to baste

https://tts.langeek.co/read?text=dG8gYmFzdGU&hash=39c110b76d8d553f64971814b3c912d9a6493431&lang=en&cache-only=0&driver=googletts

to boil

https://tts.langeek.co/read?text=dG8gYm9pbA&hash=7288f602c06871a4f38fa9577a03884db00d086b&lang=en&cache-only=0&driver=googletts

to blanch

https://tts.langeek.co/read?text=dG8gYmxhbmNo&hash=c4668e4bff5f9517b3320cf8a5468f8b66e2da2f&lang=en&cache-only=0&driver=googletts

to braise

https://tts.langeek.co/read?text=dG8gYnJhaXNl&hash=114da4e8b473008328787fe4268672610d27ad72&lang=en&cache-only=0&driver=googletts

to coddle

https://tts.langeek.co/read?text=dG8gY29kZGxl&hash=e07705f3360f040edcfef14fcf87cd19572fbc09&lang=en&cache-only=0&driver=googletts

to infuse

https://tts.langeek.co/read?text=dG8gaW5mdXNl&hash=e9ca59cd2e31bb6246ebfa4c2da2576c42dd2f52&lang=en&cache-only=0&driver=googletts

to poach

https://tts.langeek.co/read?text=dG8gcG9hY2g&hash=8f17efc7749850423fc6ad3b28cdab789fb32af1&lang=en&cache-only=0&driver=googletts

to pressure-cook

https://tts.langeek.co/read?text=dG8gcHJlc3N1cmUtY29vaw&hash=c472c69e8d8fcf6a9468cf82448ebdb085807574&lang=en&cache-only=0&driver=googletts

to simmer

https://tts.langeek.co/read?text=dG8gc2ltbWVy&hash=e57ce6ae586f6c3e8622ba0561d3777918186baa&lang=en&cache-only=0&driver=googletts

to steam

https://tts.langeek.co/read?text=dG8gc3RlYW0&hash=b7c94d3884a5bdf7f51808681c027f60644d7505&lang=en&cache-only=0&driver=googletts

to steep

https://tts.langeek.co/read?text=dG8gc3RlZXA&hash=a8f2826ff0bfd5dad2d0925f767bf8ef3ca0507a&lang=en&cache-only=0&driver=googletts

to stew

https://tts.langeek.co/read?text=dG8gc3Rldw&hash=122ae9d2f550b32c6415a1b6774f83baf46187d1&lang=en&cache-only=0&driver=googletts

al dente

https://tts.langeek.co/read?text=YWwgZGVudGU&hash=b5e5db7b1c00a1424e02771eadf10f14182b4aaf&lang=en&cache-only=0&driver=googletts

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=3b8cd5e24756cb30739e64f3c0d9f8adbeacc6a5&lang=en&cache-only=0&driver=googletts

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=c298b2922a939aef7bad00897bb0a0b60254db9a&lang=en&cache-only=0&driver=googletts

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=6a3710d8660b2b5bf308496ddc7dd1d21e2b53a0&lang=en&cache-only=0&driver=googletts

to jug

https://tts.langeek.co/read?text=dG8ganVn&hash=2b8d4bbea763b0470f1181c477e74bd62254f8cd&lang=en&cache-only=0&driver=googletts

to reduce

https://tts.langeek.co/read?text=dG8gcmVkdWNl&hash=89619249be2a0703089b7c62011b5c609c905e25&lang=en&cache-only=0&driver=googletts

to render

https://tts.langeek.co/read?text=dG8gcmVuZGVy&hash=ec93e1a52a9113d7362cb124ebb4f71356a2904c&lang=en&cache-only=0&driver=googletts

to boil down

https://tts.langeek.co/read?text=dG8gYm9pbCBkb3du&hash=5c98f46f36ef759b282e7709f03dd04227b1cb3f&lang=en&cache-only=0&driver=googletts

to clarify

https://tts.langeek.co/read?text=dG8gY2xhcmlmeQ&hash=c63f091c29e2f29ae327338d86338c77a5311bd1&lang=en&cache-only=0&driver=googletts

to parboil

https://tts.langeek.co/read?text=dG8gcGFyYm9pbA&hash=f39123907652cbce7804ecdec7356d6a10ce0e4b&lang=en&cache-only=0&driver=googletts

to scald

https://tts.langeek.co/read?text=dG8gc2NhbGQ&hash=2ffe065bc6742fb402e91129fe800096cc75a0b7&lang=en&cache-only=0&driver=googletts

to water down

https://tts.langeek.co/read?text=dG8gd2F0ZXIgZG93bg&hash=d9e8193513c6900aced162a903931e3cba812169&lang=en&cache-only=0&driver=googletts

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

Методы приготовления пищи — влажный жар

Английские слова, связанные с "Методами влажной тепловой обработки"

Wet Heat Cooking Methods

English Words Related to "Wet Heat Cooking Methods"