basted

简明释义

英[ˈbeɪstɪd]美[ˈbeɪstɪd]

v. 在（烤肉）上滴油；粗缝；（非正式）毒打（某人）（baste 的过去式和过去分词）

英英释义

单词用法

同义词

反义词

例句

1.Pictures of basted seabirds and gasping turtles have engulfed the media. Commercial fishing has been suspended in the vicinity of the spill.

媒体被受害的海龟和海鸟的照片所淹没，受污染的邻近地区已经暂停商业捕鱼。

2.Then she went and placed the chickens over the fire again, basted them with butter.

回到火旁，在鸡上抹黄油，继续烤，并转动着手里的铁焊。表情快乐。

3.Following the World Cup triumph at Yokohama, Marco Van Basted wrote to Milan.

在横滨夺取俱乐部世界杯之后，马尔科。范。巴斯滕给米兰发来了一封贺信。

4.I added spices and basted her tender flesh with a garlic mixture of my invention.

偶加了点香料，并在她柔嫩哒部位涂上偶特制哒大蒜酱。

5.A duck leg basted with a soy sauce-rice wine-garlic-ginger-honey sauce provided another lesson in browning.

烤鸭腿之前涂上用酱油、米、酒、蒜、姜、蜜做成的酱汁，这样变成褐色。

6.Dishes labeled deep-fried, pan-fried, basted, batter-dipped, breaded, creamy, crispy, scalloped, Alfredo, au gratin or in cream sauce are usually high in calories, unhealthy fats or sodium.

留心菜单上的介绍，细心选择食物。一般而言，菜单上标明深油炸、平锅煎、油烤、涂面包屑后烹制的、涂了奶油、脆的、加调料烘烤的、酱汁调拌或奶油调味的食品都含有较高卡路里、不健康脂肪或纳。

7.She went and put the fowls down again to the fire, basted them, and drove the spit merrily round.

她又去把那些鸡放回火里，给它们涂上黄油，愉快地转动着铁叉。

8.Before stitching, a dart should always be pinned and basted, then fitted to the dress form or model.

缝纫之前，应该用大头针把省道固定或用针粗缝，然后在人体模型或模特身上试穿。

9.The chef carefully basted the turkey with butter to keep it moist.

厨师小心翼翼地涂抹黄油在火鸡上，以保持其湿润。

10.Every 30 minutes, I basted the roast to enhance its flavor.

每30分钟，我都会涂抹烤肉，以增强其风味。

11.She basted the chicken with a mixture of olive oil and herbs.

她用橄榄油和香草的混合物涂抹鸡肉。

12.To achieve a golden crust, the baker basted the bread with egg wash.

为了获得金黄色的外壳，面包师傅用蛋液涂抹面包。

13.He basted the vegetables in the pan to prevent them from drying out.

他在锅里涂抹蔬菜，以防它们变干。

作文

Cooking is an art that requires not only skill but also a deep understanding of techniques and flavors. One of the most important techniques in cooking, especially when preparing meats, is to keep the meat moist and flavorful during the cooking process. This is where the technique of basting (浇汁) comes into play. Basting involves spooning or brushing liquid over the surface of the meat while it cooks. This liquid can be anything from melted butter, broth, or even a marinade that enhances the flavor of the dish. The purpose of basting (浇汁) is to prevent the meat from drying out and to add additional layers of flavor. In my experience, I have found that basting (浇汁) is particularly effective when roasting a turkey for Thanksgiving. The turkey is often a large bird that can take hours to cook, and without the right technique, it can end up dry and unappetizing. By basting (浇汁) the turkey every thirty minutes with a mixture of its own juices and some herbs, I ensure that the meat remains juicy and full of flavor. The aroma that fills the kitchen during this process is simply irresistible. Another benefit of basting (浇汁) is that it helps to create a beautiful golden-brown crust on the meat. As the liquid is applied, it caramelizes on the surface, creating a rich color and enhancing the visual appeal of the dish. When serving a meal, presentation is key, and a well-basted roast looks much more appetizing than a dry, pale one. However, basting (浇汁) is not limited to just meats. Vegetables can also benefit from this technique. For instance, when roasting root vegetables, I often baste (浇汁) them with olive oil and a sprinkle of salt and pepper. This not only adds flavor but also ensures that they cook evenly and develop a nice caramelization on the outside. In conclusion, basting (浇汁) is a fundamental technique in cooking that can elevate a dish from ordinary to extraordinary. Whether you are preparing a holiday feast or a simple weeknight dinner, incorporating basting (浇汁) into your cooking routine can make a significant difference in the outcome of your meal. It is a simple yet effective way to enhance moisture, flavor, and presentation, making it an essential skill for any aspiring chef. So next time you find yourself in the kitchen, remember the power of basting (浇汁) and give it a try!

烹饪是一门艺术，需要不仅是技巧，还需要对技术和风味的深刻理解。在烹饪中，特别是在准备肉类时，保持肉质湿润和美味的技巧至关重要。这就是basting（浇汁）技术发挥作用的地方。浇汁是指在肉类烹饪过程中，将液体用勺子或刷子涂抹在肉表面。这种液体可以是融化的黄油、肉汤，甚至是增强菜肴风味的腌料。basting（浇汁）的目的是防止肉类干燥，并增加额外的风味层。 根据我的经验，我发现当感恩节烤火鸡时，basting（浇汁）特别有效。火鸡通常是一只大型鸟，需要几个小时才能烹饪完成，如果没有正确的技巧，它可能会变得干燥且不令人愉快。通过每三十分钟用混合其自身汁液和一些香草的液体给火鸡浇汁，我确保肉质保持多汁且充满风味。在这个过程中，厨房里弥漫的香气令人无法抗拒。 basting（浇汁）的另一个好处是，它有助于在肉上形成美丽的金黄色外壳。当液体涂抹时，它在表面焦糖化，形成丰富的颜色，增强了菜肴的视觉吸引力。在上菜时，呈现是关键，经过良好浇汁处理的烤肉看起来比干涩苍白的肉更具食欲。 然而，basting（浇汁）并不仅限于肉类。蔬菜也可以从这种技术中受益。例如，在烤根菜时，我常常用橄榄油和少许盐和胡椒给它们浇汁。这不仅增加了风味，还确保它们均匀烹饪，并在外部形成良好的焦糖化。 总之，basting（浇汁）是烹饪中的基本技巧，可以将一道菜提升到非凡的水平。无论您是在准备节日盛宴还是简单的平日晚餐，将basting（浇汁）融入您的烹饪日常中，可以显著改善您的菜肴结果。这是一种简单而有效的方法，可以增强湿度、风味和呈现，使其成为任何有抱负的厨师必备的技能。因此，下次您在厨房时，请记住basting（浇汁）的力量，试试看！