saleratus

简明释义

英[ˌsæləˈreɪtəs]美[ˌsælə'retəs]

n. 小苏打；碳酸氢钠

英英释义

单词用法

同义词

反义词

例句

1.Baking soda, otherwise known as bicarbonate of soda, sodium bicarbonate, and, less commonly, saleratus , is a chemical salt with diverse practical uses.

苏打，另外学名也叫重碳酸盐，碳酸氢钠或众所周知的小苏打是一种用途广泛的化学盐。

2.Baking soda, otherwise known as bicarbonate of soda, sodium bicarbonate, and, less commonly, saleratus , is a chemical salt with diverse practical uses.

苏打，另外学名也叫重碳酸盐，碳酸氢钠或众所周知的小苏打是一种用途广泛的化学盐。

3.In the old recipe, you need to add a teaspoon of saleratus 苏打粉 to make the dough rise.

在这个旧食谱中，你需要加入一茶匙的saleratus 苏打粉 来使面团发酵。

4.For the cake to be fluffy, don't forget to mix in the saleratus 苏打粉 with the dry ingredients.

为了让蛋糕松软，不要忘记将saleratus 苏打粉 与干成分混合在一起。

5.The saleratus 苏打粉 acts as a leavening agent in many baked goods.

在许多烘焙食品中，saleratus 苏打粉 起着发酵剂的作用。

6.If you run out of baking powder, you can substitute it with saleratus 苏打粉 and an acid.

如果你没有泡打粉，可以用saleratus 苏打粉 和酸来替代。

7.When making cookies, adding saleratus 苏打粉 helps them spread and become crisp.

在制作饼干时，加入saleratus 苏打粉 可以帮助它们展开并变得酥脆。

作文

In the world of baking and cooking, understanding various ingredients is crucial for achieving the desired results. One such ingredient that has historical significance is saleratus, which refers to a type of sodium bicarbonate or baking soda that was commonly used in the 19th century. It played a vital role in leavening baked goods, making them light and fluffy. The term saleratus originates from the Latin word 'sal' meaning salt, reflecting its use as a leavening agent in recipes. During the 1800s, when traditional yeast was not as widely available or convenient to use, saleratus became an essential ingredient in many households. It allowed home bakers to create cakes, breads, and biscuits with ease. The chemical reaction that occurs when saleratus is combined with an acid, such as vinegar or buttermilk, produces carbon dioxide bubbles. These bubbles expand during baking, causing the dough to rise and resulting in a light texture. As I delve into the history of baking, I find it fascinating how saleratus paved the way for modern baking powder. In fact, the invention of baking powder in the late 19th century marked a significant advancement in the culinary world. While saleratus was effective, baking powder provided a more reliable and consistent leavening agent. This transition reflects the evolution of cooking practices and the continuous quest for improvement in the kitchen. Despite its decline in popularity, saleratus still holds a place in culinary history. Some traditional recipes still call for it, particularly in regions where old-fashioned baking methods are cherished. For instance, certain types of gingerbread and quick breads benefit from the unique properties of saleratus. As a baker, I enjoy experimenting with these vintage recipes to connect with the past and appreciate the techniques used by our ancestors. In conclusion, understanding ingredients like saleratus not only enhances our baking skills but also enriches our knowledge of culinary history. It serves as a reminder of how far we have come in the world of baking and cooking. By exploring the uses and transformations of ingredients over time, we can gain a deeper appreciation for the art of baking and the science behind it. Whether you are a seasoned baker or just starting out, embracing the history of ingredients like saleratus can inspire creativity and innovation in the kitchen. Ultimately, the beauty of cooking lies in its ability to connect us with the past while allowing us to create something new and delicious. So, the next time you reach for that bag of baking soda, take a moment to reflect on the legacy of saleratus and the countless bakers who have come before us, shaping the culinary landscape we enjoy today.

在烘焙和烹饪的世界中，理解各种成分对于实现所需结果至关重要。其中一种具有历史意义的成分是saleratus，指的是一种碳酸氢钠或小苏打，在19世纪广泛使用。它在发酵烘焙食品中发挥了重要作用，使其轻盈蓬松。术语saleratus源于拉丁词'sal'，意为盐，反映了其作为食谱中发酵剂的使用。 在19世纪，当传统酵母不那么普遍或方便使用时，saleratus成为许多家庭必不可少的成分。它使家庭烘焙者能够轻松制作蛋糕、面包和饼干。当saleratus与酸性物质（如醋或酪乳）结合时，会发生化学反应，产生二氧化碳气泡。这些气泡在烘焙过程中膨胀，导致面团上升，从而形成轻盈的质地。 当我深入研究烘焙历史时，我发现saleratus如何为现代泡打粉铺平道路是非常迷人的。事实上，19世纪末泡打粉的发明标志着烹饪世界的一次重大进步。虽然saleratus有效，但泡打粉提供了更可靠和一致的发酵剂。这一转变反映了烹饪实践的演变以及厨房中不断追求改进的努力。 尽管它的流行程度下降，saleratus仍然在烹饪历史中占有一席之地。一些传统食谱仍然使用它，特别是在那些珍视老式烘焙方法的地区。例如，某些类型的姜饼和快餐面包受益于saleratus独特的特性。作为一名烘焙者，我喜欢尝试这些复古食谱，以与过去联系并欣赏我们祖先所使用的技术。 总之，理解像saleratus这样的成分不仅增强了我们的烘焙技能，还丰富了我们对烹饪历史的知识。它提醒我们在烘焙和烹饪的世界中，我们已经走了多远。通过探索成分随时间的使用和转变，我们可以更深刻地欣赏烘焙的艺术及其背后的科学。无论你是经验丰富的烘焙师还是刚刚起步，接受像saleratus这样的成分的历史可以激发厨房中的创造力和创新。 最终，烹饪的美在于它能够将我们与过去联系起来，同时让我们创造出新的美味。因此，下次你拿起那袋小苏打时，请花点时间反思saleratus的遗产以及无数曾经在我们享受今天的烹饪景观中塑造这一切的烘焙师。