Term
|
Definition
| quickly cook food over high heat |
|
|
Term
|
Definition
| to stew gently below or just at the boiling point |
|
|
Term
|
Definition
| food is cooked in a pan or pot — often one piece at a time to avoid overcrowding the pan — until fully browned on each side, with no stirring |
|
|
Term
|
Definition
| the meat is browned on all sides,then it's covered with liquid to cook low and slow until the cut is fall-off-the-bone tender |
|
|
Term
|
Definition
|
|
Term
|
Definition
| to form or round the top of measuring device |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| To moisten (meat, for example) periodically with a liquid, such as melted butter or a sauce, especially while cooking |
|
|
Term
|
Definition
| An airtight metal pot that uses steam under pressure at high temperature to cook food quickly |
|
|
Term
|
Definition
| Describing a method of cooking, intended to maintain the integrity of ingredients, in which food is heated in airtight bags for an extended period of time at relatively low, but tightly controlled temperatures |
|
|
