おはようございます。KANOです。今回はこちらの記事から。
ブロッコリー好きなんだけど、自炊しないからなかなか食べる機会がない…冷凍ブロッコリーって自然解凍したらそのまま食べれるんだろうか…？
stalwart
意味 [通例[名]の前で]不動の, 熱心な〈支持者など〉.
For all that things move forward and change, some things remain reliably the same — certain ingredients and particular dishes have been stalwarts on the menu, holding on steady as others pass through.
https://www.nytimes.com/2022/05/04/magazine/chargrilled-broccoli-recipe.html
aubergine
意味 [C][材料では[U]]ナス (の実)
Ingredients-wise, the old-timers are the lemons and aubergines, the chiles and bottles of olive oil. The bunches of coriander and parsley — big as bouquets — tubs of creamy tahini and thick tangy yogurt. These are always on our shelves.
https://www.nytimes.com/2022/05/04/magazine/chargrilled-broccoli-recipe.html
eggplantとは違うんだろうか…w
fiasco
This is why, I now understand, my past attempts to cook broccoli long and slow — trying to recreate a cauliflower-cheese with a green shade, or a vegetable gratin for spring — have always ended up as fiascos.
https://www.nytimes.com/2022/05/04/magazine/chargrilled-broccoli-recipe.html
perky
意味 元気な, きびきびした.
Broccoli, unlike its brassica cousins cauliflower, cabbage or turnips, loses everything and gains nothing when it is cooked down to fork-submission. The freshness, the color, the perkiness of its flesh are all gone, and all that’s left is a drab, slightly bitter pulp.
https://www.nytimes.com/2022/05/04/magazine/chargrilled-broccoli-recipe.html
そうだよね、ブロッコリーって火を通しすぎると茶色くなるし、水分多すぎると食感悪くなるしで、何かこう難しいよねw
neat
意味 手際のよい, 上手な, 巧妙な
The way the broccoli is cooked — quickly blanched (to get heat through to its core), cooled, dried, tossed in olive oil and seasoning and then put on a hot chargrill pan to get its neat stripes — does a couple of useful things.
https://www.nytimes.com/2022/05/04/magazine/chargrilled-broccoli-recipe.html
application
意味 [U] ＜熱· 力などを＞ 加えること ＜of＞
One is that it makes it look good: Black stripes on green florets look great! Extending on from this is what those neat black stripes are actually doing to the vegetable’s flavor and texture. The direct application of heat to the outside of each floret creates an actual chemical change, as the sugars and amino acids inside the vegetable rearrange themselves. As they do so, the flavor both concentrates and gains complexity.
https://www.nytimes.com/2022/05/04/magazine/chargrilled-broccoli-recipe.html
料理ってつくづく理科だなあ。無理だわーw
stumble
意味 （スピーチなどで） とちる, 間違える, つかえる
If there is a secret to being a good cook (and by good, I mean happy, relaxed and confident), then it is perhaps this: creating a meal around dishes that can be made in advance, so as to take out any deadline strain. And once you remove time as a stress factor, you are likely to stumble upon dishes that are, indeed, timeless.
https://www.nytimes.com/2022/05/04/magazine/chargrilled-broccoli-recipe.html
