Chuẩn Bị Thực Phẩm và Đồ Uống - Phương pháp nấu nhiệt ướt

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

rưới, phết

to cook food in very hot water

đun sôi, luộc

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

chần, luộc sơ

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

ninh, hầm

to cook something gently in water just below boiling point

nấu nhẹ, luộc nhẹ

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

thấm, ngâm

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

luộc, nấu

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

nấu áp suất, nấu trong nồi áp suất

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

ninh, nấu ở lửa nhỏ

to cook using the steam of boiling water

hấp, nấu bằng hơi

to soak or immerse something in a liquid to extract flavors

ngâm, nhúng

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

hầm, nấu trên lửa nhỏ

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

al dente, cooked just right

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

bain-marie, bồn nước nóng

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

nấu ăn đỏ, nấu đỏ

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

nấu từ từ, nấu lửa nhỏ

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

giảm, tinh chất

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

chảy, tách

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

nấu cô đặc, nấu

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

làm trong, tinh khiết hóa

to partly boil food, especially vegetables

vùi sơ, luộc sơ

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

đun sôi, tăng nhiệt

to make something less strong by adding water to it

pha loãng, giảm bớt