Ételek és Italok Elkészítése - Kémiai főzési módszerek

to soak food in a solution of water and salt, often to preserve or flavor it

sós vízben pácol

to remove moisture from something, such as food or flowers, to preserve it, typically by exposing them to air, heat, or a combination of both

szárad

to trigger a process where microorganisms break down sugars in a substance, often creating alcohol or acids

erjeszt

to soak food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and softness before cooking

pácol

to preserve food by packing it in salt

besóz

to make something taste tangy or tart by adding acid or letting it ferment

valami savanyúvá tenni

(of a seed or plant) to begin growing

hajt

to use sugar or a sweetener, to add a sweet taste to something

cukroz

to add something that makes a food or drink slightly sour or tangy

savanyít

the process of breaking down starch molecules into sugar

amilolízis

to wrap meat with strips of fat, such as bacon or lard, to add moisture and flavor during cooking

dalnok

the phenomenon where food continues to cook even after it has been removed from the heat source due to residual heat retained within the food itself

átvitt főzés

a machine used in chocolate making to refine and smooth the texture and flavor of chocolate

kagyló

to cause or undergo the separation of a liquid, often milk, into solid curds

megfagy

to preserve or flavor food by treating it with salt, sugar, or spices

gyógyít

to mix substances together so that they become a smooth and stable blend

emulgeál

to cause a liquid to form foam or bubbles by agitating or stirring it vigorously

habzik

to preserve food by sealing it in an airtight container, typically made of metal, through sterilization and vacuum sealing

tud

to spread or coat a cake or baked goods with a layer of sweet, often creamy, topping

fagyaszt

to break fat globules into smaller particles to prevent separation

homogenizál

to soften or break down food by soaking it in a liquid, often a flavored liquid like wine or vinegar

áztat

to leave food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and tenderness before cooking

mariníroz

to heat a liquid, like milk or juice, to kill harmful bacteria while preserving its taste and nutrients

pasztőröz

to restore something to its original state, often by adding liquid or other ingredients to bring it back to its original form or condition

helyreállítani

to cool or refrigerate food or beverages to a lower temperature

lehűt

to adjust or modify food or a dish, typically by adding or changing ingredients or flavors

doktorrá avat

to add nutrients, flavors, or other ingredients to food to enhance its nutritional value, taste, or texture

to improve or change the taste of a dish by adding spices, vegetables, etc. to it

pácol

to add vitamins, minerals, or other nutrients to food or beverages to increase their nutritional content

megerősít

to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication

zsíroz

to put something on frozen water

jegel

to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process

megkeleszt

to make something melt or soften

felenged

a cooking technique where fish is coated in flour, sautéed in butter, and served with a sauce made of the butter, lemon juice, and parsley

meuniere