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sear The chef seared the steak to lock in the juices.焼き付ける
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enucleate She enucleated the peach before making the jam.核を取り除く
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infuse The chef infused the oil with rosemary to add flavor.浸す、風味を移す
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macerate The strawberries were macerated in sugar to bring out their sweetness.漬け込む、柔らかくする
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lard The chef larded the beef to keep it moist during cooking.ラードを塗る、脂を塗る
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whisk She whisked the eggs to make a smooth batter for the cake.泡立てる、混ぜる
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knead The baker kneaded the dough until it was smooth and elastic.こねる
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render The chef rendered the duck fat to use in the sauce.脂肪を溶かす
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simmer The soup was simmered for hours to bring out the flavors.煮る
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blitz She blitzed the ingredients in the blender to make a smoothie.急いで砕く
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chop He chopped the vegetables into small pieces.切る
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broil The fish was broiled until golden brown.オーブンで焼く
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caramelize The onions were caramelized until they were sweet and golden.キャラメル化する
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braise She braised the beef in red wine for hours.煮込み料理をする
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emulsify The chef emulsified the vinaigrette to combine the oil and vinegar.エマルジョン化する
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dehydrate He dehydrated the tomatoes to make sun-dried tomatoes.乾燥させる
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fold She folded the whipped cream into the batter.優しく混ぜる
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purge The chef purged the liver before cooking it.浄化する
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steep He steeped the tea leaves in hot water for five minutes.浸す
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skim She skimmed the foam off the soup.浮いたものを取り除く
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grate He grated the cheese for the pasta.おろす
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clarify The chef clarified the butter by removing the milk solids.澄ませる
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zest She zested the lemon to add to the cake.皮をむく
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toss She tossed the salad with dressing.混ぜる
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grind He ground the coffee beans for the morning brew.挽く
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seep The flavors of the herbs seeped into the soup.しみ出る
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ferment The yeast ferments the dough to make it rise.発酵させる
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sprinkle She sprinkled sugar on top of the pie.振りかける
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defrost He defrosted the chicken overnight in the refrigerator.解凍する
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baste She basted the turkey with its juices to keep it moist.時々かける
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drizzle She drizzled honey over the pancakes.垂らす
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