vinegary

简明释义

英[ˈvɪnɪɡəri]美[ˈvɪnɪɡəri]

adj. 酸的；尖酸的

英英释义

单词用法

同义词

反义词

例句

1.As the train glided through the flat coastal plain of western Japan, I chewed a snack of dried, vinegary octopus and watched the perfectly rectangular paddy fields pass by in precise rows.

火车在日本西部沿海平原上行驶，我嘴里嚼着醋渍墨鱼干，观赏着车窗外掠过一片片整整齐齐的长方形稻田。

2.As the train glided through the flat coastal plain of western Japan, I chewed a snack of dried, vinegary octopus and watched the perfectly rectangular paddy fields pass by in precise rows.

火车在日本西部沿海平原上行驶，我嘴里嚼着醋渍墨鱼干，观赏着车窗外掠过一片片整整齐齐的长方形稻田。

3.He presses Redstreaks, Stubbards, Barn Doors, Sops-in-Wine, English apples, vinegary or sweet, that are as varying in their colour and taste as the English girls he meets along the way.

他用各种颜色、或酸或甜不同味道的苹果榨汁，红条纹、树桩、谷仓大门、浸酒面包片、英式苹果，就像他在路上遇到的英国女孩一样丰富多彩。

4.Some people find it refreshing and invigorating, others can't get past the sour, vinegary taste and the compost smell.

有些人发现它能提神和有活力，而另一些人确不能接受这发酵、酸味和臭味。

5.A vinegary smell is caused by acetic acid, while a nail polish aroma reflects the formation of ethyl acetate.

像醋气味是由乙酸造成的，而指甲油味是由乙酸乙酯形成的。

6.Acetic: Wines, no matter how well made, contain quantities of acetic acidity that have a vinegary smell.

醋酸：不管多好的葡萄酒都含有一定量的醋酸，醋酸带有醋的味道。

7.Detected by sweet and sour, sometimes vinegary smell and taste along with a sharp feeling in the mouth.

检测糖醋，有时醋酸嗅觉和味觉随着尖锐的感觉，在嘴里。

8.Wine that contains too much acidity will have a nasty biting vinegary and sour taste.

但如果葡萄酒酸度太大，尝起来就会非常尖酸，闻起来也会有很重的挥发性。

9.Acetic: Tasting term indicating an undesirable vinegary smell.

醋酸的：一个用来表述不愉快酸味的品尝术语。

10.The salad dressing was too vinegary for my taste.

这个沙拉酱对我来说太酸的了。

11.She added a vinegary sauce to the dish to enhance its flavor.

她给菜肴添加了一种酸味的酱汁来提升风味。

12.His remarks were a bit vinegary, leaving everyone uncomfortable.

他的评论有点尖酸刻薄，让每个人都感到不舒服。

13.The pickles had a strong vinegary taste that complemented the sandwich.

这些泡菜有一种强烈的酸味，与三明治相得益彰。

14.I prefer my barbecue sauce less vinegary and more sweet.

