آماده‌سازی غذا و نوشیدنی - روش های تهیه غذا - سرخ کردن

to cook in hot oil or fat

to cook food by holding it under oil

to cook food in oil or fat over moderate to high heat in a shallow cooking vessel

to quickly fry food in a small amount of hot oil

to cook small pieces of food over high heat by constantly moving them around in a pan

to harden melted substances, often chocolate, by reheating and then cooling them to stabilize their texture

to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking

to remove grease or fat from a surface using a cleaning agent

to drizzle or pour liquor over a dish and ignite it briefly to create a burst of flame

to spread or coat something with lard or a similar fat

to cook food slowly over low heat without browning, typically covered, to release moisture and soften the ingredients

to make food with heat

to cook food for too long or at too high a temperature, resulting in a loss of flavor, texture, or nutritional value

to cook food for too long, resulting in it becoming excessively cooked or cooked beyond the desired level

to cook or prepare a meal