to cook food in hot oil or fat until it bursts open or becomes crispy, such as popcorn
弾ける
to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking
調理中に食べ物の表面に何かを注ぐこと
to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing
短時間何かを料理する
to heat a liquid, especially milk or water until it boils or gets close to that degree
何かを沸騰させる
to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking
艶消し
to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality
何かを新鮮な空気にさらす
to coat or cover food, typically with flour or breadcrumbs, before cooking
調理する前に何かを覆う
to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking
調理中に食べ物の表面に何かを注ぐこと
to cook food at a low temperature with a small amount of liquid in a closed container
煮込む
to prepare or cut a piece of meat or fish into boneless, flat pieces, typically removing bones in the process
肉から骨を取り除く