Zubereitung von Speisen und Getränken - Kochmethoden mit nasser Hitze

to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking

Beim Garen etwas über die Oberfläche eines Lebensmittels gießen

to cook food in very hot water

kochen

to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing

etwas für kurze Zeit kochen

to cook food at a low temperature with a small amount of liquid in a closed container

schmoren

to cook something gently in water just below boiling point

verhätscheln

to soak something in liquid in order to get the flavor of it

einflößen

to cook food, especially fish, in a small amount of boiling water or another liquid

Essen in kochendem Wasser kochen

to prepare food by cooking it in a sealed pot under high pressure

mit Dampf kochen

to cook something at a temperature just below boiling, allowing it to bubble gently

to cook using the steam of boiling water

dämpfen

to soak or immerse something in a liquid to extract flavors

eintauchen

to cook something at a low temperature in liquid in a closed container

(of food, particularly pasta) cooked just enough to still have a firm texture when bitten into, without being overly soft or mushy

al dente

a container of hot water used for slow cooking or keeping food warm

Bain-Marie

a Chinese cooking technique that involves simmering meat in a flavored liquid until it becomes tender and develops a rich red color

rotes Kochen

a cooking technique that involves slow cooking meat in fat at a low temperature, resulting in tender and flavorful meat

eine der Kochtechniken

to cook something slowly in a large, cylindrical container made from clay, over low heat

schmoren

to simmer a liquid until it thickens and intensifies in flavor through evaporation

reduzieren

to subject animal fat to heat, causing it to liquefy and allowing impurities to separate

machen

to cook something slowly until there is only a small amount of liquid left

einkochen

to make a liquid clear or pure by removing suspended matter or impurities

klären

to partly boil food, especially vegetables

etwas für kurze Zeit kochen

to heat a liquid, especially milk or water until it boils or gets close to that degree

etwas kochen

to make something less strong by adding water to it

verwässern