牛、猪、鸡的部位名,配实拍。用切片按钮切换动物。
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Chuck is cheap and full of flavor, so it is perfect for slow stews.
牛肩肉便宜又有味道,最适合慢炖。
The butcher ground the chuck for our burgers because the fat keeps them juicy.
因为脂肪能让肉饼多汁,肉店把牛肩肉绞成了汉堡肉馅。
牛肩肉(chuck)是牛前肩部位,结缔组织多,适合久炖或绞成肉馅。
A well-marbled rib steak stays juicy on the grill.
油花漂亮的肋脊牛排,烤过依然多汁。
For the holiday dinner we are roasting a standing rib roast.
过节晚餐我们要烤一整块带骨的肋脊肉。
肋眼牛排(ribeye)和带骨的肋排烤肉(prime rib)都来自这块肋脊。油花多,适合烧烤。
The short loin gives us tender cuts like the T-bone.
前腰脊能切出像丁骨这样的嫩肉。
Because the short loin is so prized, it costs more per pound than the chuck.
前腰脊很受推崇,所以每磅价格比牛肩肉贵。
前腰脊(short loin)运动量小,是最嫩的部位之一,丁骨、红屋牛排和西冷牛排都来自这里。
She ordered a sirloin steak cooked medium rare.
她点了一份三分熟的沙朗牛排。
A sirloin is leaner than a ribeye but still tender enough to grill.
沙朗比肋眼瘦,但还是够嫩,适合烧烤。
沙朗(sirloin)位于前腰脊之后的腰部。美式的 sirloin 与英式叫法(rump)不同,点餐时容易混淆。
Lean round is often sliced thin for jerky or roast beef.
瘦的后腿肉常被切薄,做成肉干或烤牛肉。
Since the round has so little fat, marinating keeps it from turning tough.
后腿肉脂肪很少,先腌一下才不会变老。
后腿(round)是牛后腿部位,瘦肉多、脂肪少。在英国会细分为 topside 和 silverside。
Smoked brisket needs many hours of low heat to turn tender.
烟熏牛腩要用小火慢烤好几个小时才会软。
My grandmother braises a whole brisket with onions for the holidays.
每逢节日,我奶奶都会把一整块牛腩和洋葱一起焖。
牛腩(brisket)是牛胸部位,结缔组织多,适合烟熏或炖煮等长时间烹调,不适合快速煎烤。
Slice the flank against the grain to keep it tender.
牛腹肉要逆着纹路切才不会老。
We marinated the flank overnight and seared it fast for fajitas.
我们把牛腹肉腌了一夜,再快速煎熟做成法士达。
牛腹肉(flank)是牛侧腹部位,纹路又粗又长,所以要逆纹切才嫩。它和相邻的横膈膜肉(skirt)是不同部位。
Beef shank makes a rich broth because of all the connective tissue.
牛腱筋多,能熬出浓郁的汤。
A cross-cut shank with the marrow bone is the classic cut for osso buco.
带骨髓横切的牛腱,是做炖牛膝(osso buco)的经典部位。
牛腱(shank)是腿的下段,筋和结缔组织多。美国叫 shank,英国常把同一部位称作 shin。
Pork shoulder pulls apart easily after a long, slow roast.
猪肩肉慢烤之后很容易撕成丝。
I cubed the pork shoulder for a spicy stew on a cold night.
在寒冷的夜里,我把猪肩肉切成块,炖一锅辣汤。
猪肩肉(shoulder)在美国把上段叫 boston butt,下段叫 picnic。脂肪和结缔组织多,适合手撕猪肉这类长时间烹调。
A pork loin roast dries out fast, so do not overcook it.
猪里脊烤太久会变柴,别过头。
The butcher cut thick chops from the pork loin for the grill.
肉店从猪里脊切下厚厚的猪排,给我们烤着吃。
猪里脊(loin)和猪小里脊(tenderloin)不同。loin 较大,可切成猪排;tenderloin 是更小更嫩的另一块。
The back leg, or ham, is cured and smoked into deli slices.
后腿肉经过腌制和烟熏,做成薄片火腿。
A fresh ham that has not been cured roasts up like any lean pork leg.
