کھانے اور مشروبات کی تیاری - گیلے گرمی میں کھانا پکانے کے طریقے

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

پینٹ کرنا, گھی ڈالنا

to cook food in very hot water

اُبالنا, پکانا

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

بلانچ کرنا, پکانا

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

بہت آہستہ پکانا, آہستہ بھوننا

to cook something gently in water just below boiling point

دھیمی آنچ پر پکانا, ہلکی آنچ پر پکانا

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

بھگو دینا, مکین کرنا

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

پوچ کرنا, ابالنا

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

پریشر کک کرنا, پریشر میں پکانا

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

بہت ہلکی آنچ پر پکانا, ہلکی آنچ پر پکانا

to cook using the steam of boiling water

بھاپ میں پکانا, بخار دینا

to soak or immerse something in a liquid to extract flavors

بھگو دینا, نچوڑنا

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

پکانا, دھیمی آنچ پر پکانا

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

ال ڈینٹے, کثرت سے پکے نہیں

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

بائن ماری, گرم پانی کا برتن

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

سرخ پکانا, سرخ پکانے کا طریقہ

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

کونفیٹ

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

دھیمی آنچ پر پکانا, آہستہ آہستہ پکانا

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

کم کرنا, غلیظ کرنا

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

پگھلانا, چکنائی نکالنا

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

رضا کرنا, پکانا

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

صاف کرنا, خالص کرنا

to partly boil food, especially vegetables

جزوی ابلنا, نیم پکا کرنا

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

جوش دینا, گرم کرنا

to make something less strong by adding water to it

پانی ڈالنا, کمزور کرنا