to baste

https://tts.langeek.co/read?text=dG8gYmFzdGU&hash=2c7ac64e00264311903df05beb257f2ca9cc5875&lang=en&cache-only=0

to boil

https://tts.langeek.co/read?text=dG8gYm9pbA&hash=2c97909fabac9d107b83a8420bee884b2d25b600&lang=en&cache-only=0

to blanch

https://tts.langeek.co/read?text=dG8gYmxhbmNo&hash=5c2bf9d72fa27d982ffb7279ae086d735f99c5eb&lang=en&cache-only=0

to braise

https://tts.langeek.co/read?text=dG8gYnJhaXNl&hash=0c17360f40573d1e0443ec8478e13354632721b2&lang=en&cache-only=0

to coddle

https://tts.langeek.co/read?text=dG8gY29kZGxl&hash=8b2c968e7c9b4c09919fd11111ccb429b93a4c36&lang=en&cache-only=0

to infuse

https://tts.langeek.co/read?text=dG8gaW5mdXNl&hash=5d2173237066fd2e26474294a847fedbeb4f6f54&lang=en&cache-only=0

to poach

https://tts.langeek.co/read?text=dG8gcG9hY2g&hash=65ba48c8bf776780c323a2599c4fe3d3568d850c&lang=en&cache-only=0

to pressure-cook

https://tts.langeek.co/read?text=dG8gcHJlc3N1cmUtY29vaw&hash=fe2ce7862cc398444e23e314f9d2b7439fcd3035&lang=en&cache-only=0

to simmer

https://tts.langeek.co/read?text=dG8gc2ltbWVy&hash=4945d2fe56fb42d44d9e1ad8b0e7c8bdec420df2&lang=en&cache-only=0

to steam

https://tts.langeek.co/read?text=dG8gc3RlYW0&hash=51299a7a10b35fa0a9693178b8c1a3e513543e17&lang=en&cache-only=0

to steep

https://tts.langeek.co/read?text=dG8gc3RlZXA&hash=d565db960a6b5ab562f41f77ab760d6869710c71&lang=en&cache-only=0

to stew

https://tts.langeek.co/read?text=dG8gc3Rldw&hash=58d88082b9e667491f392828cde919fbb1b3ac69&lang=en&cache-only=0

al dente

https://tts.langeek.co/read?text=YWwgZGVudGU&hash=2f2bbfd7f10b5f9f87edc5c5fe09a37aacaf60bd&lang=en&cache-only=0

A bain-marie, also known as a water bath or double boiler, is a cooking technique used to gently heat or melt delicate ingredients, such as chocolate, custards, or sauces, without burning or curdling them. It involves placing a container of food in a larger pan filled with hot water, which surrounds the food with gentle, indirect heat. The water in the outer pan helps to regulate the temperature and prevents the food from overheating or cooking too quickly.

What is "bain-marie"?

bain-marie

https://tts.langeek.co/read?text=YmFpbi1tYXJpZQ&hash=3c17a83ebbf510b4028c644a47edf91861d0b163&lang=en&cache-only=0

Red cooking, also known as Chinese red braising, is a traditional Chinese cooking technique characterized by slow-cooking meats or poultry in a flavorful mixture of soy sauce, sugar, and other spices until they become tender and deeply colored. The name "red cooking" refers to the rich red-brown color that the dish develops during the cooking process. Ingredients such as ginger, garlic, star anise, and cinnamon are often added to the braising liquid to enhance the flavor.

What is "red cooking"?

red cooking

https://tts.langeek.co/read?text=cmVkIGNvb2tpbmc&hash=e639acd781a39da730b5b6697c245ae175a4fb50&lang=en&cache-only=0

Confit is a French cooking technique traditionally used to preserve meat, most commonly duck, goose, or pork, by slow-cooking it in its own fat. The process involves gently cooking the meat at a low temperature in fat until it becomes tender and flavorful. After cooking, the meat can be served, but it is typically stored in the fat, which acts as a protective barrier, preventing air and bacteria from reaching the meat and allowing it to be preserved for an extended period.

What is "confit"?

confit

https://tts.langeek.co/read?text=Y29uZml0&hash=8a50e221951144e4c1cc61a94ebfcb60200a3e01&lang=en&cache-only=0

to jug

https://tts.langeek.co/read?text=dG8ganVn&hash=8b0a286a0e6c13d49f8c780badc45739e318fad1&lang=en&cache-only=0

to reduce

https://tts.langeek.co/read?text=dG8gcmVkdWNl&hash=4732723fea9e65f2ae2f6199fb88bdcaed2d0126&lang=en&cache-only=0

to render

https://tts.langeek.co/read?text=dG8gcmVuZGVy&hash=402ee8f514f6ac76c79c9ca41efc04eb400b5c82&lang=en&cache-only=0

to boil down

https://tts.langeek.co/read?text=dG8gYm9pbCBkb3du&hash=8b8a08e51e3c6adc320eaafffcfaaf58eeafb21f&lang=en&cache-only=0

to clarify

https://tts.langeek.co/read?text=dG8gY2xhcmlmeQ&hash=5285e3b93eb3eb17b6eba5f069dc48b251cce83e&lang=en&cache-only=0

to parboil

https://tts.langeek.co/read?text=dG8gcGFyYm9pbA&hash=8f11411295670f10466c2f46580e3e1efd30e472&lang=en&cache-only=0

to scald

https://tts.langeek.co/read?text=dG8gc2NhbGQ&hash=334c3da75f6f9b10b74d7372f51b036bc2231081&lang=en&cache-only=0

to water down

https://tts.langeek.co/read?text=dG8gd2F0ZXIgZG93bg&hash=4ae9d11064e4ce01989d4f5645a4e414b91cb197&lang=en&cache-only=0

Here you will learn some English words related to wet heat cooking methods such as "boil", "simmer", and "poach".

Métodos de cozimento com calor úmido

Palavras em inglês relacionadas a "Métodos de cozimento com calor úmido"

Wet Heat Cooking Methods

English Words Related to "Wet Heat Cooking Methods"