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

begießen, einpinseln

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

blanchieren, in heißem Wasser kurz garen

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

schmoren, dämpfen

to cook something gently in water just below boiling point

ziehen lassen, sanft kochen

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

ziehen lassen, infundieren

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

pochieren, sieden

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

Druckkochen, unter Druck garen

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

simmern, leise kochen

to cook using the steam of boiling water

dampfgaren, dampfen

to soak or immerse something in a liquid to extract flavors

ziehen lassen, einweichen

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

schmoren, dünsten

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

al dente, zähes gekocht

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

Wasserbad, Bain-Marie

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

rote Garung, rote Kochtechnik

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

Confit

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

langsam kochen, schmoren

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

reduzieren, konzentrieren

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

schmälzen, rendern

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

einreduzieren, kochen

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

klärern, reinigen

to partly boil food, especially vegetables

vorgaren, blanchieren

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

erhitzen, aufkochen

to make something less strong by adding water to it

verdünnen, abmildern