to make food with heat
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to cook food for too long or at too high a temperature, resulting in a loss of flavor, texture, or nutritional value
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to cook food, usually in an oven, without any extra fat or liquid
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to cook in hot oil or fat
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to cook food directly over or under high heat, typically on a metal tray
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to cook something, especially meat, over a fire or in an oven for an extended period
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to make food such as bread or cheese brown by heating it
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to cook something at a low temperature in liquid in a closed container
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to cook or heat something until it turns a golden or darker color
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to heat or cook something, especially food, in a microwave
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to heat sugar or other foods until it becomes a golden brown color and develops a rich flavor and aroma
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to cook food at a low temperature with a small amount of liquid in a closed container
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to quickly fry food in a small amount of hot oil
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to make something crunchy by removing moisture, often through cooking or baking
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to cook small pieces of meat or vegetables by constantly moving them around in very hot oil
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to grill food over fire, adding flavor with marinades or spices
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to cook food, especially meat or fish, under or over direct heat
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