Preparação de Alimentos e Bebidas - Métodos de cozimento com calor úmido

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

regar, pincelar

to cook food in very hot water

ferver, cozinhar

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

branquear, blanquear

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

brasear, cozinhar lentamente

to cook something gently in water just below boiling point

cozinhar em banho-maria, cozinhar suavemente

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

infundir, embebedar

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

pochar, cozinhar em água

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

cozinhar na pressão, preparar na panela de pressão

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

simmer, cozinhar em fogo baixo

to cook using the steam of boiling water

cozinhar no vapor, vaporizar

to soak or immerse something in a liquid to extract flavors

infundir, deixar de molho

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

cozinhar lentamente, ensopar

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

al dente, cozido al dente

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

banho-maria, banho de água quente

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

cozinha vermelha, cozimento vermelho

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

confit

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

cozinhar lentamente, cozer em fogo baixo

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

reduzir, concentrar

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

derreter, renderizar

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

reduzir, cozinhar

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

esclarecer, purificar

to partly boil food, especially vegetables

branquear, pré-cozer

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

ferver, aquecendo

to make something less strong by adding water to it

diluir, amenizar