to cook in a small amount of hot fat

to broil over hot coals or to fry on a griddle

to change from a solid to a liquid through the application of heat

to boil cook without fat in an uncovered skillet

to cook in a skillet with a small amount of fat

to boil in liquid until partially cooked

to cook over or in a simmering liquid

to return to a previous state by adding water

to decrease the quantity of a liquid and intensify the flavor by boiling

to quickly plunge blanched vegetables in cold water to stop the cooking process

to cook uncovered in the oven with dry heat

to turn food in a microwave oven one quarter to one half turn at one or more intervals in the cooking period to allow microwaves to hit it in a more even pattern

to cook food in a small amount of hot fat

to heat liquid to just below the boiling point; to dip food into boiling water or pour boiling water over the food

to brown the surface of a food very quickly with high heat

to remove a substance from the surface of a liquid

to cook foods quickly in a small amount of fat over high heat while stirring constantly

to make the surface of a food brown by applying heat