curdling

简明释义

英[ˈkɜːd(ə)lɪŋ]美[ˈkɜːrdl]

n. 乳凝；凝化

v. （使）成凝乳；（使）凝结；（使）变质（curdle 的 ing 形式）

英英释义

单词用法

同义词

反义词

例句

1.Made by curdling soy milk, this smooth tofu soup contains the subtle flavor of soybeans beneath a colorful mixed dressing of dried shrimps, pickled radish, seaweed, scallion, soy sauce and chili oil.

豆腐花是凝固的豆奶制成的，入口即化，含着大豆的柔和清香，上面撒着五彩缤纷的什锦配料，有干虾皮，酸萝卜，海带，小葱，酱油，还有辣椒油。

2.She will still kiss and love on daddy, but if mommy leaves the room there is a blood curdling screaming match going on.

她仍然会亲她爸爸，爱她爸爸，但只要我离开房间，她就会嚎啕大哭，而且还会哭得格外伤心。

3.The curdling of the milk is the first step in its digestion.

牛奶的凝结是其被消化的第一步。

4.Turning into a solid mass: I waited for her to materialize out of the clogging curdling crowd.

转成固体：我在拥挤的人群中等待着她的出现。

5.Milk curdling. Vegetables rotting.

牛奶臭了、蔬菜蔫了。

6.From the sound of that blood-curdling cry, one would have thought someone had thrown me off the truck.

如果当时有有在场，听到我那声嘶力竭的叫声，一定会以为我被人扔下卡车了呢。

7.Over the centuries, enemy troops have often been terrified at the sight and sound of Highlanders in kilts marching into battle accompanied by the blood-curdling music of the bagpipes.

持续几个世纪，敌军常对身着褶裥短裙，和着令人生畏的风笛曲开赴战场的高地人闻风丧胆。

8.This is called curdling.

这就是所谓的乳凝。

9.In the middle of the night, the villagers woke to the sound of blood-curdling shrieks coming from the pasture.

半夜，村民被从草原传来的声嘶力竭的尖叫声惊醒。

10.The milk started to spoil, resulting in a process of curdling 凝固 that made it unusable.

牛奶开始变质，导致了一个curdling 凝固的过程，使其无法使用。

11.When heated too quickly, the cream can begin curdling 凝固 and ruin your sauce.

当奶油加热得太快时，会开始curdling 凝固，从而毁掉你的酱汁。

12.She watched in horror as the soup began curdling 凝固 after she added lemon juice.

她惊恐地看着汤在加入柠檬汁后开始curdling 凝固。

13.The process of curdling 凝固 is essential in making cheese from milk.

在从牛奶制作奶酪的过程中，curdling 凝固是必不可少的。

14.If you don’t stir the mixture, it might start curdling 凝固 at the bottom of the pot.

