(mazat)
polévat
to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking
Gramatické Informace:
(povařit)
vařit
to cook food in very hot water
Gramatické Informace:
(předvařit)
blanšírovat
to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing
Gramatické Informace:
(potit)
dusit
to cook food at a low temperature with a small amount of liquid in a closed container
Gramatické Informace:
(povařit)
vařit na mírném ohni
to cook something gently in water just below boiling point
(infuzovat)
naložit
to soak something in liquid in order to get the flavor of it
Gramatické Informace:
(vařit na mírném ohni)
počet
to cook food, especially fish, in a small amount of boiling water or another liquid
Gramatické Informace:
(tlakově vařit)
vařit pod tlakem
to prepare food by cooking it in a sealed pot under high pressure
(smerovat)
povařovat
to cook something at a temperature just below boiling, allowing it to bubble gently
Gramatické Informace:
(vařit v páře)
pářit
to cook using the steam of boiling water
Gramatické Informace:
(máčet)
louhovat
to soak or immerse something in a liquid to extract flavors
Gramatické Informace:
(vařit)
dušit
to cook something at a low temperature in liquid in a closed container
Gramatické Informace:
(bain-marie)
vodní lázeň
a container of hot water used for slow cooking or keeping food warm
A bain-marie, also known as a water bath or double boiler, is a cooking technique used to gently heat or melt delicate ingredients, such as chocolate, custards, or sauces, without burning or curdling them. It involves placing a container of food in a larger pan filled with hot water, which surrounds the food with gentle, indirect heat. The water in the outer pan helps to regulate the temperature and prevents the food from overheating or cooking too quickly.
Gramatické Informace:
(konfitovaný pokrm)
konfit
a cooking technique that involves slow cooking meat in fat at a low temperature, resulting in tender and flavorful meat
Confit is a French cooking technique traditionally used to preserve meat, most commonly duck, goose, or pork, by slow-cooking it in its own fat. The process involves gently cooking the meat at a low temperature in fat until it becomes tender and flavorful. After cooking, the meat can be served, but it is typically stored in the fat, which acts as a protective barrier, preventing air and bacteria from reaching the meat and allowing it to be preserved for an extended period.
(péci)
vařit
to cook something slowly in a large, cylindrical container made from clay, over low heat
(zredukovat)
snížit
to simmer a liquid until it thickens and intensifies in flavor through evaporation
Gramatické Informace:
(přetavit)
tavit
to subject animal fat to heat, causing it to liquefy and allowing impurities to separate
Gramatické Informace:
(srazit)
vařit na mírném ohni
to cook something slowly until there is only a small amount of liquid left
Gramatické Informace:
(vyčistit)
čistit
to make a liquid clear or pure by removing suspended matter or impurities
Gramatické Informace:
(částečně uvařit)
předvařit
to partly boil food, especially vegetables
(přehřát)
přivést k varu
to heat a liquid, especially milk or water until it boils or gets close to that degree
Gramatické Informace:
(naředit)
zředit
to make something less strong by adding water to it
Gramatické Informace:
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