Preparazione di Cibo e Bevande - Metodi di cottura a calore secco

to cook food, usually in an oven, without any extra fat or liquid

cuocere

a baking technique where a pastry crust is partially or fully baked before adding the filling

cottura in bianco, cottura parziale

to grill food over fire, adding flavor with marinades or spices

grigliare

to cook food directly over or under high heat, typically on a metal tray

arrostire, cuocere alla griglia

a chemical reaction between amino acids and reducing sugars that results in the browning and flavor development of food when heated

reazione di Maillard, reazione di Maillard (brunitura)

to cook something, especially meat, over a fire or in an oven for an extended period

arrostire

to quickly cook the surface of food at high heat to develop a crust or color

scottare, arrostire

to cook food, especially meat or fish, under or over direct heat

cuocere alla griglia

to cook food, typically chicken, in a manner that it is first marinated, coated in flour, and then pressure-cooked

marinare e friggere, friggere a pressione

to cook or heat something until it turns a golden or darker color

rosolare, dore

to heat sugar or other foods until it becomes a golden brown color and develops a rich flavor and aroma

caramellare, caramelizzare

to grill food on a hot grill or open flame to achieve a charred or smoky flavor and a distinctive grilled texture

grigliare, arrostire

to cook food, typically nuts, seeds, or spices, in a dry skillet or pan without the addition of any oil or fat

tostare a secco, arrostire senza olio

to cook food in an oven

cuocere in forno, arrostire

to cook food on a traditional Japanese grill, usually involving grilling, searing, or cooking over high heat

hibachi, cucinare su un hibachi

to heat or cook something, especially food, in a microwave

cottura nel microonde

to grill or barbecue food over direct high heat

grigliare, cuocere alla griglia

to cook food, especially meat or fish, at a very high temperature

grigliate

to make something crunchy by removing moisture, often through cooking or baking

rendere croccante, crocifiggere

to cook food on a flat, heated surface, often without the use of additional oil or fat, until it is cooked to desired doneness

grigliare, cuocere su una piastra

to heat or cook food rapidly using a microwave oven

scaldare, cuocere nel microonde

to cook food in hot oil or fat until it bursts open or becomes crispy, such as popcorn

scoppiare, far scoppiare

to begin cooking or heating something, especially on a stove

mettere a, accendere

to warm previously cooked food

riscaldare

to split and flatten a poultry or game bird for cooking

aprire a farfalla, appiattire un uccello

to make food such as bread or cheese brown by heating it

tostare

to heat or cook food quickly using a microwave oven

scaldare, cuocere al microonde

to heat a grill or an oven before putting food in it

preriscaldare

to gently heat previously cooked or chilled food to bring it to a desired temperature

riscaldare dolcemente, riscaldare leggermente