食べ物と飲み物の準備 - 化学的調理法

to soak food in a solution of water and salt, often to preserve or flavor it

塩水

to remove moisture from something, such as food or flowers, to preserve it, typically by exposing them to air, heat, or a combination of both

乾かす

to trigger a process where microorganisms break down sugars in a substance, often creating alcohol or acids

寝かせる

to soak food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and softness before cooking

マリネする

to preserve food by packing it in salt

塩

to make something taste tangy or tart by adding acid or letting it ferment

酸っぱいものを作る

(of a seed or plant) to begin growing

芽生える

to use sugar or a sweetener, to add a sweet taste to something

砂糖

to add something that makes a food or drink slightly sour or tangy

酸性化する

the process of breaking down starch molecules into sugar

デンプン分解

to wrap meat with strips of fat, such as bacon or lard, to add moisture and flavor during cooking

吟遊詩人

the phenomenon where food continues to cook even after it has been removed from the heat source due to residual heat retained within the food itself

持ち越し調理

a machine used in chocolate making to refine and smooth the texture and flavor of chocolate

コンチェ

to cause or undergo the separation of a liquid, often milk, into solid curds

凝り固まる

to preserve or flavor food by treating it with salt, sugar, or spices

治す

to mix substances together so that they become a smooth and stable blend

乳化する

to cause a liquid to form foam or bubbles by agitating or stirring it vigorously

泡立つ

to preserve food by sealing it in an airtight container, typically made of metal, through sterilization and vacuum sealing

することができる

to spread or coat a cake or baked goods with a layer of sweet, often creamy, topping

摩る

to break fat globules into smaller particles to prevent separation

均質にする

to soften or break down food by soaking it in a liquid, often a flavored liquid like wine or vinegar

浸軟化する

to leave food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and tenderness before cooking

マリネ

to heat a liquid, like milk or juice, to kill harmful bacteria while preserving its taste and nutrients

低温殺菌する

to restore something to its original state, often by adding liquid or other ingredients to bring it back to its original form or condition

再構成する

to cool or refrigerate food or beverages to a lower temperature

チル

to adjust or modify food or a dish, typically by adding or changing ingredients or flavors

医者

to add nutrients, flavors, or other ingredients to food to enhance its nutritional value, taste, or texture

to improve or change the taste of a dish by adding spices, vegetables, etc. to it

マリネする

to add vitamins, minerals, or other nutrients to food or beverages to increase their nutritional content

固める

to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication

グリース

to put something on frozen water

氷

to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process

ふくらます

to make something melt or soften

溶かす

a cooking technique where fish is coated in flour, sautéed in butter, and served with a sauce made of the butter, lemon juice, and parsley

ムニエル