食べ物と飲み物の準備 - 揚げ物調理法

to cook in hot oil or fat

揚げる

to cook food by holding it under oil

油で揚げる

to cook food in hot oil or fat with low heat to achieve a delicate browning and crisp texture

優しい揚げ物

to cook by being buried in hot salt, which transfers heat evenly and results in a unique and flavorful cooking process

熱塩フライ

to cook food in oil or fat over moderate to high heat in a shallow cooking vessel

パン炒め

to fry food in a sealed pressure cooker, for quicker cooking and a crispy exterior with moist interior

圧力フライ

to quickly fry food in a small amount of hot oil

ソテー

to cook food in a small amount of oil or fat

浅揚げ

to cook small pieces of food over high heat by constantly moving them around in a pan

炒める

to harden melted substances, often chocolate, by reheating and then cooling them to stabilize their texture

気性

to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking

艶消し

to remove grease or fat from a surface using a cleaning agent

脱脂

to drizzle or pour liquor over a dish and ignite it briefly to create a burst of flame

フランベ

to spread or coat something with lard or a similar fat

飾る

to cook food slowly over low heat without browning, typically covered, to release moisture and soften the ingredients

汗

to make food with heat

料理する

to cook food for too long or at too high a temperature, resulting in a loss of flavor, texture, or nutritional value

焼きすぎ

to cook food for too long, resulting in it becoming excessively cooked or cooked beyond the desired level

為過ぎる

to cook or prepare a meal

直す

to turn solid food into a liquid or puree typically using a blender or food processor

流動化する