Chuẩn Bị Thực Phẩm và Đồ Uống - Phương pháp nấu ăn chiên

to cook in hot oil or fat

chiên

to cook food by holding it under oil

chiên ngập dầu

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

chiên nhẹ

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

nấu trong muối nóng

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

chiên

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

chiên áp suất

to quickly fry food in a small amount of hot oil

xào

to cook food in a small amount of oil or fat

chiên ít dầu

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

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

điều chỉnh

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

deglaze

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

tẩy mỡ

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

flambé

to spread or coat something with lard or a similar fat

bôi mỡ

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

hầm

to make food with heat

nấu

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

nấu quá chín

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

nấu quá

to cook or prepare a meal

chuẩn bị

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

lỏng hóa