SURFACECOOKING
Bell- Tocookfoodoverhighheatinliquidin Peach- To cook food over low heat in
whichbubblesriseconstantlytothesurface simmeringliquid.
andbreak.
Prusure-cook- To cookin steamunderhigh
Braise-Tocookfoodoverlowheatina small pressure,usinga specialsaucepan.
amountofliquidina coveredpan.(Foodmay
ormaynotbebrownedfirstinasmallamount Saute-Tobrownquicklyinasmallamountof
offat). fat, with frequentturning.Usedas a verb
meaningto fry ina smallamountof fat.
Caramelize-Tostirinskilletoverlowheatuntil
it meltsand developscharacteristicflavor Sear- To brownthesurfaceof meatby the
andgolden-browncolor, short applicationof intenseheat. Meat is
searedfor the purposeof developingflavor
Deep-fry- Tocookfoodinhotfatdeepenough andimprovingappearance.
forfoodto floaton it.
Scald-Toheatliquidjusttobelowtheboiling
Fry- To cookfoodoverhighheatina small point.
amountof fat. See alsodeep-fry,pan-fry,
saute. Simmer-Tocookfoodoverlowheatinaliquid
justbelowtheboilingpointinwhichbubbles
Pan- Tocook,covered,inverysmallamount form slowly and collapsejust belowthe
of liquid, surface.
Pzn-brell- Tocookfood,uncovered,overhigh Steam-Tocookfoodonarackorinacolander
heat on ungreasedor lightly greasedhot in a coveredpanoversteaminghotwater.
surface, pouring off accumulatingfat.
Stew- To cook food over low heat in a
Panfry- Tocookfoodoverhighheatinasmall simmeringliquid.
amountof fat. Stir-fry- TocookslicedfoodquicklyChinese-
Parbeil-Toboiluntilpartiallycooked,usually stylein a skilletor wok.
before completing cooking by another
method.
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