Pregătirea Mâncărurilor și Băuturilor - Metode de gătit la căldură umedă

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

stropi, ungere

to cook food in very hot water

a fierbe, a găti

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

blanșa, fiarbă pe scurt

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

găti

to cook something gently in water just below boiling point

fiarta usor, gati usor

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

infuza, îmbiba

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

a poșa, a fierbe ușor

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

a găti sub presiune, a găti la oală sub presiune

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

fierbe la foc mic, găti la foc mic

to cook using the steam of boiling water

a găti la abur, a aburi

to soak or immerse something in a liquid to extract flavors

infuza, înmulți

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

a fierbe la foc mic, a gati la abur

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

al dente, fierbinte la punctul de fermitate

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

băiță de apă, bain-marie

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

gătit roșu, fierbere roșie

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

a găti încet, a fierbe la foc mic

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

reduce, concentra

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

topi, răci

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

reduse, fierbe

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

clarifica, purifica

to partly boil food, especially vegetables

blanșare, preparare parțială

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

fierbe, încălzi

to make something less strong by adding water to it

dilua, slăbi