To cut vegetables into large squares, usually specified by the recipe. To heat sugar until it liquefies and becomes a syrup. To cook over high heat (usually on the stove-top) to brown food. To expose food to direct heat on a rack or spit, often used for melting food like cheese. To cook first by browning the food in butter or oil, then gently simmering in a small amount of liquid over low heat for a long period of time in a covered pan until tender. To immerse in rapidly boiling water and allow to cook slightly. To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or mixer. To moisten food while cooking by spooning, brushing, or squirting a liquid, such as meat drippings to stock, to add flavor and prevent it from drying out. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce. Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. ![]() To cook food until just firm, usually referring to pasta, but can include vegetables.
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