To cook and/or brown food in a small amount of hot fat.
To bring to a temperature just below the boiling point.
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
To cut narrow grooves or gashes partway through the outer surface of food.
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
To cut or tear in small, long, narrow pieces.
To put one or more dry ingredients through a sieve or sifter.
To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-
To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary.
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.
To destroy micro organisms by boiling, dry heat, or steam.
To simmer slowly in a small amount of liquid for a long time.
To mix ingredients with a circular motion until well blended or of uniform consistency.