roux

简明释义

英[ruː]美[ruː]

n. （用于加浓羹汤等的）乳酪面粉糊

n. （Roux）人名；（英、法）鲁

英英释义

单词用法

同义词

反义词

例句

1.Vianne Rocher: Because it "s on Roux" s boat.

薇安妮：因为都在洛克斯的船上。

2.White sauces arerapidly made with a white roux (butter and flour cooked together) plus milk, orwhite stock.

用白色油面糊（将黄油和面粉混合调制而成）加上牛奶或白色高汤，很快就能做出白色酱汁来。

3.Vianne Rocher: Because it % 27s on Roux % 27s boat.

薇安妮：因为都在洛克斯的船上。

4.Both use a flour and butter roux as thickening agent.

这两种酱汁都用面粉黄油糊来增稠。

5.Mr Roux worries that no amount of candour by Duch could fully explain the horrors of S-21: "I'm not sure that a human being can explain something inhuman."

卢现在所苦恼的是，不管杜赫如何坦率，都无法详尽解释S-21监狱中的恐怖，他说：“人类是否能解释这种非人的行径，我真的不好说。”

6.And the general manager of the Waterside Inn, Diego Masciaga, has worked with the Roux family for nearly 30 years.

“水边客栈(Waterside Inn)”的总经理，DiegoMasciaga，他与Roux家族共事了将近30年。

7.The idea that chromosomes were the carriers of inheritance was expressed in 1883 by Wilhelm Roux.

染色体的想法是运营商表示继承1883年的威廉空肠。

8.Rhinolophus sinicus has been elevated to a new species from subspecies of Rinolophus roux i.

中华菊头蝠是由鲁氏菊头蝠华东亚种提升的一个种。

9.To make a creamy sauce, start by preparing a basic roux (浓稠的调味酱).

要制作奶油酱，首先准备一个基本的roux。

10.A good roux is essential for a thick gumbo (浓汤).

一个好的roux对于浓汤来说是必不可少的。

11.The chef added the roux to the boiling stock to create a rich base (基础).

厨师将roux加入沸腾的高汤中，以创造丰富的基础。

12.When making macaroni and cheese, the roux helps to bind the cheese sauce (奶酪酱).

在制作通心粉和奶酪时，roux有助于结合奶酪酱。

13.Stir the roux constantly to prevent it from burning (烧焦).

不断搅拌roux以防止其烧焦。

作文

In the world of culinary arts, understanding the fundamentals is crucial for anyone aspiring to become a skilled chef. One of the foundational elements in French cooking is the preparation of a thickening agent known as roux. The term roux refers to a mixture of flour and fat, typically butter, that is cooked together to create a base for sauces, soups, and gravies. This technique is essential not only in French cuisine but also in many other culinary traditions around the globe. The process of making roux involves heating equal parts of flour and fat over low to medium heat until it reaches a desired color and flavor. Depending on how long it is cooked, roux can be classified into three main types: white, blonde, and brown. Each type has its unique characteristics and uses in various dishes. White roux is cooked for just a few minutes until it forms a pale paste. It is often used as a thickening agent for sauces like béchamel, which is a classic white sauce made with milk. Blonde roux, on the other hand, is cooked slightly longer until it takes on a light golden color. This type is commonly used in velouté sauces, which are made by combining stock with roux. Finally, brown roux is cooked until it becomes dark brown, imparting a rich, nutty flavor to dishes such as gumbo and certain gravies. The depth of flavor achieved through the cooking of roux adds complexity to the final dish, enhancing the overall dining experience. The versatility of roux extends beyond just sauces; it can also be used to thicken soups and stews, making them heartier and more satisfying. For instance, when preparing a classic French onion soup, a dark roux can be added to give the soup a richer texture and flavor. Similarly, in the preparation of a traditional gumbo, roux serves as the backbone of the dish, contributing to its signature thickness and depth of taste. Mastering the art of making roux is a skill that every aspiring chef should strive to perfect, as it opens up a world of culinary possibilities. Moreover, understanding how to properly incorporate roux into recipes is equally important. When adding roux to a liquid, it is essential to whisk continuously to prevent lumps from forming. This technique ensures a smooth and velvety texture in the final product. Additionally, the timing of adding roux can greatly affect the outcome of the dish. For example, adding it too early may result in a loss of flavor, while adding it too late can lead to an uneven consistency. In conclusion, roux is more than just a simple mixture of flour and fat; it is a vital component in the culinary world that enhances the flavor and texture of many dishes. As chefs experiment with different types of roux and their applications, they unlock new dimensions of flavor and creativity in their cooking. Whether one is crafting a delicate béchamel or a hearty gumbo, the mastery of roux is a testament to the skill and artistry of a chef. Therefore, embracing this fundamental technique is essential for anyone who wishes to elevate their culinary prowess and create memorable dining experiences.

在烹饪艺术的世界中，理解和掌握基础知识对于任何想成为熟练厨师的人来说都是至关重要的。其中一个基础元素是法式烹饪中一种被称为roux的增稠剂的制备。术语roux指的是面粉和脂肪的混合物，通常是黄油，这两者一起烹饪以创建酱汁、汤和肉汁的基础。这种技术不仅在法式菜肴中是必不可少的，在全球许多其他烹饪传统中也同样重要。制作roux的过程涉及将等量的面粉和脂肪在低到中等的热度下加热，直到达到所需的颜色和风味。根据烹饪时间的长短，roux可以分为三种主要类型：白色、金色和棕色。每种类型都有其独特的特性和在各种菜肴中的用途。 白色roux仅煮几分钟，形成淡色的糊状物。它通常用作酱汁的增稠剂，如白酱（béchamel），这是一种用牛奶制作的经典白色酱汁。另一方面，金色roux则稍微煮久一点，直到呈现出浅金色。这种类型通常用于velouté酱汁，即通过将高汤与roux结合而成。最后，棕色roux则煮至深棕色，给菜肴如香肠和某些肉汁带来丰富的坚果风味。通过烹饪roux所获得的风味深度为最终菜肴增添了复杂性，提升了整体用餐体验。 roux的多功能性不仅限于酱汁；它还可以用于增稠汤和炖菜，使其更加丰盈和令人满意。例如，在准备经典法式洋葱汤时，可以加入深色roux，使汤的质地和风味更为丰富。同样，在传统的香肠制作过程中，roux作为菜肴的支柱，贡献了其标志性的厚度和深邃的味道。掌握制作roux的艺术是每个有抱负的厨师应该努力完善的技能，因为它为烹饪打开了一个充满可能性的世界。 此外，理解如何将roux正确地融入食谱同样重要。当将roux添加到液体中时，必须不断搅拌以防止形成块状物。这种技巧确保了最终产品的顺滑和丝滑的质地。此外，添加roux的时机对菜肴的结果也有很大影响。例如，过早添加可能导致风味的流失，而过晚添加则可能导致不均匀的稠度。 总之，roux不仅仅是面粉和脂肪的简单混合物；它是烹饪世界中的一个重要组成部分，增强了许多菜肴的风味和质地。当厨师们尝试不同类型的roux及其应用时，他们在烹饪中解锁了新的风味和创意维度。无论是制作精致的白酱还是丰盛的香肠，掌握roux是厨师技能和艺术的证明。因此，拥抱这一基本技术对任何希望提升烹饪能力并创造难忘用餐体验的人来说都是必不可少的。