thickened

简明释义

英[ˈθɪkənd]美[ˈθɪkənd]

adj. 增厚的；增稠的

v. 使变厚（thicken 的过去分词）

英英释义

单词用法

同义词

反义词

例句

1.Rosette plants, main root thickened, to 4 mm in diameter.

莲座状植物，主根增粗，直径4毫米。

2.The immune system would then identify as intruders and trigger a local inflammation in the arteries, the walls get thickened and inflate.

免疫系统会识别口腔细菌为入侵者，并且引发动脉的炎症，动脉壁会变厚并且膨胀。

3.The air thickened with the musky, pungent odor.

空气中顿时充满浓郁的刺激性气味。

4.Stir until the sauce has thickened.

不停地搅拌沙司，直到搅稠为止。

5.The thickened nail of his right thumb told the story of his past.

他的右手拇指指甲增厚告诉他过去的故事。

6.The immune system would then identify as intruders and trigger a local inflammation in the arteries, the walls get thickened and inflate.

免疫系统会识别口腔细菌为入侵者，并且引发动脉的炎症，动脉壁会变厚并且膨胀。

7.It happens when the joint becomes thickened and swollen, and it can be painful.

它发生时，联合成为增厚，肿胀，它可以是痛苦的。

8.After simmering for an hour, the sauce thickened nicely.

煮了一个小时后，酱汁变稠得很好。

9.The cream thickened when whipped.

奶油在打发时变稠了。

10.The paint thickened as it dried on the canvas.

油漆在画布上干的时候变稠了。

11.The soup has been thickened to enhance its flavor.

汤被加厚以增强其味道。

12.She used cornstarch to thicken the gravy.

她用玉米淀粉来增稠肉汁。

作文

In the world of cooking, the texture of a dish can make or break the overall experience. One common technique that chefs often employ is to create a sauce that has been thickened (加厚的) to enhance its flavor and mouthfeel. When a sauce is thickened (加厚的), it not only clings better to the ingredients but also provides a richer taste. This process can be achieved through various methods, including the use of cornstarch, flour, or reduction techniques. Each method offers a unique outcome, allowing chefs to tailor their sauces to suit the specific dish they are preparing.For instance, when making a classic gravy, one might start with a roux, which is a mixture of fat and flour cooked together before liquid is added. As the liquid simmers, the gravy becomes thickened (加厚的), resulting in a smooth and velvety texture that complements roasted meats beautifully. Alternatively, a chef might choose to reduce a sauce by simmering it over low heat until it naturally thickens (加厚) due to evaporation. This method intensifies the flavors and creates a luxurious consistency without the need for additional thickeners.In baking, the concept of thickened (加厚的) mixtures also plays a crucial role. For example, when preparing a custard, the mixture must be heated gently until it reaches a point where it has thickened (加厚的) enough to coat the back of a spoon. This careful process ensures that the custard achieves its desired creamy texture without curdling. Similarly, when making puddings, the starches used must be activated through heat to achieve the perfect thickened (加厚的) consistency that makes them so delightful.Moreover, thickening (加厚) agents are not limited to traditional ingredients. In recent years, many chefs have experimented with alternative thickeners such as agar-agar, xanthan gum, and even pureed vegetables. These innovative approaches not only cater to dietary restrictions but also introduce new flavors and textures to dishes. For example, using pureed cauliflower as a thickener (加厚剂) in soups can provide a creamy body while keeping the dish light and healthy.The art of thickening (加厚) sauces and mixtures is an essential skill that every aspiring cook should master. Understanding how to manipulate the consistency of a dish allows for greater creativity and precision in the kitchen. Whether one is preparing a simple soup or an elaborate sauce, knowing how to achieve the perfect thickened (加厚的) texture can elevate the entire dining experience.In conclusion, the process of thickening (加厚) is fundamental in both cooking and baking. It enhances flavors, improves textures, and allows for culinary innovation. As cooks continue to explore new ingredients and techniques, the possibilities for creating deliciously thickened (加厚的) dishes are endless. With practice and experimentation, anyone can learn to master this important culinary skill and enjoy the satisfaction of serving beautifully textured meals.

在烹饪的世界里，菜肴的质地可以决定整体体验的好坏。厨师们常用的一种常见技巧是制作一种已被加厚的（thickened）酱汁，以增强其风味和口感。当酱汁被加厚的（thickened）时，它不仅能更好地附着在食材上，还能提供更丰富的味道。这一过程可以通过多种方法实现，包括使用玉米淀粉、面粉或减法技术。每种方法都提供了独特的结果，使厨师能够根据所准备的特定菜肴量身定制他们的酱汁。例如，在制作经典肉汁时，人们可能会首先制作一个roux，这是一种将脂肪和面粉混合在一起并烹饪的混合物，然后再加入液体。当液体慢慢炖煮时，肉汁变得加厚的（thickened），形成光滑而丝滑的质地，与烤肉完美搭配。或者，厨师可能选择通过低温慢炖来减少酱汁，直到它因蒸发而自然加厚（thickens）。这种方法浓缩了风味，创造出奢华的稠度，而无需额外的增稠剂。在烘焙中，加厚的（thickened）混合物的概念也发挥着至关重要的作用。例如，在准备奶油蛋羹时，混合物必须温和加热，直到其达到足够加厚的（thickened）程度以覆盖勺背。这个细致的过程确保了蛋羹达到理想的奶油质地，而不会凝结。类似地，在制作布丁时，所使用的淀粉必须通过加热激活，以达到完美的加厚的（thickened）稠度，使其如此令人愉悦。此外，加厚（thickening）剂并不局限于传统成分。近年来，许多厨师开始尝试使用替代增稠剂，如琼脂、黄原胶，甚至是纯化的蔬菜。这些创新的方法不仅满足了饮食限制，还为菜肴引入了新的风味和质地。例如，使用纯化的花椰菜作为汤中的加厚剂（thickener）可以提供奶油般的口感，同时保持菜肴轻盈健康。掌握加厚（thickening）酱汁和混合物的艺术是每位有志厨师应该掌握的重要技能。理解如何操控菜肴的稠度允许在厨房中创造更大的创意和精确性。无论是在准备简单的汤还是精致的酱汁，知道如何实现完美的加厚的（thickened）质地都能提升整个用餐体验。总之，加厚（thickening）过程在烹饪和烘焙中都是基础。这增强了风味，改善了质地，并允许烹饪创新。随着厨师们继续探索新成分和技术，创造美味加厚的（thickened）菜肴的可能性是无穷无尽的。通过练习和实验，任何人都可以学习掌握这一重要的烹饪技能，享受为人们提供美丽质地餐点的满足感。