음식과 음료 준비 - 습열 조리 방법

to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking

바르다, 뿌리다

to cook food in very hot water

끓이다, 삶다

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

블랜칭하다, 뜨거운 물에 담그다

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

찜 요리하다, 저온 조리하다

to cook something gently in water just below boiling point

약하게 삶다, 온수로 조리하다

to soak something in liquid in order to get the flavor of it

주입하다, 담그다

to cook food, especially fish, in a small amount of boiling water or another liquid

수조리하다, 삶다

to prepare food by cooking it in a sealed pot under high pressure

압력솥으로 요리하다, 압력 조리하다

to cook something at a temperature just below boiling, allowing it to bubble gently

부글부글하다, 천천히 끓이다

to cook using the steam of boiling water

찌다, 스팀하다

to soak or immerse something in a liquid to extract flavors

담그다, 우려내다

to cook something at a low temperature in liquid in a closed container

조리다, 은근히 끓이다

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

알덴테, 아주 약간 익혀진

a container of hot water used for slow cooking or keeping food warm

바인 마리, 온수 욕조

a Chinese cooking technique that involves simmering meat in a flavored liquid until it becomes tender and develops a rich red color

붉은 요리, 붉은 조리법

a cooking technique that involves slow cooking meat in fat at a low temperature, resulting in tender and flavorful meat

콩피

to cook something slowly in a large, cylindrical container made from clay, over low heat

천천히 요리하다, 느린 불에 요리하다

to simmer a liquid until it thickens and intensifies in flavor through evaporation

줄이다, 농축하다

to subject animal fat to heat, causing it to liquefy and allowing impurities to separate

지방을 녹이다, 정제하다

to cook something slowly until there is only a small amount of liquid left

걸쭉해지다, 재료를 끓이다

to make a liquid clear or pure by removing suspended matter or impurities

맑게 하다, 정화하다

to partly boil food, especially vegetables

부분 익히다, 앗가리다

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

끓이다, 가열하다

to make something less strong by adding water to it

희석하다, 약화시키다