sautéing - cooking food quickly in a small amount of oil or fat over medium-high heat, grilling - cooking food on a grill over direct heat, usually from charcoal or gas flames, braising - cooking food slowly in a covered pot with a small amount of liquid, poaching - cooking food gently in simmering water or other liquid, roasting - cooking food in an oven using dry heat, simmering - cooking food gently in liquid at a temperature just below boiling, blanching - briefly boiling food and then plunging it into ice water to stop the cooking process, frying - cooking food in hot oil, typically in a skillet or frying pan, flambe - cooking with alcohol and then igniting it to create a burst of flames, reduction - simmering a liquid (such as a sauce) to evaporate water and concentrate flavors,

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