to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing

ブランチ, 茹でる

to heat a liquid, especially milk or water until it boils or gets close to that degree

熱する, 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

デグレーズする, デグレーズ

to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality

エアレーションする, 空気を入れる

to prepare or cut a piece of meat or fish into boneless, flat pieces, typically removing bones in the process

フィレにする, 骨を取り除く

to cook food at a low temperature with a small amount of liquid in a closed container

煮込む, ブレイズ

to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand

膨らむ, ふやかす

to cook food in hot oil or fat until it bursts open or becomes crispy, such as popcorn

はじける, ポップする

