BOIL, Cook food in water or liquid that is bubbling., SIMMER, Cook gently in hot liquid just below boiling., STEAM, Cook food using the vapor from boiling water., POACH, Cook food gently in liquid at a low temperature., BLANCH, Boil food for a short time, then cool it quickly in ice water., BAKE, Cook food with dry heat in an oven., ROAST, Cook food (usually meat or vegetables) in an oven with dry heat., GRILL , Cook food over direct heat, usually on a metal grate., BROIL, Cook food with strong heat from above., SAUTÉ, Cook food quickly in a small amount of oil or butter., FRY, Cook food in hot oil or fat., DEEP-FRY, Cook food completely covered in hot oil., BRAISE, Cook food slowly in a small amount of liquid after browning it., STEW, Cook small pieces of food slowly in liquid., CARAMELIZE, Heat sugar or foods with sugar until they turn golden brown., GRIDDLE, Cook food on a flat, hot surface., BARBECUE , Cook food slowly over low heat with smoke for flavor., TOAST, Brown food by exposing it to dry heat., REDUCE, Boil a liquid to make it thicker and stronger in flavor., MICROWAVE , Cook or heat food using microwave energy..

Basic Cooking Techniques

por
Imprimir
Incrustar

Tabla de clasificación

Estilo visual

Opciones

Cambiar plantilla

)
¿Restaurar actividad almacenada automáticamente: ?