آماده‌سازی غذا و نوشیدنی - روش های تهیه غذا - حرارت با بخار

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 cook food in very hot water

آب‌پز کردن

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 something gently in water just below boiling point

در شعله ملایم جوشاندن

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

دم کردن

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

آب‌پز کردن

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

در زودپز پختن

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

آرام‌پز کردن

to cook using the steam of boiling water

بخارپز کردن

to soak or immerse something in a liquid to extract flavors

*دم کردن

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

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

طبخ بن-ماری

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 partly boil food, especially vegetables

تا نیمه جوشاندن

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

جوشاندن

to make something less strong by adding water to it

رقیق کردن