| 释义 |
Definition of carrageen in English: carrageen(also carragheen, carrageen moss) noun ˈkarəɡiːnˈkɛrəˌɡin mass nounAn edible red shoreline seaweed with flattened branching fronds, found in both Eurasia and North America. 角叉菜，角叉藻。亦称IRISH MOSS Chondrus crispus, division Rhodophyta Also called Irish moss Example sentencesExamples - The smell of baking from the gingerbread, scones, sponges and tarts mingled with the natural aroma of the dillisk, carrageen, plants, goat's cheese and vegetables.
- Some old local British recipes make use of carrageen moss.
- We have had another go at marbling: this time we used carrageen moss, which smells like the shore at low tide, and is fairly icky, but works.
- I know how to eat everything you can gather on its rocky coast and bone-white beaches: razor shells, cockles, mussels, whelks, carrageen seaweed, winkles, crabs (velvet and red), conger eel, mackerel.
- A traditional stabilizer used to be arrowroot, but now agar-agar, carrageen, starches, gelatin, or even pectin are common natural-based stabilizers.
OriginEarly 19th century: from Irish carraigín. Definition of carrageen in US English: carrageen(also carragheen, carrageen moss) nounˈkerəˌɡēnˈkɛrəˌɡin An edible red shoreline seaweed with flattened branching fronds, found in both Eurasia and North America and used to produce carrageenan. 角叉菜，角叉藻。亦称IRISH MOSS Chondrus crispus, phylum Rhodophyta Also called Irish moss Example sentencesExamples - The smell of baking from the gingerbread, scones, sponges and tarts mingled with the natural aroma of the dillisk, carrageen, plants, goat's cheese and vegetables.
- A traditional stabilizer used to be arrowroot, but now agar-agar, carrageen, starches, gelatin, or even pectin are common natural-based stabilizers.
- We have had another go at marbling: this time we used carrageen moss, which smells like the shore at low tide, and is fairly icky, but works.
- I know how to eat everything you can gather on its rocky coast and bone-white beaches: razor shells, cockles, mussels, whelks, carrageen seaweed, winkles, crabs (velvet and red), conger eel, mackerel.
- Some old local British recipes make use of carrageen moss.
OriginEarly 19th century: from Irish carraigín. |