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to soak food in a solution of water and salt, often to preserve or flavor it
塩水に浸す, ブライン処理する
to remove moisture from something, such as food or flowers, to preserve it, typically by exposing them to air, heat, or both
乾燥させる, 干す
to trigger a process where microorganisms break down sugars in a substance, often creating alcohol or acids
発酵させる
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, 漬け込む
to preserve food by applying salt to prevent spoilage
塩漬けにする, 塩で保存する
to make something taste tangy or tart by adding acid or letting it ferment
酸っぱくする, 発酵させる
(of a seed or plant) to begin growing
芽を出す, 発芽する
to add something that makes a food or drink slightly sour or tangy
酸味を加える, 酸性にする
the process of breaking down starch molecules into sugar
アミロリシス, デンプン分子を糖に分解する過程
to wrap meat with strips of fat, such as bacon or lard, to add moisture and flavor during cooking
肉を脂肪の帯で包む, ベーコンで肉を包む
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
余熱調理, 残留熱による調理
a machine used in chocolate making to refine and smooth the texture and flavor of chocolate
コンシェ, チョコレート精練機
to cause or undergo the separation of a liquid, often milk, into solid curds
凝固させる, 分離する
to preserve or flavor food by treating it with salt, sugar, or spices
塩漬けにする, マリネにする
to mix substances together so that they become a smooth and stable blend
乳化する, 混ぜ合わせて乳化させる
to cause a liquid to form foam or bubbles by agitating or stirring it vigorously
泡立てる, 泡を立てる
to preserve food by sealing it in an airtight container, typically made of metal, through sterilization and vacuum sealing
缶詰にする, 保存する
to spread or coat a cake or baked goods with a layer of sweet, often creamy, topping
フロスティングする, アイシングを塗る
to break fat globules into smaller particles to prevent separation
均質化する
to soften or break down food by soaking it in a liquid, often a flavored liquid like wine or vinegar
浸す, マセレートする
to leave food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and tenderness before cooking
マリネする, 漬け込む
to heat a liquid, like milk or juice, to kill harmful bacteria while preserving its taste and nutrients
低温殺菌する, 低温殺菌によって滅菌する
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
冷やす, 冷蔵庫で冷やす
to adjust or modify food or a dish, typically by adding or changing ingredients or flavors
ドクターする, 調整する
to add nutrients, flavors, or other ingredients to food to enhance its nutritional value, taste, or texture
豊かにする, 改善する
to improve or change the taste of a dish by adding spices, vegetables, etc. to it
味付けする, 風味を加える
to add vitamins, minerals, or other nutrients to food or beverages to increase their nutritional content
強化する, 栄養を添加する
to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication
油を塗る, グリースを塗る
to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process
膨らませる, 発酵させる
to make something melt or soften
溶かす, 解凍する
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