آمادهسازی غذا و نوشیدنی - روش های تهیه غذا - حرارت با بخار
در اینجا با چند کلمه انگلیسی مرتبط با روش های پخت حرارت مرطوب مانند «جوش دادن»، «جوش دادن» و «پوچ» آشنا می شوید.
مرور
فلشکارتها
املای کلمه
آزمون
to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking

روغن و آب گوشت ریختن (روی گوشت در حال پخت)
to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing

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

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

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

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

سفت (پاستا و...), آل دنته
a Chinese cooking technique that involves simmering meat in a flavored liquid until it becomes tender and develops a rich red color

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

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

داخل ظرف سفالی پختن
to simmer a liquid until it thickens and intensifies in flavor through evaporation

(سس غذا را) غلیظ کردن
to subject animal fat to heat, causing it to liquefy and allowing impurities to separate

*آب کردن و از صافی گذراندن
to cook something slowly until there is only a small amount of liquid left

*با جوشاندن آب غذا را کشیدن
to make a liquid clear or pure by removing suspended matter or impurities

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

جوشاندن
