作业帮求高手翻译几句英文句子,跟烹饪有关,谢谢.
来源：学生作业帮 编辑：作业帮 分类：英语作业 时间：2024/05/29 10:20:10
求高手翻译几句英文句子,跟烹饪有关,谢谢.
1.We do a lamb neck dish in which the neck is first over-roasted low and slow until the meat is meltinglytender.Then we remove the meat from the neck,season it,shape it into a roulade.
2.Juice that caramelize in thepan can be deglazed with reduced stock and added to the meat.
3Although the meats we would traditionally braise are better on so many levels when cooked sous vide,even here we don’t go over completely to sous vide.
4.Eliminate the need to pay attention and you eliminate the craft,.And when you eliminate craft,you
eliminate some of the spiritual rewards and soulfulness of cooking.
5.We’d returned lobster cookingto a craft by introducing the capacity for error.
6.This is a technique one use to cook extra pate farce(法语单词,pate上面有符号),so it wasn’t much of a leap of the imagination to shape and cook other foods this way.
7..Chef create specific dishesthat the company intended to market under the label Five Leaf.
8.I wrapped sole around briocheand raisins,sealed it in plastic and poached it for a vision of sole Veronique(法语)
9.Do you want to use both wet and dry heat to produce something that’s really broken down so that it’s almost meltingly tender.求高手翻译.
1.We do a lamb neck dish in which the neck is first over-roasted low and slow until the meat is meltinglytender.Then we remove the meat from the neck,season it,shape it into a roulade.
2.Juice that caramelize in thepan can be deglazed with reduced stock and added to the meat.
3Although the meats we would traditionally braise are better on so many levels when cooked sous vide,even here we don’t go over completely to sous vide.
4.Eliminate the need to pay attention and you eliminate the craft,.And when you eliminate craft,you
eliminate some of the spiritual rewards and soulfulness of cooking.
5.We’d returned lobster cookingto a craft by introducing the capacity for error.
6.This is a technique one use to cook extra pate farce(法语单词,pate上面有符号),so it wasn’t much of a leap of the imagination to shape and cook other foods this way.
7..Chef create specific dishesthat the company intended to market under the label Five Leaf.
8.I wrapped sole around briocheand raisins,sealed it in plastic and poached it for a vision of sole Veronique(法语)
9.Do you want to use both wet and dry heat to produce something that’s really broken down so that it’s almost meltingly tender.求高手翻译.
1.我们来做一道以羔脖为原料的菜,首先羔脖要用小火烤至微焦,直到肉融至嫩滑.然后将肉从羔脖上剃下,加入调料,将其卷成肉卷
2.可以用在锅里的汤汁溶解粘在锅里的肉粒,然后把它放在肉上
3.尽管我们用文火慢炖的方法煨肉已经比很多方法都要好了,但是仍然比不上“真空低温烹调法”
4.如果你烹饪时不去集中精力,那么你就不会练就精巧的技艺,如果没有精巧的技艺,那么你就得不到烹饪的精神乐趣和真挚的情感
5.通过引进错误的能力,我们已经将这道龙虾送回一位烹饪大师那去
6.这是一种用来制作馅饼的技巧,所以就没有更多的超越性的想法来给它定型或者是用这种方法烹饪其他的食物了
7.主厨发明出特定的食物然后公司打算将其贴上“五片叶子”的标签然后出售
8.我把鳎目鱼卷起来放在奶油面包和葡萄干周围,然后密封进塑料罐子里蒸煮,就做出了“维罗妮卡鳎目鱼”
9.你想要既用湿热法又用干热法来使食物完全分解,鲜嫩的入口即化吗?
2.可以用在锅里的汤汁溶解粘在锅里的肉粒,然后把它放在肉上
3.尽管我们用文火慢炖的方法煨肉已经比很多方法都要好了,但是仍然比不上“真空低温烹调法”
4.如果你烹饪时不去集中精力,那么你就不会练就精巧的技艺,如果没有精巧的技艺,那么你就得不到烹饪的精神乐趣和真挚的情感
5.通过引进错误的能力,我们已经将这道龙虾送回一位烹饪大师那去
6.这是一种用来制作馅饼的技巧,所以就没有更多的超越性的想法来给它定型或者是用这种方法烹饪其他的食物了
7.主厨发明出特定的食物然后公司打算将其贴上“五片叶子”的标签然后出售
8.我把鳎目鱼卷起来放在奶油面包和葡萄干周围,然后密封进塑料罐子里蒸煮,就做出了“维罗妮卡鳎目鱼”
9.你想要既用湿热法又用干热法来使食物完全分解,鲜嫩的入口即化吗?