Zubereitung von Speisen und Getränken - Chemische Kochmethoden
Hier lernen Sie einige englische Wörter im Zusammenhang mit chemischen Kochmethoden wie „Brine“, „Curdle“ und „Homogenize“.
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to soak food in a solution of water and salt, often to preserve or flavor it
Sole
to remove moisture from something, such as food or flowers, to preserve it, typically by exposing them to air, heat, or a combination of both
trocknen
to trigger a process where microorganisms break down sugars in a substance, often creating alcohol or acids
gären
to soak food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and softness before cooking
marinieren
to make something taste tangy or tart by adding acid or letting it ferment
etwas Saures machen
to use sugar or a sweetener, to add a sweet taste to something
zuckern
to add something that makes a food or drink slightly sour or tangy
teilweise säuern
to wrap meat with strips of fat, such as bacon or lard, to add moisture and flavor during cooking
Barde
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
Verschleppungskochen
a machine used in chocolate making to refine and smooth the texture and flavor of chocolate
Muschel
to cause or undergo the separation of a liquid, often milk, into solid curds
gerinnen
to preserve or flavor food by treating it with salt, sugar, or spices
heilen
to mix substances together so that they become a smooth and stable blend
emulgieren
to cause a liquid to form foam or bubbles by agitating or stirring it vigorously
schäumen
to preserve food by sealing it in an airtight container, typically made of metal, through sterilization and vacuum sealing
können
to spread or coat a cake or baked goods with a layer of sweet, often creamy, topping
glasieren
to break fat globules into smaller particles to prevent separation
homogenisieren
to soften or break down food by soaking it in a liquid, often a flavored liquid like wine or vinegar
aufweichen
to leave food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and tenderness before cooking
marinieren
to heat a liquid, like milk or juice, to kill harmful bacteria while preserving its taste and nutrients
pasteurisieren
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
to cool or refrigerate food or beverages to a lower temperature
kühlen
to adjust or modify food or a dish, typically by adding or changing ingredients or flavors
behandeln
to add nutrients, flavors, or other ingredients to food to enhance its nutritional value, taste, or texture
to improve or change the taste of a dish by adding spices, vegetables, etc. to it
marinieren
to add vitamins, minerals, or other nutrients to food or beverages to increase their nutritional content
stärken
to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication
schmieren
to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process
säuern
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
meuniere