sear

简明释义

英[sɪə(r)]美[sɪr]

vt. 烤焦；使……枯萎

vi. 干枯；烧焦；凋谢

adj. 枯萎的；烤焦的

n. 烙印；烧焦痕迹

n. （Sear）人名；（英）西尔

第 三 人 称 单 数 s e a r s

现 在 分 词 s e a r i n g

过 去 式 s e a r e d

过 去 分 词 s e a r e d

英英释义

单词用法

同义词

反义词

例句

1.The striker has a lug that interacts with the sear and is used to hold the striker in the cocked position.

下手帮手有一个与柄互动的那枯萎的而且用来在被耸立的位置中捉住下手帮手。

2.Focused Mind now also affects Mind Sear.

心灵专注现在对心灵枯萎同样有效。

3.The autumn breeze blows down sear leaves.

秋风吹落枯萎的树叶。

4.The best room looked out upon the lawn of the park, now sear and brown, where a little lake lay sheltered.

最好的那个房间俯瞰着公园的草坪。那里的青草已枯黄，草丛中露出一个小湖。

5.In a large Dutch oven over high, heat the oil. Add the brisket and sear until browned all over, 3 to 4 minutes per side.

找一只大的荷兰烤肉锅，把油加热，放入牛肉煎到每一面呈棕黄，每面大概3- 4分钟。

6.Granted , loneness is hard and time flies like an arrow , in addition to the sear of gossips , no one is willing to age lonely .

不错，人生寂寞难捱，光阴如流似箭，外加世俗流言相迫，我们都不愿意一个人孤独地老去。

7.I sear by the moon and the start in the sky and I side I see the qustions in your eyes.

我的月亮、瘢痕开始在天空，我在贵方善待我看到眼里。

8.The chef decided to sear the steak to lock in its juices.

厨师决定煎烤牛排，以锁住其汁液。

9.Make sure to sear the vegetables before adding them to the stir-fry.

确保在将蔬菜加入炒菜之前先煎烤它们。

10.He used a hot skillet to sear the fish, giving it a crispy texture.

他用热锅煎烤鱼，使其外皮变得酥脆。

11.To enhance the flavor, you should sear the meat on high heat.

为了增强风味，你应该在高温下煎烤肉类。

12.The recipe calls for you to sear the chicken before baking it.

这个食谱要求你在烘烤之前先煎烤鸡肉。

作文

Cooking is an art that requires precision, creativity, and a deep understanding of flavors. One of the most fundamental techniques in cooking is to sear (使……表面焦脆) meat or vegetables. This method not only enhances the flavor but also improves the texture of the food. When you sear (使……表面焦脆) something, you are essentially creating a caramelized crust that locks in moisture and adds depth to the dish. To sear (使……表面焦脆) effectively, it is important to start with a hot pan. A cast-iron skillet or stainless steel pan works best for this technique. The heat should be high enough to create a sizzling sound when the food hits the pan. This sound is music to a chef's ears, as it indicates that the Maillard reaction is taking place. The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor. When preparing to sear (使……表面焦脆) meat, it is crucial to pat it dry with paper towels. Moisture on the surface can prevent the meat from browning properly. Once the pan is hot, add a small amount of oil to prevent sticking. Then, carefully place the meat in the pan, ensuring not to overcrowd it. Overcrowding can cause the temperature to drop, resulting in steaming rather than searing (使……表面焦脆). As the meat cooks, resist the urge to move it around. Allow it to develop a golden-brown crust before flipping it over. This process usually takes a few minutes, depending on the thickness of the meat. Once both sides are beautifully seared (使……表面焦脆), you can finish cooking it in the oven or reduce the heat to allow it to cook through without burning the exterior. Vegetables can also benefit from searing (使……表面焦脆). For instance, when searing (使……表面焦脆) bell peppers or zucchini, the same principles apply. Cut the vegetables into uniform pieces to ensure even cooking. Start with a hot pan, add oil, and then add the vegetables in a single layer. Allow them to cook without stirring for a few minutes to achieve that desirable char. In conclusion, mastering the technique of searing (使……表面焦脆) can elevate your cooking and impress your guests. It’s a simple yet effective way to enhance the flavor and presentation of your dishes. Whether you are cooking a steak or sautéing vegetables, the art of searing (使……表面焦脆) is an essential skill that every cook should learn. So, the next time you step into the kitchen, remember the magic of searing (使……表面焦脆) and enjoy the delicious results that follow.

烹饪是一门需要精确、创造力和对风味深刻理解的艺术。烹饪中最基本的技巧之一是将肉类或蔬菜sear（使……表面焦脆）。这种方法不仅增强了食物的味道，还改善了食物的质地。当你sear（使……表面焦脆）某物时，实际上是在创造一个焦糖化的外壳，锁住水分并为菜肴增添深度。 要有效地sear（使……表面焦脆），重要的是要从热锅开始。铸铁煎锅或不锈钢锅最适合这种技巧。加热应该足够高，以便在食物接触锅时发出滋滋声。这种声音对厨师来说是音乐，因为它表明美拉德反应正在发生。美拉德反应是氨基酸与还原糖之间的化学反应，使褐色食物具有独特的风味。 在准备sear（使……表面焦脆）肉类时，必须用纸巾将其擦干。表面的湿气会妨碍肉类的正确上色。一旦锅热了，加入少量油以防粘连。然后，小心地将肉放入锅中，确保不要过于拥挤。过于拥挤会导致温度下降，从而导致蒸煮而不是searing（使……表面焦脆）。 在肉类烹饪的过程中，抵制移动它的冲动。让它在翻转之前发展出金黄色的外壳。这个过程通常需要几分钟，具体取决于肉的厚度。一旦两面都美丽地seared（使……表面焦脆），你可以在烤箱中完成烹饪，或降低火力以使其内部熟透而不烧焦外部。 蔬菜也可以受益于searing（使……表面焦脆）。例如，当searing（使……表面焦脆）甜椒或西葫芦时，同样的原则适用。将蔬菜切成均匀的块，以确保均匀烹饪。从热锅开始，加入油，然后将蔬菜以单层放入。在几分钟内不搅拌，让它们烹饪以达到理想的焦炭效果。 总之，掌握searing（使……表面焦脆）的技巧可以提升你的烹饪水平，给客人留下深刻印象。这是一种简单而有效的方式，可以增强菜肴的风味和呈现效果。无论你是在烹饪牛排还是翻炒蔬菜，searing（使……表面焦脆）的艺术都是每位厨师都应该学习的基本技能。因此，下次你走进厨房时，请记住searing（使……表面焦脆）的魔力，并享受随之而来的美味结果。