Crystalise
usually describles sugar become a hard texture.
Grill
there are two ways of grilling. On the griddle, the heat apply to the food from below. Whereas in the oven the heat apply to the food from the top. The flavour is the same but on a griddle will have burnt lines on the food which gives better look.
Dissolve
usually means grains of sugar or flour become very small and join in the remaining liquids.
Drain
is another way of saying remove the liquid from vegetables or meats.
Dressing
is a citrus liquid (can be sweet depend on each person taste) with mix oil. Usually accompliments with salad dishes.
Drizzle
means apply liquid or oil lightly in small drops.
Julienne
is that vegetable being cut into thin strips.
Marinade
a mix of seasonings, spices and oil.
Marinate
apply a marinade on to meats, fish. Then it will be stand for quite a long time.
Soak[Pheasant Ragu - Chim Rừng và Rau Củ Hầm]
leave ingredients in water to soften. Usually that the method of dealing with noodle.
Simmer
is cooking in a low heat. It likes a slightly boil with small bubble appearing.
Stir-Fry
the way of cooking meats or vegetables in oil of high tempuratures. It usually involves a lot of stirring and a very quick cooking process.
Sizzling
describes as a hissing sound. It often happens when to put the vegetable or meats in a very hot oil or metal plates.
Strain
the way of seperate liquid from the main ingredients.
Steam
is a cooking method that allows heat from the boilling water go through to cook meats, fish or vegetables. However they are not in the water.
Stuff
put some small pieces of ingredients (grated cheese, stuffing, minced meats, herbs) inside hollow vegetables (peppers) or meat pokets.
Whisk
is beaten liquid or egg to form a fluffy texture.

Main Menu