To heat sugar until it liquefies and becomes a syrup. To cook over high heat (usually on the stove-top) to brown food. To expose food to direct heat on a rack or spit, often used for melting food like cheese. To cook first by browning the food in butter or oil, then gently simmering in a small amount of liquid over low heat for a long period of time in a covered pan until tender. To immerse in rapidly boiling water and allow to cook slightly. To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or mixer. To moisten food while cooking by spooning, brushing, or squirting a liquid, such as meat drippings to stock, to add flavor and prevent it from drying out. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce. Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. To cook food until just firm, usually referring to pasta, but can include vegetables.
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