to brine

https://tts.langeek.co/read?text=dG8gYnJpbmU&hash=87e196c6f6d279be8e43a149fbbf7ce35bed2250&lang=en&cache-only=0&driver=googletts&accent=US

to dry

https://tts.langeek.co/read?text=dG8gZHJ5&hash=ddecc1542c5c67f9917a062bf8689f384d407aef&lang=en&cache-only=0&driver=googletts&accent=US

to ferment

https://tts.langeek.co/read?text=dG8gZmVybWVudA&hash=d2082a6550baa64f1eb5543d5da150413f3cdd38&lang=en&cache-only=0&driver=googletts

to marinate

https://tts.langeek.co/read?text=dG8gbWFyaW5hdGU&hash=0917a579acdcc8c83869e30643e5ae7aaf666264&lang=en&cache-only=0&driver=googletts&accent=US

to salt

https://tts.langeek.co/read?text=dG8gc2FsdA&hash=0e639135715ba5d56da1d5f51ae6f53646fbd07a&lang=en&cache-only=0&driver=googletts&accent=US

to sour

https://tts.langeek.co/read?text=dG8gc291cg&hash=7cd4c7647da067b6a669961882545872ba7af609&lang=en&cache-only=0&driver=googletts&accent=US

to sprout

https://tts.langeek.co/read?text=dG8gc3Byb3V0&hash=4d0c8590c4228f1bea0dac546aa9d8c8611d8e2d&lang=en&cache-only=0&driver=googletts&accent=US

to sugar

https://tts.langeek.co/read?text=dG8gc3VnYXI&hash=0c03674d1308f8b9e7d6ef29dbdaaab5d1fc1651&lang=en&cache-only=0&driver=googletts&accent=US

to acidulate

https://tts.langeek.co/read?text=dG8gYWNpZHVsYXRl&hash=285530ad2a0eb5d6d28e7f55a4f3139dea2c67ee&lang=en&cache-only=0&driver=googletts&accent=US

Amylolysis is a biological process in which complex carbohydrates, such as starches, are broken down into simpler sugars by the action of enzymes called amylases. These enzymes help break the bonds holding glucose units together in starch molecules. Amylolysis occurs naturally during digestion in animals and humans, where amylases produced in the saliva and pancreas break down dietary starch into glucose and other simple sugars that can be absorbed by the body. In industrial processes, such as brewing and baking, amylolysis is utilized to convert starches into fermentable sugars or to improve the texture and flavor of food products.

What is "amylolysis"?

amylolysis

https://tts.langeek.co/read?text=YW15bG9seXNpcw&hash=094cedf1535551a049e96d36a555b364d390f3ad&lang=en&cache-only=0&driver=googletts&accent=US

to bard

https://tts.langeek.co/read?text=dG8gYmFyZA&hash=a87a7ed4370693df3a4cd2a67efd50b373dd7d1e&lang=en&cache-only=0&driver=googletts&accent=US

Carryover cooking, also known as residual cooking or resting, is a phenomenon that occurs after removing food from a heat source, such as an oven or grill. During carryover cooking, the internal temperature of the food continues to rise even after it has been removed from the heat source. This is due to the transfer of heat from the hotter exterior of the food to the cooler interior. Carryover cooking can significantly affect the final doneness and texture of the food, especially meats. For example, a steak removed from the grill will continue to cook as it rests, resulting in a rise in internal temperature and further cooking of the meat's proteins. Carryover cooking is an important factor to consider when determining the cooking time and doneness of foods, particularly when cooking meats and baked goods.

What is "carryover cooking"?

carryover cooking

https://tts.langeek.co/read?text=Y2FycnlvdmVyIGNvb2tpbmc&hash=f1a81825abac8c4173f1c5aaacce565deec5cc94&lang=en&cache-only=0&driver=googletts&accent=US

A conche is a machine used in the production of chocolate to refine and smooth the texture of chocolate mass. It consists of a shallow, oblong vessel with a granite or metal bottom and large, heavy granite or metal rollers. The chocolate mass, along with other ingredients such as sugar and cocoa butter, is continuously kneaded by the rollers as they rotate and move back and forth across the bottom of the conche. This process helps to break down large particles in the chocolate, distribute cocoa butter evenly, and remove unwanted moisture and acidity, resulting in a smoother, more refined texture and improved flavor. Conching can take several hours or even days, depending on the desired characteristics of the chocolate. It is a crucial step in chocolate production, contributing to the development of the chocolate's flavor, texture, and mouthfeel.

