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to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking
かける, 塗る
to cook food in very hot water
沸かす, 茹でる
to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing
ブランチする, 湯通しする
to cook food at a low temperature with a small amount of liquid in a closed container
煮込む, 弱火で調理する
to cook something gently in water just below boiling point
弱火で煮る, とろ火で調理する
to soak something in liquid in order to get the flavor of it
浸す, 抽出する
to cook food, especially fish, in a small amount of boiling water or another liquid
ポーチする, 液体で調理する
to prepare food by cooking it in a sealed pot under high pressure
圧力鍋で調理する, 圧力をかけて調理する
to cook something at a temperature just below boiling, allowing it to bubble gently
弱火で煮る, とろ火で煮込む
to cook using the steam of boiling water
蒸す, スチームする
to soak or immerse something in a liquid to extract flavors
浸す, 漬ける
to cook something at a low temperature in liquid in a closed container
煮込む, シチューにする
(of food, particularly pasta) cooked just enough to still have a firm texture when bitten into, without being overly soft or mushy
アルデンテ, 歯ごたえがある
a container of hot water used for slow cooking or keeping food warm
湯煎
a Chinese cooking technique that involves simmering meat in a flavored liquid until it becomes tender and develops a rich red color
赤煮, 赤煮の技術
a cooking technique that involves slow cooking meat in fat at a low temperature, resulting in tender and flavorful meat
コンフィ
to cook something slowly in a large, cylindrical container made from clay, over low heat
弱火でゆっくり煮込む, 低温で調理する
to simmer a liquid until it thickens and intensifies in flavor through evaporation
煮詰める, 減らす
to subject animal fat to heat, causing it to liquefy and allowing impurities to separate
溶かす, 抽出する
to cook something slowly until there is only a small amount of liquid left
煮詰める, ゆっくり煮て水分を飛ばす
to make a liquid clear or pure by removing suspended matter or impurities
澄ます, 精製する
to partly boil food, especially vegetables
湯通しする, 部分的に茹でる
to heat a liquid, especially milk or water until it boils or gets close to that degree
加熱する, 沸騰させる
to make something less strong by adding water to it
薄める, 水で薄める
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