没经过腌制的鲜后腿肉,可以像普通瘦猪腿一样烤。
英语 ham 有两层意思:在生鲜肉里指猪后腿这个部位本身,腌制烟熏后才是吃的火腿。生的叫 fresh ham。
Pork jowl is marbled and chewy, a favorite on the grill.
猪颊肉油花多、有嚼劲,是烤肉的最爱。
In the South, cured pork jowl is fried up much like bacon.
在美国南部,腌过的猪颊肉会像培根那样煎来吃。
猪颊肉(jowl)是猪脸颊和下巴部位,脂肪细密、口感弹。在意大利腌制后称为 guanciale。
Sticky spareribs are basted with sauce as they roast.
排骨边烤边刷酱,做得黏亮可口。
We boiled the spareribs first so they would be fall-off-the-bone tender.
为了让排骨软到能脱骨,我们先把它煮了一遍。
排骨(spareribs)指的是腹侧的肋骨。背侧那段更短更弯的肋骨另称 baby back ribs。
Pork belly has neat layers of meat and fat.
五花肉的瘦肉和肥肉一层层叠得整齐。
Cured and sliced thin, the pork belly becomes the bacon we fry for breakfast.
五花肉腌制后切薄,就成了早餐煎的培根。
五花肉(belly)是猪腹部位,瘦肥层层相叠。腌熏后做成培根,直接烤就是韩式烤五花肉。
A ham hock adds deep, savory flavor to a pot of beans.
蹄膀能给一锅豆子带来浓郁的香味。
A roasted pork hock with crackling skin is a hearty winter dish.
把蹄膀烤到外皮酥脆,是一道扎实的冬日菜。
蹄膀(hock)是小腿和脚之间的关节部位,英语里也叫 knuckle。结缔组织多,要久炖或久烤才会软。
Chicken breast is lean, so it cooks quickly and can dry out.
鸡胸肉脂肪少,熟得快也容易变柴。
I pounded the chicken breast flat so it would cook evenly in the pan.
为了在锅里受热均匀,我把鸡胸肉敲打成扁平状。
鸡胸肉(breast)是白肉,脂肪少。容易变干,敲扁或先用盐水浸泡(brine)再做会更嫩。
Save the back and bones to simmer a homemade stock.
把鸡背和骨头留下来,可以熬高汤。
When you butterfly a whole bird, you cut out the back first.
把整只鸡剖开摊平时,要先把鸡背切下来。
鸡背(back)几乎没什么肉,主要用来熬汤。把整鸡剖开摊烤(spatchcock)时会把这块去掉。
Crispy chicken wings are a favorite with cold beer.
酥脆的鸡翅配冰啤酒最受欢迎。
She separated each wing into the drumette and the flat before frying.
她在油炸前把每只鸡翅分成翅根和翅中。
鸡翅(wing)通常分成翅根(drumette)、翅中(flat)和翅尖(wingtip)三段。翅尖几乎没肉,用来熬汤。
Chicken thigh stays moist and is hard to overcook.
鸡腿肉很嫩,不容易煮老。
Boneless thigh meat is cheaper than breast and great for curries.
去骨鸡腿肉比鸡胸便宜,做咖喱很合适。
鸡腿肉(thigh)是脂肪较多的暗色肉,比鸡胸更嫩更香。thigh 是大腿上段,drumstick 是下段小腿。
Kids love a drumstick because of its handy little bone.
孩子们喜欢鸡腿,因为有根方便抓握的小骨头。
A whole leg is a drumstick and a thigh still joined together.
一整只鸡腿,就是鸡腿(小腿)和大腿还连在一起的样子。
鸡腿(drumstick)指鸡腿的下段(小腿)。和大腿连在一起时,叫整只腿(leg quarter 或 whole leg)。
The tenderloin is the soft little strip tucked under the breast.
鸡里脊是藏在鸡胸下面那条柔嫩的小肉。
Breaded and fried, the tenderloins become the chicken strips kids ask for.
鸡里脊裹上面包屑炸过,就成了孩子们爱吃的鸡柳。
鸡里脊(tenderloin)是贴在鸡胸内侧的小块嫩肉。日常多叫 tender 或 chicken tender,里面有一条白筋。
