食べ物と飲み物の準備 - 惣菜

(of food, particularly pasta) cooked just enough to still have a firm texture when bitten into, without being overly soft or mushy

アルデンテ

(of food) coated or served with a generous amount of freshly ground black or mixed peppercorns

ペッパー風味の

(of a dish or beverage) made or served with milk as an ingredient

ミルク入り

(of food) made with diced meat that was cooked in a cream sauce with mushrooms and peppers

アラキングスタイル

prepared or served with a topping of breadcrumbs, cheese, or butter

グラタン

(of food) served along with the natural juices of the food or a sauce made from those juices

ジュースと共に

(of food) prepared simply and without additional seasonings or flavorings

ナチュラル

(of food) prepared by being placed inside a folded pouch made of parchment paper or aluminum foil, then baked

パピヨットで調理された

(of meat or fish) cooked inside a bladder, typically from a pig, or other casing, often to preserve moisture and enhance flavor

膀胱内で

(of food) baked or cooked inside a pastry crust, such as a meat or vegetable filling wrapped in puff pastry or another type of dough

パイ生地の中で

(of food) skewered and cooked on a broiler or grill

串焼きの

referring to a dish served with a particular style or fashion often used to describe a dessert topped with ice cream, or a dish served with a specific sauce or garnish to enhance its flavor or presentation

流行に

coated with bread crumbs

パン粉をまぶした

to cook food to a desired temperature, rapidly chill it, and store it in a chilled state for later use

調理して冷却する

(of food) cooked by being fully submerged in hot oil

ディープフライ

(of food) highly seasoned, often with hot spices or mustard

スパイシーな

cooked or prepared to the desired level of completion

うまく焼き上げられた

(of food, usually nuts or seeds) roasted in a dry pan or oven without the addition of any fats or oils

乾焼き

(of food) prepared using a technique where alcohol is added to a dish and ignited to create a burst of flames

フランベ

cooked in very hot oil

揚げた

(of glass) having a textured surface that diffuses light for privacy while still letting light through

マット

mild or soft in manner, action, or effect

優しい

(eggs) boiled with both the white and yolk firm

固ゆで

having joints, segments, or sections

関節の

prepared and ready to be cooked in an oven without further preparation

オーブンで焼く準備ができた

cooked or prepared excessively, resulting in an undesirable outcome

焼きすぎた

very hot, often to the point of steaming or emitting heat

熱々の

partially or fully cooked before being packaged or sold

予め調理された

(of meat) cooked for a short time in a way that the flesh is still red inside

レア

(of food) cooked in an oven or over an open flame until the food is browned on the outside and cooked through on the inside

ローストした

prepared by being baked with a creamy sauce or milk

グラタン

(of food) exposed to smoke from burning wood or other materials during the cooking or preservation process

燻製の

(eggs) boiled for a short time, with a runny or partially set yolk

半熟の

cooked slowly in a liquid until it becomes tender and flavorful

煮込みの

a dish made from an egg that is fried on one side until the white is set and the yolk is still runny

片面焼き

(of food) not heated, remaining in its raw or natural state

生の

not fully cooked or not cooked to the desired level

焼きが足りない

(of meat) completely cooked in a way that there is not any pink flesh inside

よく焼き

(of vegetables) cut into short narrow strips

ジュリエンヌ

cooked with mushrooms, shallots, and herbs, often finished with a wine-based sauce

ハンター風

preserved using methods like salting or smoking to prevent spoilage and enhance taste

cured

(of food) stuffed or filled with a mixture of ingredients

詰め物の

cooked with onions, which are often diced or sliced and fried until golden brown and caramelized

リヨン風

(of food, typically chicken or veal) cooked with tomatoes, onions, garlic, and wine

マレンゴ

a dish made of seafood, such as lobster, shrimp, or scallops, cooked in a creamy sauce

ニューバーグ

(of food) made with potatoes, often mashed or sliced, as a key ingredient or featured element

パルマンティエ風

(of food) characteristic of the food of Provence in southeastern France, known for its use of fresh ingredients like tomatoes, garlic, and herbs, often prepared with simple techniques like grilling or stewing

プロバンス風

(of food) not seasoned, garnished, or prepared with additional ingredients or sauces

調味されていない

a cooking technique where food, typically fish, is coated or garnished with almonds or almond flakes

アーモンド風味