quenelle

简明释义

英[kəˈnel]美[kəˈnel]

n. （法）肉汤圆；油炸鸡肉

英英释义

单词用法

同义词

反义词

例句

1.Food Matching: Fish, seafood, chicken, quenelle.

食物搭配：鱼，海鲜，鸡，肉丸。

2.Food Matching: Fish, seafood, chicken, quenelle.

食物搭配：鱼，海鲜，鸡，肉丸。

3.The chef prepared a delicious quenelle for the main course, which was a light dumpling made from fish.

厨师为主菜准备了一道美味的quenelle，这是一种用鱼制成的轻巧饺子。

4.At the restaurant, I ordered a quenelle of duck served with a rich sauce.

在餐厅，我点了一份配有浓郁酱汁的鸭肉quenelle。

5.The quenelle is often used as a garnish in French cuisine.

在法式料理中，quenelle通常用作装饰。

6.For dessert, we enjoyed a sweet quenelle made from chocolate mousse.

作为甜点，我们享用了由巧克力慕斯制成的甜quenelle。

7.The cooking class focused on mastering the art of making a perfect quenelle.

烹饪课程专注于掌握制作完美quenelle的艺术。

作文

The world of culinary arts is filled with unique terms that often leave people puzzled. One such term is quenelle, which refers to a delicate oval or egg-shaped dumpling made from a mixture of meat, fish, or vegetables combined with binding agents like breadcrumbs or flour. This French dish is not only a delight to the palate but also a feast for the eyes due to its elegant presentation. The history of quenelle dates back to the 18th century in France, where it was first created as a way to showcase the chef's skills and creativity in the kitchen. Traditionally, quenelle is poached in broth or water, resulting in a soft and airy texture that melts in your mouth. It is often served with a sauce, enhancing its flavor and adding a touch of sophistication to the dish. Preparing quenelle requires precision and technique. The process begins with selecting the right ingredients, which can vary widely. For instance, a classic fish quenelle might use pike, while a meat version could incorporate chicken or veal. After the main ingredient is chosen, it is finely minced and mixed with eggs, cream, and seasonings to create a smooth paste. This mixture is then shaped into the characteristic oval form using two spoons or a piping bag. The shaping is crucial; a well-formed quenelle should be uniform and aesthetically pleasing. Cooking quenelle is an art in itself. Poaching is the most common method, allowing the dumplings to cook gently without losing their delicate structure. The key to perfecting this dish lies in maintaining the right temperature; too hot, and the quenelle may fall apart, too cold, and it won’t cook through. Once cooked, quenelle can be served in various ways. Chefs often pair it with rich sauces, such as a creamy lobster or mushroom sauce, which complements the subtle flavors of the dumpling. In modern cuisine, quenelle has evolved beyond traditional recipes. Innovative chefs are experimenting with flavors and textures, introducing ingredients like truffles, herbs, and spices to create unique variations. Vegetarian and vegan options have also emerged, using ingredients like silken tofu or pureed vegetables to craft a plant-based version of the dumpling. This adaptability makes quenelle a versatile dish that can cater to different dietary preferences while still maintaining its signature elegance. Beyond its culinary significance, the quenelle has also found its way into popular culture. It has been referenced in various cooking shows and competitions, where chefs are challenged to create the perfect quenelle as a test of their skills. Additionally, its distinctive shape has even inspired artistic interpretations, showcasing the intersection of food and art. In conclusion, the quenelle is more than just a dish; it represents the artistry and tradition of French cuisine. Its delicate nature and sophisticated presentation make it a beloved choice among gourmets and home cooks alike. Whether enjoyed in a fine dining restaurant or prepared at home, quenelle continues to captivate those who appreciate the beauty of culinary craftsmanship. As we explore the world of gastronomy, understanding terms like quenelle enriches our appreciation for the diverse and intricate world of food.

烹饪艺术的世界充满了独特的术语，这些术语常常让人感到困惑。其中一个术语是quenelle，它指的是一种精致的椭圆形或蛋形饺子，由肉、鱼或蔬菜的混合物与面包屑或面粉等结合剂结合而成。这道法式菜肴不仅在味觉上令人愉悦，而且由于其优雅的呈现也是视觉上的盛宴。quenelle的历史可以追溯到18世纪的法国，当时它首次被创造出来，以展示厨师在厨房中的技能和创意。传统上，quenelle是在高汤或水中炖煮的，结果是柔软而轻盈的质地，入口即化。它通常配有酱汁，增强了其风味，并为菜肴增添了一丝精致。 制作quenelle需要精准和技巧。这个过程从选择合适的原料开始，原料种类繁多。例如，经典的鱼quenelle可能使用鲟鱼，而肉类版本则可能包含鸡肉或小牛肉。在选择主要成分后，将其切碎，与鸡蛋、奶油和调味料混合，制成光滑的糊状物。然后，使用两个勺子或裱花袋将这种混合物塑造成特有的椭圆形。塑形至关重要；造型良好的quenelle应该均匀且美观。 烹饪quenelle本身就是一门艺术。炖煮是最常见的方法，可以让饺子温和地烹饪而不失去其细腻的结构。完美掌握这道菜的关键在于保持正确的温度；过热，quenelle可能会散开，过冷则无法熟透。一旦烹饪完成，quenelle可以以多种方式呈现。厨师们常常将其与丰富的酱汁搭配，如奶油龙虾或蘑菇酱，以补充饺子的微妙风味。 在现代烹饪中，quenelle超越了传统食谱。创新的厨师正在尝试不同的口味和质地，引入松露、香草和香料等成分，创造独特的变体。素食和纯素选项也应运而生，使用如豆腐或纯化蔬菜等成分来制作植物性版本的饺子。这种适应性使得quenelle成为一种多功能的菜肴，可以满足不同饮食偏好的需求，同时仍然保持其标志性的优雅。 除了其烹饪意义外，quenelle还进入了流行文化。它在各种烹饪节目和比赛中被提及，厨师们被挑战制作完美的quenelle，以测试他们的技能。此外，其独特的形状甚至激发了艺术表现，展示了食物与艺术的交集。 总之，quenelle不仅仅是一道菜；它代表了法式烹饪的艺术和传统。其细腻的特性和精致的呈现使其成为美食家和家庭厨师的挚爱选择。无论是在高档餐厅享用，还是在家中制作，quenelle继续吸引那些欣赏烹饪工艺之美的人们。当我们探索美食的世界时，理解像quenelle这样的术语丰富了我们对食品多样性和复杂性的欣赏。