rancid

简明释义

英[ˈrænsɪd]美[ˈrænsɪd]

adj. 腐臭的；令人作呕的，讨厌的

英英释义

单词用法

同义词

反义词

例句

1.Oil does not last indefinitely, and because it can become rancid it is best to play it safe.

油脂并不是可以无限期地使用，因为油脂会酸败，最好安全地使用。

2.It smelled like a rancid mixture of strong Onions and stronger alcohol.

闻起来好像浓浓的油味中夹杂着强烈的酒精味和洋葱味。

3.The lard has gone rancid.

这大油哈喇了。

4.For a long time, the best meat to rancid taste.

时间一久，最好的肥肉也要哈喇变味。

5.Rancid oil will taint the flavour.

变质的油会破坏味道。

6.Some have also found that fish oil supplements are prone to becoming rancid.

还有研究发现，鱼油补充剂容易出现哈喇味。

7.Butter is perishable and can go rancid.

黄油会腐败，变哈喇。

8.But about the smell of rancid butter... There are good associations too.

坏掉的奶油……这也使我产生了许多联想。

9.The butter had gone rancid, making the cookies taste terrible.

黄油已经变得变质，让饼干的味道糟糕透了。

10.I opened the bottle of oil and immediately noticed it was rancid.

我打开油瓶，立刻注意到它已经变质。

11.The smell of rancid meat filled the kitchen.

厨房里充满了腐臭的肉的味道。

12.She refused to eat the fish because it smelled rancid.

她拒绝吃那条鱼，因为它闻起来变质了。

13.After sitting in the fridge for too long, the cheese became rancid.

在冰箱里放太久后，奶酪变得变质了。

作文

In the world of culinary arts, the quality of ingredients plays a crucial role in determining the overall flavor and appeal of a dish. One term that often comes up when discussing the freshness of food is rancid, which refers to oils or fats that have gone bad due to oxidation or spoilage. The unpleasant smell and taste of rancid foods can be off-putting, making it essential for both chefs and home cooks to understand how to identify and avoid them. When oils are exposed to air, light, or heat, they can undergo a chemical process known as oxidation. This process not only alters their flavor but also produces harmful compounds that can affect our health. For instance, when cooking with oils, it is vital to use fresh ones and store them properly to prevent them from becoming rancid. A common mistake many people make is keeping their cooking oils in warm or bright places, which accelerates this process. The sensory experience of encountering rancid food is quite distinct. The odor is often described as stale, sour, or even reminiscent of rotten vegetables. For example, if you were to open a container of peanut butter that has been sitting in the pantry for too long, and it emits a foul smell, chances are it has turned rancid. Consuming such food can lead to unpleasant digestive issues, making it imperative to check the freshness of ingredients before use. Beyond just oils, various other food items can also become rancid. Nuts, for instance, are particularly susceptible to going bad because of their high-fat content. When nuts become rancid, they not only lose their delightful crunch but also develop a bitter taste that can ruin any dish they are added to. Therefore, it is advisable to store nuts in a cool, dark place and consume them within a reasonable period to ensure they remain fresh. Understanding the implications of rancid food can also extend to broader discussions about food waste and sustainability. Many people throw away food simply because it has passed its expiration date, without considering whether it has actually gone bad. This can lead to unnecessary waste and contribute to environmental issues. By learning to identify rancid foods, we can make better choices about what to keep and what to discard, ultimately leading to a more sustainable lifestyle. In conclusion, the term rancid serves as a reminder of the importance of food freshness in our daily lives. Whether we are cooking at home or dining out, being aware of how to detect rancid ingredients can enhance our culinary experiences and promote better health. It encourages us to be mindful of our food choices, contributing to both personal well-being and environmental sustainability. So, the next time you reach for that bottle of oil or bag of nuts, take a moment to consider their freshness and avoid the pitfalls of rancid foods.

在烹饪艺术的世界中，食材的质量在决定菜肴整体风味和吸引力方面起着至关重要的作用。一个常常在讨论食物新鲜度时出现的术语是rancid，它指的是由于氧化或变质而变坏的油或脂肪。rancid食物的不愉快气味和味道可能令人厌恶，因此无论是厨师还是家庭厨师都必须了解如何识别和避免这些食物。 当油暴露在空气、光线或热量中时，它们可能会经历一种称为氧化的化学过程。这一过程不仅改变了它们的味道，还产生了可能影响我们健康的有害化合物。例如，在使用油烹饪时，使用新鲜的油并妥善储存以防止其变成rancid是至关重要的。许多人常犯的一个错误是将烹饪油放在温暖或明亮的地方，这加速了这一过程。 遇到rancid食物的感官体验非常独特。气味通常被描述为陈旧、酸臭，甚至像腐烂的蔬菜。例如，如果你打开一个放在食品储藏室太久的花生酱容器，闻到了一股刺鼻的气味，那么它很可能已经变得rancid。食用这样的食物可能导致不愉快的消化问题，因此在使用之前检查食材的新鲜度是必要的。 除了油，其他各种食品也可能变得rancid。例如，坚果特别容易变坏，因为它们含有高脂肪。当坚果变得rancid时，它们不仅失去了令人愉悦的脆度，还会产生苦味，破坏任何添加它们的菜肴。因此，建议将坚果存放在阴凉、黑暗的地方，并在合理的时间内食用，以确保它们保持新鲜。 理解rancid食物的含义还可以扩展到有关食物浪费和可持续性的更广泛讨论。许多人仅仅因为食物过了保质期就将其扔掉，而没有考虑它是否真的变坏了。这可能导致不必要的浪费，并对环境造成影响。通过学习识别rancid食物，我们可以更好地选择保留和丢弃的食物，从而最终实现更可持续的生活方式。 总之，术语rancid提醒我们在日常生活中食物新鲜度的重要性。无论我们是在家烹饪还是外出就餐，了解如何检测rancid食材可以提升我们的烹饪体验，促进更好的健康。它鼓励我们关注饮食选择，有助于个人健康和环境的可持续性。因此，下次你拿起那瓶油或一袋坚果时，请花一点时间考虑它们的新鲜度，避免陷入rancid食物的陷阱。