thick stock

简明释义

厚坯

英英释义

例句

1.Using a thick stock can elevate your dish from ordinary to extraordinary.

使用浓汤底可以让你的菜肴从普通变为非凡。

2.I always keep some homemade thick stock in the freezer for quick meals.

我总是在冰箱里放一些自制的浓汤底，以便快速准备餐点。

3.For the risotto, you need to add a thick stock to achieve the right creaminess.

为了制作意大利调味饭，你需要加入浓汤底以达到适当的奶油感。

4.The chef prepared a delicious soup using a rich and flavorful thick stock.

厨师用一种丰富美味的浓汤底准备了一道美味的汤。

5.A thick stock made from roasted bones adds depth to your sauces.

用烤骨头做的浓汤底为你的酱汁增添了深度。

作文

In the world of cooking, the term thick stock refers to a rich, flavorful liquid that is made by simmering bones, meat, and vegetables for an extended period. The process of creating thick stock is an art form that allows cooks to extract maximum flavor and nutrients from their ingredients. A well-made thick stock can serve as the foundation for numerous dishes, including soups, sauces, and stews. It adds depth and complexity to any meal, transforming simple ingredients into something extraordinary.To begin making thick stock, one must choose the right ingredients. Bones are essential for creating a gelatinous texture, which is a hallmark of thick stock. Roasting the bones beforehand enhances their flavor, adding a rich, caramelized note to the final product. Along with bones, aromatic vegetables such as onions, carrots, and celery, often referred to as mirepoix, are added to the pot. Herbs and spices can also be included to impart additional layers of flavor.The next step in the process is to cover the ingredients with cold water and bring the mixture to a gentle simmer. It is crucial to avoid boiling the stock, as this can make it cloudy and affect the overall taste. Instead, a slow simmer allows the flavors to meld together beautifully. During this time, the cook must also skim off any impurities that rise to the surface, ensuring a clear and clean-tasting thick stock.As the stock simmers, the collagen from the bones breaks down and dissolves into the liquid, giving the thick stock its signature body and richness. The longer the stock simmers, the more concentrated the flavors become. Many chefs recommend simmering for at least four to six hours, but some stocks benefit from even longer cooking times.Once the stock has reached the desired flavor and consistency, it is time to strain it. This process involves pouring the liquid through a fine-mesh sieve or cheesecloth to remove the solids. The resulting liquid is the thick stock that can be used immediately or cooled and stored for future use. It can be frozen in ice cube trays or jars, making it easy to incorporate into various recipes later on.Using thick stock in cooking elevates the dish to new heights. For instance, when making a classic French onion soup, the depth of flavor provided by a homemade thick stock is irreplaceable. Similarly, when preparing risotto, using thick stock instead of plain water results in a creamier and more flavorful dish. Additionally, sauces made with thick stock have a luxurious mouthfeel and complexity that cannot be achieved with store-bought alternatives.In conclusion, mastering the art of making thick stock is a valuable skill for any home cook or professional chef. It not only enhances the flavor of dishes but also showcases the importance of using quality ingredients and traditional cooking techniques. By taking the time to create thick stock, one can transform everyday meals into culinary masterpieces, proving that good cooking starts with a solid foundation.

在烹饪的世界中，短语thick stock指的是一种丰富、充满风味的液体，它是通过长时间炖煮骨头、肉类和蔬菜制成的。制作thick stock的过程是一种艺术形式，它允许厨师从原料中提取最大限度的风味和营养。制作得当的thick stock可以作为许多菜肴的基础，包括汤、酱汁和炖菜。它为任何餐点增添了深度和复杂性，将简单的食材转变为非凡的美味。制作thick stock的第一步是选择合适的原料。骨头是制作胶质纹理的关键，这是thick stock的一个标志。提前烤制骨头可以增强其风味，为最终产品增添丰富的焦糖化气息。除了骨头，香葱、胡萝卜和芹菜等芳香蔬菜，通常称为米尔波（mirepoix），也会被加入锅中。草药和香料也可以包含在内，以赋予额外的风味层次。接下来的步骤是用冷水覆盖原料，并将混合物慢慢加热至轻微的炖煮状态。避免将高汤煮沸是至关重要的，因为这会使其变得浑浊并影响整体口味。相反，缓慢的炖煮可以让风味完美融合。在此期间，厨师还必须撇去表面上浮起的杂质，以确保得到清澈、清新的thick stock。随着高汤的炖煮，骨头中的明胶会分解并溶解到液体中，赋予thick stock其标志性的丰盈和丰富感。高汤炖煮的时间越长，风味就越浓郁。许多厨师建议至少炖煮四到六小时，但有些高汤甚至可以受益于更长的烹饪时间。一旦高汤达到了理想的风味和浓稠度，就可以进行过滤。这个过程涉及将液体通过细筛或纱布倒出，以去除固体。得到的液体就是可以立即使用的thick stock，也可以冷却后储存以备将来使用。它可以在冰块托盘或罐子中冷冻，方便在以后的各种食谱中使用。在烹饪中使用thick stock可以提升菜肴的高度。例如，在制作经典的法式洋葱汤时，自制的thick stock所提供的深厚风味是无可替代的。同样，在准备意大利烩饭时，使用thick stock而不是普通水，会使菜肴更加奶油状和风味丰富。此外，用thick stock制作的酱汁具有奢华的口感和复杂性，这无法通过商店购买的替代品实现。总之，掌握制作thick stock的艺术对于任何家庭厨师或专业厨师来说都是一项宝贵的技能。它不仅增强了菜肴的风味，还展示了使用优质食材和传统烹饪技巧的重要性。通过花时间制作thick stock，人们可以将日常餐点转变为烹饪杰作，证明良好的烹饪始于坚实的基础。