to cook food by holding it under oil
to cook food in oil or fat over moderate to high heat in a shallow cooking vessel
to quickly fry food in a small amount of hot oil
Grammatical Information:
to cook small pieces of food over high heat by constantly moving them around in a pan
to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking
to remove grease or fat from a surface using a cleaning agent
to drizzle or pour liquor over a dish and ignite it briefly to create a burst of flame
to spread or coat something with lard or a similar fat
to make food with heat
Grammatical Information:
to cook food for too long or at too high a temperature, resulting in a loss of flavor, texture, or nutritional value
Grammatical Information:
to cook or prepare a meal
Grammatical Information:
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