Food and Drink Preparation - Wet Heat Cooking Methods

Here you will learn some English words related to wet heat cooking methods such as "boil", "simmer", and "poach".

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Food and Drink Preparation
to baste
to baste [verb]

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

Ex: We baste the pork chops with apple cider while they grill over direct heat .
to boil
to boil [verb]

to cook food in very hot water

Ex: He boiled potatoes for the stew .
to blanch
to blanch [verb]

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

Ex: To make the perfect French fries , I blanch the potatoes before frying to achieve a crispy exterior .
to braise
to braise [verb]

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

Ex: The chef recommends braising the pork shoulder in a Dutch oven for several hours .
to coddle
to coddle [verb]

to cook something gently in water just below boiling point

Ex: When making custard , it 's important to coddle the mixture over low heat to avoid curdling .
to infuse
to infuse [verb]

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

Ex: As part of the recipe , infuse the spices in the sauce overnight , allowing their flavors to meld and intensify .
to poach
to poach [verb]

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

Ex: He learned how to poach salmon in white wine for a delicate taste .
to pressure-cook
to pressure-cook [verb]

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

Ex:
to simmer
to simmer [verb]

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

Ex: The chef is currently simmering the curry to enhance its flavors .
to steam
to steam [verb]

to cook using the steam of boiling water

Ex: You can steam dumplings by placing them in a steamer basket over boiling water .
to steep
to steep [verb]

to soak or immerse something in a liquid to extract flavors

Ex: Before cooking , the chef likes to steep the meat in a marinade overnight to enhance its tenderness and flavor .
to stew
to stew [verb]

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

Ex:
al dente
al dente [adjective]

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

bain-marie
bain-marie [noun]

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

Ex: The caterer kept the sauce warm throughout the event using a bain-marie .
red cooking
red cooking [noun]

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

confit
confit [noun]

a method of slow-cooking meat in fat at a low temperature to achieve tender, flavorful results

Ex: Pork shoulder prepared using confit becomes exceptionally tender .
to jug
to jug [verb]

to cook something slowly in a large, cylindrical container made from clay, over low heat

Ex:
to reduce
to reduce [verb]

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

Ex: He reduced the cream over low heat , creating a velvety sauce to accompany the seafood .
to render
to render [verb]

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

Ex: In traditional culinary practices , cooks often render animal fats to use in various recipes .
to boil down
to boil down [verb]

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

Ex:
to clarify
to clarify [verb]

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

Ex: After boiling the broth , the chef strained it through a fine mesh sieve to clarify it and remove any impurities .
to parboil
to parboil [verb]

to partly boil food, especially vegetables

Ex: The chef prefers to parboil the pasta before incorporating it into the sauce for his signature dish .
to scald
to scald [verb]

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

Ex: The pastry chef scalded the heavy cream before infusing it with vanilla for the custard filling .
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