What is a "conche"?

conche

https://tts.langeek.co/read?text=Y29uY2hl&hash=1f687b6a87ba7ce82f44ac3b2bf77ce485a7c9f8&lang=en&cache-only=0&driver=googletts&accent=US

to curdle

https://tts.langeek.co/read?text=dG8gY3VyZGxl&hash=b2c5be4a26ecde817b52a887b721e9a8a79b6321&lang=en&cache-only=0&driver=googletts&accent=US

to cure

https://tts.langeek.co/read?text=dG8gY3VyZQ&hash=a9ce66428789d01757c4e7cc56c0665a28b23db5&lang=en&cache-only=0&driver=googletts&accent=US

to emulsify

https://tts.langeek.co/read?text=dG8gZW11bHNpZnk&hash=5b88a0d7a778c30d8386616bdd20ebbfda6c85e6&lang=en&cache-only=0&driver=googletts&accent=US

to foam

https://tts.langeek.co/read?text=dG8gZm9hbQ&hash=fcb48a39d60fae5c904d2e6dae46b379b75d859a&lang=en&cache-only=0&driver=googletts&accent=US

to can

https://tts.langeek.co/read?text=dG8gY2Fu&hash=adfa909247999dbb4f59d366d2d572046d92cdad&lang=en&cache-only=0&driver=googletts&accent=US

to frost

https://tts.langeek.co/read?text=dG8gZnJvc3Q&hash=f0799fc6e49494baac832f44fe09db5569fcfb6b&lang=en&cache-only=0&driver=googletts&accent=US

to homogenize

https://tts.langeek.co/read?text=dG8gaG9tb2dlbml6ZQ&hash=352720cae35e4f41efa105ac3d51893b7970e93b&lang=en&cache-only=0&driver=googletts&accent=US

to macerate

https://tts.langeek.co/read?text=dG8gbWFjZXJhdGU&hash=364ac6d1c86ea723b4451bf3e55fff7dff3fc973&lang=en&cache-only=0&driver=googletts&accent=US

to marinade

https://tts.langeek.co/read?text=dG8gbWFyaW5hZGU&hash=836168d68a70af49c0faa18b41be9918dea43b9e&lang=en&cache-only=0&driver=googletts&accent=US

to pasteurize

https://tts.langeek.co/read?text=dG8gcGFzdGV1cml6ZQ&hash=cc98367d424149f9d7c8c3674fe9dfae711ddda1&lang=en&cache-only=0&driver=googletts&accent=US

to reconstitute

https://tts.langeek.co/read?text=dG8gcmVjb25zdGl0dXRl&hash=dab94d58860ff479c2a52c203b2882bb7ccbdada&lang=en&cache-only=0&driver=googletts&accent=US

to chill

https://tts.langeek.co/read?text=dG8gY2hpbGw&hash=6328e6fa636dd9a8b046bb5c396f051dabf2c542&lang=en&cache-only=0&driver=googletts&accent=US

to doctor

https://tts.langeek.co/read?text=dG8gZG9jdG9y&hash=1712af11cf074f70fa4b4aa6b07fb9b52e4b7f4b&lang=en&cache-only=0&driver=googletts&accent=US

to enrich

https://tts.langeek.co/read?text=dG8gZW5yaWNo&hash=fe232b06d8bf416f4ed4a1817dd7f3e5a566d8c7&lang=en&cache-only=0&driver=googletts&accent=US

to flavor

https://tts.langeek.co/read?text=dG8gZmxhdm9y&hash=2944bde032f94e1a6145c8d2669343640029934e&lang=en&cache-only=0&driver=googletts&accent=US

to fortify

https://tts.langeek.co/read?text=dG8gZm9ydGlmeQ&hash=4e465bedaf694354beca094d3a5366798f20b6c3&lang=en&cache-only=0&driver=googletts&accent=US

to grease

https://tts.langeek.co/read?text=dG8gZ3JlYXNl&hash=f59d6748508b8b20fc2bfc8406e9fc7c61e57e56&lang=en&cache-only=0&driver=googletts&accent=US

to ice

https://tts.langeek.co/read?text=dG8gaWNl&hash=1fab09255b7f5b2ffe9510d3df71f7e70f261049&lang=en&cache-only=0&driver=googletts&accent=US

to leaven

https://tts.langeek.co/read?text=dG8gbGVhdmVu&hash=bb6726d8a876ebd68bede7f2e08df6c1a4785a1d&lang=en&cache-only=0&driver=googletts&accent=US

to thaw

https://tts.langeek.co/read?text=dG8gdGhhdw&hash=25e227361752e3b2d999f47fca271df6daafc72e&lang=en&cache-only=0&driver=googletts&accent=US

Meunière is a classic French cooking technique and dish that involves lightly coating fish fillets with flour and then sautéing them in butter. The dish is typically seasoned with salt, pepper, and lemon juice, and sometimes garnished with parsley. The flour helps create a golden crust on the fish while also thickening the sauce made from the butter and pan drippings. Meunière is often served with a side of vegetables or potatoes and it is commonly made with delicate white fish such as sole, trout, or flounder.

What is "meunière"?

meuniere

https://tts.langeek.co/read?text=bWV1bmllcmU&hash=46ff7a1005da4538ce7f54aa3ba41f34df0d696a&lang=en&cache-only=0&driver=googletts&accent=US

Here you will learn some English words related to chemical cooking methods such as "brine", "curdle", and "homogenize".

Phương Pháp Nấu Ăn Hóa Học

Từ tiếng Anh liên quan đến "Phương pháp nấu ăn hóa học"

Chemical Cooking Methods

English Words Related to "Chemical Cooking Methods"