, I would brown the meat first, then add vegetables and broth before letting the entire pot simmer for several hours. The low and slow cooking method breaks down the collagen in the meat, resulting in a tender and succulent dish.In conclusion, the technique of simmering is an indispensable skill for any home cook. It allows for the development of rich flavors and textures while ensuring that the ingredients are cooked to perfection. Whether you are making a hearty soup, a flavorful sauce, or a tender stew, mastering the art of simmering will elevate your culinary creations and bring warmth and comfort to your dining table.

烹饪是一门需要耐心、精确和创造力的艺术。烹饪中最基本的技巧之一是慢炖，它指的是在液体中以低于沸点的温度轻柔地烹饪食物的过程。这种方法使得风味能够融合，同时确保食材均匀烹饪，而不会变得坚韧或过熟。慢炖的重要性不容小觑，因为它是准备各种菜肴的基础，从汤和炖菜到酱汁和焖菜。例如，当你慢炖一锅汤时，你首先要将高汤煮沸。一旦液体达到这个温度，你就可以降低火候，直到表面形成小气泡。这是慢炖的完美温度，因为它保持了一致的热量，而没有剧烈的沸腾。当这种温和的烹饪方法可以让食材的风味逐渐释放出来，从而增强整体菜肴的味道。我最喜欢的一道利用慢炖技巧的食谱是经典的鸡肉面条汤。为了准备这道令人舒适的菜肴，我开始在一个大锅中炒洋葱、胡萝卜和芹菜，直到它们变软并散发出香味。然后，我加入鸡肉高汤并将其煮沸。在加入鸡肉块后，我降低火候，让混合物慢炖大约30分钟。在这段时间里，鸡肉变得嫩滑，蔬菜的风味渗透到高汤中。最后，我加入面条，让它们在轻轻冒泡的汤中煮熟。慢炖的美妙之处在于它允许灵活性。你可以根据手头的食材或个人喜好来调整配料。例如，如果我想添加一些绿叶蔬菜，我可能会在烹饪的最后几分钟加入一把菠菜或羽衣甘蓝。这样，绿叶蔬菜就会完美地枯萎，而不会失去它们鲜艳的颜色和营养。此外，慢炖不仅限于汤。它在制作酱汁时也至关重要。以番茄酱为例。在炒香蒜和洋葱后，我会加入碎番茄和香草，然后让酱汁慢炖一个小时或更长时间。这种缓慢的烹饪过程有助于加深风味，将酱汁转变为与意大利面或披萨相辅相成的浓郁芳香的伴侣。除了增强风味，慢炖还可以帮助嫩化较硬的肉块。例如，在制作牛肉炖菜时，我会先将肉块煎至上色，然后加入蔬菜和高汤，最后让整个锅子慢炖数小时。这种低温慢煮的方法能分解肉中的胶原蛋白，最终得到嫩滑可口的菜肴。总之，慢炖这一技巧是任何家庭厨师不可或缺的技能。它可以让丰富的风味和质地得以发展，同时确保食材被完美烹饪。无论你是在制作丰盛的汤、风味浓郁的酱汁，还是嫩滑的炖菜，掌握慢炖的艺术都将提升你的烹饪创作，为你的餐桌带来温暖和舒适。