Bereiding van Eten en Drinken - Kookmethoden voor frituren

to cook in hot oil or fat

bakken

to cook food by holding it under oil

frituren

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

zachte bak

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

hete zoute bak

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

bakken

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

druk frituren

to quickly fry food in a small amount of hot oil

sauteren

to cook food in a small amount of oil or fat

ondiepe bak

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

roerbak

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

temperen

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

blussen

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

larderen

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

zweten

to make food with heat

eten 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

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

overdrijven

to cook or prepare a meal

vaststellen

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

liquideren