gristle

简明释义

英[ˈɡrɪsl]美[ˈɡrɪsl]

n. 软骨；软骨结构

英英释义

单词用法

同义词

反义词

例句

1.Thus, it is a important errand to know the mechanism of injury of children gymnastics athletes elbow joint epiphysis gristle and establish concrete measure of prevention.

因此，正确认识少儿体操运动员骺软骨损伤的机理，制定预防的具体措施是少儿体操教练员一项重要任务。

2.Thus, it is a important errand to know the mechanism of injury of children gymnastics athletes elbow joint epiphysis gristle and establish concrete measure of prevention.

因此，正确认识少儿体操运动员骺软骨损伤的机理，制定预防的具体措施是少儿体操教练员一项重要任务。

3.[THE list of causes and countries in which people are prepared to turn themselves, and those around them, into bloody piles of bone and gristle] is long and growing.

在愈来愈多的国家，有愈来愈多的原因使得人们准备把他们自己和他们周围的人炸得粉身碎骨。

4.It is defeat that turns bone to flint; it is defeat that turns gristle to muscle; it is defeat that makes men invincible. — Henry Ward Beecher.

是挫折使骨头坚如盘石；是挫折使软骨变成肌肉；是挫折使人战无不胜。

5.They expected blood, bones, gristle, sinews. They chew and chew, but the phrases are not chide and chicle is indigestible.

它们期待的是血，是骨头，是软骨，是筋，它们嚼了又嚼，然而Vocabulary是无味的树胶，树胶是无法消化的。

6.It is defeat that turns bone to flint; it is defeat that turns gristle to muscle; it is defeat that makes men invincible.

是挫折使骨头坚如燧石；是挫折使软骨变成肌肉；是挫折使人战无不胜。

7.They expected blood, bones, gristle, sinews. They chew and chew, but the words are chide and chicle is indigestible.

它们期待的是血，是骨头，是软骨，是筋，它们嚼了又嚼，然而词汇是无味的树胶，树胶是无法消化的。

8.It is defeat that bone to flint; it is defeat that turns gristle to muscle; it is defeat that makes men invincible.

是挫折使骨头坚如燧石；是挫折使软骨变成肌肉；是挫折使人战无不胜。

9.Remaining vultures grab slabs of softened gristle and greedily devour them.

秃鹫们夺取了软骨的厚片，贪婪地吞噬了它们。

10.Chicken crisp Bone, Gristle with Sweet chili sauce, Mouthful of crisp!

酥脆鸡脆骨、乌巢秘制甜辣酱，满口香脆！

11.He found a piece of gristle in his steak that made it hard to chew.

他在牛排中发现了一块软骨，让人难以咀嚼。

12.The soup was delicious, but I had to pick out some gristle from the meat.

汤很好喝，但我不得不从肉中挑出一些软骨。

13.She noticed a lot of gristle in the ground beef, which made her question its quality.

她注意到绞肉中有很多软骨，这让她怀疑其质量。

14.The chef recommended trimming away any gristle before cooking the meat.

厨师建议在烹饪肉类之前修剪掉任何软骨。

15.Eating gristle can be unpleasant, especially if you are expecting tender meat.

吃到软骨可能会让人感到不愉快，尤其是当你期待嫩肉时。

作文

When we think about the various textures that food can offer, we often focus on the delightful crunch of fresh vegetables or the tender juiciness of a perfectly cooked steak. However, there is another texture that can sometimes be less appealing: that of gristle (软骨). This term refers to the tough, chewy connective tissue found in meat, particularly around joints and certain cuts. While many people might try to avoid gristle, it plays an interesting role in culinary experiences and cultural practices around the world. In many cultures, gristle is not only accepted but also appreciated for its unique texture and flavor. For instance, in some traditional dishes, gristle is deliberately included as it adds a certain richness to the meal. When slow-cooked, gristle can become tender and flavorful, contributing to the overall taste of the dish. This is especially true in stews and braises where the long cooking time allows the connective tissues to break down, enhancing the dish's depth. Moreover, gristle is often a source of nutrition. It contains collagen, which is beneficial for joint health and skin elasticity. In this sense, consuming gristle can be seen as a way to incorporate more nutrients into one’s diet, especially in cultures that value nose-to-tail eating. This practice emphasizes using every part of the animal, minimizing waste and maximizing flavor. However, not everyone shares a fondness for gristle. Many people find it unappetizing or unpleasant to chew. For those who prefer leaner cuts of meat, encountering gristle can be off-putting. This aversion has led to a preference for cuts that are known to be more tender and devoid of any tough textures. Fast food and modern dining trends often cater to this preference by offering options that are specifically trimmed of gristle and other connective tissues. Interestingly, the perception of gristle varies widely across different demographics. Some individuals may have grown up in households where gristle was a common feature of meals, leading to a nostalgic appreciation for its presence. Others, however, may associate it with lower-quality meat or poorly prepared dishes. This divide highlights how cultural background and personal experiences shape our relationship with food. In conclusion, while gristle (软骨) may not be the most glamorous aspect of meat, it certainly has its place in the culinary world. Whether viewed as a nuisance or a delicacy, gristle serves as a reminder of the diverse ways in which we interact with food. As we continue to explore global cuisines and cooking techniques, perhaps we can learn to appreciate gristle for what it truly is: a testament to the complexity and richness of our culinary heritage.

当我们想到食物可以提供的各种质地时，我们通常会专注于新鲜蔬菜的美妙脆感或完美烹饪的牛排的嫩滑多汁。然而，还有一种质地有时可能不那么令人愉快：那就是肉中的gristle（软骨）。这个术语指的是在肉中发现的坚韧、嚼劲十足的结缔组织，特别是在关节和某些切块周围。虽然许多人可能会试图避免gristle，但它在烹饪体验和世界各地的文化实践中扮演着有趣的角色。 在许多文化中，gristle不仅被接受，而且因其独特的质地和风味而受到赞赏。例如，在一些传统菜肴中，gristle被故意包含，因为它为餐点增添了一种丰富感。当慢炖时，gristle可以变得柔嫩且富有风味，增强菜肴的整体味道。这在炖菜和红烧菜中尤为真实，长时间的烹饪使结缔组织分解，提升了菜肴的深度。 此外，gristle通常是营养的来源。它含有胶原蛋白，有益于关节健康和皮肤弹性。从这个意义上讲，食用gristle可以被视为一种将更多营养成分纳入饮食的方式，尤其是在重视从头到尾食用的文化中。这种做法强调使用动物的每个部分，减少浪费，最大化风味。 然而，并不是每个人都喜欢gristle。很多人发现它难以下咽或咀嚼不适。对于那些更喜欢瘦肉的人来说，遇到gristle可能会让人失望。这种厌恶导致了对已知更嫩且没有坚韧质地的切块的偏好。快餐和现代饮食趋势通常迎合这种偏好，提供特意修剪掉gristle和其他结缔组织的选项。 有趣的是，对于gristle的看法在不同的人群中差异很大。有些人可能在家庭中长大时，gristle是餐点的常见特征，从而对它的存在产生怀旧的欣赏。而其他人则可能将其与低质量的肉类或准备不当的菜肴联系在一起。这种分歧突显了文化背景和个人经历如何塑造我们与食物的关系。 总之，尽管gristle（软骨）可能不是肉类中最光鲜的方面，但它在烹饪世界中确实有其位置。无论是被视为麻烦还是美味，gristle都是我们与食物互动多样性的一个提醒。当我们继续探索全球美食和烹饪技巧时，也许我们可以学会欣赏gristle的真正意义：它是我们烹饪遗产复杂性和丰富性的证明。