to cook in the oven with dry heat

to cook on a rack or spit over hot coals or some other source of direct heat

to spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor

to scald or parboil in water or steam

to cook in liquid over 212 F

to cook in a small amount of liquid in a tightly covered pan over low heat

to cook uncovered under a direct source of heat

to turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat

to cook in a sugar syrup until coated or crystallized

to heat sugar until a brown color and characteristic flavor develop

to cook by submerging in simmering liquid

to cook in a large amount of hot fat

to place small pieces of butter or another food over the surface of a food

to lift a food off the floor of a microwave oven to allow microwaves to penetrate the food from the bottom as well as from the top and sides

to cook pieces of meat or poultry in butter and then in seasoned liquid until tender