Préparation des Aliments et des Boissons - Techniques de Préparation des Aliments - Friture

to cook in hot oil or fat

frire

to cook food by holding it under oil

faire frire

to cook food in hot oil or fat with low heat to achieve a delicate browning and crisp texture

friture douce

to cook by being buried in hot salt, which transfers heat evenly and results in a unique and flavorful cooking process

friture chaude et salée

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

poêle à frire

to fry food in a sealed pressure cooker, for quicker cooking and a crispy exterior with moist interior

friture sous pression

to quickly fry food in a small amount of hot oil

faire sauter

to cook food in a small amount of oil or fat

friture peu profonde

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

sauté

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

tempérer

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

déglaçage

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

dégraisser

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

flamber

to spread or coat something with lard or a similar fat

larder

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

transpirer

to make food with heat

(faire) cuire

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

trop faire cuire

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

exagérer

to cook or prepare a meal

fixer

to turn solid food into a liquid or puree typically using a blender or food processor

liquéfier