to brine

https://tts.langeek.co/read?text=dG8gYnJpbmU&hash=96e07fb385adb2db031254a6d02db2704ddeb689&lang=en&cache-only=0&driver=googletts

to dry

https://tts.langeek.co/read?text=dG8gZHJ5&hash=4229061ff84e6f3993d0783779cdff0ba3c3e366&lang=en&cache-only=0&driver=googletts

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=0983aec3a6efb5ee7c284de78ae67e7f01381800&lang=en&cache-only=0&driver=googletts

to salt

https://tts.langeek.co/read?text=dG8gc2FsdA&hash=7a906ed91d58285f8b2480fcfe37b7665119681d&lang=en&cache-only=0&driver=googletts

to sour

https://tts.langeek.co/read?text=dG8gc291cg&hash=923f37c60565392573cbd9604df27527327cde3e&lang=en&cache-only=0&driver=googletts

to sprout

https://tts.langeek.co/read?text=dG8gc3Byb3V0&hash=735bbcb07edf948b7b4e86978e877f21564582ea&lang=en&cache-only=0&driver=googletts

to sugar

https://tts.langeek.co/read?text=dG8gc3VnYXI&hash=70aa2e5513eddbbcfe58ae9a372cd1eeebb77ef8&lang=en&cache-only=0&driver=googletts

to acidulate

https://tts.langeek.co/read?text=dG8gYWNpZHVsYXRl&hash=0428454af43c6e778bb206fdf43b7457a595845d&lang=en&cache-only=0&driver=googletts

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=5a98afa3c7f8bf9395b22e8238409b167bf0c813&lang=en&cache-only=0&driver=googletts

to bard

https://tts.langeek.co/read?text=dG8gYmFyZA&hash=02cf2ea438c4029d263a46302e9b3738d0bc3e1a&lang=en&cache-only=0&driver=googletts

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=2bf5a8a8c881341eb85c276d5a649068fdd39215&lang=en&cache-only=0&driver=googletts

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=c2030f074d3961137d8db36640e30b055b75eede&lang=en&cache-only=0&driver=googletts

to curdle

https://tts.langeek.co/read?text=dG8gY3VyZGxl&hash=da2257718f080f433cd0f23e6a7cc3b186caeb28&lang=en&cache-only=0&driver=googletts

to cure

https://tts.langeek.co/read?text=dG8gY3VyZQ&hash=e1255073ac2c0ce01fa19cdbce5bab970a1ea551&lang=en&cache-only=0&driver=googletts

to emulsify

https://tts.langeek.co/read?text=dG8gZW11bHNpZnk&hash=9bdb7d2d49166b72209a4c1e59bb3be286fcccc1&lang=en&cache-only=0&driver=googletts

to foam

https://tts.langeek.co/read?text=dG8gZm9hbQ&hash=9dbd53826ff2e7120ab70425c61b0feb2c4ac5db&lang=en&cache-only=0&driver=googletts

to can

https://tts.langeek.co/read?text=dG8gY2Fu&hash=5fbf4c9ab9bd283ccd509463c582e3738e6d7828&lang=en&cache-only=0&driver=googletts

to frost

https://tts.langeek.co/read?text=dG8gZnJvc3Q&hash=614c8e390cf3df92abaea14a8577f606694fb5ae&lang=en&cache-only=0&driver=googletts

to homogenize

https://tts.langeek.co/read?text=dG8gaG9tb2dlbml6ZQ&hash=1664efec4d4f9d575912a86bd52258fd3d0bb12d&lang=en&cache-only=0&driver=googletts

to macerate

https://tts.langeek.co/read?text=dG8gbWFjZXJhdGU&hash=8ec2fafc6751c1c1f394630d6e8669ff64ed0931&lang=en&cache-only=0&driver=googletts

to marinade

https://tts.langeek.co/read?text=dG8gbWFyaW5hZGU&hash=b79973751eeb72b979b0b815039578f2b08c8ec5&lang=en&cache-only=0&driver=googletts

to pasteurize

https://tts.langeek.co/read?text=dG8gcGFzdGV1cml6ZQ&hash=1522fef089d2dc1eb0c08c3b31cb5380919365b5&lang=en&cache-only=0&driver=googletts

to reconstitute

https://tts.langeek.co/read?text=dG8gcmVjb25zdGl0dXRl&hash=ab54758d29e3ecf1cc07e51c723f442999054aee&lang=en&cache-only=0&driver=googletts

to chill

https://tts.langeek.co/read?text=dG8gY2hpbGw&hash=636897ee8380406f61805de5643a4168db4d99a8&lang=en&cache-only=0&driver=googletts

to doctor

https://tts.langeek.co/read?text=dG8gZG9jdG9y&hash=67a0ce1c490e525f3fc6c814d8db6029b106a0fe&lang=en&cache-only=0&driver=googletts

to enrich

https://tts.langeek.co/read?text=dG8gZW5yaWNo&hash=1a52c298a86fb022fb37a615eb146dc0802a43b6&lang=en&cache-only=0&driver=googletts

to flavor

https://tts.langeek.co/read?text=dG8gZmxhdm9y&hash=7098667f111731e683db8abdbc4bb3e6a62ad200&lang=en&cache-only=0&driver=googletts

to fortify

https://tts.langeek.co/read?text=dG8gZm9ydGlmeQ&hash=7e843f39a23e530833103c94a5981e1963136424&lang=en&cache-only=0&driver=googletts

to grease

https://tts.langeek.co/read?text=dG8gZ3JlYXNl&hash=cdb5837a8451c58d48fc155aa9961749808aa2c5&lang=en&cache-only=0&driver=googletts

to ice

https://tts.langeek.co/read?text=dG8gaWNl&hash=909d8c8d068e4f663bbec092c88ee138481fe84a&lang=en&cache-only=0&driver=googletts

to leaven

https://tts.langeek.co/read?text=dG8gbGVhdmVu&hash=9831aa2ec3decc9df94b679bdd325c2b44a3916e&lang=en&cache-only=0&driver=googletts

to thaw

https://tts.langeek.co/read?text=dG8gdGhhdw&hash=fe6be762277aa71c041dace32b7adf7c828d50ad&lang=en&cache-only=0&driver=googletts

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=ff4deda1dc9e45cdcf1d7f9ee36c7a9c88d910b1&lang=en&cache-only=0&driver=googletts

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

Chemical Cooking Methods

English Words Related to "Chemical Cooking Methods"