我更喜欢我的烧烤酱少一点酸味，多一点甜。

作文

In the world of culinary arts, flavors play a crucial role in determining the success of a dish. One flavor that often gets overlooked is acidity, which can elevate a meal from ordinary to extraordinary. Among the various sources of acidity, vinegar stands out as a versatile ingredient that can add depth and brightness to many recipes. However, when we describe something as vinegary (带有醋味的), it can evoke mixed feelings depending on the context. This essay will explore the implications of vinegary (带有醋味的) flavors in cooking, their historical significance, and how they can be effectively utilized in modern cuisine. Vinegar has been used for thousands of years, dating back to ancient civilizations such as the Egyptians and Romans. It was not only valued for its flavor but also for its preservative qualities. The word "vinegar" itself comes from the French "vinaigre," meaning "sour wine." This etymology hints at the fundamental characteristic of vinegar: its sharp, tangy taste that can be described as vinegary (带有醋味的). While some people enjoy this flavor profile, others may find it overwhelming or unpleasant. When we think about the role of vinegary (带有醋味的) flavors in cooking, it's essential to consider balance. A well-crafted dish should have a harmonious blend of flavors, and acidity is a critical component of that balance. For instance, a fresh vinaigrette made with olive oil and balsamic vinegar can enhance a simple salad, bringing out the natural sweetness of the vegetables while providing a refreshing contrast. Here, the vinegary (带有醋味的) notes serve to brighten the overall flavor profile, making the dish more enjoyable. On the other hand, excessive use of vinegary (带有醋味的) ingredients can lead to a dish that is unpalatable. For example, if a cook were to add too much vinegar to a sauce, it could overwhelm the other flavors and leave diners with a harsh, sour taste. This highlights the importance of moderation and understanding how to use vinegary (带有醋味的) components effectively. Chefs often experiment with different types of vinegar—such as apple cider, red wine, or rice vinegar—to achieve the desired level of acidity while complementing other ingredients. Furthermore, the cultural significance of vinegary (带有醋味的) flavors cannot be overlooked. In many cuisines around the world, vinegar is a staple ingredient that reflects regional tastes and traditions. For example, in Southeast Asian cooking, dishes often feature a balance of sweet, salty, and vinegary (带有醋味的) elements, creating a complex flavor experience. Similarly, in Southern barbecue, a tangy vinegar-based sauce is essential for enhancing the rich, smoky flavors of the meat. These examples illustrate how vinegary (带有醋味的) flavors are not just an afterthought; they are integral to the identity of various culinary traditions. In conclusion, the term vinegary (带有醋味的) encompasses a range of flavors that can significantly impact a dish's overall taste. While vinegar can provide brightness and balance, it requires careful handling to avoid overpowering other flavors. By appreciating the historical context and cultural significance of vinegary (带有醋味的) ingredients, cooks can harness their potential to create delicious and memorable meals. Ultimately, mastering the art of incorporating vinegary (带有醋味的) elements into cooking is a valuable skill that can elevate any chef's repertoire.

在烹饪艺术的世界中，味道在决定一道菜的成功中起着至关重要的作用。酸味是其中一种常被忽视的味道，它可以将一顿饭从普通提升到非凡。在各种酸味来源中，醋作为一种多用途的成分，能够为许多食谱增添深度和亮点。然而，当我们形容某种东西为vinegary（带有醋味的）时，根据上下文，它可能会引起混合的感受。本文将探讨vinegary（带有醋味的）味道在烹饪中的意义、历史背景，以及如何在现代烹饪中有效利用它们。 醋的使用可以追溯到数千年前，古埃及人和罗马人等古代文明都曾使用它。醋不仅因其风味而受到重视，还因其防腐特性而受到青睐。“醋”这个词本身源自法语“vinaigre”，意为“酸酒”。这个词源反映了醋的基本特征：其尖锐、酸爽的味道可以描述为vinegary（带有醋味的）。虽然有些人喜欢这种味道，但其他人可能会觉得它过于强烈或不愉快。 当我们考虑vinegary（带有醋味的）味道在烹饪中的角色时，平衡是至关重要的。一道精心制作的菜肴应当具有和谐的味道融合，而酸度是这一平衡的关键组成部分。例如，用橄榄油和香醋制成的新鲜沙拉酱可以增强简单沙拉的风味，突显蔬菜的天然甜味，同时提供清新的对比。在这里，vinegary（带有醋味的）味道使整体风味更为明亮，使菜肴更加美味。 另一方面，过量使用vinegary（带有醋味的）成分可能导致一道菜变得难以下咽。例如，如果厨师在酱汁中添加过多的醋，可能会压倒其他味道，让食客感到刺鼻的酸味。这强调了适度的重要性，以及理解如何有效使用vinegary（带有醋味的）成分。厨师常常尝试不同类型的醋——如苹果醋、红酒醋或米醋——以达到所需的酸度，同时补充其他成分。 此外，vinegary（带有醋味的）味道的文化意义也不容忽视。在世界许多地区的饮食中，醋是反映地方口味和传统的基本成分。例如，在东南亚烹饪中，菜肴通常展现出甜、咸和vinegary（带有醋味的）元素的平衡，创造出复杂的味觉体验。同样，在南方烧烤中，酸味的醋基调料对于增强肉类丰富、烟熏的风味至关重要。这些例子说明，vinegary（带有醋味的）味道不仅仅是一个附加的想法；它们是各种烹饪传统身份的核心。 总之，术语vinegary（带有醋味的）包含了一系列味道，这些味道可以显著影响一道菜的整体味道。虽然醋可以提供亮度和平衡，但需要小心处理，以避免压倒其他味道。通过欣赏vinegary（带有醋味的）成分的历史背景和文化意义，厨师可以利用它们的潜力，创造出美味而令人难忘的餐点。最终，掌握将vinegary（带有醋味的）元素融入烹饪的艺术是一项宝贵的技能，可以提升任何厨师的技能库。