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Chuẩn Bị Thực Phẩm và Đồ Uống - Phương pháp nấu nhiệt ướt
Tại đây bạn sẽ học một số từ tiếng Anh liên quan đến các phương pháp nấu bằng nhiệt ướt như "đun sôi", "hầm" và "săn trộm".
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Đố vui
to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking
rưới
to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing
chần
to cook food at a low temperature with a small amount of liquid in a closed container
ninh
to cook food, especially fish, in a small amount of boiling water or another liquid
luộc
to prepare food by cooking it in a sealed pot under high pressure
nấu áp suất
to cook something at a temperature just below boiling, allowing it to bubble gently
ninh
to cook something at a low temperature in liquid in a closed container
hầm
(of food, particularly pasta) cooked just enough to still have a firm texture when bitten into, without being overly soft or mushy
al dente
a container of hot water used for slow cooking or keeping food warm
bain-marie
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
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
to simmer a liquid until it thickens and intensifies in flavor through evaporation
giảm
to subject animal fat to heat, causing it to liquefy and allowing impurities to separate
chảy
to cook something slowly until there is only a small amount of liquid left
nấu cô đặc
to make a liquid clear or pure by removing suspended matter or impurities
làm trong
to heat a liquid, especially milk or water until it boils or gets close to that degree
đun sôi
