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to cook food by holding it under oil
ディープフライする, 油で揚げる
to cook food in hot oil or fat with low heat to achieve a delicate browning and crisp texture
穏やかに揚げる, 優しく揚げる
to cook by being buried in hot salt, which transfers heat evenly and results in a unique and flavorful cooking process
塩で熱く揚げる, 熱塩で調理する
to cook food in oil or fat over moderate to high heat in a shallow cooking vessel
焼く, フライパンで揚げる
to fry food in a sealed pressure cooker, for quicker cooking and a crispy exterior with moist interior
圧力フライする, 圧力調理する
to quickly fry food in a small amount of hot oil
ソテーする, いためる
to cook small pieces of food over high heat by constantly moving them around in a pan
to harden melted substances, often chocolate, by reheating and then cooling them to stabilize their texture
テンパリングする, 温度管理する
to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking
デグレーズする, 底を削る
to remove grease or fat from a surface using a cleaning agent
脱脂する (だっしする), 油を落とす (あぶらをおとす)
to drizzle or pour liquor over a dish and ignite it briefly to create a burst of flame
フランベする, フランベ
to spread or coat something with lard or a similar fat
ラードを塗る, ラードを塗りつける
to cook food slowly over low heat without browning, typically covered, to release moisture and soften the ingredients
蒸す（むす）, トロトロに煮る（トロトロににる）
to make food with heat
料理する (りょうりする), 加熱する (かねつする)
to cook food for too long or at too high a temperature, resulting in a loss of flavor, texture, or nutritional value
過剰に調理する (かじょうにちょうりする), 煮すぎる (にすぎる)
to cook food for too long, resulting in it becoming excessively cooked or cooked beyond the desired level
やりすぎる, 煮すぎる
to cook or prepare a meal
夕食を作る, 夕食を準備する
to turn solid food into a liquid or puree typically using a blender or food processor
液体化する, ペーストにする
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