(There are a few words in French, but I think that you can understand them with the photos)
to cook in an oven without extra fat, especially bread, cakes, pastries.
to cook, especially meat, in an oven or over a fire.
to roast coffee beans
to cook in boiling water (100 °C)
to boil down
To cook pasta put them in boiling water and stir. If you don't stir during the first moments of cooking they will stick together.
to stir to stick
to cook food in hot oil, or fat
To cook chips (French fries US) you use a deep fryer.
You fry a steak in a frying-pan.
A steak can be cooked 'rare' 'medium' or 'well done'
to cook food by heating it in the steam from boiling water
The most healthy way to prepare vegetables is to steam them.
To steam vegetables you can use a steaming basket over boiling water. (a container with holes on the bottom)
or a steam cooker
to cook something slowly in hot liquid kept at or just below the boiling point.(85 °C / 95 ° C)
to make tea pour simmering water over the tealeaves.
to cook an item by submerging it in a liquid that is just bareley simmering.(75 °C / 85 °C)
The easiest way to prepare delicious salmon steaks or fillets is to poach them in white wine seasoned with fresh dill.
to season dill
to flip over
How to cook an egg ?
According to the legend the 100 folds of the chef's hat (toque) are said to represent the many different ways he knows to cook an egg.
I don't know if there are really 100 different ways to cook an egg but you can read below some of these ways.
An egg contains a yolk and a white enclosed in a shell. yolk shell
A hard-boiled egg
A soft-boiled egg in an eggcup
A poached egg
A scrambled egg
Cook for 10 minutes in boiling water.
Cook for 3 minutes in boiling water.
Crack an egg and cook for 3-5 min. in water at about 80 °C
Fry a whisked egg in a pan. Stir while it is cooking.
A sunny-side up egg
An over-easy egg
An over-hard egg
A shirred egg (or baked egg)
Fry in a pan with yolk left runny. (le jaune reste liquide)
Flip the egg over and fry the other side for a few seconds.
Flip the egg over and fry the second side until the yolk is solid.
Bake the egg into a greased ramekin until the yolk begins to thicken.
How to poach an egg.
1. Bring a pan of water to the boil and add a dash of vinegar.
2. Turn the heat down. Crack each egg into a small bowl or cup.
3. Gently immerse the bowl as you tilt the egg into water.
4. Turn heat back up and poach for 5-6 minutes.
5. Use a slotted spoon to remove the poached egg and serve.
* dash = small amount (un filet) * plonger doucement le bol dans l'eau pour verser l'uf. * slotted spoon = écumoire
The eggs must be fresh. The fresher they are, the better they will poach. Take the eggs out of the fridge for at least 20 min. before poaching them. Vinegar is optional, it will help the egg white to congeal more easily, but if you don't like the taste, omit.
In the recipe above the water is boiling. It's better to bring the water to a simmer and then to cool it down a little (80 °C)