Baobao asked in 社會與文化語言 · 8 years ago

想請教烹飪中有關"煮"的動詞

想請教烹飪中有關"煮"的動詞

stew, simmer, braise, marinate, poach

這幾個中文翻譯都差沒很多,所以我不是很清楚這些字的區別

又,"滷味"到底是braised food, 還是marinated food, 還是都可以啊?

又, oily與greasy可以完全同義嗎?

Update:

如果有相關適當的圖片請提供網址,謝謝啦!

1 Answer

Rating
  • PONY
    Lv 7
    8 years ago
    Favorite Answer

    圖片參考:http://sp.life123.com/bm.pix/vegetable-stew.s600x6...

    (vegetable stew燉煮綜合蔬菜)

    Stew= to cook Sth slowly in liquid 「燉煮」:烹煮需經過Simmer,且花費時間較長。通常成品都是帶些「湯汁」,例:澆在燴飯上面的咖哩、牛腩等,中式的麻辣鴨血、各種煲湯、西式的beef stew, vegetable stew、羅宋濃湯等都是。

    (beef stew)http://www.delish.com/food/family-meals/beef-stew-...

    Poach= to cook egg, fish, or meat in boiling water or other liquid. 「水煮」。所以「水煮蛋」(剝或沒剝殼)、「燙青菜」,就可說成 poached egg, poached vegetables. braise = to cook meat or vegetables slowly in a small amount of liquid in a closed container. 中式的滷味,就是braised food. Marinate = to put meat or fish in a marinade, or to be left in a marinade for some time. 凡是實材需事先被「醬汁香料」等「醃漬」的過程。通常適用於特別是「炸排骨」、「中秋節那種烤肉」、「炸魚排」、「豪大炸雞排」等的「魚或肉類」食材下油鍋或烤肉架前,想要食材先行去腥、入味、芳香等處理步驟。 Marinade = a mixture of oil, wine and spices in which meat or fish is put for a time before cooking. 即「醃漬」「魚或肉類」食材所用的「醬汁香料」。中式,通常由醬油、酒、蔥、薑、蒜、胡椒、糖等組成;西式就會用,例: 橄欖油、檸檬汁、鹽或磨碎的黑胡椒粒粉末、豆蔻nutmeg (或丁香clove)、肉桂cinnamon、凱莉茴香caraway seeds等組合而成 (這是我拿手roasted紅酒醋里肌燴葡萄的醃料配方)。

    (seafood stew)http://www.northendfish.com/recipes/simple-seafood... vegetable stew)http://chefjeff.areavoices.com/2011/10/13/french-v...

    2011-10-28 12:47:32 補充:

    http://www.life123.com/food/soups-salads-sandwiche...

    This is the picture that I intended to post at the top of my answer. However, due to unknown reason, it didn't work out as planned.

    2011-10-28 14:10:51 補充:

    Simmer= to cook Sth slowly in water that is gently boiling。「液體滾開後改成小火慢燉」的過程,主要是「燉」、「滷」、「熬湯」或「乾燒」等烹煮過程中要先行經過的一個重要步驟,而非該道料理的最終結果或目的。例:紅燒(滷)肉、江浙蔥烤鯽魚、法式燉菜、法式洋蔥濃湯等在作品未完成前,都要經過這個程續。

    Source(s): I cook and enjoy gourmet food
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