Persiapan Makanan dan Minuman - Metode Memasak Panas Basah

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

to cook food in very hot water

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

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

to cook something gently in water just below boiling point

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

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

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

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

to cook using the steam of boiling water

to soak or immerse something in a liquid to extract flavors

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

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

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

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

a cooking technique that involves slow cooking meat in fat at a low temperature, resulting in tender and flavorful meat

to cook something slowly in a large, cylindrical container made from clay, over low heat

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

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

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

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

to partly boil food, especially vegetables

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

to make something less strong by adding water to it