Food and Drink Preparation - Dry Heat Cooking Methods
Here you will learn some English words related to dry heat cooking methods such as "roast", "sear", and "broil".
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a baking technique where a pastry crust is partially or fully baked before adding the filling
a chemical reaction between amino acids and reducing sugars that results in the browning and flavor development of food when heated
to cook something, especially meat, over a fire or in an oven for an extended period
to quickly cook the surface of food at high heat to develop a crust or color
to cook food, typically chicken, in a manner that it is first marinated, coated in flour, and then pressure-cooked
to heat sugar or other foods until it becomes a golden brown color and develops a rich flavor and aroma
to grill food on a hot grill or open flame to achieve a charred or smoky flavor and a distinctive grilled texture
to cook food, typically nuts, seeds, or spices, in a dry skillet or pan without the addition of any oil or fat
to cook food on a traditional Japanese grill, usually involving grilling, searing, or cooking over high heat
to make something crunchy by removing moisture, often through cooking or baking
to cook food on a flat, heated surface, often without the use of additional oil or fat, until it is cooked to desired doneness
to cook food in hot oil or fat until it bursts open or becomes crispy, such as popcorn
to gently heat previously cooked or chilled food to bring it to a desired temperature