Paghahanda ng Pagkain at Inumin - Mga Paraan ng Pagluluto ng Wet Heat

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

buhusan, balutan

to cook food in very hot water

pakuluin, magluto

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

nilaga, pagtanggal ng balat

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

pagaang, nag-braise

to cook something gently in water just below boiling point

lutuin, dahan-dahang lutuin

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

ipon, isi

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

paghuhugas, lutuin sa kumukulong tubig

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

lutuin ang pagkain, magluto sa ilalim ng presyon

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

pinalambutan, magluto sa mababang apoy

to cook using the steam of boiling water

magsalangsang, mag-vapor

to soak or immerse something in a liquid to extract flavors

ipinat, ibabad

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

paktan, lutuin

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

al dente, naluwa malambot

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

bain-marie, water bath

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

pula ng pula, puna ng pinaghalong pula

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

confit

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

magluto nang dahan-dahan, lutuin nang mabagal

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

bawasan, concentrate

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

tunawin, ipalabas

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

pakuluan, bawasan

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

linawin, pagsalain

to partly boil food, especially vegetables

blanch, pas cooking

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

pakuluin, initin

to make something less strong by adding water to it

bawasan ng tubig, palambutin