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

Dito ay matututunan mo ang ilang salitang Ingles na may kaugnayan sa mga paraan ng pagluluto ng basang init gaya ng "boil", "simmer", at "poach".

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Simulan ang pag-aaral
Words Related to Food and Drink Preparation
to baste

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

buhusan

buhusan

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[Pandiwa]
to boil

to cook food in very hot water

pakuluin

pakuluin

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[Pandiwa]
to blanch

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

nilaga

nilaga

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[Pandiwa]
to braise

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

pagaang

pagaang

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[Pandiwa]
to coddle

to cook something gently in water just below boiling point

lutuin

lutuin

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[Pandiwa]
to infuse

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

ipon

ipon

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[Pandiwa]
to poach

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

paghuhugas

paghuhugas

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[Pandiwa]
to pressure-cook

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

lutuin ang pagkain

lutuin ang pagkain

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[Pandiwa]
to simmer

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

pinalambutan

pinalambutan

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[Pandiwa]
to steam

to cook using the steam of boiling water

magsalangsang

magsalangsang

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[Pandiwa]
to steep

to soak or immerse something in a liquid to extract flavors

ipinat

ipinat

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[Pandiwa]
to stew

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

paktan

paktan

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[Pandiwa]
al dente

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

al dente

al dente

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[pang-uri]
bain-marie

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

bain-marie

bain-marie

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[Pangngalan]
red cooking

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

pula ng pula

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[Pangngalan]
confit

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

confit

confit

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[Pangngalan]
to jug

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

magluto nang dahan-dahan

magluto nang dahan-dahan

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[Pandiwa]
to reduce

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

bawasan

bawasan

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[Pandiwa]
to render

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

tunawin

tunawin

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[Pandiwa]
to boil down

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

pakuluan

pakuluan

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[Pandiwa]
to clarify

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

linawin

linawin

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[Pandiwa]
to parboil

to partly boil food, especially vegetables

blanch

blanch

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[Pandiwa]
to scald

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

pakuluin

pakuluin

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[Pandiwa]
to water down

to make something less strong by adding water to it

bawasan ng tubig

bawasan ng tubig

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[Pandiwa]
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