emulsionize

简明释义

英[ɪˈmʌlʃənaɪz]美[ɪˈmʌlʃənaɪz]

v. 使……乳化（等于 emulsify）

第 三 人 称 单 数 e m u l s i o n i z e s

现 在 分 词 e m u l s i o n i z i n g

过 去 式 e m u l s i o n i z e d

过 去 分 词 e m u l s i o n i z e d

英英释义

单词用法

同义词

反义词

例句

1.To create a stable salad dressing, you need to emulsionize the oil and vinegar together.

要制作稳定的沙拉酱，你需要将油和醋乳化在一起。

2.The chef demonstrated how to emulsionize the ingredients for a creamy sauce.

厨师演示了如何将配料乳化成奶油状的酱汁。

3.In order to achieve a smooth texture, it is important to emulsionize the mixture properly.

为了达到光滑的质地，正确地乳化混合物是很重要的。

4.You should emulsionize the mayonnaise by slowly adding oil while whisking.

你应该在搅拌的同时慢慢加入油，以便乳化蛋黄酱。

5.The process of emulsionizing the paint helps to create a uniform color.

对油漆进行乳化的过程有助于创造均匀的颜色。

作文

In the world of cooking and food preparation, the process of creating a stable mixture is essential for achieving desirable textures and flavors. One such process is to emulsionize (使乳化), which involves combining two liquids that typically do not mix, such as oil and water. This technique is crucial in making sauces, dressings, and even certain desserts. Understanding how to emulsionize (使乳化) ingredients can elevate a dish from ordinary to extraordinary. To begin with, it is important to recognize the role of emulsifiers in the process of emulsionizing (使乳化). Emulsifiers are substances that help stabilize the mixture by reducing the surface tension between the two immiscible liquids. Common examples of emulsifiers include egg yolks, mustard, and lecithin. When you whisk together these emulsifiers with oil and vinegar, for instance, they help create a smooth and creamy dressing that clings to salad greens. The technique of emulsionizing (使乳化) can be broken down into simple steps. First, you start with your base ingredients. For a vinaigrette, this would typically be vinegar or lemon juice. Next, you slowly add the oil while continuously whisking or blending. This gradual incorporation allows the oil to disperse evenly throughout the vinegar, fostering a stable emulsion. If done correctly, the result is a thick and glossy dressing that enhances the flavor of your dish. However, there are challenges that come with emulsionizing (使乳化) liquids. If too much oil is added too quickly, the mixture can break, leading to separation. In such cases, it is essential to start over or try to salvage the mixture by adding a small amount of the original acid to help re-emulsify it. This highlights the importance of patience and technique when emulsionizing (使乳化) ingredients. Beyond dressings, the principles of emulsionizing (使乳化) are also applied in various culinary applications. For example, mayonnaise is a classic emulsion that relies heavily on the proper technique for success. The combination of egg yolk and oil creates a rich, creamy condiment that can be used in countless dishes. Similarly, sauces like hollandaise or béarnaise also utilize the emulsionization (使乳化) process to achieve their luxurious textures. In addition to traditional cooking, the concept of emulsionizing (使乳化) is also relevant in the realm of molecular gastronomy. Chefs experiment with different techniques to create innovative dishes that challenge our perceptions of texture and flavor. By understanding how to emulsionize (使乳化) various ingredients, they can create foams, gels, and other unique presentations that surprise and delight diners. In conclusion, mastering the art of emulsionizing (使乳化) is an invaluable skill for any home cook or professional chef. It not only enhances the flavors and textures of dishes but also opens up a world of culinary creativity. Whether you are whipping up a simple salad dressing or experimenting with avant-garde cuisine, knowing how to emulsionize (使乳化) ingredients will undoubtedly improve your cooking repertoire. So the next time you find yourself in the kitchen, remember the importance of this technique and the delicious possibilities it can unlock.

在烹饪和食品准备的世界中，创造稳定混合物的过程对于实现理想的质地和风味至关重要。其中一个过程是emulsionize（使乳化），它涉及将两种通常不混合的液体结合在一起，例如油和水。这种技术在制作酱汁、调料甚至某些甜点时至关重要。理解如何emulsionize（使乳化）成分可以将菜肴提升到普通与非凡之间。 首先，重要的是要认识到乳化剂在emulsionizing（使乳化）过程中的作用。乳化剂是帮助稳定混合物的物质，通过降低两种不相溶液体之间的表面张力。常见的乳化剂包括蛋黄、芥末和卵磷脂。当你将这些乳化剂与油和醋一起搅拌时，它们有助于创造一种光滑和奶油状的调料，能附着在沙拉绿叶上。 Emulsionizing（使乳化）的技巧可以分解为简单的步骤。首先，你需要准备基础成分。对于油醋汁，这通常是醋或柠檬汁。接下来，你在不断搅拌或混合的同时慢慢加入油。这种逐渐的加入使油能够均匀地分散在醋中，从而促成稳定的乳化。如果操作得当，结果就是一种浓稠而光亮的调料，增强了菜肴的风味。 然而，emulsionizing（使乳化）液体时会遇到一些挑战。如果一次性加入过多的油，混合物可能会破裂，导致分离。在这种情况下，重新开始或者尝试通过添加少量原酸来帮助重新乳化是至关重要的。这突显了在emulsionizing（使乳化）成分时耐心和技巧的重要性。 除了调料，emulsionizing（使乳化）的原理也适用于各种烹饪应用。例如，蛋黄酱是一种经典的乳化物，成功依赖于正确的技巧。蛋黄和油的结合创造了一种丰厚、奶油状的调料，可以用于无数菜肴。同样，荷兰酱或贝尔纳斯酱等酱汁也利用emulsionization（使乳化）过程来实现其奢华的质地。 除了传统烹饪，emulsionizing（使乳化）的概念在分子美食学领域也很相关。厨师们实验不同的技术，创造出挑战我们对质地和风味认知的创新菜肴。通过理解如何emulsionize（使乳化）各种成分，他们可以创造泡沫、明胶和其他独特的呈现方式，令食客感到惊讶和愉悦。 总之，掌握emulsionizing（使乳化）的艺术是任何家庭厨师或专业厨师宝贵的技能。它不仅增强了菜肴的风味和质地，还打开了烹饪创意的世界。无论你是在制作简单的沙拉调料还是在实验前卫的美食，知道如何emulsionize（使乳化）成分无疑会改善你的烹饪能力。因此，下次当你在厨房时，请记住这一技术的重要性以及它所能开启的美味可能性。