Bereiding van Eten en Drinken - Kookmethoden voor frituren

to cook in hot oil or fat

frituren

to cook food by holding it under oil

deep-fryen

to cook food in hot oil or fat with low heat to achieve a delicate browning and crisp texture

zacht bakken

to cook by being buried in hot salt, which transfers heat evenly and results in a unique and flavorful cooking process

koken in heet zout

to cook food in oil or fat over moderate to high heat in a shallow cooking vessel

bakken in een pan

to fry food in a sealed pressure cooker, for quicker cooking and a crispy exterior with moist interior

onder druk frituren

to quickly fry food in a small amount of hot oil

bakken

to cook food in a small amount of oil or fat

in een beetje olie bakken

to cook small pieces of food over high heat by constantly moving them around in a pan

to harden melted substances, often chocolate, by reheating and then cooling them to stabilize their texture

tempereren

to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking

blusssen

to remove grease or fat from a surface using a cleaning agent

ontvetten

to drizzle or pour liquor over a dish and ignite it briefly to create a burst of flame

flamberen

to spread or coat something with lard or a similar fat

smeren

to cook food slowly over low heat without browning, typically covered, to release moisture and soften the ingredients

stoven

to make food with heat

koken

to cook food for too long or at too high a temperature, resulting in a loss of flavor, texture, or nutritional value

te gaar koken

to cook food for too long, resulting in it becoming excessively cooked or cooked beyond the desired level

te gaar koken

to cook or prepare a meal

bereiden

to turn solid food into a liquid or puree typically using a blender or food processor

vloeibaar maken