Zubereitung von Speisen und Getränken - Chemische Kochmethoden

to soak food in a solution of water and salt, often to preserve or flavor it

pökeln, einlegen

to remove moisture from something, such as food or flowers, to preserve it, typically by exposing them to air, heat, or both

trocknen, entwässern

to trigger a process where microorganisms break down sugars in a substance, often creating alcohol or acids

fermentieren, vergären

to soak food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and softness before cooking

marinieren, einlegen

to preserve food by packing it in salt

salzen, konservieren mit Salz

to make something taste tangy or tart by adding acid or letting it ferment

säuern, fermentieren

(of a seed or plant) to begin growing

keimen, sprießen

to use sugar or a sweetener, to add a sweet taste to something

zuckern, süßen

to add something that makes a food or drink slightly sour or tangy

säuern, sauer machen

the process of breaking down starch molecules into sugar

Amylolyse

to wrap meat with strips of fat, such as bacon or lard, to add moisture and flavor during cooking

barden, einwickeln

the phenomenon where food continues to cook even after it has been removed from the heat source due to residual heat retained within the food itself

Resthitze-Garen, Nachgare

a machine used in chocolate making to refine and smooth the texture and flavor of chocolate

Conche

to cause or undergo the separation of a liquid, often milk, into solid curds

gerinnen, gerinnen lassen

to preserve or flavor food by treating it with salt, sugar, or spices

pökeln, einlegen

to mix substances together so that they become a smooth and stable blend

emulgieren, mischen

to cause a liquid to form foam or bubbles by agitating or stirring it vigorously

schaumen, aufschäumen

to preserve food by sealing it in an airtight container, typically made of metal, through sterilization and vacuum sealing

einmachen, konservieren

to spread or coat a cake or baked goods with a layer of sweet, often creamy, topping

glasieren, überziehen

to break fat globules into smaller particles to prevent separation

homogenisieren, emulgieren

to soften or break down food by soaking it in a liquid, often a flavored liquid like wine or vinegar

macerieren, einweichen

to leave food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and tenderness before cooking

marinieren, einlegen

to heat a liquid, like milk or juice, to kill harmful bacteria while preserving its taste and nutrients

pasteurisieren, sterilisieren

to restore something to its original state, often by adding liquid or other ingredients to bring it back to its original form or condition

rekonstituieren, wiederherstellen

to cool or refrigerate food or beverages to a lower temperature

kühlen, abkühlen

to adjust or modify food or a dish, typically by adding or changing ingredients or flavors

anpassen, verändern

to add nutrients, flavors, or other ingredients to food to enhance its nutritional value, taste, or texture

bereichern, verbessern

to improve or change the taste of a dish by adding spices, vegetables, etc. to it

würzen, verfeinern

to add vitamins, minerals, or other nutrients to food or beverages to increase their nutritional content

anreichern, verstärken

to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication

fetten, einreiben

to put something on frozen water

einfrieren, kühlen

to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process

gehen lassen, fermentieren

to make something melt or soften

auftauen, erweichen

a cooking technique where fish is coated in flour, sautéed in butter, and served with a sauce made of the butter, lemon juice, and parsley

Meunière