Préparation des Aliments et des Boissons - Techniques de Préparation des Aliments - Chaleur Humide

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

arroser

to cook food in very hot water

bouillir

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

blanchir

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

braiser

to cook something gently in water just below boiling point

pocher, cuisiner à feu doux

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

infuser, faire infuser

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

pocher

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

cuire à la pression, faire cuire sous pression

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

faire mijoter, mitonner

to cook using the steam of boiling water

cuire à la vapeur

to soak or immerse something in a liquid to extract flavors

infuser, tremper

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

mijoter, faire mijoter, cuire en ragoût

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

al dente

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

bain-marie, bain de vapeur

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

cuisson rouge, braisage rouge

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

cuire lentement, mitonner

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

réduire, concentrer

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

fondre, rendre

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

réduire, faire bouillir

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

clarifier, purifier

to partly boil food, especially vegetables

blanchir

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

écouter, faire bouillir

to make something less strong by adding water to it

diluer, adoucir