کھانے اور مشروبات کی تیاری - کیمیائی کھانا پکانے کے طریقے

to soak food in a solution of water and salt, often to preserve or flavor it

نمک لگا کر رکھنا, مُرین کرنا

to remove moisture from something, such as food or flowers, to preserve it, typically by exposing them to air, heat, or both

خشک کرنا, پانی نکالنا

to trigger a process where microorganisms break down sugars in a substance, often creating alcohol or acids

خمیری بنانا, تخمیری عمل کرنا

to soak food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and softness before cooking

مارینیٹ کرنا, پکانے کے لیے نرمی پیدا کرنا

to preserve food by packing it in salt

نمک چھڑکنا, نمک کے ساتھ محفوظ کرنا

to make something taste tangy or tart by adding acid or letting it ferment

کھٹی کرنا, فرمنٹ کرنا

(of a seed or plant) to begin growing

نکلنا, اگنا

to use sugar or a sweetener, to add a sweet taste to something

شکر ڈالنا, میٹھا کرنا

to add something that makes a food or drink slightly sour or tangy

تیزاب دینا, کھانے یا مشروبات میں ترشی شامل کرنا

the process of breaking down starch molecules into sugar

امینولیسس

to wrap meat with strips of fat, such as bacon or lard, to add moisture and flavor during cooking

چربی سے لپیٹنا, بیکن سے لپیٹنا

the phenomenon where food continues to cook even after it has been removed from the heat source due to residual heat retained within the food itself

باقی رہ جانے والے گرم پکاؤ, گرمی سے پکائی

a machine used in chocolate making to refine and smooth the texture and flavor of chocolate

کنچ

to cause or undergo the separation of a liquid, often milk, into solid curds

پٹھوں بننا, ٹھوس ہونا

to preserve or flavor food by treating it with salt, sugar, or spices

علاج کرنا, نمکین کرنا

to mix substances together so that they become a smooth and stable blend

ایملسفائی کرنا, ملانا

to cause a liquid to form foam or bubbles by agitating or stirring it vigorously

کف کرنا, جھاگ بنانا

to preserve food by sealing it in an airtight container, typically made of metal, through sterilization and vacuum sealing

کنسرو کرنا, ڈبہ بند کرنا

to spread or coat a cake or baked goods with a layer of sweet, often creamy, topping

پوشاندن, مرصع کرنا

to break fat globules into smaller particles to prevent separation

ہم جنس بنانا, ایمولسیفائی کرنا

to soften or break down food by soaking it in a liquid, often a flavored liquid like wine or vinegar

غلیظ کرنا, بھگونا

to leave food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and tenderness before cooking

میرینیڈ کرنا, نرمی پیدا کرنے کے لئے رکھنا

to heat a liquid, like milk or juice, to kill harmful bacteria while preserving its taste and nutrients

پیسچرائز کرنا, جراثیم سے پاک کرنا

to restore something to its original state, often by adding liquid or other ingredients to bring it back to its original form or condition

دوبارہ تشکیل دینا, بحال کرنا

to cool or refrigerate food or beverages to a lower temperature

ٹھنڈا کرنا, سرد کرنا

to adjust or modify food or a dish, typically by adding or changing ingredients or flavors

ایڈجسٹ کرنا, بدلنا

to add nutrients, flavors, or other ingredients to food to enhance its nutritional value, taste, or texture

بے رنگ کرنا, بہتر بنانا

to improve or change the taste of a dish by adding spices, vegetables, etc. to it

ذائقہ دینا, فلیور کرنا

to add vitamins, minerals, or other nutrients to food or beverages to increase their nutritional content

غنی کرنا, مضبوط کرنا

to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication

گھی لگانا, چکنائی لگانا

to put something on frozen water

برف کرنا, ٹھنڈا کرنا

to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process

خمیری بنانا, پھولانا

to make something melt or soften

پگھلانا, نرم کرنا

a cooking technique where fish is coated in flour, sautéed in butter, and served with a sauce made of the butter, lemon juice, and parsley

مینیئر