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Cooking Terms 9

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To cook slowly in liquid over low heat at a temperature of about 180°.
To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce.
To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover.
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.
To destroy micro organisms by boiling, dry heat, or steam.
To simmer slowly in a small amount of liquid for a long time.
To mix ingredients with a circular motion until well blended or of uniform consistency.
To combine ingredients with a lifting motion.