如果你不搅拌混合物，它可能会开始在锅底curdling 凝固。

作文

The process of making cheese is a fascinating blend of science and art, where various techniques are employed to transform milk into a variety of delicious products. One of the key processes in cheese-making is known as curdling, which refers to the coagulation of milk proteins, resulting in the separation of curds and whey. This transformation is essential for creating cheeses that range from soft and creamy to hard and aged. Understanding the significance of curdling can enhance our appreciation for cheese and its diverse flavors. When milk is heated and combined with an acid, such as lemon juice or vinegar, the proteins in the milk begin to denature, causing them to clump together. This clumping is what we refer to as curdling (凝固). The curds that form are the solid parts of the milk, while the liquid that remains is called whey. This process can be seen in many culinary contexts, not just in cheese-making. For instance, when making ricotta cheese, the curdling of milk allows for the creation of a fresh, creamy cheese that is perfect for a variety of dishes. In addition to cheese-making, curdling also occurs in cooking when certain ingredients are added to dairy products. For example, if you add lemon juice to cream, it can cause the cream to curdle, leading to an undesirable texture in your dish. This highlights the importance of understanding how different ingredients interact with one another in the kitchen. Knowing when and how curdling happens can help cooks avoid mishaps and achieve the desired consistency in their recipes. Moreover, the phenomenon of curdling extends beyond the kitchen. In science, curdling can refer to the coagulation of proteins in various biological processes. For instance, when blood clots, proteins within the blood undergo a similar process of curdling to form a solid mass that helps prevent excessive bleeding. This biological curdling is crucial for wound healing and maintaining overall health. As we delve deeper into the world of curdling, we discover its cultural significance as well. Different cultures have unique ways of utilizing curdling in their culinary traditions. For example, in Indian cuisine, curdling milk with lemon juice or yogurt leads to the creation of paneer, a fresh cheese that is a staple in many dishes. Similarly, in Middle Eastern cuisine, curdling is used to make labneh, a thick, creamy yogurt that is enjoyed with bread and olive oil. These examples illustrate how the process of curdling is not only a scientific occurrence but also a cultural practice that reflects the diversity of global cuisines. In conclusion, the term curdling encompasses a wide range of meanings and applications, from cheese-making to scientific processes and cultural practices. By understanding the intricacies of curdling, we can appreciate the art of cooking and the science behind it. Whether we are savoring a delicious cheese platter or experimenting in our own kitchens, recognizing the role of curdling can elevate our culinary experiences and deepen our understanding of food preparation. Embracing this knowledge allows us to celebrate the rich tapestry of flavors and techniques that define our global culinary heritage.

制作奶酪的过程是科学与艺术的迷人结合，各种技术被用来将牛奶转变为多种美味的产品。奶酪制作中的一个关键过程被称为curdling，即牛奶蛋白的凝固，导致凝乳和乳清的分离。这一转变对于创造从软滑到硬质、陈年奶酪的多样化奶酪至关重要。理解curdling的重要性可以增强我们对奶酪及其多样风味的欣赏。 当牛奶被加热并与酸性物质（如柠檬汁或醋）混合时，牛奶中的蛋白质开始变性，导致它们聚集在一起。这种聚集就是我们所说的curdling（凝固）。形成的凝乳是牛奶的固体部分，而剩下的液体称为乳清。这个过程不仅在奶酪制作中可以看到。在许多烹饪场合中也会发生类似情况。例如，在制作意式乳清干酪时，牛奶的curdling使得新鲜、奶油状的奶酪得以创造，适合用于多种菜肴。 除了奶酪制作，curdling在烹饪中也会发生，当某些成分添加到乳制品中时。例如，如果你在奶油中加入柠檬汁，它可能会导致奶油发生curdling，使你的菜肴出现不理想的质地。这突显出了解不同成分如何在厨房中相互作用的重要性。知道何时以及如何发生curdling可以帮助厨师避免失误，并在食谱中达到理想的一致性。 此外，curdling现象超越了厨房。在科学中，curdling可以指各种生物过程中蛋白质的凝固。例如，当血液凝固时，血液中的蛋白质经历类似curdling的过程，形成固体块，帮助防止过度出血。这种生物学上的curdling对伤口愈合和维持整体健康至关重要。 随着我们深入探索curdling的世界，我们发现它的文化意义同样重要。不同文化有独特的方法利用curdling在他们的烹饪传统中。例如，在印度菜中，用柠檬汁或酸奶使牛奶curdling会导致制作出一种新鲜奶酪——帕尼尔，这在许多菜肴中都是主食。同样，在中东菜中，curdling被用来制作labneh，一种浓稠、奶油状的酸奶，通常与面包和橄榄油一起享用。这些例子展示了curdling的过程不仅是科学现象，也是反映全球美食多样性的文化实践。 总之，curdling一词涵盖了广泛的含义和应用，从奶酪制作到科学过程，再到文化实践。通过理解curdling的复杂性，我们可以欣赏烹饪的艺术和背后的科学。无论我们是在享用美味的奶酪拼盘，还是在自己的厨房中进行实验，认识到curdling的作用可以提升我们的烹饪体验，并加深我们对食品准备的理解。拥抱这一知识使我们能够庆祝定义全球烹饪遗产的丰富风味和技术的多样性。