Mat och Dryck Förberedelser - Stekning Tillagningsmetoder

to cook in hot oil or fat

fräsning

to cook food by holding it under oil

flottyrkoka

to cook food in hot oil or fat with low heat to achieve a delicate browning and crisp texture

försiktig stek

to cook by being buried in hot salt, which transfers heat evenly and results in a unique and flavorful cooking process

varm salt stek

to cook food in oil or fat over moderate to high heat in a shallow cooking vessel

steka

to fry food in a sealed pressure cooker, for quicker cooking and a crispy exterior with moist interior

tryck stek

to quickly fry food in a small amount of hot oil

sautera

to cook food in a small amount of oil or fat

grunt yngel

to cook small pieces of food over high heat by constantly moving them around in a pan

woka

to harden melted substances, often chocolate, by reheating and then cooling them to stabilize their texture

mildra

to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking

avglasning

to remove grease or fat from a surface using a cleaning agent

avfetta

to drizzle or pour liquor over a dish and ignite it briefly to create a burst of flame

flambe

to spread or coat something with lard or a similar fat

späcka

to cook food slowly over low heat without browning, typically covered, to release moisture and soften the ingredients

svettas

to make food with heat

lagar mat

to cook food for too long or at too high a temperature, resulting in a loss of flavor, texture, or nutritional value

koka för länge

to cook food for too long, resulting in it becoming excessively cooked or cooked beyond the desired level

överdriva

to cook or prepare a meal

fixera

to turn solid food into a liquid or puree typically using a blender or food processor

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