Подготовка Еды и Напитков - Методы приготовления пищи — влажный жар

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

намазать

to cook food in very hot water

варить

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

бланшировать

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

тушить

to cook something gently in water just below boiling point

слабое кипячение, готовить на водяной бане

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

заваривать

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

варить

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

готовить под давлением, приготовить в скороварке

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

кипятить

to cook using the steam of boiling water

готовить на пару

to soak or immerse something in a liquid to extract flavors

настаивать, замачивать

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

тушить

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

Аль денте

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

водяная баня, баня Марии

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

красное варение, красное тушение

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

конфи

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

тушить, готовить на медленном огне

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

уменьшать, концентрировать

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

плавить, перерабатывать

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

варить до кипения, уменьшать

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

очищать, кристаллизовать

to partly boil food, especially vegetables

разварить

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

погреть, кипятить

to make something less strong by adding water to it

разбавлять, ослаблять