Ételek és Italok Elkészítése - Kész Étel

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

(of food) coated or served with a generous amount of freshly ground black or mixed peppercorns

(of a dish or beverage) made or served with milk as an ingredient

(of food) made with diced meat that was cooked in a cream sauce with mushrooms and peppers

prepared or served with a topping of breadcrumbs, cheese, or butter

(of food) served along with the natural juices of the food or a sauce made from those juices

(of food) prepared simply and without additional seasonings or flavorings

(of food) prepared by being placed inside a folded pouch made of parchment paper or aluminum foil, then baked

(of meat or fish) cooked inside a bladder, typically from a pig, or other casing, often to preserve moisture and enhance flavor

(of food) baked or cooked inside a pastry crust, such as a meat or vegetable filling wrapped in puff pastry or another type of dough

(of food) skewered and cooked on a broiler or grill

referring to a dish served with a particular style or fashion often used to describe a dessert topped with ice cream, or a dish served with a specific sauce or garnish to enhance its flavor or presentation

coated with bread crumbs

to cook food to a desired temperature, rapidly chill it, and store it in a chilled state for later use

(of food) cooked by being fully submerged in hot oil

(of food) highly seasoned, often with hot spices or mustard

cooked or prepared to the desired level of completion

(of food, usually nuts or seeds) roasted in a dry pan or oven without the addition of any fats or oils

(of food) prepared using a technique where alcohol is added to a dish and ignited to create a burst of flames

cooked in very hot oil

(of glass) having a textured surface that diffuses light for privacy while still letting light through

mild or soft in manner, action, or effect

(eggs) boiled with both the white and yolk firm

having joints, segments, or sections

prepared and ready to be cooked in an oven without further preparation

cooked or prepared excessively, resulting in an undesirable outcome

very hot, often to the point of steaming or emitting heat

partially or fully cooked before being packaged or sold

(of meat) cooked for a short time in a way that the flesh is still red inside

(of food) cooked in an oven or over an open flame until the food is browned on the outside and cooked through on the inside

prepared by being baked with a creamy sauce or milk

(of food) exposed to smoke from burning wood or other materials during the cooking or preservation process

(eggs) boiled for a short time, with a runny or partially set yolk

cooked slowly in a liquid until it becomes tender and flavorful

(of a fried egg) cooked on one side without flipping

(of food) not having been heated or prepared for eating

not fully cooked or not cooked to the desired level

(of meat) completely cooked in a way that there is not any pink flesh inside

(of vegetables) cut into short narrow strips

cooked with mushrooms, shallots, and herbs, often finished with a wine-based sauce

preserved using methods like salting or smoking to prevent spoilage and enhance taste

(of food) stuffed or filled with a mixture of ingredients

cooked with onions, which are often diced or sliced and fried until golden brown and caramelized

(of food, typically chicken or veal) cooked with tomatoes, onions, garlic, and wine

a dish made of seafood, such as lobster, shrimp, or scallops, cooked in a creamy sauce

(of food) made with potatoes, often mashed or sliced, as a key ingredient or featured element

(of food) characteristic of the food of Provence in southeastern France, known for its use of fresh ingredients like tomatoes, garlic, and herbs, often prepared with simple techniques like grilling or stewing

(of food) plain, unseasoned, or not garnished

a cooking technique where food, typically fish, is coated or garnished with almonds or almond flakes