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to cook in hot oil or fat
揚げる, 炒める
to cook food by holding it under oil
揚げる, 油で揚げる
to cook food in hot oil or fat with low heat to achieve a delicate browning and crisp texture
to cook by being buried in hot salt, which transfers heat evenly and results in a unique and flavorful cooking process
to cook food in oil or fat over moderate to high heat in a shallow cooking vessel
フライパンで炒める, ソテーする
to fry food in a sealed pressure cooker, for quicker cooking and a crispy exterior with moist interior
圧力フライ, 圧力フライヤーで調理する
to quickly fry food in a small amount of hot oil
炒める
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, 調質する
to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking
デグラゼする, 液体を加えてフライパンの底から調理された食材の粒子を溶かし取る
to remove grease or fat from a surface using a cleaning agent
脱脂する, 油脂を除去する
to drizzle or pour liquor over a dish and ignite it briefly to create a burst of flame
フランベする, 炎で炙る
to spread or coat something with lard or a similar fat
ラードを塗る, 脂肪を塗る
to cook food slowly over low heat without browning, typically covered, to release moisture and soften the ingredients
汗をかく, 弱火でゆっくり調理する
to make food with heat
料理する, 調理する
to cook food for too long or at too high a temperature, resulting in a loss of flavor, texture, or nutritional value
調理しすぎる, 過剰に調理する
to cook food for too long, resulting in it becoming excessively cooked or cooked beyond the desired level
調理しすぎる, 過剰に調理する
to cook or prepare a meal
準備する, 料理する
to turn solid food into a liquid or puree typically using a blender or food processor
液化する, 粉砕する
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