galantine

简明释义

英[ˈɡæləntiːn]美[ˈɡæləntiːn]

n. 冻肉卷；冻肉冷盘

英英释义

单词用法

同义词

反义词

例句

1.The hot roast was a fillet with truffles , and the cold roast a galantine of guinea fowl in jelly.

吃完了桔子冰糕，端来一道热菜是茭白烧里脊肉，一道冷菜是冻汁珠鸡。

2.The hot roast was a fillet with truffles , and the cold roast a galantine of guinea fowl in jelly.

吃完了桔子冰糕，端来一道热菜是茭白烧里脊肉，一道冷菜是冻汁珠鸡。

3.Try the galantine.

尝一下冻肉卷。

4.The chef prepared a delicious galantine for the catering event.

厨师为这个餐饮活动准备了一道美味的肉冻。

5.At the banquet, the centerpiece was a beautifully presented galantine of duck.

在宴会上，中心菜品是一道精美呈现的鸭肉冻。

6.To impress the guests, she served a traditional galantine made from chicken.

为了给客人留下深刻印象，她端上了一道传统的鸡肉冻。

7.The recipe called for a mixture of herbs and spices to flavor the galantine.

食谱要求将香草和香料混合以调味肉冻。

8.During the cooking class, we learned how to debone a chicken for making galantine.

在烹饪课上，我们学习了如何去骨鸡肉以制作肉冻。

作文

The culinary world is filled with fascinating terms and techniques, one of which is the word galantine. A galantine refers to a dish made from meat, usually poultry or game, that has been deboned, cooked, and then set in a gelatinous stock or aspic. This dish not only showcases the chef's skill but also represents a rich tradition of French cuisine that has evolved over centuries. Understanding what a galantine is can enhance one's appreciation for the artistry involved in preparing such dishes. Historically, the preparation of a galantine can be traced back to medieval times when it was a popular method of preserving food. Chefs would use this technique to ensure that meats could be stored for longer periods, especially before the advent of refrigeration. The process involves careful deboning of the meat, followed by seasoning and sometimes incorporating various fillings such as vegetables, herbs, and even other meats. Once prepared, the galantine is often rolled tightly and poached or braised until fully cooked. The presentation of a galantine is equally important. Traditionally, it is served cold, sliced into beautiful rounds that reveal the intricate patterns of the filling. This makes it an excellent choice for buffets or elegant dinner parties. It can be accompanied by a variety of sauces, pickles, or salads, making it a versatile dish that can fit into many different culinary contexts. In modern gastronomy, the galantine has seen a resurgence in popularity, particularly among chefs who appreciate the craftsmanship involved in traditional cooking methods. Many contemporary chefs experiment with the concept of galantine, using different types of meat, seafood, or even vegetarian ingredients to create unique interpretations of this classic dish. For example, a seafood galantine might incorporate fish and shellfish, bound together with a light aspic, offering a refreshing twist on the original recipe. Learning about galantine not only enriches one’s culinary vocabulary but also provides insight into the cultural significance of food preservation and presentation in European cuisine. The meticulous nature of creating a galantine reflects a deep respect for ingredients and the art of cooking itself. As home cooks and professional chefs alike explore and innovate within this framework, the galantine continues to inspire creativity in the kitchen. In conclusion, the term galantine embodies a rich history and a complex technique that is both rewarding and challenging. Whether you are dining at a fine restaurant or attempting to make your own galantine at home, understanding its origins and preparation can greatly enhance your culinary experience. Embracing such traditional dishes allows us to connect with the past while also inspiring future generations of chefs to carry on the legacy of classic cooking techniques. So next time you encounter a galantine on a menu or in a cookbook, you will appreciate the artistry and history behind this exquisite dish.

在烹饪世界中，充满了迷人的术语和技巧，其中一个就是单词galantine。galantine指的是一种由肉类制成的菜肴，通常是家禽或野味，经过去骨、烹饪后，再放入明胶状的高汤或果冻中。这道菜不仅展示了厨师的技艺，还代表了经过几个世纪演变而来的法国美食丰富传统。理解galantine是什么，可以增强人们对制作这种菜肴的艺术性的欣赏。 历史上，galantine的制作可以追溯到中世纪，当时它是一种流行的食物保存方法。厨师们会使用这种技术来确保肉类可以存放更长时间，特别是在没有冰箱的时代。这个过程涉及小心地去骨、调味，有时还会加入各种馅料，如蔬菜、香草，甚至其他肉类。一旦准备好，galantine通常会紧紧卷起，水煮或炖煮至完全熟透。 galantine的呈现同样重要。传统上，它是冷盘上桌，切成美丽的圆片，展现出馅料的复杂图案。这使得它成为自助餐或优雅晚宴的绝佳选择。它可以搭配各种酱汁、腌菜或沙拉，使其成为适合多种烹饪场合的多功能菜肴。 在现代美食界，galantine重新受到欢迎，特别是在那些欣赏传统烹饪方法工艺的厨师中。许多当代厨师在这一概念上进行实验，使用不同类型的肉类、海鲜，甚至素食材料，创造出对这道经典菜肴的独特诠释。例如，一道海鲜galantine可能会结合鱼类和贝类，用轻盈的果冻绑定在一起，为原始食谱提供一种清新的变化。 了解galantine不仅丰富了人们的烹饪词汇，还提供了对欧洲美食中食品保存和呈现文化重要性的洞察。制作galantine的细致性反映了对食材和烹饪艺术本身的深刻尊重。随着家庭厨师和专业厨师在这一框架内探索和创新，galantine继续激发厨房中的创造力。 总之，术语galantine体现了丰富的历史和复杂的技巧，既有回报又具有挑战性。无论你是在高档餐厅用餐，还是尝试在家制作自己的galantine，理解它的起源和制作过程都能极大地提升你的烹饪体验。拥抱这样的传统菜肴使我们能够与过去联系，同时也激励未来几代厨师继续传承经典烹饪技术的遗产。因此，下次你在菜单或食谱中遇到galantine时，你将会欣赏到这道精致菜肴背后的艺术性和历史。