Mat och Dryck Förberedelser - Matlagningsmetoder för våt värme

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

ösa, pensla

to cook food in very hot water

koka, sjuda

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

blanchera, sjudda snabbt

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

steka, grilla

to cook something gently in water just below boiling point

sjuda, koka på låg värme

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

infusera, blötlägga

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

pochera, koka

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

tryckkoka, koka under tryck

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

sjuda, koka på låg värme

to cook using the steam of boiling water

ångkoka, ånga

to soak or immerse something in a liquid to extract flavors

låta dra, blötlägga

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

sjuda, puttra

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

al dente, lite hård

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

vattenbad, bain-marie

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

röd kokkonst, röd tillagning

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

koka långsamt, sjudande

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

minska, koncentrera

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

smälta, rendera

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

koka ner, reducera

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

klargöra, renas

to partly boil food, especially vegetables

blanchera, förkoka

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

koka, upphetta

to make something less strong by adding water to it

späda, försvaga