Recipes and Cooking Techniques

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using the same process as boiling, but only cooking the food items partially (+-50%)

to remove the outer skin of a fruit or vegetable, usually with a hand-held bladed utensil

a preservation method using a liquid (brine, vinegar) preservative in order to keep ingredients or whole food items for longer

simmering food in a small amount of water; the most common example is poaching an egg (done without its shell on)

to cook food in a covered pot in an oven, by simmering and steaming it in its own juices

cooking food in a pressurised container which prevents the loss of vapour and means that lower temperatures are needed