fricassee

简明释义

英[ˈfrɪkəsiː]美[ˈfrɪkəsiː]

n. 白汁肉块（尤用鸡肉或小牛肉烹制）；油焖原汁肉块；炖重汁肉丁

v. 把……煨（或煎成）浓汁肉块

第 三 人 称 单 数 f r i c a s s e e s

现 在 分 词 f r i c a s s e e i n g

过 去 式 f r i c a s s e e d

过 去 分 词 f r i c a s s e e d

英英释义

单词用法

同义词

反义词

例句

1.Many episodes were actually a fricassee of archive footage spiced with more recent shots.

实际上，有许多集是用较多的近期镜头杂合在原存档镜头中形成的。

2.Many episodes were actually a fricassee of archive footage spiced with more recent shots.

实际上，有许多集是用较多的近期镜头杂合在原存档镜头中形成的。

3.If at first you don't fricassee, fry, fry a hen. (RD).

如果开始做不成白汁鸡块，就炸一只鸡试试。

4.The chef prepared a delicious fricassee for the dinner special, featuring tender chicken and creamy sauce.

厨师为晚餐特别菜单准备了一道美味的fricassee，其中有嫩滑的鸡肉和奶油酱。

5.I love to make a vegetable fricassee with seasonal produce from the farmer's market.

我喜欢用农贸市场的时令蔬菜制作一道素食fricassee。

6.For our family gathering, I decided to serve a classic French fricassee of rabbit.

为了我们的家庭聚会，我决定上桌一道经典的法式兔肉fricassee。

7.She learned how to make a traditional fricassee from her grandmother, who used secret spices.

她从祖母那里学会了制作传统的fricassee，祖母使用了秘密香料。

8.At the restaurant, the fricassee comes with a side of fluffy rice to soak up the sauce.

在餐厅，fricassee配有一旁松软的米饭，以便吸收酱汁。

作文

Fricassee is a culinary term that refers to a method of cooking meat or poultry, typically involving cutting it into pieces and then braising it in a white sauce. This technique is not only a way to prepare food but also a delightful way to explore the rich flavors and textures that can arise from simple ingredients. In this essay, I will delve into the origins of fricassee (法式炖菜), its preparation methods, and its significance in various cuisines around the world. The word fricassee (法式炖菜) originates from the French language, where it has been used since the 17th century. The term itself comes from the verb 'fricasser,' which means to fry lightly. Traditionally, a fricassee (法式炖菜) is made with chicken or veal, but modern interpretations often include other meats such as rabbit or even vegetables for a vegetarian version. This versatility makes fricassee (法式炖菜) a popular choice among chefs and home cooks alike. The preparation of a classic fricassee (法式炖菜) involves several key steps. First, the meat is cut into bite-sized pieces and seasoned with salt and pepper. It is then browned in a pan with some oil or butter, which helps to develop a rich flavor. Once the meat is browned, it is removed from the pan, and aromatic vegetables such as onions, carrots, and celery are added. These vegetables are sautéed until they are soft and fragrant. After the vegetables have cooked down, the meat is returned to the pan, and a liquid, usually broth or wine, is added. This mixture is then simmered gently, allowing the flavors to meld together. The final touch is the addition of a creamy sauce, often made with heavy cream or a roux, which gives the fricassee (法式炖菜) its characteristic richness. This sauce not only enhances the dish's flavor but also provides a wonderful texture that coats the meat and vegetables beautifully. One of the most fascinating aspects of fricassee (法式炖菜) is its adaptability. Different cultures have embraced this cooking method and put their unique spin on it. For instance, in Italian cuisine, there is a dish called 'fricassée di pollo,' which uses similar techniques but incorporates Italian herbs and spices, creating a distinctly different flavor profile. Similarly, in Spanish cooking, one might find a fricassee (法式炖菜) made with seafood, showcasing the regional ingredients available. Moreover, fricassee (法式炖菜) is not just limited to meat. Vegetarian versions can be made by using hearty vegetables like mushrooms, potatoes, and squash, all prepared in the same manner. This allows those who follow a plant-based diet to enjoy the comforting nature of a fricassee (法式炖菜) without compromising their dietary choices. In conclusion, fricassee (法式炖菜) is more than just a cooking technique; it is a celebration of flavor, culture, and creativity in the kitchen. Its origins in French cuisine have paved the way for countless adaptations around the world, making it a beloved dish in many households. Whether you are enjoying a traditional chicken fricassee (法式炖菜) or experimenting with a vegetarian version, this dish promises warmth and satisfaction, reminding us of the joys of home-cooked meals. So next time you think about what to cook for dinner, consider trying your hand at a fricassee (法式炖菜) and discover the delicious possibilities it holds.

法式炖菜是一个烹饪术语，指的是一种烹饪肉类或家禽的方法，通常涉及将其切成块，然后在白色酱汁中炖煮。这种技术不仅是一种准备食物的方法，也是探索简单食材中丰富风味和质地的愉快方式。在这篇文章中，我将深入探讨fricassee（法式炖菜）的起源、准备方法以及它在世界各地各种美食中的重要性。 fricassee（法式炖菜）这个词源于法语，自17世纪以来就被使用。这个术语本身来自动词'fricasser'，意思是轻微煎炸。传统上，fricassee（法式炖菜）是用鸡肉或小牛肉制作的，但现代的演绎通常包括其他肉类，如兔肉，甚至蔬菜，以制作素食版本。这种多样性使得fricassee（法式炖菜）成为厨师和家庭厨师的热门选择。 经典fricassee（法式炖菜）的准备涉及几个关键步骤。首先，将肉切成一口大小的块，并用盐和胡椒调味。然后在一些油或黄油中将其煎至上色，这有助于发展出丰富的风味。一旦肉变得金黄，就将其从锅中取出，加入洋葱、胡萝卜和芹菜等香料蔬菜。这些蔬菜被翻炒，直到变软并散发出香味。 当蔬菜煮至软化后，将肉放回锅中，加入液体，通常是高汤或葡萄酒。然后轻轻炖煮这个混合物，让风味融合在一起。最后的点睛之笔是加入奶油酱，通常用重奶油或鲁（roux）制成，这赋予了fricassee（法式炖菜）其特有的丰富感。这种酱汁不仅增强了菜肴的风味，还提供了美妙的质地，使肉和蔬菜完美包裹。 fricassee（法式炖菜）最迷人的方面之一是它的适应性。不同文化接受了这种烹饪方法，并赋予其独特的风格。例如，在意大利美食中，有一道名为'fricassée di pollo'的菜肴，采用类似的技术，但融入了意大利香草和香料，创造出截然不同的风味特征。同样，在西班牙料理中，人们可能会发现用海鲜制作的fricassee（法式炖菜），展示了当地可用的区域食材。 此外，fricassee（法式炖菜）不仅限于肉类。可以通过使用蘑菇、土豆和南瓜等丰盛的蔬菜制作素食版本，采用相同的方式准备。这使得遵循植物性饮食的人也能享受fricassee（法式炖菜）的舒适感，而不必妥协他们的饮食选择。 总之，fricassee（法式炖菜）不仅仅是一种烹饪技术；它是厨房中风味、文化和创造力的庆祝。它在法式美食中的起源为世界各地无数的改编铺平了道路，使其成为许多家庭喜爱的菜肴。无论您是在享用传统的鸡肉fricassee（法式炖菜）还是尝试素食版本，这道菜都承诺带来温暖和满足，提醒我们家庭烹饪的乐趣。因此，下次您思考晚餐要做什么时，不妨考虑尝试制作fricassee（法式炖菜），并发现它所蕴含的美味可能性。