mousseline

简明释义

英[ˌmuːˈsliːn]美[ˌmuːˈsliːn]

n. 真丝薄稠（等于 muslin）

英英释义

单词用法

同义词

反义词

例句

1.Low-temperature roasted Wagyu prime beef, French mustard Fresh truffle, wine jus, roasted vegetables, potato mousseline.

慢火烤和牛肉眼，法式芥末，鲜松露，红酒汁，烤根类蔬菜，土豆慕斯。

2.Low-temperature roasted Wagyu prime beef, French mustard Fresh truffle, wine jus, roasted vegetables, potato mousseline.

慢火烤和牛肉眼，法式芥末，鲜松露，红酒汁，烤根类蔬菜，土豆慕斯。

3.The chef prepared a delicate sauce using mousseline 慕斯林酱 to accompany the fish.

厨师准备了一种精致的酱汁，用来搭配鱼，使用了慕斯林酱。

4.For dessert, she served a light mousseline 慕斯林 made from fresh strawberries.

作为甜点，她提供了一种用新鲜草莓制作的轻盈慕斯林。

5.The mousseline 慕斯林 was whipped to perfection, creating a fluffy texture.

这款慕斯林打发得恰到好处，形成了蓬松的质地。

6.He learned how to make mousseline 慕斯林 during his culinary training.

在他的烹饪培训中，他学习了如何制作慕斯林。

7.The pastry chef used mousseline 慕斯林 as a filling for the éclairs.

糕点师傅将慕斯林作为泡芙的填充物。

作文

Mousseline is a term that often appears in the culinary world, particularly in French cuisine. It refers to a light and airy preparation, typically made from a base of whipped cream or egg whites, which is then folded into a mixture to create a delicate texture. The word itself comes from the French word 'mousse', meaning foam, which aptly describes the lightness of this dish. In many recipes, mousseline is used as a topping or filling, adding a luxurious touch to various desserts and savory dishes alike. For instance, a classic example is the mousseline sauce, which is made by combining a rich béchamel sauce with whipped cream and egg yolks, resulting in a creamy and velvety texture. This sauce can be served over vegetables, fish, or poultry, enhancing the overall flavor profile of the dish. In addition to sauces, mousseline can also refer to certain types of cakes and pastries. A mousseline cake might incorporate layers of sponge cake filled with mousseline cream, creating a delightful contrast between the lightness of the cream and the density of the cake. This combination not only pleases the palate but also provides an aesthetically pleasing presentation, often adorned with fresh fruits or chocolate shavings. Moreover, mousseline can be used in savory dishes as well. For example, chefs might prepare a mousseline of seafood, where finely chopped fish or shellfish is blended with cream and beaten egg whites, then baked or poached to create a tender and flavorful dish. This technique showcases the versatility of mousseline, proving that it is not limited to sweet applications but can elevate savory meals as well. The art of making mousseline requires skill and precision. The key to achieving the perfect consistency lies in the careful folding of ingredients. Overmixing can lead to a deflated texture, while undermixing may result in a heavy product. Therefore, it is essential for chefs and home cooks alike to master the technique of folding, which involves gently incorporating the lighter mixture into the heavier one without losing air. In summary, mousseline is a fascinating culinary term that embodies the essence of lightness and elegance in cooking. Whether used in sauces, desserts, or savory dishes, it adds a unique texture and richness that enhances the overall dining experience. Understanding the concept of mousseline not only enriches one's culinary vocabulary but also opens up a world of possibilities in the kitchen. As we explore different recipes and techniques, we can appreciate the artistry involved in creating these delightful preparations, making our meals not just food, but a celebration of flavors and textures.

“mousseline”是一个常出现在烹饪领域，尤其是法式烹饪中的术语。它指的是一种轻盈而蓬松的准备，通常由打发的奶油或蛋白制成，然后折叠入混合物中以创造出精致的质感。这个词本身来源于法语单词“mousse”，意为泡沫，这恰如其分地描述了这道菜的轻盈。在许多食谱中，“mousseline”用作浇头或馅料，为各种甜点和咸味菜肴增添奢华的触感。例如，一个经典的例子是“mousseline酱”，它是通过将浓郁的白酱与打发的奶油和蛋黄混合而成的，结果是奶油般丝滑的质地。这种酱可以搭配蔬菜、鱼或家禽，提升菜肴的整体风味。 除了酱汁之外，“mousseline”还可以指某些类型的蛋糕和糕点。一块“mousseline”蛋糕可能包含层层海绵蛋糕，夹着“mousseline”奶油，形成奶油的轻盈与蛋糕的密度之间的美妙对比。这种组合不仅令人愉悦于味蕾，也提供了美观的呈现，通常装饰有新鲜水果或巧克力碎片。 此外，“mousseline”也可以用于咸味菜肴。例如，厨师可能会准备一种海鲜“mousseline”，将细碎的鱼或贝类与奶油和打发的蛋白混合，然后烘烤或水煮，创造出嫩滑且充满风味的菜肴。这种技艺展示了“mousseline”的多样性，证明它不仅限于甜品应用，还能提升咸味餐点。 制作“mousseline”的艺术需要技巧和精准。达到完美质感的关键在于小心地折叠成分。过度搅拌可能导致气泡消失，而搅拌不足则可能导致产品沉重。因此，厨师和家庭厨师都必须掌握折叠的技巧，这涉及到在不失去空气的情况下，将轻的混合物轻轻地加入到重的混合物中。 总之，“mousseline”是一个迷人的烹饪术语，体现了烹饪中轻盈和优雅的本质。无论是在酱汁、甜点还是咸味菜肴中使用，它都增添了独特的质感和丰富性，提升了整体用餐体验。理解“mousseline”的概念不仅丰富了我们的烹饪词汇，也打开了厨房中无限的可能性。当我们探索不同的食谱和技巧时，我们可以欣赏到创造这些美味准备所涉及的艺术，使我们的餐点不仅仅是食物，而是风味和质感的庆典。