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to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing
데치다, 블랜치하다
to heat a liquid, especially milk or water until it boils or gets close to that degree
가열하다, 끓이다
to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking
덧물을 넣어 팬의 눌은 자국을 제거하다, 액체를 추가하여 팬 바닥의 조리된 음식 입자를 녹이고 풀다
to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality
통기하다, 산소를 공급하다
to coat or cover food, typically with flour or breadcrumbs, before cooking
뭍히다, 가루를 입히다
to form and press dough or wet clay with the hands
반죽하다, 치대다
to cook food, especially meat or fish, at a very high temperature
숯불에 굽다, 그릴에서 요리하다
to partly boil food, especially vegetables
데치다, 부분적으로 끓이다
to quickly fry food in a small amount of hot oil
볶다
to cook food, especially meat or fish, under or over direct heat
굽다, 그릴하다
to prepare or cut a piece of meat or fish into boneless, flat pieces, typically removing bones in the process
필레로 만들다
to cook food at a low temperature with a small amount of liquid in a closed container
끓이다, 약한 불로 요리하다
to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand
불리다, 담그다
to grill or barbecue food over direct high heat
직화로 굽다, 강한 불에 직접 굽다
to heat or cook food rapidly using a microwave oven
전자레인지로 데우다, 전자레인지로 요리하다
to cook food in hot oil or fat until it bursts open or becomes crispy, such as popcorn
터지다, 바삭해질 때까지 튀기다
to split and flatten a poultry or game bird for cooking
뼈를 제거하고 평평하게 하다, 스패치콕 방식으로 준비하다
to heat or cook food quickly using a microwave oven
데우다, 전자레인지로 요리하다
to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking
뿌리다, 바르다
a cooking technique that involves slow cooking meat in fat at a low temperature, resulting in tender and flavorful meat
콩피
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