unsalted

简明释义

英[ʌnˈsɔːltɪd;ʌnˈsɒltɪd]美[ʌnˈsɔːltɪd]

adj. 新鲜的；未腌渍过的；未加盐的

英英释义

单词用法

同义词

反义词

例句

1.Unsalted peanut butter, with 5 milligrams of sodium, has a terrific potassium-to-sodium ratio.

不含盐花生酱加上5毫克钠，将获得极佳的钠钾比例。

2.Making half of their plate fruits and vegetables, including a variety of colors and eating fruits, vegetables, or unsalted nuts as snacks.

水果蔬菜的量要占到整个盘子的一半，颜色尽量丰富些，可以把水果、蔬菜以及无盐坚果当零食。

3.Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.

倒一茶匙的油在烧开的无盐开水中煮蚕豆，直到它们便软，6到8分钟，然后弄干。

4.If you normally snack on chips, try unsalted peanuts or raw almonds.

如果你以前喜欢吃薯条，试着吃些不加盐的花生或未加工的杏仁。

5.Request unsalted butter for your bread.

要求面包上使用无盐黄油。

6.50g shelled unsalted pistachios, roughly chopped.

50克去壳的无盐开心果，稍微切碎。

7.75g very cold unsalted butter, cut into small pieces.

75g无盐的冰冻黄油，切成小块。

8.Limit salt and other sources of sodium in your diet by not adding salt to foods when cooking or eating, ordering unsalted foods at restaurants, and buying low-sodium foods.

通过您烹饪，饮食以及在餐馆点无盐食物，购买低钠食物的方法，在您的饮食中减少盐分摄取以及其他钠类来源。

9.When making homemade popcorn, I like to use unsalted oil for popping.

在制作自制爆米花时，我喜欢使用无盐油来爆米花。

10.The recipe calls for unsalted chicken broth to keep the dish from becoming too salty.

这个食谱要求使用无盐鸡肉高汤，以防菜肴变得太咸。

11.Adding unsalted cheese to your salad can enhance the flavor without overwhelming it with salt.

在沙拉中加入无盐奶酪可以增强风味，而不会让它过于咸。

12.I prefer to use unsalted butter for baking because it allows me to control the saltiness of the final product.

我更喜欢在烘焙中使用无盐黄油，因为这让我可以控制最终产品的咸味。

13.For a healthier snack, try eating unsalted nuts instead of salted ones.

作为更健康的小吃，试着吃无盐坚果，而不是咸的坚果。

作文

Cooking is an art that requires not only skill but also an understanding of the ingredients we use. One often overlooked aspect of cooking is the choice between salted and unsalted ingredients. The term unsalted refers to items, particularly butter, that do not contain added salt. This distinction may seem trivial at first, but it can significantly impact the flavor and outcome of a dish.When I first started cooking, I used to buy whatever butter was on sale, regardless of whether it was salted or unsalted. I remember attempting to bake cookies for a family gathering. The recipe called for unsalted butter, but I used the salted variety instead. The result was a batch of cookies that tasted overly salty, overshadowing the sweetness of the chocolate chips. This experience taught me the importance of using unsalted butter when baking, as it allows for better control over the overall flavor profile of the dish.Using unsalted butter also provides the cook with the flexibility to add salt to their recipes according to taste. Salt enhances flavors, but too much can ruin a dish. By starting with unsalted butter, I can add salt gradually, ensuring that the final product meets my expectations. This approach is particularly important in baking, where precision is key. For example, in making a cake, the balance of flavors can be delicate. Using unsalted butter allows me to achieve that perfect harmony.Moreover, many professional chefs prefer unsalted butter for its purity and fresh taste. They argue that the absence of salt allows the true flavor of the butter to shine through, which is essential in high-quality dishes. In fine dining, where every ingredient matters, the choice of unsalted butter can elevate a dish from ordinary to extraordinary.In addition to butter, there are other ingredients that come in both salted and unsalted varieties. For instance, nuts can be found either way, and choosing unsalted nuts is often recommended for recipes where you want to control the saltiness. When making a salad, using unsalted nuts allows the natural flavors of the ingredients to come forward without being masked by excessive salt.Another area where unsalted ingredients play a crucial role is in sauces and dressings. Many recipes call for unsalted stock or broth to ensure that the final sauce has a balanced flavor. If one starts with a salted stock, it becomes challenging to adjust the seasoning later, potentially leading to a dish that is either too salty or bland.In conclusion, the choice between salted and unsalted ingredients is more than just a matter of preference; it is a fundamental aspect of cooking that can greatly influence the outcome of a dish. By opting for unsalted butter, nuts, and stocks, cooks can exercise greater control over their flavors and create dishes that truly shine. My experiences have taught me that the small details in cooking, such as the decision to use unsalted ingredients, can lead to remarkable differences in the final product. So, next time you reach for that butter or those nuts, consider the benefits of going unsalted and elevate your culinary creations to new heights.

烹饪是一门艺术，不仅需要技巧，还需要对我们使用的食材有深入的理解。一个常被忽视的方面是选择盐味和无盐食材之间的区别。术语无盐指的是没有添加盐的食物，尤其是黄油。这个区别乍一看似乎微不足道，但它会对菜肴的味道和结果产生重大影响。当我刚开始烹饪时，我总是随便买任何打折的黄油，而不管它是盐味还是无盐的。我记得曾经尝试为家庭聚会烤饼干。食谱要求使用无盐黄油，但我却用了盐味的。结果是一批饼干尝起来过于咸，掩盖了巧克力片的甜味。这次经历让我认识到在烘焙时使用无盐黄油的重要性，因为它能更好地控制菜肴的整体风味。使用无盐黄油还给厨师提供了根据口味添加盐的灵活性。盐可以增强风味，但过量会毁掉一道菜。通过使用无盐黄油，我可以逐渐添加盐，确保最终产品符合我的期望。这种方法在烘焙中尤为重要，因为精确度至关重要。例如，在制作蛋糕时，风味的平衡可能是微妙的。使用无盐黄油让我能够实现完美的和谐。此外，许多专业厨师更喜欢使用无盐黄油，因为它的纯净和新鲜的味道。他们认为，缺少盐可以让黄油的真正风味展现出来，这在高品质的菜肴中至关重要。在高档餐饮中，每一种食材都很重要，选择无盐黄油可以将一道菜提升到非凡的境界。除了黄油，还有其他食材也有盐味和无盐两种类型。例如，坚果可以找到这两种，而选择无盐坚果通常被推荐用于那些想要控制咸味的食谱。在制作沙拉时，使用无盐坚果可以让食材的自然风味凸显出来，而不会被过多的盐掩盖。另一个无盐食材发挥重要作用的领域是酱汁和调味料。许多食谱要求使用无盐高汤或肉汤，以确保最终的酱汁有平衡的风味。如果从一开始就使用了盐味高汤，那么后期调整调味就变得困难，这可能导致一道菜要么过咸，要么平淡无味。总之，选择盐味和无盐食材不仅仅是个人喜好的问题；这是烹饪的一个基本方面，可以极大地影响一道菜的结果。通过选择无盐黄油、坚果和高汤，厨师可以对他们的风味进行更大的控制，创造出真正出色的菜肴。我的经验教会我，烹饪中的小细节，例如选择使用无盐食材的决定，可以在最终产品中产生显著的差异。因此，下次当你拿起黄油或坚果时，考虑一下选择无盐的好处，让你的烹饪创作达到新的高度。