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, 歯ごたえのある

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

ペッパー風味の, ペッパーが効いた

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

ミルク入り, 牛乳入り

(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, 王様のように

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

グラタン, 焼きグラタン

(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, 添加物なし

(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, パピヨットで用意された

(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, 腸内で

(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, クラストの中の

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

串焼きの, グリルされた

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, スタイルで

coated with bread crumbs

パン粉をまぶした, パン粉の

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, 料理して冷却する

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

ディープフライ, 深く揚げた

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

スパイシーな, 辛い

cooked or prepared to the desired level of completion

うまく焼き上げられた, 完成した

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

乾焼き, 油なしロースト

(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, 炎上させた

cooked in very hot oil

揚げた, フライ

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

マット, フロスト

mild or soft in manner, action, or effect

優しい, 穏やかな

(eggs) boiled with both the white and yolk firm

固ゆで, ゆで卵

having joints, segments, or sections

関節の, 分節化された

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, オーブン用に調理された

cooked or prepared excessively, resulting in an undesirable outcome

焼きすぎた, 過剰に調理された

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

熱々の, 非常に熱い

partially or fully cooked before being packaged or sold

予め調理された, 半調理された

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

レア, ミディアムレア

(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, 焼いた

prepared by being baked with a creamy sauce or milk

グラタン, クリーミーソースで調理された

(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, ソフトボイルド

cooked slowly in a liquid until it becomes tender and flavorful

煮込みの, スチュー

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, 目玉焼き

(of food) not having been heated or prepared for eating

生の, 未調理の

not fully cooked or not cooked to the desired level

焼きが足りない, 生焼けの

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

よく焼き, 完璧に焼いた

(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, 狩猟スタイル

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

cured, 燻製の

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

詰め物の, フワフワ

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

リヨン風, リヨンスタイル

(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, シーフード料理

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

パルマンティエ風, じゃがいもを使った

(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, プロバンスの

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

調味されていない, 自然な

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

アーモンド風味