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

mengolesi, membasahi

to cook food in very hot water

mendidih, memasak

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

blanch, merebus

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

merebus, memasak perlahan

to cook something gently in water just below boiling point

memasak perlahan, merebus perlahan

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

merendam, rendam

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

merebus, direbus dengan air sedikit

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

memasak dengan tekanan, memasak dalam panci tekan

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

mendidih, memasak dengan api kecil

to cook using the steam of boiling water

mengukus, memasak dengan uap

to soak or immerse something in a liquid to extract flavors

merendam, meresap

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

merebus, memasak perlahan

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

al dente, setengah matang

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

bain-marie, rendaman air panas

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

memasak merah, pengolahan merah

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

konfit

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

memasak perlahan, menggulai

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

mengurangi, mengentalakan

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

melelehkan, memisahkan

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

merebus, mengurangi

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

mendapatkan kejelasan, memurnikan

to partly boil food, especially vegetables

merebus setengah matang, memasak setengah matang

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

mendidih, memanaskan

to make something less strong by adding water to it

mengencerkan, menyusutkan