to cook food in hot oil or fat with low heat to achieve a delicate browning and crisp texture
優しく揚げる, 低温で油で調理する
to cook by being buried in hot salt, which transfers heat evenly and results in a unique and flavorful cooking process
熱い塩で調理する, 熱い塩で揚げる
to cook food in oil or fat over moderate to high heat in a shallow cooking vessel
フライパンで焼く, 炒める
to fry food in a sealed pressure cooker, for quicker cooking and a crispy exterior with moist interior
圧力調理で揚げる, 圧力鍋で揚げる
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, 整える
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, デグレーズ
to drizzle or pour liquor over a dish and ignite it briefly to create a burst of flame
フランベする, 炎を上げる
to cook food slowly over low heat without browning, typically covered, to release moisture and soften the ingredients
蒸す, 弱火で煮る
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, 焼きすぎる
to cook food for too long, resulting in it becoming excessively cooked or cooked beyond the desired level
煮すぎる, 焼きすぎる
to turn solid food into a liquid or puree typically using a blender or food processor
液化する, ピューレにする