Zubereitung von Speisen und Getränken - Mechanische Kochmethoden

to repeatedly mix something using a spoon, fork, etc.

Rühren (mit Löffel, Gabel usw.)

to combine different substances together

Mischen

to blend or process food quickly and thoroughly in a blender, food processor, or similar appliance until smooth or finely chopped

heftig bombardieren

to remove the bones from meat, fish, or poultry, often to make it easier to cook or eat

entgräten

to kill and prepare animals, typically for food

to spread a smooth, creamy substance on something, usually using a knife

buttern

to cut a piece of cooked meat into smaller pieces

Fleisch in Stücke schneiden

a technique in which herbs or leafy vegetables are finely sliced or shredded into thin, ribbon-like strips

Chiffonade

to break a small piece off something

splittern

to stir cream very hard until it transforms into butter

aufwühlen

to trim or cut off excess fat, gristle, or other undesirable portions from meat or poultry before cooking

reinigen

to remove the central part from a fruit, vegetable, or similar item

entkernen

to prepare vegetables or fruits, especially tomatoes, by removing the seeds, peeling, and cutting them into big pieces

Concasse

to make a substance smooth by beating or mixing

entrahmen

to cut something into small, equal, square-shaped pieces

kubieren

to flavor food with a mix of spices commonly used in Indian cuisines

striegeln

to divide a thing into smaller pieces using a sharp object

etwas schneiden

to remove seeds from fruits, vegetables, or other foods

deseed

to cut food into small cubes

a flattened piece of dough used as a base for various baked goods or pastries

Teigblatt

to coat or cover food, typically with flour or breadcrumbs, before cooking

etwas abdecken, bevor man es kocht

to add seasonings, sauces, or other toppings to enhance the flavor or appearance of food

kleiden

to pour a thin, fine stream of liquid, such as sauce, oil, or syrup, over food

a mixture of beaten eggs and liquid used to brush onto the surface of dough or other baked goods before baking

Eier waschen

to stuff one food item inside another

einbinden

to prepare or cut a piece of meat or fish into boneless, flat pieces, typically removing bones in the process

Knochen aus dem Fleisch entfernen

to break or separate into small, thin pieces, usually using a fork or fingers

abblättern

to gently mix one ingredient into another by lifting and turning the mixture with a spatula or spoon

to slice food, typically vegetables, into long, thin strips or ribbons

Französisch

to make food look more delicious by decorating it

garnieren

to cut food into small pieces or shreds using a tool with sharp holes

Gitter

to remove the internal organs or intestines, typically from an animal, often for food preparation

ausweiden

to remove the outer covering or husk from a seed or grain

schälen

to prepare meat by cutting or separating it at the natural points of articulation, often in preparation for cooking

verbinden

to extract liquid from fruits, vegetables, or other sources, typically by pressing or squeezing

Saft

to cut food, especially vegetables, into thin, matchstick-sized strips

Julienne

to form and press dough or wet clay with the hands

kneten

to serve or transfer a liquid or food using a ladle

schöpfen

to crush food into a soft mass

etwas in Püree verwandeln

to grind or crush something, especially grains or other materials, using a mechanical device or equipment

fräsen

to cut meat or other food into very small pieces, usually using a meat grinder or a sharp knife

to combine different substances, elements, or ingredients together to create a unified whole

etwas mischen

to peel or strip away the outer layer of a fruit, vegetable, or other foods

schneiden

to remove the skin or outer layer of something, such as fruit, etc.

schälen

to sprinkle or season food with ground pepper or peppercorns to add flavor and spice

pfeffern

to create decorative patterns or designs by forcing a semi-solid mixture, such as whipped cream or dough, through a nozzle or pastry bag with a specific shape

leiten

to remove the pit or stone from a fruit

einsteinen

to pull out the feathers of a dead bird in order to prepare it for cooking

zupfen

to remove peas or beans from their outer covering, typically as part of food preparation

aushülsen

to cook food for eating

vorbereiten

to hastily create a meal, typically using whatever ingredients are available

to add salt to food or another substance in order to enhance its flavor

salzen

to adjust or modify something according to a specific rate, standard, or size

schuppen

to mix an egg yolk with its egg whites and then cook it, usually with milk or butter

klettern

to remove a thin layer or small amount of something from a surface using a sharp or rough edge

kratzen

to add spices or salt to food to make it taste better

marinieren

to remove the seeds from a fruit or vegetable

besäen

to cut thin slices or layers from the surface of something

rasieren

to remove the outer covering from something, often to access what is inside

schälen

to cut something into very small pieces

to remove the outer covering or shell from corn, oysters, or other similar foods

schälen

to pass a powdered substance through a sieve or fine mesh to remove lumps or impurities

to remove a substance, such as foam or fat, from the surface of a liquid or object, typically by gently scooping or brushing it off

überfliegen

to remove the outer layer or covering from something

häuten

to add spices or flavorful ingredients to a dish to give it more flavor

to put a layer of a smooth or soft substance over a surface

verbreiten

to move a spoon, etc. around in a liquid or other substance to completely mix it

Rühren (mit Löffel, Gabel usw.)

to remove the seeds from fruits, such as cherries or peaches

steinigen

to fill meat or vegetables with a mixture of different ingredients

stopfen

to make something taste sweeter

versüßen

to make meat softer and easier to eat or cut by breaking down the fibers, typically through pounding or marinating it

klopfen

to remove the tops and tails or ends of something, such as trimming the stems and leaves from vegetables

Oberteil und Schwanz

to mix or combine ingredients by gently lifting and turning them in a bowl or pan

werfen

to prepare a bird for cooking by securing its wings and legs close to its body

Fachwerk

to mix ingredients with a wire whisk or fork in cooking or baking to achieve a specific texture

peitschen

to make food very quickly

to beat or mix rapidly, typically with a utensil such as a whisk

etwas mischen

to blend or puree ingredients using a food processor or blender

Mischen

to add flavor or enhance the taste of food by adding citrus peel or other aromatic ingredients

Zitrusschale