Preparación de Alimentos y Bebidas - Métodos de cocción con calor húmedo

to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking

bañar

to cook food in very hot water

hervir

to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing

escaldar

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

estofar, guisar, cocer a fuego lento

to cook something gently in water just below boiling point

escalar, cocinar a fuego lento

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

infundir

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

escalfar, cocer a fuego lento, hervir

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

cocinar a presión, cocinar a alta presión

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

hervir a fuego lento, cocer a fuego lento

to cook using the steam of boiling water

cocer al vapor, cocinar al vapor

to soak or immerse something in a liquid to extract flavors

infundir, remojar

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

guisar, estofar, cocer

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

al dente

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

baño maría, baño de agua caliente

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

cocción roja, guiso rojo

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

confit, confitado

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

cocinar a fuego lento, guisar

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

reducir, concentrar

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

fundir, renderizar

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

reducir, hervir

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

clarificar, purificar

to partly boil food, especially vegetables

cocer a medias, sancochar

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

escalar, hirviendo

to make something less strong by adding water to it

diluir, aguardar