bañar
to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking
Información Gramatical:
hervir
to cook food in very hot water
Información Gramatical:
escaldar
to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing
Información Gramatical:
(guisar, cocer a fuego lento)
estofar
to cook food at a low temperature with a small amount of liquid in a closed container
Información Gramatical:
(pochar)
cocinar a fuego lento
to cook something gently in water just below boiling point
infundir
to soak something in liquid in order to get the flavor of it
Información Gramatical:
(cocer a fuego lento, hervir)
escalfar
to cook food, especially fish, in a small amount of boiling water or another liquid
Información Gramatical:
(cocinar en olla a presión)
cocinar a presión
to prepare food by cooking it in a sealed pot under high pressure
(cocer a fuego lento)
hervir a fuego lento
to cook something at a temperature just below boiling, allowing it to bubble gently
Información Gramatical:
(cocinar al vapor)
cocer al vapor
to cook using the steam of boiling water
Información Gramatical:
(infusionar)
impregnar
to soak or immerse something in a liquid to extract flavors
Información Gramatical:
(estofar, cocer)
guisar
to cook something at a low temperature in liquid in a closed container
Información Gramatical:
(baño de agua caliente)
baño María
a container of hot water used for slow cooking or keeping food warm
A bain-marie, also known as a water bath or double boiler, is a cooking technique used to gently heat or melt delicate ingredients, such as chocolate, custards, or sauces, without burning or curdling them. It involves placing a container of food in a larger pan filled with hot water, which surrounds the food with gentle, indirect heat. The water in the outer pan helps to regulate the temperature and prevents the food from overheating or cooking too quickly.
Información Gramatical:
(confitura de carne)
confit
a cooking technique that involves slow cooking meat in fat at a low temperature, resulting in tender and flavorful meat
Confit is a French cooking technique traditionally used to preserve meat, most commonly duck, goose, or pork, by slow-cooking it in its own fat. The process involves gently cooking the meat at a low temperature in fat until it becomes tender and flavorful. After cooking, the meat can be served, but it is typically stored in the fat, which acts as a protective barrier, preventing air and bacteria from reaching the meat and allowing it to be preserved for an extended period.
(guisar)
cocer
to cook something slowly in a large, cylindrical container made from clay, over low heat
(concentrar)
reducir
to simmer a liquid until it thickens and intensifies in flavor through evaporation
Información Gramatical:
(fundir)
derretir
to subject animal fat to heat, causing it to liquefy and allowing impurities to separate
Información Gramatical:
(hervir a fuego lento)
reducción
to cook something slowly until there is only a small amount of liquid left
Información Gramatical:
(purificar)
clarificar
to make a liquid clear or pure by removing suspended matter or impurities
Información Gramatical:
(sancochar)
cocer a medias
to partly boil food, especially vegetables
(calentar hasta hervir)
escaldar
to heat a liquid, especially milk or water until it boils or gets close to that degree
Información Gramatical:
(aguar)
diluir
to make something less strong by adding water to it
Información Gramatical:
¡Felicidades! !
Aprendiste 22 palabras de Wet Heat Cooking Methods. Para mejorar el aprendizaje y revisar el vocabulario, ¡comienza a practicar!
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