(mártogatni)
öntözni
to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking
Nyelvtani Információk:
(forralni)
főzni
to cook food in very hot water
Nyelvtani Információk:
(forráz)
blansíroz
to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing
Nyelvtani Információk:
(párolni)
párol
to cook food at a low temperature with a small amount of liquid in a closed container
Nyelvtani Információk:
(lábosban főz)
párol
to cook something gently in water just below boiling point
(áztat)
beáztat
to soak something in liquid in order to get the flavor of it
Nyelvtani Információk:
(poached tojás)
párol
to cook food, especially fish, in a small amount of boiling water or another liquid
Nyelvtani Információk:
(kukta módszerrel főz)
nyomás alatt főz
to prepare food by cooking it in a sealed pot under high pressure
(lappangó forralás)
párol
to cook something at a temperature just below boiling, allowing it to bubble gently
Nyelvtani Információk:
(gőzölés)
gőzölni
to cook using the steam of boiling water
Nyelvtani Információk:
(pácol)
áztat
to soak or immerse something in a liquid to extract flavors
Nyelvtani Információk:
(rotyogtat)
párol
to cook something at a low temperature in liquid in a closed container
Nyelvtani Információk:
(bain-marie)
gőzfürdő
a container of hot water used for slow cooking or keeping food warm
A bain-marie, also known as a water bath or double boiler, is a cooking technique used to gently heat or melt delicate ingredients, such as chocolate, custards, or sauces, without burning or curdling them. It involves placing a container of food in a larger pan filled with hot water, which surrounds the food with gentle, indirect heat. The water in the outer pan helps to regulate the temperature and prevents the food from overheating or cooking too quickly.
Nyelvtani Információk:
(konfit)
képviselő
a cooking technique that involves slow cooking meat in fat at a low temperature, resulting in tender and flavorful meat
Confit is a French cooking technique traditionally used to preserve meat, most commonly duck, goose, or pork, by slow-cooking it in its own fat. The process involves gently cooking the meat at a low temperature in fat until it becomes tender and flavorful. After cooking, the meat can be served, but it is typically stored in the fat, which acts as a protective barrier, preventing air and bacteria from reaching the meat and allowing it to be preserved for an extended period.
(cserépedényben főzni)
edényben főzni
to cook something slowly in a large, cylindrical container made from clay, over low heat
(koncentrál)
csökkent
to simmer a liquid until it thickens and intensifies in flavor through evaporation
Nyelvtani Információk:
(zsírt olvasztani)
zsírt kifőzni
to subject animal fat to heat, causing it to liquefy and allowing impurities to separate
Nyelvtani Információk:
(és szűkít)
párol
to cook something slowly until there is only a small amount of liquid left
Nyelvtani Információk:
(deríteni)
tisztítani
to make a liquid clear or pure by removing suspended matter or impurities
Nyelvtani Információk:
(félpuhára főz)
előfőz
to partly boil food, especially vegetables
(megsüt)
forral
to heat a liquid, especially milk or water until it boils or gets close to that degree
Nyelvtani Információk:
(vizesít)
felhígít
to make something less strong by adding water to it
Nyelvtani Információk:
Gratulálok! !
22 szót tanult Wet Heat Cooking Methods-ből. A tanulás és a szókincs felülvizsgálata érdekében kezdje el a gyakorlást!
Áttekintés
Villámkártyák
Betűzés
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